| 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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