| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
2-tnt, A-ok, Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 3 |
c |
Carrots; finely shredded |
| 1 |
c |
Cooking oil |
| 4 |
|
Eggs |
| 3 |
oz |
Cream cheese |
| 1/4 |
c |
Butter |
| 1 |
ts |
Vanilla |
| 2 |
c |
Powdered sugar. |
INSTRUCTIONS
CAKE
FROSTING
Makes two 9-inch round pans or one 9 x 13-inch pan. Preheat oven to 325
degrees. Grease and flour pan or pans. Combine flour. sugar, baking powder,
baking soda, salt and cinnamon with mixer. Add shredded carrots, cooking
oil and eggs. Beat on low speed until blended. Beat 2 minutes on medium
speed. Bake 9-inch rounds approximately 40 minutes. Bake 9 x 13-inch pan
50-60 minutes. Cool 10 minutes before removing cake from pan or pans. For
frosting cream together cheese, butter and vanilla. Gradually add sugar.
Beat until smooth.
NOTES : This is a TNT recipe. It's from my good friend, Cheryl Burns.
Keith loves carrot cake and he really likes this one. It's simple but the
heavy dose of oil makes it reeeeal moist.
Recipe by: Cheryl Burns Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Lou Parris <lbparris@earthlink.net> on Aug 18, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”