| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cakes | 10 | Servings | |
INGREDIENTS
| 1 1/4 | c | Oil |
| 1 2/3 | c | Sugar |
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 3 | lg | Eggs |
| 2 | md | Carrots, grated |
| 1 | c | Chopped pecans |
| 1/2 | c | Unsalted butter, softened |
| 1 1/2 | c | Powdered sugar |
| 12 | oz | Cream cheese |
INSTRUCTIONS
CARROT CAKE CREAM-CHEESE FROSTING Preheat oven to 350 degrees. Grease and flour a Bundt cake pan. Combine oil and sugar in a large mixing bowl and beat well. Sift together flour, baking powder, salt and cinnamon. Slowly add dry ingredients to the oil-sugar mixture, blending well. Add eggs, one at a time, mixing well after each addition. Stir in carrots and pecans. Pour into prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting. Frosting: In a medium mixing bowl, cream together butter and powdered sugar. Add cream cheese and mix until perfectly smooth. From Hyatt Regency, Scottsdale, Arizona. (c) The Arizona Republic (6/5/96). Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A., scooter@xmission.com. Posted to MM-Recipes Digest V3 #182 Date: Mon, 01 Jul 1996 15:52:59 -0700 From: scooter <scooter@xmission.com>
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