| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 1/2 |
c |
Wesson oil |
| 4 |
|
Eggs |
| 2 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt (optional-I don't use it) |
| 2 |
ts |
Cinnamon |
| 3 |
c |
Carrots; grated |
| 1 |
c |
Walnuts; chopped |
| 1 |
pk |
Powdered sugar (conf.) |
| 1 |
pk |
(8 oz) cream cheese |
| 1 |
|
Stick butter or margarine(I use butter) |
| 2 |
ts |
Vanilla |
| 1 |
c |
Pecans; finely chopped |
INSTRUCTIONS
CARROT CAKE ICING
Beat sugar and oil together until fluffy. Add eggs and blend well. Sift
together dry ingredients and add to sugar mixture. Mix thoroughly. Fold in
carrots and nuts. Pour into a 10x13" pan. Bake 1 hour at 350*.
*CARROT CAKE ICING* Blend until smooth & spread over cake.
There ya have it...the best carrot cake you'll ever eat.<S> And it's good
for you cuz it contains everything from the basic food groups. Yea,
right!<S> A good suggestion...I leave the cake in the baking pan and just
plop the icing on top, that way you get more icing with each forkfull. Then
I just put the lid on and leave it in the fridge. This cake can also be
frozen and single slices cut when desired. Yum!! Bon Appetite!
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
UCJU31A@prodigy.com ( M BROOMER) on Sep 18, 1997
A Message from our Provider:
“When God ordains, He sustains.”