Carrot Cake
1 cup all-purpose flour
1/2 cup wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 cups grated carrots
1 teaspoon vanilla
2 eggs
For Frosting:
1 package (3 ounces) cream cheese
4 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Grease and lightly flour a 9 by 5 inch loaf
pan. Stir together flours, baking powder, baking soda, salt and cinnamon.
Mix well. Add the oil, sugars, grated carrots, vanilla and eggs. Beat for at
least 2 minutes at medium speed. Pour batter into prepared loaf pan,
smoothing top. Bake for 1 hour, or until cake tests done. Let cake rest a
few minutes in pan before turning out on a rack for cooling. For frosting,
combine cream cheese, butter and vanilla. Add powdered sugar, stirring until
smooth and creamy. Spread on cake. Sprinkle with chopped walnuts.
Tips:
To simplify shredding or grating the carrots, use your food processor. Add
1/2 cup raisins or chopped walnuts for extra flavor.
Makes 9 to 12 servings.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
