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2 cups carrots, grated and squeezed
Pre-heat oven to 170°C/338°F.
You can separate the wet and dry ingredients separately and mix them afterwards if you want, but I kind of dumped them all together. The batter will be pretty dry, this is OK.
Bake for 50 minutes or until toothpick inserted in the middle comes out clean.
Poster's Notes:
I didn't use the walnuts due to my husband's Crohn's disease.
The recipe doesn't specify the pan size, I would think a 9" round pan would do it. I got one long cake and 6 small muffins. I baked the muffins for 25 to 30 minutes.
This is as far as the recipe goes. I wanted my cake a little extra moist, so I made a glaze using some orange juice (100%) and confectioners' sugar and poured it on top of the cake as soon as it came out of the oven, I think that made it even yummier. Best to eat warm, enjoy!
Posted by Berrin Draiman
Nutritional Info Per Serving: N/A
2 cups flour
1 cup oil
1 cup sugar
Peel of 1 orange, grated
1 package baking powder (about 3 tsp.)
1 tsp. cinnamon
1 cup coarsely chopped walnuts
I used canola oil.