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Title: Carrot Cake Categories: None Yield: 1 Servings 4 Eggs 1 1/2 c Vegetable oil 2 c All-purpose flour 2 c Sugar 2 ts Baking soda 2 ts Baking powder 2 ts Ground cinnamon 1/4 ts Salt 3 c Grated carrots 1 1/2 c Coarsely chopped walnuts or -pecans -----------------------------CREAM CHEESE ICING----------------------------- 16 oz Powdered sugar 8 oz Cream cheese; softened 1/2 c Margarine; softened 1 ts Vanilla Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch baking pan. Beat eggs and oil together in a small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl, add egg mixture and mix well. Stir in carrots and nuts. Pour into prepared pan and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack and frost with Cream Cheese Icing. CREAM CHEESE ICING: Combine ingredients in a medium bowl and beat until smooth. Posted to Bakery-Shoppe Digest V1 #221 by Shelley Sparks |