NATASHA NALLEY'S CARROT CAKE
Sift together: 1-1/2 cups flour 1-1/2 cups sugar 1 teaspoon allspice 1 teaspoon nutmeg 1-1/2 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt (The allspice, nutmeg & cinnamon may be slightly rounded if you like a spicier cake) Mix together in another bowl: 4 eggs 1 cup oil 1 to 2 teaspoons vanilla (I use 2 teaspoons) 2 Tablespoons water if batter is dry Combine all above. Add: 2 cups grated carrots 1 cup chopped of ground walnuts or pecans (I prefer ground walnuts) 1 small can crushed pineapple - undrained 1 cup raisins - Optional (sometimes I add a half cup or so of grated zucchini) Mix well. Pour in greased/floured tube pan. Bake at 350 degrees for 1 hour. You may use one of the following, not both. Optional Glaze: Brush glaze over top and sides of baked cake. Let seep in. Melt in small saucepan and heat until just starting to simmer: 1/8 lb. Butter 1/8 cup water 1/2 cup granulated sugar Remove from heat and add 1/8 cup rum (optional) Optional Icing: 4 oz cream cheese, softened 1-1/2 cups confectioners' sugar 1/4 cup (1/2 stick) butter 1 teaspoon vanilla Optional - 1 cup grated coconut, 1/4 cup chopped pecans Blend together first 4 ingredients: add coconut & nuts. Mix. Spread evenly over top and sides of cake. Enjoy. >From Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
