| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Cake Flour |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 1 |
c |
Vegetable Oil |
| 1 1/2 |
c |
Honey |
| 4 |
lg |
Eggs |
| 3 |
c |
Carrots; grated |
| 1 |
c |
Pecans; chopped |
| 1 |
pk |
(8-oz.) Cream Cheese; softened |
| 1/3 |
c |
Honey |
| 1 |
ts |
Vanilla Extract |
INSTRUCTIONS
FROSTING
Makes one 2-Layer Cake
Pre-heat oven to 325-F degrees and lightly grease two 8-inch square or
9-inch round cake pans; reserve.
In a large mixing bowl sift in the flour, soda, salt, and cinnamon. Add
vegetable oil, honey, and eggs. Blend well with a whisk or electric mixer.
Fold in the carrots, and add the chopped pecans. Pour the carrot cake
batter into the 2 layer pans.
Bake for about 30 minutes, or until a cake tester can be cleanly removed
from the center of each cake. Place the pans on wire racks and allow to
cool slightly.
Meanwhile, prepare the frosting by blending together the softened cream
cheese, honey, and vanilla until smooth.
Remove one of the cakes from its pan while it's still somewhat warm, and
place it on a serving platter. Frost the top with the prepared frosting
while still warm. Put the second cake layer in place and frost the top
again. Serve slices warm and refrigerate any leftovers for up to 1 week.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 5, 1999, converted by MM_Buster v2.0l.
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