"24 CARROT" CAKE
8 medium carrots (for cake and
frosting)
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. ground cloves
1 c. butter or margarine
1 c. granulated sugar
1 c. brown sugar
4 eggs, separated
1 c. chopped walnuts
Golden Carrot Frosting (see
below)
Peel and slice carrots. Cook covered until tender in 1
cup water. Drain, reserving 1/3 cup of the cooking liquid.
Puree the carrots in a ricer, blender or food processor. There
should be 1 cup of puree. Use 3/4 cup of carrot puree for cake
and reserve 1/4 cup for frosting. Sift together the flour,
baking powder, baking soda, salt and spices. Cream butter and
sugars together until light and fluffy. Beat in the egg yolks,
one at a time. Blend in the dry ingredients, 1/3 at a time,
alternating with the carrot puree and carrot liquid. Stir in
nuts. Beat egg whites until stiff and gently fold into batter.
Spread in a greased and floured 9 x 13 x 2-inch baking pan.
Bake in a 350 degrees oven for 45 minutes. Cool for 10 minutes and
turn out onto a wire rack to cool. Frost with "Golden Carrot
Frosting".
Golden Carrot Frosting:
1/4 c. butter (room
temperature)
3 c. powdered sugar, sifted
1/4 c. reserved cooked carrot
puree
2 Tbsp. orange juice
1 1/2 tsp. grated fresh orange
peel
Cream butter until soft and gradually beat in powdered
sugar, alternating with cooked carrot and orange juice. When
smooth and fluffy, stir in grated orange peel.
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
