| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1 |
c |
Salad oil |
| 4 |
|
Eggs |
| 3 |
c |
Carrots; shredded |
| 1 |
ts |
Vanilla |
| 1 |
c |
Nuts; chopped (optional) |
| 8 |
oz |
Crushed pineapple; drained |
| 1/2 |
c |
Butter softened |
| 1 |
lb |
Confectioners' sugar |
| 8 |
oz |
Cream cheese; softened |
| 1 |
ts |
Vanilla |
| 1 |
c |
Nuts; chopped |
INSTRUCTIONS
ICING
From: morrissey@stsci.edu (Mostly Harmless)
Date: Tue, 14 Sep 1993 16:50:10 GMT
>Here are some carrot recipes i have gathered from the net lately. Enjoy!
From: cls@sassy.wyvern.com (Charles & Carol Lynne Shotton)
Date: Wed, 21 Apr 93 22:25:35 EST
The following recipe is from the Virginia Hospitality Cookbook.
Pre heat oven to 350. Sift dry ingredients together. Add the oil and eggs
one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix
well. Pour into greased and floured 9 x 13 inch pan, and bake for 45
minutes.
Icing: Mix all ingredients together. Spread on top and sides of the cake.
Note: I keep this in the 'fridge because of the cream cheese icing.
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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