| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Oil |
| 1 2/3 |
c |
Sugar |
| 2 |
c |
All-purpose flour |
| 2 |
t |
Baking powder |
| 1 |
t |
Salt |
| 1 |
t |
Cinnamon |
| 3 |
|
Eggs |
| 2 |
|
Carrots, grated |
| 1 |
c |
Chopped pecans |
| 1/2 |
c |
Unsalted butter, softened |
| 1 1/2 |
c |
Powdered sugar |
| 12 |
oz |
Cream cheese |
INSTRUCTIONS
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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