Hyatt regency carrot cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Oil |
| 1⅔ | cup | Sugar |
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 3 | larges | Eggs |
| 2 | mediums | Carrots, grated |
| 1 | cup | Chopped pecans |
| ½ | cup | Unsalted butter, softened |
| 1½ | cup | Powdered sugar |
| 12 | ounces | Cream cheese |
Directions
CARROT CAKE
CREAM-CHEESE FROSTING
Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
Combine
oil and sugar in a large mixing bowl and beat well. Sift together flour,
baking powder, salt and cinnamon. Slowly add dry ingredients to the oil-sugar mixture, blending well. Add eggs, one at a time, mixing well after each addition. Stir in carrots and pecans. Pour into prepared cake
pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
Frosting: In a medium mixing bowl, cream together butter and powdered sugar. Add cream cheese and mix until perfectly smooth.
From Hyatt Regency, Scottsdale, Arizona.
(c) The Arizona Republic (6/5/96).
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A., scooter@....
Posted to MM-Recipes Digest V3 #182 Date: Mon, 01 Jul 1996 15:52:59 -0700 From: scooter <scooter@...>