CARROT CAKE WITH GLAZE 2 c. all purpose flour 2 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. salt 3/4 c. egg substitute 1 c. sugar 3/4 c. Puritan oil 3/4 c. sour milk (1 tbsp. lemon juice in measuring cup, fill with 3/4 cup skim milk) 2 tsp. vanilla 1 (8 oz.) can crushed pineapple, well drained 1 c. chopped nuts 2 c. grated carrots 1 c. raisins
GLAZE: 1 c. sugar 1/2 c. sour milk 1/2 c. light butter 1 tbsp. white corn syrup 1/2 tsp. baking soda 1 tsp. vanilla Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil, sour milk, and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts, and raisins. Pour into lightly greased floured 9 x 13 inch pan. Bake at 350 degrees for 55-60 minutes, until cake test done with wooden toothpick. Glaze: Combine all ingredients except vanilla in saucepan; bring to a boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with wooden pick or fork; pour glaze over top while cake is still hot. Serve warm or store in refrigerator. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
