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Carrot Cake by Michelle Jones You can bake this wonderful cake in a rectangle size pan for a quicker and easier version, and for a low-fat version try dusting the top with a little powdered sugar instead of the cream cheese frosting. Ingredients: 2 c. flour 2 tsp. cinnamon 1 tsp. baking soda ˝ tsp. salt 2 c. sugar 1 c. vegetable oil 3 large eggs 1 tsp. vanilla 3 c. carrots shredded fine (5 med. size carrots) ˝ c. chopped nuts
Cream Cheese Frosting Blend together well… 1 box confectioners sugar 1 stick butter 1 8oz. pkg. cream cheese, softened 2 tsp. vanilla
Directions * Preheat oven to 350 degrees. * In a separate bowl, sift dry ingredients together three times. * Blend together sugar, oil and eggs, and beat until fluffy. * Add vanilla, and then mix in dry ingredients until blended. * Stir in carrots and nuts. * Pour into two 8 or 9 inch round pans, and bake 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. * Cool on wire racks. Frost with cream cheese frosting when cake is cooled and top with ˝ c. chopped nuts if desired. (For added crispness you can toast the nuts in a sprayed baking pan at 350 degrees for about 10 minutes.)
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Copyright 2001 by Michelle Jones |
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