Project Description

Recipe Ingredients:

  • 3 3/4 cups all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoons baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

  • 1/2 cup butter, softened

  • 2 cups sugar

  • 4 eggs

  • 1/2 cup orange juice

  • 2 teaspoons grated orange rind

  • 2 cups finely shredded carrots, lightly packed (three medium)

  • 1 cup cooked or canned blackeyes, drained

  • 1 cup chopped pecans

  • Powdered sugar

Instructions

Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan.

In a medium bowl combine flour, baking soda, baking powder, cinnamon and salt. Set aside.

In large bowl of electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and rind (batter may look curdled). Blend in flour mixture. Stir in carrots, blackeyes and pecans. Pour batter into prepared pan.

Bake 55-60 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool completely on wire rack. Sift powdered sugar over top. Serves 12.