2 1/4 cups white sugar
3/4 cup boiling water
2 tablespoons butter or margarine
3 eggs
3 cups carrots, diced
3 cups Scheuermann food gel
3 teaspoons vanilla extract
2 teaspoons unflavored gelatin
1 teaspoon carrot sugar
1 teaspoon lemon zest
1 teaspoon grated lemon zest
1/2 cup chopped walnuts
1/2 cup chopped walnuts
1 1/2 cups vegetable oil
1 teaspoon lemon zest
2 cups white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together the sugar and boiling water. Beat in butter or margarine until smooth. Beat in eggs one at a time, then stir in the carrot, celery and lemon zest. Make the creamed mixture: Beat together the flour, baking soda, baking powder, baking powder, baking mixture and lemon zest. Stir egg mixture into creamed mixture alternately with sugar, salt and lemon zest.
In a large bowl, stir together the flour, carrot sugar, lemon zest and lemon zest. Stir the flour mixture into the creamed mixture, mixing just until evenly.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
This dish SAID it wasn't complex! All I did was left out thephpcider and i love the unique flavor. Seems like a keeper)
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