Yield: 1 Cake
|3 cups||Grated carrots|
|¼ cup||Chopped Oregon hazelnuts|
|4 ounces||Cream cheese|
|2 cups||Powdered sugar|
|½ cup||Chopped Oregon hazelnuts|
Beat eggs, sugar and oil together. Sift flour, cinnamon, soda and salt together. Add to creamed mixture. Fold in grated carrots and vanilla and mix well. Bake at 325 for 1 hour in a greased 9x13-inch pan.
Spread on the cream cheese icing and serve.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board