* Exported from MasterCook *
Carrot Cake with Molasses Icing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon soda
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 Pinch cloves
1 1/2 cup sugar
One 8 ounce can of crushed pineapple -- in juice
3 tablespoons oil
1 teaspoon vanilla
3 cups carrots -- shredded
3 large egg whites
Molasses Icing:
2 egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
A pinch of salt
2 tablespoons molasses
Preheat oven to 350�F. Spray a 9 x 13 inch pan with Pam. Combine first 7
ingredients. Beat sugar, pineapple, oil and vanilla until smooth. Beat in
dry ingredients. Stir in carrots. Beat egg whites until stiff. Fold into
carrot mixture. Pour into pan. Bake 40 minutes. Cool in pan on rack. Remove
from pan and ice.
Molasses Icing;
Combine egg whites, sugar, cream of tartar and a pinch of salt in double
boiler. Beat for 5 minutes at high speed over simmering water. Transfer to
bowl. Add 2 tablespoons molasses. Beat at high speed until stiff
S(Internet Address):
"http://www.basic-recipes.com/cks/carck/carrotcake5.htm"
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Per Serving (excluding unknown items): 3212 Calories; 44g Fat (12.3%
calories from fat); 48g Protein; 667g Carbohydrate; 21g Dietary Fiber; 0mg
Cholesterol; 2522mg Sodium. Exchanges: 13 Grain(Starch); 2 1/2 Lean Meat; 7
1/2 Vegetable; 0 Fruit; 8 Fat; 28 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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