Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake Recipes Biography

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My name is Aubrey and I am a proud wife and mother three. When I started my small garden a few years ago it served as a catalyst for changing the way we live: Eating fresh, playing in the dirt, and doing crafts and DIYs that are inspired by nature. We may not be perfect, but we do the best we can. Please join me and my family as we discover recipes and explore the outdoors in our attempt to reconnect with nature.
Caaaakkeeeee. The sheer mention of the word sends my heart racing, my head spinning and my mouth watering. Fluffy, moist, sweet cake. Yum.

I’m a big, big fan of cakes saturated with fruits or veggies. Eating cake suddenly sounds healthier when the words ‘banana’, ‘carrot’ or ‘orange’ are involved. Don’t you think
Those cakes don’t just sound healthier though; they taste much better and always, always turn out moist. It’s very hard to overbake this carrot cake and end up with a dry cake. In fact, the longer this carrot cake is left for in the fridge, the more moist it becomes! It tastes better too, I think. Letting the flavours infuse and blend together makes it just that much better.

This cake isn’t your average carrot cake recipe. It’s got coconut, walnuts, raisins and pineapple too, which all make for a very dense, moist and very flavorsome cake. And when paired with cream cheese frosting, I don’t think cakes get much better than this. Try this out for yourself and you’ll know what I’m talking about.
Preheat oven to 350F. Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla and mix well. Add flour mixture and combine.
Add the shredded carrots, coconut, walnuts, pineapple and raisins to the dry ingredients. Using a large spoon, add carrot mixture to batter and fold in well.
Pour into prepared pan and bake 1 hour or until a toothpick inserted comes out clean. Allow to cool for at least 20 minutes before serving.
For the frosting, beat butter until white and fluffy, about 1 minute. Add the cream cheese and beat to combine. Sift in the icing sugar and vanilla and beat until smooth and creamy.

The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. Medieval European bakers often made fruitcakes and gingerbread. These foods could last for many months.

According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar). At that time cake hoops--round molds for shaping cakes that were placed on flat baking trays--were popular. They could be made of metal, wood or paper. Some were adjustable. Cake pans were sometimes used. The first icing were usually a boiled composition of the finest available sugar, egg whites and [sometimes] flavorings. This icing was poured on the cake. The cake was then returned to the oven for a while. When removed the icing cooled quickly to form a hard, glossy ice-likecovering. Many cakes made at this time still contained dried fruits (raisins, currants, citrons).

It was not until the middle of the 19th century that cake as we know it today (made with extra refined white flour and baking powder instead of yeast) arrived on the scene. A brief history of baking powder. The Cassell's New Universal Cookery Book London, 1894contains a recipe for layer cake, American (p. 1031). Butter-cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings) began replacing traditional boiled icings in first few decades 20th century. In France, Antonin Careme 1784-1833 is considered THE premier historic chef of the modern pastry/cake world. You will find references to him in French culinary history books.
Gateaux is a French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made (gateaux des roi). Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties. When tortes are multilayerd and fancifully decorated they are closer to gateaux EXCEPT for the fact they can last quite nicely for several days.

Cakes and gateaux. Although both terms can be used for savoury preparations (meat cakes or vegetable gateaux) their main use is for sweet baked goods. Cakes can be large or small, plain of fancy, light or rich. Gateau is generally used for fancy, but light or rich, often with fresh decoration, such as fresh fruit or whipped cream. Whereas a cake may remain fresh for several days after baking or even improve with keeping, a gateau usually includes fresh decoration or ingredients that do not keep well, such as fresh fruit or whipped cream. In France, the word 'gateau' designates various patisserie items based on puff pastry, shortcrust pastry (basic pie dough), sweet pastry, pate saglee, choux pastry, Genoese and whisked sponges and meringue...The word 'gateau' is derived from the Old French wastel, meaning 'food'. The first gateau were simply flat round cakes made with flour and water, but over the centuries these were enriched with honey, eggs, spices, butter, cream and milk. From the very earliest items, a large number of French provinces have produced cakes for which they are noted. Thus Artois had gateau razis, and Bournonnais the ancient tartes de fromage broye, de creme et de moyeau d'oeulz. Hearth cakes are still made in Normandy, Picardy, Poitou and in some provinces in the south of France. They are variously called fouaces, fouaches, fouees or fouyasses, according to the district...Among the many pastries which were in high favor from the 12th to the 15th centuries in Paris and other cities were: echaudes, of which two variants, the falgeols and the gobets, were especially prized by the people of Paris; and darioles, small tartlets covered with narrow strips of pastry...Casse-museau is a hard dry pastry still made today'...petits choux and gateaux feuilletes are mentioned in a charter by Robert, Bishop of Amiens in 1311."

Cake. The original dividing line between cake and bread was fairly thin: Roman times eggs and butter were often added to basic bread dough to give a consistency we would recognize as cakelike, and this was frequently sweetened with honey. Terminologically, too, the earliest English cakes were virtually bread, their main distinguishing characteristics being their shape--round and flat--and the fact that they were hard on both sides from being turned over during baking...in England the shape and contents of cakes were graudally converging toward our present understanding of the term. In medieval and Elizabethan times they were usually quite small...Cake is a Viking contribution to the English language; it was borrowed from Old Norse kaka, which is related to a range of Germanic words, including modern English cook." ---An A to Z of Food and Drink, John Ayto Oxford University Press:Oxford 2002 (p. 52)

"Gateau. English borrowed gateau from French in the mid-nineteenth century, and at first used it fairly indiscriminately for any sort of cake, pudding, or cake-like pie...Since the Second World War, however, usage of the term has honed in on an elaborate 'cream cake': the cake element, generally a fairly unremarkable sponge, is in most cases simply an excuse for lavish layers of cream, and baroque cream and fruit ornamentation...The word gateau is the modern French descendant of Old French guastel, 'fine bread'; which is probably of Germanic origin. In its northeastern Old French dialect from wasel it as borrowed into English in the thirteenth century, where it survived until the seventeenth century." ---An A to Z of Food and Drink, John Ayto Oxford University Press:Oxford 2002 (p. 138)

"The word 'gateau' crossed the Channel to England in the early 19th century...In Victorian England cookery writers used 'gateau' initially to denote puddings such as rice baked in a mould, and moulded baked dishes of fish or meat; during the second part of the century it was also applied to highly decorated layer cakes. Judging by the amount of space given to directions for making these in bakers' manuals of the time, they were tremendously popular...Most were probably rather sickly, made from cheap sponge filled with 'buttercream'...and coated with fondant icing. Elaborate piped decoration was added. Many fanciful shapes were made...The primary meaning of the word 'gateau' is now a rich and elaborate cake filled with whipped cream and fruit, nuts, or chocolate. French gateau are richer than the products of British bakers. They involve thin layers of sponge, usually genoise, or meringue; some are based on choux pastry. Fruit or flavoured creams are used as fillings. The later are rarely dairy cream; instead creme patissiere (confectioner's custard--milk, sugar, egg yolks, and a little flour) or creme au buerre (a rich concoction of egg yolks creamed with sugar syrup and softened butter) are used. Gateau has wider applications in French, just as 'cake' does in English...it can mean a savoury cake, a sweet or savoury tart, or a thin pancake." ---Oxford Companion to Food, Alan Davidson Oxford University Press:Oxford 1999 (p. 332)

Related foods?
Excellent question! Food historians offer several theories. Each depends upon period, culture and cuisine. Generally, the round cakes we know today descended from ancient bread. Ancient breads and cakes were made by hand. They were typically fashioned into round balls and baked on hearthstones, griddles, or in low, shallow pans. These products naturally relaxed into rounded shapes. By the 17th century, cake hoops (fashioned from metal or wood) were placed on flat pans to effect the shape. As time progressed, baking pans in various shapes and sizes, became readily available to the general public. Moulded cakes (and fancy ices) reached their zenith in Victorian times.

"For the cakes of the seventeenth century onwards tin or iron hoops were increasingly used and are mentioned with great frequency in the cookery books. These hoops were similar to our modern flan rings but much deeper...The hoop was placed on an iron or tin sheet, and a layer or two of paper, floured, was put at the bottom. The sides of the hoop were buttered, These or similar directions offer over and over again in E. Smith's The Compleat Housewife, first published in 1727, which gives recipes for forty cakes, the large ones nearly all being yeast-leavened. In her preface this author says that her book was the fruit of upwards of thirty years' experience, so her recipes and methods must often date well back into the previous century, for quite often the reader is directed to bake the cake in a 'paper hoop'--and paper was a feature of the kitchens of those days. Wooden hoops were also fairly common. Some cooks, the seventeenth-century Sir Kenelm Digby among others, evidently preferred them to tin, perhaps because they didn't rust, and so were easier to store. Probably they would have been rather like the frames of our present-day drum sieves. Writing a century after Digby, Elizabeth Raffald calls them 'garths' and advises her readers that for large cakes they are better than 'pot or tin', in which the cakes, so Mrs. Raffald found, were liable to burn more easily. Alternatively, spice cakes were baked like bread, without moulds."
---English Bread and Yeast Cookery, Elizabeth David, American edition with notes from Karen Hess Penguin:Middlesex 1979 (p. 212)

Ancient breads and cakes were sometimes used in religious ceremonies. These were purposely fashioned into specific shapes, according to the observance. Round & circle shapes generally symbolize the cyclical nature of life. Most specifically, the sun and moon. Cakes baked in molds could be shaped and decorated to look like animals (Easter lambs), castles & crowns (Bundt & Turk's head) or fancy jewels. Enriched yeast breads share the same place at holiday tables. Think: Kulich (Russia, Easter), Colomba (Italy, Easter) and Twelfth Night Cake (England & France, Christmas--Mardi Gras)

On the human level? Cakes are served at special occasions (birthdays, weddings, holidays, funerals) because they represent our best culinary offering honoring our most loved people. In "olden times" when refined sugar, spices, nuts, and dried fruit were expensive, it was an honor to be honored with cake. Today cake isn't super expensive and we have many choices (store bought, box mix, scratch, bakery special order) but the message remains constant. Cake says: you're important and we love you.

"People have consumed cakes of all kinds throughout history and at all sorts of ceremonial occasions. In today's world, people traditionally serve cakes at holidays, birthdays, weddings, funerals, and baptisms--in short, at all significant times in the cycle of life. The tradition of eating cake on ceremonial occaisions has its basis in ancient ritual. Cakes, in the ancient world, had ties with the annual cycle, and people used them as offerings to the gods and spirits who exercised their powers at particular times of the year...The Chinese made cakes at harvest time to honor their moon goddess, Heng O. They recognized that the moon played a crucial role in the seasonal cycle, so they made round cakes shaped like the moon to reward the lunar goddess, with an image of the illustrious Heng O stamped on top... "The Russians traditionally pay their respects in spring to a deity named Maslenitsa by making blini, thin pancakes they call sun cakes...The pagan Slavs were not the only people to make round cakes to celebrate the spring sun. The ancient Celts, who celebrated Beltane on the first day of spring, baked and ate Beltane cakes as a important part of their celebration...At the Beltane festival, the ancient Celts also rolled the cakes down a hill to imitate solar movement. Rolling the cakes, they hoped, would ensure the continued motion of the sun. This activity also served as a form of divination: If the cake broke when it reached the bottom of the hill, the Celts believed that whoever rolled it would die within a year's time; but if the cake remained intact, they believed that person would reap a year's good fortune...Agricultural peoples around the globe made offerings of cakes prepared from the grains and fruits that arose from the soil. The types of ingredients used to make these cakes contributed to their symbolism...The cake's size and shape were equally symbolic of its ritual purpose...round cakes symbolized the sun or the moon...All of these cakes had definative links to the myths the people embraced."
---Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra Andrews [ABC-CLIO:Santa Barbara CA] 2000 (p. 52-54)
Ring-shaped cakes, such as Twelfth Night cakes (aka King Cakes), are also full of history and symbolism.
Recommended reading
Cake: A Global History, Nicola Humble...Basic overview with footnotes. Popular read.
Encyclopedia of Food and Culture, Solomon H. Katz editor, William Woys Weaver, associate editor..."Cake and pancakes," (p. 288+)
English Bread and Yeast Cookery, Elizabeth David..."Regional and Festival Yeast Cakes and Fruit bread," (p. 424-472)
The History of Food, Maguelonne Toussaint-Samat (p. 223-246)..."History of bread and cakes," includes baking methods, symbolism, and special cakes (holidays/religion/ethnic cuisine).
Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra Andrews (p.52-54)...The history of cake as religious offering
The Oxford Companion to Food, Alan Davidson (p. 122-124)....Short history from ancient times to the present. Separate entries for specific kinds of cakes (chiffon, devil's food, fruitcake, gingerbread etc.) are most helpful.
Cake mixes
Dry baking mixes of all sorts were a product of the Industrial Revolution. They were promoted by companies as convenience foods. The first dry mixes (custard powders) were produced in England in the 1840s. Packaged mixes for gelatin (Jell-O, Royal, Knox) were introduced in the late 19th century. Pancake mixes (Aunt Jemima) were available in the 1890s. Our sources indicate packaged mixes for cake were introduced in 1920's. Packaged mixes for biscuits (Bisquick/General Mills) were introduced in the 1930s. Betty Crocker/General Mills made them famous in the late 1940s. Now we have mixes for Tiramasu, Pineapple-Upside-Down-Cake and even more complicated items.

General Mills, firmly rooted in grain products--Gold Medal Flour, Bisquick, Softasilk, Wheaties, and Cheerios--embraced cake mixes, but Betty was a late arrival to the party. O. Duff and Sons, a molasses company, pioneered the "quick mix" filled by marketing the first boxed cake mix in the late 1920s or early 1930s. Continental Mills, the Hills Brothers Company under the Dromedary label, Pillsbury, Occident, Ward Baking Company, and the Doughnut Corporation all produced versions of cake mixes before World War II. But problems of spoilage and packaging abounded, keeping mixes from widespread consumption and acceptance. In November 1947, after four years of cake mix research and development, General Mills' test markets were exposed to the "Just Add Water and Mix!" campaign for Betty Crocker's Ginger Cake. After a final assurance from the corporate chemists that the boxed ingredients would indeed perform as advertised, the mix was made available for limited distribution on the West Coast. Within a year it made a national debut that excluded the South (presumably, product testing there proved futile). While Ginger Cake required a nine-inch-square pan, designers projected that the PartyCake line, already in development, would offer home bakers a choice of using either two square pans or one 9-inch-by-13-inch rectangular pan, a size and shape that were becoming popular. As layer cakes are a uniquely American creation, they seemed a fitting choice for PartyCake, the next wave of Betty Crocker mixes. The layered butter PartyCake mixes--in Spice, Yellow, and White cake varieties--and Devils Food Cake Mix were priced at $.35 to $.37 per red-and-white box. "High impact" colors were essential to entice "the ladies who trundle their little shopping wagons among the shelves and tables" of the supermarket...The postwar quest for cake mix supremacy unfolded much like the flour wars of the 1920s. In 1948 Pillsbury was the first to introduce a chocolate cake mix. Duncan Hines stormed the market in 1951 with "Three Star Surprise Mix," a three-flavor wonder in that in three weeks captured a 48 percent share."
---Finding Betty Crocker: The Secret Life of America's First Lady of Food, Susan Marks Simon & Schuster:New York] 2005 (p. 166-8)
NOTE: more information on Duncan Hines brand mix.
Betty Crocker had always stood for quality in the minds of consumers, but during the first half of the twentieth century, convenience foods were not associated with good eating. All that changed in 1947, when the first Betty Crocker cake mixes hit America's shelves. The debut mix was labled Ginger Cake but would soon evolved into Gingerbread Cake and Cookie Mix. Devil's Food Layer Cake and Party Layer Cake Mix-products that offered an alternative to the time-consuming process of baking a cake from scratch-soon followed. The early mixes bearing the Betty Crocker label eventually yielded more than 130 cooking and baking products."
Encyclopedia of Consumer Brands, Janice Jorgensen, editor,[St. James Press:Detroit MI1994, Volume 1: Consumable Brands "Betty Crocker" (p. 53-56)
NOTE: The Betty Crocker trade name is owned by General Mills

Duff brand
The earliest print evidence we find for a Duff brand baking mix is from 1932:
"Duff's Ginger Bread Mix, delicious, ready to bake, 14 oz tin....21 cents."
Los Angeles Times, April 20, 1932 (p. A2).
The oldest print reference we find for a commercially prepared item titled "cake mix" is this Dromedary ad published the same year :
"Dromedary Brand Dixie Mix, Southern Fruit Cake Mixture, 35 cents/pkg"
New York Times, December 21, 1932 (p. 12)

Who invented Duncan Hines brand cake mixes?
Mr. Arlee Andre, food chemist, 1952. Notes here:
"Arlee Andre, creator of the original Duncan Hines cake mixes, died Monday. He was 89 years old...Mr. Andre was a cereal chemist testing flour for Nebraska Consolidated Mills in Omaha in 1952 when he decided to develop a cake mix with better flavor and uniformity than the two mixes then available. He researched the best ways to make yellow cake, white cake, chocolate cake and angel food cake. When the mixes were ready to be marketed, Nebraska Consolidated Mills paid Duncan Hines, the food and drink connoisseur, a penny a box to use his name. The mixes quickly became popular and were sold to the Proctor & Gamble Company in 1956. Mr. Andre also moved to Procter & Gamble and retired in the mid 1960s."
Arlee Andre, 89, Dies; Creator of Cake Mixes," New York Times, September 9, 1989 (p. 9)

"A few weeks ago local newspapers carried full page color ads announcing that Duncan Hines cake-mixes were being introduced to the Chicago market. Simultaneously, on tables in restaurants throughout the city, there appeared small placards which read, "Welcome to Chicago, Mr. Hines." Dunring the week, the gentleman himself, known to American travelers as the author of "Adventures in Good Eating," appeared on 13 radio and TV broadcasts here, and one evening he entertained 400 retailers at supper in the plush Mayfair room of the Hotel Blackstone. Members of the flour-milling industry might well cock an eye at such ballyhoo and goings-on. Per capita flour consumption in the U.S. is 133 pounds, and has hovered at that low point for the past three years. In view of such statistics, many a miller would give his eye teeth to hit on a success formula like the one now setting sales records for Nebraska Consolidated Milling Co....Sixteen months ago, this Omaha milling company was just another of the many medium-sized companies in the industry, struggling to maintain sales. At the end of its fiscal year in June, 1951, the company had sales of $26 million. My the next fiscal-year-end, June 1952, it had chalked up sales of $20 million, of which over $3 million were in cake-mixes alone. Currently, it's selling about $9.5 million a har in cake-mixes. Furthermore, it's nipping at the heels of the "big three" in the cake mix field, Pillsbury, General Mills and General Foods, which combined do almost 90% of the business. Consolidated now ranks fourth, doing most of the remaining 10%, although it sells in only 30 states. J. Allan Mactier, Consolidated's 30-year-old vice-president...explains the management's success formula thus: 'Make sure you have a good product, pick a sure-fire brand name, and pour on the merchandising.' Consolidated chose the Duncan Hines label which is uses through a a franchise with Hines Park Foods, Inc. of Ithaca N.Y. because it felt it would be a sure-fire' seller. Mr. Hines himself makes his headquarters in Bowling Green, Ky. The company believed Mr. Hines' already established reputation as a connoisseur of good food would do the trick... What usually results is a flood of publicity which supplements the company's own concentrated advertising in the local market...Consolidated literally blitzes a town when it moves in. Color ads, so necesary in food promotion, are splashed on billboards and in local papers. Many radio and TV spots are used, as well as redemption coupons. Consolidated uses its quality claim as part of its selling technique. Unlike many cake mixes which contain powdered eggs in this mix, Duncan Hines mixes call for the additon of two fresh eggs. Mr. Hines insisted on this, stating it would make a better cake and would pay off in the long run. Duncan Hines brand mixes sell at competitive prices with other mixes, and the firm tries to turn the added expense of two fresh eggs to a selling advantage by telling the housewife 'this will make a better cake,' because Mr. Hines, the food authority, says so... The company is shooting for national distribution sometime next year."
Adventures in Good Selling--or Ballyhoo Blitz for a Cake-Mix," Felicia Anthenelli, Wall Street Journal, December 17, 1952 p.

"The Duncan Hines line of prepared mixes includes a variety of cake mixes, a pancake mix, a muffin mix, brownie mix and several other mix products. They are among the sales leaders in the 30 midwestern and Pacific Coast states where they are now sold...Mr. Hines, who edits the guidebooks bearing his nane and has concerned himnself primarily with quality standards of the licensed products, will continue in his present capacity."
Proctor-Gamble To Market Mix Products Soon," Newark Advocate Newark OH, August 23, 1956
Who was Duncan Hines?
Salesman, connosieur, entrepreneur, author, critic, philanthropist, culinary personna extroadinare! He did not, however, invent the cake mixes that bear his name. What did Mr. Hines look like?

"Two or three times a week during the tourist season, travelers pull up in front of a neat, Colonial house on the edge of Bowling Green, Kentucky and inquire. 'How soon will dinner be ready?' They're attracted by a sign on the lawn: 'Home Office, Duncan Hines.' Mr. Hines who has built a nationwide reputation by telling people where to dine, doesn't serve any meals at his combination office and home here. But he concedes it is flattering that people think of him when they are hungry. 'Every day in this country, more than 70 million people eat out,' he explains. Helping them decide which restaurants to choose is the foundation for a prospering enterprise that first started in 1936. In that year, Mr. Hines compiled his first directory of recommended restaurants throughout the U.S., 'Adventures in Good Eating.' Since then the book has become a sort of Baedeker of American Cuisine. Through the years Mr. Hines has added three other guides--'Lodging for a Night," "Adventures in Good Cooking," and 'Vacation Guide.'...Much of his time is spent in updating the guides to eliminate establishments that have fallen below his standards. He adds new discoveries when he runs across them. To help him keep track of the 2,500 eateries...on his recommended list, he enlists a corps of 600 friends scattered across the country. When a place changes hands, they report whether it still qualifies for a Hines approval. So far, Mr. Hines hasn't found any eating place in his native Bowling Green that he can recommend. He hasn't endeared himself to fellow Kentuckians by his comment that much of the locality is cursed with 'greese cooking.'...A public eating place, to get on the Hines list, must pass a rigorous inspection. He admires well-polished silver and white table cloths in the dining room. Often he insists on visitng the kitchen to inspect garbage disposal and dishwashing. Mr. Hines got to know the good and bad of roadside hashing when he was a salesman of printing and advertising for Rogers & Co., of Chicago. Friends began asking him for recommendations. Mr. Hines mailed out a printed list of his favorites as a gift before he realized the project might have commercial possibilities. Books are only a part of the present-day enterprise. Perhaps the biggest moneymaker is a line of 150 foods which bear his name. Hines-Park Food, Inc., of Ithaca, N.Y., packages the victuals. Mr. Hines receives a royalty on each package sold. He's looking for sales of around 24 million packages of Duncan Hines cake mix this year and will collect one-half cent royalty on each. Under a separate agreement, some 94 firms make Duncan Hines ice cream. Mr. Hines maintains a testing laboratory at Bowling Green to keep it up to specification...The money from all his books goes into the Duncan Hines Foundation which provides scholarships for seniors taking courses in restaurant and hotel management at Cornell University and Michigan State College. The National Sanitation Foundation also shares in book profits."
---"Duncan Hines' Love of Good Food Becomes Publishing, Cake Mix, Ice Cream Business," James Garst, Wall Street Journal, November 5, 1952 (p. 7)
NOTES: (1)"Baedeker" was a popular hotel/travel rating guide. (2) FoodTimeline library owns a copy of Adventures in Good Cooking.

In Mr. Hines' own words:
"My interest in Wayside inns is not the expression of a gourmand's appetite for fine foods but the result of a recreational impulse to do something 'different,' to play a new game that would intrigue my wife and give me her companionship in my hours of relaxation from a strenuous and exacting business. Upon purchasing our first car, we decided to see as much of America as possible, to test its outstanding food, to met interesting people along the way and bring home with us from each trip a lot of pleasant memories that we could keep stored away in our minds to feast on in later years. The idea appealed to Mrs. Hines for she apparently liked to 'go places' with her husband better than anything else...My first discovery was that the highways were crowded with gasoline pilgrims whose main interest seemed to be the relative merits of inns. They fairly oozed informatino about the places we ought not to miss. Of course, I took careful notes on this information--that being a part of the game we were playing for our own amusement. Most of these tourists produced private lists of 'best places' and nearly all of them remarked that there ought to be a reliable directory of the most desirable inns available to discriminating motorist. This idea intrigued me. After years of travel over the highways I found I had the names of several hundred inns, scattered over the country, the desirablility of which was enthusiastically vouched for by those who had patronized them. So we set out to visit as many as possible to check up on reports given us, for you know there is not accounting for tastes in food any more than there is in clothing, printing or marriage."
---Adventures in Good Eating, A Duncan Hines Book [Adventures in Good Eating Inc.:Bowling Green KY] 1939 p. vii

Did Duncan Hines and his wife also cook?
Yes! Several of their recipes appear in Adventures in Good Cooking and the Art of Carving in the Home: Tested Recipes of Unusual Dishes from America's Favorite Eating Places. Sample here:
520. Fudge Squares.
Ingredients
1/2 cup butter
2 oz. bitter chocolate
1/3 cup cocoa plus
1 tablespoon butter...Melt Butter and chocolate
1/2 cup cake flour
1 1/4 cups sugar
1/8 teaspoon salt...Sift twice and add to above
3 eggs--beaten
1 teaspoon vanilla
3/4 cup chopped nuts (walnuts or pecans)...Stir into mixture and bake in 350 F. to 375 F. oven for 25 minutes.
---Duncan Hines, Bowling Green Kentucky, Adventures in Good Cooking and the Art of Carving in the Home, Duncan Hines, recipes from the original 1933 edition edited by Louis Hatchett [Mercer University Press:Macon, GA] 2002 unpaginated
The Food Timeline library owns these books authored by Duncan Hines. Happy to share recipes; let us know what you need.
Adventures in Good Cooking, facsimile 1933 edition (2002), original 1939 & 1952 editions

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Healthy Carrot Cake RecipesC Carrot Cake Recipr From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu