Carrot Bundt Cake 2 c. sugar 2 c. flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cloves 2 tsp. pumpkin pie spice 1 tsp. Nutmeg 1 tsp. Cinnamon 1 tsp. salt, optional 5 tbsp. orange juice 4 eggs 1 1/2 c. oil 3 c. raw grated carrots 1/2 c. nuts or raisins
Mix together sugar, flour, baking soda, baking powder, ground cloves, pumpkin spice, nutmeg, cinnamon, salt and orange juice in large bowl. Add eggs to mixture one at a time followed by oil. Fold in carrots and nuts or raisins. Pour mixture into greased and floured Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Top with White Cream Cheese Frosting (see below). WHITE CREAM CHEESE FROSTING 8 oz. cream cheese 4 tbsp. soft butter or margarine 3 c. powdered sugar 1 tsp. Vanilla Combine above ingredients to right consistency. Spread on cake Garnish with currents, raisins or just leave plain. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
