| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 3/4 | c | Sugar |
| 1 1/4 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 3/4 | c | Olive oil |
| 1/2 | c | Milk |
| 3 | lg | Eggs |
| 3 | c | Finely grated raw carrots (up to) |
| 1 | c | Chopped pecans |
| 6 | oz | Cream cheese; softened |
| 6 | tb | Butter; softened |
| 2 1/4 | c | Powdered sugar |
| 3/4 | ts | Vanilla extract |
| 1/3 | c | Coconut |
| 1/3 | c | Raisins |
| 1/3 | c | Chopped pecans |
INSTRUCTIONS
FROSTING From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: smorine@isis.cs.du.edu (Suzanne Morine) Grease and flour a 9X13X2" pan. Preheat oven to 350 F. Sift flour, sugar, soda, salt, and cinnamon together. In a mixing bowl, combine dry ingredients with oil, milk, and eggs. Blend on low speed for about 1 minute. Add carrots and nuts and mix until well blended. Bake at 350 F for 40 to 45 minutes or until wooden pick inserted comes out clean. Cool thorough and frost with cream cheese frosting. Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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