| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour; unsifted |
| 1 1/2 | ts | Baking soda |
| 2 | ts | Baking powder |
| 2 | ts | Ground cinnamon |
| 1 | ts | Salt |
| 2 | c | Sugar |
| 4 | Eggs | |
| 1 1/2 | c | Vegetable oil |
| 4 | md | Carrots; shredded |
| 1/2 | c | Walnuts; coarsely chopped |
| 1 | cn | Crushed pineapple; (8 oz.) drained |
| Orange zest; 1/3" by 3" | ||
| 6 | oz | Cream cheese; cut in chunks |
| 6 | tb | Butter; cut in chunks |
| 1 | ts | Vanilla |
| 2 | c | Powdered sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. Mix flour, baking soda, baking powder, cinnamon and salt in a large bowl. In a separate bowl, combine sugar and eggs; blend in oil and mix. Stir mixture into dry ingredients. Stir in shredded carrots, chopped nuts and pineapple. Pour batter into greased and flour-dusted 9" by 13" baking pan or 10" bundt pan. Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted in center comes out clean. Make Cream-Cheese Frosting: Mix orange zest (or one drop or oil or 1 tsp. dried orange peel), cream cheese and butter thoroughly. Add vanilla and powdered sugar and mix well. Makes enough to frost a 9" by 13" cake. Frost cake when it is thoroughly cooled. Nutritional Information per serving: 675 calories (53% from fat), protein 5.7 g, fat 40.3 g (poly 7.0 g, mono 19.9 g, sat 10.4 g), carb 75.8 g, fiber 1.1 g, chol 91 mg, iron 1.8 mg, sodium 522 mg, calcium 94 mg. Recipe by: Adapted from Sunset Food Processor Cookbook Posted to Bakery-Shoppe Digest V1 #183 by "Cathy L. Lielausis" <cathylielausis@mindspring.com> on Aug 06, 1997
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