Carrot cake #13
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Flour |
| ½ | teaspoon | Salt |
| 1⅓ | teaspoon | Baking powder |
| 1⅓ | teaspoon | Baking soda |
| 1⅓ | teaspoon | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Ginger |
| 1 | cup | Sugar |
| 1 | cup | Cooking oil |
| 3 | Eggs (added separately) | |
| 8 | ounces | Package of cream cheese |
| ½ | cup | Butter (or less) |
| 1½ | cup | Of icing sugar |
Directions
ICING
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: laustin@... (Lauree Austin) Combine Dry Ingredients (first 7 ingredients) and set aside. Combine sugar, oil and eggs, added separately. Preheat oven to 300 degrees Farenheit. Add the dry ingredients to the wet mixture and stir well. Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional). Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done. (Make sure it is cooked)
Icing: Mix all. Note: I just add icing sugar 'till the mixture tastes right.
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