1 c Butter (at room temperature)
1 1/2 c Sugar
1/2 c Packed brown sugar
1/2 ts Cinnamon
1 Lemon rind; grated
1/4 ts Nutmeg
4 Eggs (at room temperature)
3 c Sifted flour
3 ts Baking powder (** or 1-1/2
-tsp. + 1 t water if
-altitude 5000 ft)
1/2 ts Salt
1/2 c Fresh orange juice (at room
-temperature)
2 c Finely grated carrots (at
-room temperature)
1/2 c Finely chopped walnuts or
-pecans
1 ts Vanilla
-CREAM CHEESE ICING-
4 oz Cream cheese (at room
-temperature)
1/2 c Butter (at room temperature)
2 1/2 c Sifted confectioners sugar
1/2 ts Vanilla
From: morrissey@stsci.edu (Mostly Harmless)
Date: Tue, 14 Sep 1993 16:50:10 GMT
Here are some carrot recipes i have gathered from the net lately. Enjoy!
From: springer@khonshu.colorado.edu (Jann Springer)
Date: Fri, 13 Nov 1992 21:45:54 GMT
This is my favorite Carrot Cake recipe…it comes out very moist and the
icing is delicious.
In a large mixing bowl, cream together butter, sugar, and brown sugar until
mixture is light and fluffy. Add the cinnamon, lemon rind, and nutmeg. Beat
in the eggs, 1 at a time. Into a large bowl, sift together flour, baking
powder, and salt. Add the flour mixture alternately with the orange juice,
beginning and ending with the flour mixture. Stir in the carrots nuts and
vanilla. Pour the batter into a greased and floured 9″x12″ pan (or 10″ tube
pan) and bake at 350 degreesF for 45-60 minutes or until the cake tests
done. Let the cake cool and ice with Cream Cheese Icing. Serves 14-16.
Cream Cheese Icing: In a bowl, cream together the cream and butter. Slowly
add the confectioners sugar and vanilla and blend until the mixture is
smooth. Spread icing on a cooled cake.
Originally from: La Bonne Cuisine: Cooking New Orleans Style, The Women of
All Saints’ Episcopal Church, River Ridge, Louisana
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings