Carrot cake w/cream cheese frosting #2
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 2 | cups | Flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Cloves or allspice |
| 2 | teaspoons | Cinnamon |
| 4 | Eggs | |
| 1½ | cup | Vegetable oil |
| 3 | cups | Grated carrots |
| 1 | cup | Walnuts |
| 1 | cup | Raisins |
| 1 | pack | (8-oz) cream cheese softened |
| ½ | cup | Butter softened |
| 1 | pack | (16-oz) powdered sugar |
| 1 | teaspoon | Vanilla |
Directions
FROSTING
From: smithwe@...
Date: 21 Mar 1994 11:18:24 -0500 Carrot Cake: Combine dry ingredients. Stir in eggs, oil and carrots. Boil raisins in water and drain. Mix in walnuts and raisins. Pour into greased and floured (you may want to put wax paper on the bottom) 9x13 pan. Bake at
325 for 45-55 min. Cool.
Frosting: Mix cream cheese, butter and vanilla. Add powdered sugar gradually to desired consistency.
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