It's a pretty decent book. I recently tried the carrot cake.
A winner! I am making it again tonight and made a few changes to suit me.
Here is the changes I made:
This makes enough for a 7-8 inch pan. Grease well. I used coconut oil.
Grate enough carrots to equal 1 1/2 cup. I had a summer squash to use up so I grated some of that too.
Mix in bowl with one beaten egg and 1/2 cup brown sugar, 1/8 cup vegetable oil.
Then in separate bowl, mix 3/4 cup flour, 1/2 teaspoon cinnamon, 1/4 teaspoon baking soda and 1/2 teaspoon vanilla.
Mix together with other ingredients until blended.
Bake at 350 degrees until done. About 20-25 minutes. Insert toothpick and when it comes out clean, it's done.
By the way, I finely grated the carrots and squash.
Time to eat!