Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Molasses |
| 1 cup | Whole wheat flour |
| 1 cup | Margarine or butter, |
| \N \N | Softened |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Cinnamon |
| 4 \N | Eggs |
| ½ teaspoon | Salt |
| ½ cup | Orange juice |
| 2 cups | Shredded carrots |
| 1 cup | All-purpose flour |
| ½ cup | Chopped walnuts |
| 3 ounces | Pkg. cream cheese, softened |
| 1½ cup | Powdered sugar |
| 1 teaspoon | Grated orange peel |
| 2 tablespoons | Margarine or butter, softened |
FROSTING
In large bowl, combine molasses, margarine, eggs, and orange juice; mix well. Stir in flours, baking soda, cinnamon, and salt; mix well. Stir in carrots and walnuts. Pour into 2 greased 8- or 9-inch round cake pans. Bake in preheated 350 degree oven for 30-35 minutes. Cool 15 minutes; remove from pans; cool completely.
Frosting: In small bowl, combine all frosting ingredients; beat until smooth. Spread one layer with frosting; top with second layer and spread with frosting. Garnish with grated orange peel or walnuts. Posted to EAT-L Digest 12 Mar 97 by "Rinck, Marvin L." <mrinck@...> on Mar 12, 1997