Dark carrot cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk -- room temperature |
| 2 | Egg -- room temperature | |
| 6 | tablespoons | Butter -- room temperature |
| 1 | cup | Dark brown sugar |
| 1½ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Nutmeg |
| 1¼ | cup | Carrot -- grated |
| 1 | cup | Walnuts -- chopped |
| 1 | cup | Raisins |
Directions
Cream Cheese Frosting 8 ounces cream cheese -- room temperature 4 tablespoons butter -- room temperature 2 cups confectioner's sugar 1 teaspoon vanilla
Heat oven to 350 degrees. Grease and flour an 8 x 8 square pan.
In a large mixing bowl, combine milk, eggs, butter and beat with fork until mixed. Add sugar and beat well. Stir together flour, baking powder, soda, salt, cinnamon, nutmeg and add to first mixture. Beat until blended. Stir in carrot, walnuts, and raisins. Spread in pan. Bake 45-50 minutes. Let cool 10 minutes then turn on rack to cool.
For Cream Cheese Frosting, combine ingredients in a bowl until smooth.
Spread on cake when cake is cooled.
Posted to EAT-L Digest - 4 June 96 Date: Wed, 5 Jun 1996 15:03:22 -0400 From: Kappie King <Lestat6663@...> Recipe By :
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