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Title: Carrot Cake Categories: Cakes Yield: 1 Servings ------------------------------------CAKE------------------------------------ 2 c Sugar 1 1/2 c Oil 4 Eggs 3 c Carrots; shredded 2 c Flour 2 ts Baking Soda 4 ts Cinnamon 1 ts Salt 1/2 c Walnuts -----------------------------------ICING----------------------------------- 1/2 c Butter 2 c Icing Sugar 8 oz Cream Cheese 2 ts Vanilla 1/2 c Walnuts Mix sugar and oil. Add eggs one at a time and beat in carrots. Sift dry ingredients and stir into mixture together with nuts. Pour into 3 layer pans. Bake at 350F (180'C) for 25 to 30 minutes. Cool. Stack layers, spreading icing between layers and on top. Icing: Beat first 4 ingredients until smooth and creamy. Fold in nuts. (Note: For the icing sugar, 1 or 2 cartons of prepared whip topping, mixed with the grated rind of 1 or 2 oranges, may be substituted.) Recipe by: The Great Hadassah Cookbook Posted to JEWISH-FOOD digest by Bob & Carole Walberg |