1 1/2 cups sifted cake and pastry flour
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup shredded carrots
1/2 cup orange marmalade
1/4 cup finely chopped pecans
1 cup sugar
2/3 cup melted Crisco
2 eggs

Glaze:
1 tablespoon milk
1 cup icing sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees F.

Sift first 6 dry ingredients together.

Add remaining ingredients; blend well.

Spread batter in a greased, fluted or 9 inch square pan.

Bake for 40 to 50 minutes; cool for 10 minutes in pan.

Invert cake onto wire rack; cool completely.

Spread glaze over top.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Franca Tomasino. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

Back to main list