Yield: 16 Servings
|1¼ teaspoon||Baking soda|
|¾ cup||Olive oil|
|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||Chopped pecans|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .