From: dawn@hanina.alquds.org (Dawn Doleh)
Reply-To: dawn@hanina.alquds.org (Dawn Doleh)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Carrot Cake
Date: 27 Apr 1995 11:25:25 -0600
Organization: IDS World Network Internet Access Service, (800)IDS-1680
Message-ID: <3nm7sn$3pk@paperboy.ids.net>

Carrot Cake

Here's the best carrot cake recipe around-my mom's:

2 c all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
pinch ground cloves
4 lg eggs
1 c granulated sugar
3/4 c firmly packed dark brown sugar
1 tsp real vanilla extract
1 c vegetable oil
3 c (about 1 lb) shredded carrots
3/4 c toasted walnuts

CREAM CHEESE ICING
1 pkg. (8oz) softened cream cheese
1/4 c butter
1 tsp real vanilla extract
1/2 tsp grated orange peel
3 c confectioners' sugar
1/2 c chopped toasted walnuts-for garnish (optional)

        Preheat oven to 350. Grease and flour two 9-inch round cake
pans. Mix flour,baking soda, cinnamon, salt, nutmeg and cloves
together in a bowl. Beat eggs, sugars and vanilla in lg mixer bowl
until smooth. With mixer at low speed, gradually add oil in steady
stream.  Add flour mixture and beat just until blended. Fold in
carrots and nuts. Spoon into prepared pans.
        Bake 40 min or until toothpick inserted in center comes out
clean. Cool in pans 10 min. Invert and remove pans; cool on wire racks.
        Cream-cheese icing:  Beat cream cheese, butter, vanilla, and
peel in mixer bowl until light and smooth. Beat in confectioners'
sugar.
        Spread one third of the icing on 1 cake layer on a serving
plate and top with second cake layer. Frost top and sides with
remaining icing. Garnish with nuts. 

        Enjoy!

~~~
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