[an error occurred while processing this directive]

14 Karat Cake W/cream Cheese Frosting

| Next >>

Title: 14 Karat Cake W/cream Cheese Frosting
Yield: 16 Servings
Categories: Cake

Ingredients:

2 c Flour
1 3/4 c Sugar
1 1/4 ts Baking soda
1 ts Salt
2 ts Cinnamon
3/4 c Olive oil
1/2 c Milk
3 lg Eggs
3 c Finely grated raw carrots
1/2 -(up to)
1 c Chopped pecans


----------------------------------FROSTING----------------------------------
6 oz Cream cheese; softened
6 tb Butter; softened
2 1/4 c Powdered sugar
3/4 ts Vanilla extract
1/3 c Coconut
1/3 c Raisins
1/3 c Chopped pecans

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: smorine@isis.cs.du.edu (Suzanne Morine)
Grease and flour a 9X13X2" pan. Preheat oven to 350 F. Sift flour, sugar,
soda, salt, and cinnamon together. In a mixing bowl, combine dry
ingredients with oil, milk, and eggs. Blend on low speed for about 1
minute. Add carrots and nuts and mix until well blended. Bake at 350 F for
40 to 45 minutes or until wooden pick inserted comes out clean. Cool
thorough and frost with cream cheese frosting.

Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and
beat until light and fluffy. Blend in coconut, nuts, and raisins.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

[an error occurred while processing this directive]