O recipe heap, I will miss you. But you were becoming a hazard! Precious pages were falling out, your rings were rusty and wasps had built their nests between your masking tape and your previous scotch tape. When I saw the NEW Recipe Book™, looking so shiny, I had to have it. And so you were retired. About time.
Naturally, your rings are not the same distance apart as the rings in the NEW Recipe Book™, so some hole-punching and re-writing has to occur.
Some recipes cannot be re-written, as they are glorious on airmail form, and in the handwriting of people now deceased. Fortunately, NEW Recipe Book™ has nice card for gluing special things to.
THE BEST CARROT CAKE RECIPE
Heat oven to 350
3 cups flour: I use about half white, half whole wheat or kamut flour
1 tsp baking powder
1½ tsp baking soda
2 tsp cinnamon and some nutmeg or mace to taste
½ tsp salt
1½ cups oil
1½ cups brown sugar
2 cups chopped pumpkin or carrot
1 cup raisins
1 tsp vanilla
Sift together white flour, baking soda, baking powder and salt. If you're lazy and you don't sift, you'll get bits of baking soda. Eeeew! Stir in nuts and raisins. If they are well coated with flour, they will not sink during baking.
Put the oil in a blender with cup measurements. Add carrot (or pumpkin) until you get to 3½ cups (that's 1½ cups oil + 2 cups carrot, 'k?)
Pour carrot and oil mixture into sifted dry ingredients, and add everything else. Blend well and pour into greased AND FLOURED loaf pans (or heart-shaped pan if you're making a wedding cake)