| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1 1/2 |
c |
Vegetable oil |
| 2 |
c |
All-purpose flour |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 3 |
c |
Grated carrots |
| 1 1/2 |
c |
Coarsely chopped walnuts or pecans |
| 16 |
oz |
Powdered sugar |
| 8 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Margarine; softened |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CREAM CHEESE ICING
Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch baking pan.
Beat eggs and oil together in a small bowl. Combine flour, sugar, baking
soda, baking powder, cinnamon and salt in a large bowl, add egg mixture and
mix well.
Stir in carrots and nuts. Pour into prepared pan and bake 30 to 35 minutes,
or until a toothpick inserted in the center comes out clean. Cool
completely on a wire rack and frost with Cream Cheese Icing.
CREAM CHEESE ICING: Combine ingredients in a medium bowl and beat until
smooth.
Posted to Bakery-Shoppe Digest V1 #221 by Shelley Sparks
<ssparks@mailbox.arn.net> on Sep 06, 1997
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