| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 10 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | c | Sugar |
| 1/2 | t | Salt |
| 2 | t | Baking soda |
| 2 | t | Baking powder |
| 1 | c | Salad oil |
| 1 | t | Cinnamon |
| 1 | t | Allspice |
| 4 | Eggs | |
| 1 | Orange | |
| 2 | c | Finely grated carrots |
| 1/2 | up to | |
| 3/4 | c | Chopped walnuts, or pecans |
| 1 | 8-oz cream cheese | |
| 1 | lb | Icing sugar |
| 2 | up to | |
| 3 | T | Oil or orange juice |
| 1 | T | Grated orange peel |
INSTRUCTIONS
submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN) Here's my FAVORITE carrot cake recipe. It is always a hit at gatherings and has become my most-requested cake recipe. The "secret" is the ORANGE! Personally, I do not like raisins in carrot cake and am glad this one doesn't require them. If it did, I would simply omit them. Sift dry ingredients into a large bowl. Add oil and stir well making a very stiff mixture. Set aside. Wash orange and cut into small pieces (leave the peel on!). Put the orange pieces in a blender container and adding one egg at a time, beat the mixture until it is smooth and foamy. Add this mixture to the stiff mixture that was set aside. Mix well. Add 2 cups of grated carrots, mix and then add the nuts. Blend the mixture well. Pour batter into a well-greased or oiled tube pan (bundt pan). Bake in a pre-heated oven at 350 F for 40-50 minutes. The cake is done when it starts shrinking from the sides of the pan. Cool the cake in the pan for 10-15 minutes then invert it onto a cooling rack. Cool completely before icing it (recipe for icing follows). Notes: Instead of using a tube pan, you can bake the cake in a 9"x13" rectangular baking pan. In this case, reduce the baking time to 35 minutes or until done. The cake tastes equally good without the icing. I only ice it on special occasions. Store leftovers in the refrigerator. Icing: Cream cheese should be at room temperature. Mix all the ingredients together to form a smooth paste. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 216
Total Fat: 24.4g
Cholesterol: 74.4mg
Sodium: 1057.7mg
Potassium: 239.8mg
Carbohydrates: 63.4g
Fiber: 1.6g
Sugar: 42.1g
Protein: 7.1g