Yield: 36 Servings
|2 cups||Diced peeled carrots|
|¾ cup||Butter or oleo; softened|
|2 teaspoons||Baking powder|
|1¼ cup||Sifted powdered sugar|
|2 tablespoons||Softened butter or oleo|
|2 tablespoons||Pineapple preserves|
|Milk; enough for spreading consistency|
From: dave@... (David H. Bennett) Date: 17 Oct 1995 18:48:08 -0600 Cook carrots in small amout of boiling slated water rill tender. Drain and mash (should measure 1 cup). Cool. Cream butter and sugar. Add egg and vanilla, beat till fluffy. Stir in carrots. Stir together flour, baking powder and salt, blend into batter. Drop from teaspoon onto ungreased cookie sheet. Bake 375-f for 12 minutes. Cool and spread with frosting.
Pineapple Frosting: Blend 1-¼ cup sifted powdered sugar, 2 tablespoons softened butter or oleo, 2 tablespoons pineapple preserves until smooth.
Add enough milk till spreading consistency.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .