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Creamy Frosted Carrot Cake
Source of Recipe
Internet
List of Ingredients
¾ cup firmly packed brown sugar
3T canola oil
2 eggs
(in a large bowl, mix well with a wire whisk)
2 tsp Vanilla
1 can (8 oz) crushed pineapple, in its own juice (including the juice)
½ cup any of the following: skim milk, buttermilk, or soy milk
½ cup raisins
(stir in the large bowl)
2 ½ cups whole-wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/8 tsp salt
3 cups shredded carrots
(mix in medium size bowl. Add mix, a little at a time, into the large bowl and mix well. Add Carrots to mix. Spray a 9”x13” pan or (2) 8” round pans with nonstick cooking spray. Pour batter into pan(s). Bake 28 to 30 min.)
1 tb (8 oz) light cream cheese
1 tsp vanilla
½ cup powdered sugar
½ cup walnut pieces
(allow the cream cheese to soften on the counter while the cake is baking. When the cake comes out of the oven, mix ingredients together in a bowl. Once the cake has cooled, frost it. – If using round pans, frosting will only cover tops of cakes, not the sides)
Recipe
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