Julie Anne's Carrot Cake
1 1/2 cups of coconut oil melted
2 cups sugar
2 cups all purpose flour
1/2 tsp baking powder
2 tsp. baking soda
1/2 tsp salt
1 cup chopped walnuts
14 oz. can of crushed pineapple (drained)
2 cups grated carrots
2 tsp. cinnamon
Preheat oven to 325 degrees Bake for 35-40 minutes. Mix oil, sugar, eggs, baking powder, salt, baking soda, flour and blend thoroughly. Add nuts, drained pineapple, cinnamon & carrots.Blend all together and bake in 9x13" greased pan.
Icing (double recipe)
3 oz cream cheese
2 tsp. vanilla
1/4 lb. butter
1 1/2 cups of icing sugar
Cream all ingredients together and spread over cooled cake.
Irish Fruit Scones
600 g flour
110 g sugar
1 tablespoon baking powder
100 g of raisins, cranberries, or currants.
190 g butter, cold cut into cubes
250 ml buttermilk
Preheat oven to 375
Line baking sheet with parchment paper
In a large bowl measure flour, sugar, baking powder
Add butter and work with fingertips until mixture resembles small peas
Mix in dried fruit.
In a small bowl mix buttermilk and eggs and add to dry mixture.
Using your hands, form dough into large ball and place on floured surface
Knead lightly until mixture comes together. (the least handling the better)
Roll out to 1 1/2 inch thickness
Cut into rounds place on a prepared baking sheet.
Brush with milk to glaze.
Bake scones 20-25 minutes.
Makes approx 9 scones at 2 1/2 width approx.