|
Chuckwagon Supply . . . the Dutch Oven Specialists |
||||
If you have a recipe that you would be willing to share with our guests, please send us an email with your recipe formatted similar to the one below. Please be sure to give credit to the author of the recipe including yourself if it is your creation.
Try this great tasting, yet easy, recipe. All your guests will be coming back for more.
Name: Carrot Cake
Source: Jane
Miles (From the
"Camp Cookin" Cookbook)
Category: Desserts
Oven Size: 12" oven
Briquettes: 9 bottom - 15 top
Serves: 12-15
Ingredients:
| 1½ cups | oil |
| 2 cups | sugar |
| 4 | eggs |
| 2 cups | flour |
| 2 tsp. | cinnamon |
| ½ tsp. | salt |
| 2 tsp. | baking soda |
| 3 cups | grated carrots |
| ½ cups | chopped pecans |
| Instructions:
Beat together oil, sugar, and eggs. Add flour, cinnamon, salt, and baking soda. Fold in carrots and chopped pecans. Pour batter into a 12" Dutch Oven that has been sprayed with Baker’s Joy®. Bake with 9 bottom briquets and 15 top briquets for approximately 40 minutes or until toothpick inserted in center comes out clean. Let cake set for 5 minutes. Loosen edges of cake and turn out onto a plate or pizza pan. Frost with Cream Cheese Frosting and sprinkled with chopped nuts. |
|
| Cream Cheese Frosting Cream together ¾ cup butter or margarine, 8 ounces softened cream cheese, 1 pound powdered sugar, 2 teaspoons vanilla. Mix well. |
|
Enjoy!
1011 Nelson Lane
Juliaetta, ID 83535 (801) 920-9004 chuckwagonsupply(at)yahoo.com