Title: Carrot and Apple Cake
 Categories: Cakes
      Yield: 6 servings
 
      1 c  Apples, grated
      1 c  Carrots, grated
      2 c  Flour
      2 c  Sugar
      3    Eggs
      1 c  Chopped pecans
      1 c  Oil
      2 ts Vanilla
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Salt
 
  Soul food from the deep south of the US, this is the carrot cake
  you've been waiting for - moist, luscious and just about foolproof to
  make.
  
  Grate (in a food processor for speed) 1 cup of apples and 1 cup of
  carrots. Tip into a mixing bowl and add 2 cups plain flour, 2 cups
  sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons
  vanilla essence, 2 teaspoons baking soda. 1 teaspoon cinnamon and 1
  teaspoon salt. Mix very thoroughly with beaters for up to 5 minutes.
  Pour the mixture into a greased cake tin and bake at 180 C for 45
  minutes or until the cake comes away from the sides of the pan and a
  skew inserted in the middle comes out clean.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/8/93. Courtesy Mark Herron.