Denice dade's killer carrot cake
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| 1½ | teaspoon | Baking soda |
| 2 | teaspoons | Baking powder |
| 1½ | cup | Vegetable oil * |
| 2 | cups | Sugar |
| 4 | Eggs, slighlty beaten | |
| 2 | cups | Raw, grated carrots |
| 1 | cup | Diced peaches or pineapple |
| 1 | cup | Chopped nuts (optional) |
| 8 | ounces | Cream cheese, softened |
| 1 | pounds | Box confectioner's sugar |
| 1 | teaspoon | Vanilla extract |
| 12 | tablespoons | Butter/margarine |
Directions
FROSTING
1. Cake: Sift together dry ingredients. Add the rest of the cake ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or until cake springs back from finger when lightly pressed on top. Cool completely prior to frosting.
2. Frosting: Cream together all frosting ingredients and spread over cooled cake.
* To lower the fat in the recipe, I often replace ½ to ¾ cup of the oil with the juice left over from the peaches or pineapple (I use canned). It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less firm.