| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Canola oil |
| 3/4 |
c |
Sugar |
| 1 |
c |
Firmly packed dark brown sugar |
| 1/2 |
c |
Low fat buttermilk |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Salt |
| 3 |
c |
Shredded carrot |
| 4 |
lg |
Eggs |
| 8 |
oz |
Fat free cream cheese |
| 16 |
oz |
Powdered sugar |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
ICING
From: srasheed@juno.com (Sam M Rasheed)
Preheat the oven to 350 degrees. Grease two 9x5 loaf pans. With an electric
mixer on low, beat together the eggs, oil, sugar, brown sugar, and
buttermilk. When combined, stir in the flour, baking soda, baking powder,
cinnamon, allspice, salt and carrots. Divide the batter evenly between the
two pans. Bake for 40 minutes, until a toothpick comes out clean. Remove
from oven and let cool for 15 minutes before removing from pans. Combine
the cream cheese, powdered sugar, and vanilla until well combined. Spread
over the two cakes and serve.
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
2, 1998, converted by MM_Buster v2.0l.
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