Yield: 16 Servings
|325 millilitres||White sugar|
|300 millilitres||All purpose flour|
|75 millilitres||Whole wheat flour|
|7 millilitres||Baking soda|
|175 millilitres||Coarsely chopped nuts|
|625 millilitres||Grated carrots|
|Cinnamon cream cheese|
|125 grams||Cream cheese|
|45 millilitres||Softened butter|
|250 millilitres||Powdered fruit sugar or icing sugar|
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: jaf@... (J. Anthony Fitzgerald) Source: "Let's Break Bread Together" cookbook, published by The United Churches in Canada. This recipe is credited to The Little Current United Church of Little Current, Ontario.
In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well. In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in nuts. Stir dry ingredients into wet. Fold in carrots. Turn into 3 liter microwaveable bundt pan.
Microwave 10 minutes, rotating dish ¼ turn every 4 minutes. (Note exact cooking time will depend on power of oven. I find more like 11 minutes is required. Top may appear slightly raw but will continue to cook as heat works its way out from the inside of the cake.) Let stand 10 minutes on heat proof surface. Loosen sides and centre. Invert on serving plate and cool. Frost or ice with Cinnamon Cream Cheese frosting (icing).
Cinnamon Cream Cheese Frosting: In small bowl, cream butter and cheese.
Blend in sugar and cinnamon until light and fluffy. Spread over carrot cake.
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