14 karat cake w/cream cheese frosting

Categories
Cake
Yield
16 Servings
MeasureIngredient
2 cups Flour
1¾ cup Sugar
1¼ teaspoon Baking soda
1 teaspoon Salt
2 teaspoons Cinnamon
¾ cup Olive oil
½ cup Milk
3 larges Eggs
3 cups Finely grated raw carrots (up to)
1 cup Chopped pecans
6 ounces Cream cheese; softened
6 tablespoons Butter; softened
2¼ cup Powdered sugar
¾ teaspoon Vanilla extract
⅓ cup Coconut
⅓ cup Raisins
⅓ cup Chopped pecans

FROSTING

From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: smorine@... (Suzanne Morine) Grease and flour a 9X13X2" pan. Preheat oven to 350 F. Sift flour, sugar, soda, salt, and cinnamon together. In a mixing bowl, combine dry ingredients with oil, milk, and eggs. Blend on low speed for about 1 minute. Add carrots and nuts and mix until well blended. Bake at 350 F for 40 to 45 minutes or until wooden pick inserted comes out clean. Cool thorough and frost with cream cheese frosting.

Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and beat until light and fluffy. Blend in coconut, nuts, and raisins.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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