Yolanda's Carrot Cake


This recipe is multiplied from the original recipe by a factor of 0.5
5/8 Cup plus 1 1/2 Teaspoons whole pureed orange
eggs
5/8 Cup plus 1 1/2 Teaspoons vegetable oil
1 Cup flour
1 Cup golden brown sugar
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 1/2 Teaspoons cinnamon [Suggestions]
1/2 Teaspoon nutmeg
1/2 Teaspoon salt
1 Cup grated carrots
Approximate Cooking Time: 60 minutesP0Y0M0DT0H60M0S

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  • When converting a recipe, it is a good idea to measure flour by weight. A good rule of thumb is that one cup of all purpose flour is equal to approximately 5 ounces (141 grams)
  • A pint's a pound, the world around. So, one cup of water is 8 ounces, two cups of water is 16 ounces, and so on.
  • One part table salt equals 1.5 parts Morton's Kosher salt and two parts Diamond Crystal salt. See our salt substitution tips.
  • One cup of granulated sugar weighs about 7.5 ounces. See our sugar substitution tips


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This recipe was originally published on HalfRecipe.com on 2016-08-26 05:00:50 This recipe was originally published at http://www.halfrecipe.com/recipe.php?id=162506
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