Wednesday, January 23, 2013 – Cotacachi, Ecuador
Today the neighbors all got together for Meet & Greet. What a fun time we had chatting and telling stories of old. It was one of those bring a dish affairs, and although it’s a small neighborhood, there were three versions of guacamole – but nobody’s complaining, especially not me. I love guacamole! Avocados are God’s gift to us humans to give us a glimpse at what heaven is like.
I brought my, now famous, carrot cake. It was a hit. Actually, since it was the only dessert there, it was sure to be a winner!
Here’s my recipe. Enjoy!
Mari’s Carrot Cake
2 cups self rising flour*
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups sugar (I use raw)
3/4 cup plain yogurt
3/4 cup vegetable oil (I use sunflower)
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 cup fresh pineapple diced very small (canned crushed pineapple can be used)
1 cup raisins
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9×13 inch pan.
- In a medium bowl, sift together flour, baking powder, salt, cinnamon, and sugar. Set aside.
- In a large bowl, scramble eggs, add yogurt, oil, and vanilla. Mix well.
- Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or spatula, add carrot mixture to batter and fold in well.
- Pour into prepared 9×13 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- Open oven door and allow cake to cool for at least 40 minutes before serving.
* In the Mountains of Ecuador I recommend “Ya Harina con Polvo de Hornear”