Yield: 10 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
2 teaspoons | Baking powder |
2 teaspoons | Baking soda |
¾ teaspoon | Salt |
1 tablespoon | Ground cinnamon |
1 teaspoon | Ground allspice |
1 teaspoon | Fresh-grated nutmeg |
½ cup | Drained canned crushed pineapple in unsweetened juice |
¼ cup | Raisins |
½ cup | Pecan or walnut pieces |
1 cup | Sugar |
3 larges | Eggs |
1 cup | Packed dark brown sugar |
1¼ cup | Bland vegetable oil |
½ cup | Applesauce |
2 teaspoons | Pure vanilla extract |
2 cups | Finely shredded peeled carrots (about 4) |
⅔ cup | Shredded sweetened coconut |
8 ounces | Cream cheese (regular or \"light\" but not nonfat); softened |
½ \N | Stick unsalted butter; softened |
1 cup | Confectioners' sugar |
1 small | Lemon; Grated zest and juice of |
½ teaspoon | Pure vanilla extract |
¼ teaspoon | Lemon extract |
CAKE
FROSTING
From: Felicia Pickering <MNHAN063@...> Date: Thu, 11 Jul 1996 23:22:21 EDT