This is an easy soup I put together on impulse. It has become a family favorite!!
Mashed potatoes with carrots and cheese
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Carrot Cake – Easy recipe for homemade carrot cake
- 1/3 Cup Canola Oil
- 2 Eggs
- 1 Tablespoon Hot Water
- 1/2 Cup Raw Carrots, grated
- 3/4 Cup Flour
- 3/4 Cup Sugar
- 1/2 Teaspoon Baking Powder
- 1 Pinch Salt
- 1/4 Teaspoon Ground Allspice
- 1/2 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Cloves
- 1/2 Cup Chopped Nuts
- 1/2 Cup Raisins
- 2 Tablespoons Flour
In large bowl, beat oil, eggs, and water for 1 minute.
Add carrots. Mix well.
Stir together 3/4 cup flour, sugar, baking powder, salt, allspice, cinnamon, and cloves.
Add to creamed mixture.
Toss nuts and raisins in bowl with 2 Tbsp. flour.
Add to creamed mixture. Mix well.
Pour into greased and floured 3 lb. shortening can, rectangular pan or slow cooker baking insert.
Place can or baking insert in slow cooker.
Cover insert with its lid, or cover can with 8 paper towels, folded down over edge of slow cooker to absorb moisture.
Cover paper towels with cooker lid.
Cook on High 3-4 hours, then remove can or insert from cooker and allow to cool on rack for 10 minutes.
Run knife around edge of cake. Invert onto serving plate.
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