I.E.S.JJGF65A
PHILLY.INQUIRER
4 Etra large eggs
1 3/4 c Sugar
1 1/2 c Vegetable oil
2 ts Vanilla extract
2 c Flour;sifted
1/2 ts Salt
2 ts Baking soda
2 ts Cinnamon;ground
1 ts Ginger;ground
1/8 ts Cloves;ground
1/8 ts Nutmeg;grated
1 lb Carrots;peeled and grated
1 c Walnut;pieces
1 lb Cream cheese;room temp.
1 Butter;stick,softened
2 c Confectioners’,sugar,sifted
1 ts Vanilla
2 tb Dark rum or brandy
Beat the eggs with the sugar until fluffy.Slowly add the oil in a steady
stream mixing constantly.Mix in the vanilla.
Sift the flour with the salt,baking soda,cinnamon,ginger,cloves and
nutmeg and mix well.Fold the carrots and walnut pieces into the batter.Pour
into two greased and flourd 9″ layer pans and bake in a preheated 350
deg.oven for 45 minutes or until a tester comes out with a crumb clinging
to it….
Cool on a rack for 10 minutes in the pans.Unmold,and allow to finish
cooling.Meanwhile,mix up the icing by beating the cream cheese until smooth
with the butter.Add the confectioners’ sugar and beat until very light and
fluffy.Mix in the vanilla and rum or brandy…
Place one layer on a serving plate.Frost the top with a thick coat of the
cream cheese icing.Top with the other layer of the cake.Frost the sides and
top of the cake with the remaining icing,swirling the icing on top.Makes 12
servings…
Yields
12 Servings