0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Grains, Dairy Cakes, Desserts 16 -20 servin

INGREDIENTS

2 c Flour
2 ts Baking powder
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Nutmeg
1/4 ts Allspice
4 Eggs
1 1/4 c Sugar
1/4 c Liquid honey
1 1/4 c Vegetable oil
3 c Carrots; shredded
1 c Pineapple; crushed with juices
1/2 c Raisins
1/2 c Coconut; shredded (opt)
1/2 c Walnuts; chopped
2 Cream cheese (250g); room temp
1 c Butter; room temp
3 tb Liquid honey
2 ts Vanilla extract
4 c Icing sugar; sifted

INSTRUCTIONS

ICING
1.  In large bowl, evenly blend first 7 ingredients.
2.  In separate bowl, beat together eggs, sugar and honey on high for 3
mins.  Add oil and beat 1 min.  Stir in remaining ingredients.
3.  Gradually add dry mixture in 3 parts, mixing well each time.  Pour into
3 greased and floured 9" cake pans.  Bake at 400F for 5 mins.  Reduce heat
to 350F and bake until tester comes clean (about 25 mins).  Cool 20 mins in
pans then turn onto wire racks to cool completely.
4.  For icing.  Beat together cream cheese, butter, honey and vanilla with
mixer until smooth.  Gradually beat in icing sugar, adding up to 1/2 cup
more if required for spreading consistency.
5.  Spread on each cake layer.  Stack and ice sides.
Chef Cheryl Ringler, owner of Unionville House
Per serving:
550    calories, 34.7g fat (57%CFF)
57 mg calcium, 5.4g protein
57.6 g  carbo, 1/4mg iron
Contributor:  Chatelaine Nov 97 "The Best of Food" Marion Kane (Star)
Preparation Time:  01:15
Posted to recipelu-digest Volume 01 Number 180 by Cathleen
<catht@interlog.com> on Oct 29, 1997

A Message from our Provider:

“Having Truth decay? Brush up on your Bible!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?