| 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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