George Washington's Carrot Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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According to the New York Cookbook , this cake was served on the occasion of British Evacuation Day on Nov. 25, 1783, at the Fraunces Tavern, in what is now known in Manhattan as the South Street Seaport area. George Washington was there, and this cake was named in his honour. I have not made this cake (although I have made similar), but am putting it up here as I seek out american and new york recipes in honour of the first anniversary of the September 11 tragedy. Ingredients:
2 cups all-purpose flour |
1 tablespoon cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
3/4 cup corn oil |
2 cups white sugar |
4 large eggs, beaten |
2 cups finely grated carrots |
1 teaspoon icing sugar |
Directions:
1. Preheat oven to 350F; generously grease a 9-inch springform pan and set aside.
2. You can also use a Bundt pan, but make sure it is WELL greased.
3. In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside.
4. In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well.
5. Add flour mixture and stir with a wooden spoon until smooth.
6. Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour.
7. Cool in the pan, the remove from pan and dust with the icing sugar.
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