Yield: 16 Servings
|2 teaspoons||Baking soda|
|1 cup||Salad oil|
|3 cups||Carrots; shredded|
|1 cup||Nuts; chopped (optional)|
|8 ounces||Crushed pineapple; drained|
|½ cup||Butter softened|
|1 pounds||Confectioners' sugar|
|8 ounces||Cream cheese; softened|
|1 cup||Nuts; chopped|
From: morrissey@... (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT >Here are some carrot recipes i have gathered from the net lately. Enjoy! From: cls@... (Charles & Carol Lynne Shotton) Date: Wed, 21 Apr 93 22:25:35 EST The following recipe is from the Virginia Hospitality Cookbook.
Pre heat oven to 350. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes.
Icing: Mix all ingredients together. Spread on top and sides of the cake.
Note: I keep this in the 'fridge because of the cream cheese icing.
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