Denice Dade's Killer Carrot Cakecakes, desserts 2 cup flour 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1 1/2 teaspoon baking soda 2 teaspoon baking powder 1 1/2 cup vegetable oil * 2 cup sugar 4 eggs, slighlty beaten 2 cup raw, grated carrots 1 cup diced peaches or pineapple 1 cup chopped nuts (optional) ----FROSTING---- 8 oz cream cheese, softened 1 lb box confectioner's sugar 1 teaspoon vanilla extract 12 tablespoon butter/margarine 1. Cake: Sift together dry ingredients. Add the rest of the cake ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or until cake springs back from finger when lightly pressed on top. Cool completely prior to frosting. 2. Frosting: Cream together all frosting ingredients and spread over cooled cake. * To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of the oil with the juice left over from the peaches or pineapple (I use canned). It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less firm. |
