| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Cloves or allspice |
| 2 |
ts |
Cinnamon |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Vegetable oil |
| 3 |
c |
Grated carrots |
| 1 |
c |
Walnuts |
| 1 |
c |
Raisins |
| 1 |
pk |
(8-oz) cream cheese softened |
| 1/2 |
c |
Butter softened |
| 1 |
pk |
(16-oz) powdered sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FROSTING
From: smithwe@uvmain.uvsc.edu
Date: 21 Mar 1994 11:18:24 -0500
Carrot Cake: Combine dry ingredients. Stir in eggs, oil and carrots. Boil
raisins in water and drain. Mix in walnuts and raisins. Pour into greased
and floured (you may want to put wax paper on the bottom) 9x13 pan. Bake
at
325 for 45-55 min. Cool.
Frosting: Mix cream cheese, butter and vanilla. Add powdered sugar
gradually to desired consistency.
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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