| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Cakes, Desserts | 24 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | ts | Salt |
| 1 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1 1/2 | ts | Baking soda |
| 2 | ts | Baking powder |
| 1 1/2 | c | Vegetable oil * |
| 2 | c | Sugar |
| 4 | Eggs, slighlty beaten | |
| 2 | c | Raw, grated carrots |
| 1 | c | Diced peaches or pineapple |
| 1 | c | Chopped nuts (optional) |
| 8 | oz | Cream cheese, softened |
| 1 | lb | Box confectioner's sugar |
| 1 | ts | Vanilla extract |
| 12 | tb | Butter/margarine |
INSTRUCTIONS
FROSTING 1. Cake: Sift together dry ingredients. Add the rest of the cake ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or until cake springs back from finger when lightly pressed on top. Cool completely prior to frosting. 2. Frosting: Cream together all frosting ingredients and spread over cooled cake. * To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of the oil with the juice left over from the peaches or pineapple (I use canned). It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less firm. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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