CARROT CAKE
Source of Recipe
Knoxville News Sentinal in 1992
Recipe Introduction
Made with real baby food.
List of Ingredients
- Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 3 (4 1/2 oz) jars of strained baby food carrots
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- pecans halves (optional)
- cream cheese frosting (recipe follows)
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- Cream cheese frosting
- 1 (8oz) pkg cream cheese, softened
- 1/2 cup butter or margrine
- 1 tsp vanilla extract
- 4 cups sifted confectioner's sugar
- 1 1/4 cups chopped pecans
Instructions
- Combine sugar and oil; beat well. Add eggs,carrots and vanilla. Beat mixture until smooth. Combine next six ingredents. Add to carrot mixture. Beat well Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 minutes or until a wooden toothpick insereted in center comes out clean. Cool 10 minutes in pans. Remove layers from pans.
- Cool spread cream cheese frosting between layers and on top and sides. Garnish with pecans, if desired.
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- Cream cheese frosting:
- Combine cream cheese and butter; beat untillight and fluffy. Add vanilla and confectioner's sugar. Beat until smooth. Stir in chopped pecans.
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