Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 cups | Sugar |
| 2 teaspoons | Baking soda |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 2 teaspoons | Cinammon |
| 4 \N | Eggs |
| 1½ cup | Applesauce |
| 4 cups | Grated carrots |
| 1½ cup | Chopped walnuts |
| 1 \N | Stick butter; softened |
| 8 ounces | Cream chese; softened |
| 1 teaspoon | Vanilla |
| ½ teaspoon | Almond extract (up to) |
| 1½ pounds | Powdered sugar |
ICING
From: z002090b@... (Pamela Fero) Date: Fri, 1 Jul 1994 02:13:27 GMT This cake looks complicated, but it's not. Every time I have made this cake I've been begged for the recipe.
Sift together dry ingredients. beat in applesauce and eggs until well blended. stir in carrots and nuts. pour into a greased and floured pan and bake at 350F for 50-60 minutes.
icing: beat first 4 ingredients until smooth. gradually beat in powdered sugar until desired consistency.
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