| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Jewish |
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Oil |
| 4 |
|
Eggs |
| 3 |
c |
Carrots; shredded |
| 2 |
c |
Flour |
| 2 |
ts |
Baking Soda |
| 4 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
c |
Walnuts |
| 1/2 |
c |
Butter |
| 2 |
c |
Icing Sugar |
| 8 |
oz |
Cream Cheese |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Walnuts |
INSTRUCTIONS
CAKE
ICING
Mix sugar and oil. Add eggs one at a time and beat in carrots. Sift dry
ingredients and stir into mixture together with nuts. Pour into 3 layer
pans. Bake at 350F (180'C) for 25 to 30 minutes. Cool. Stack layers,
spreading icing between layers and on top.
Icing: Beat first 4 ingredients until smooth and creamy. Fold in nuts.
(Note: For the icing sugar, 1 or 2 cartons of prepared whip topping, mixed
with the grated rind of 1 or 2 oranges, may be substituted.)
Recipe by: The Great Hadassah Cookbook
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Aug 25, 1998, converted by MM_Buster v2.0l.
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