| 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>
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”