Carrot nut cake with cream cheese icing
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Carrot nut cake with cream cheese icing
  Cheese    Icing    Carrots    Nuts    Cakes    Creams  
Last updated 6/12/2012 1:12:28 AM. Recipe ID 40436. Report a problem with this recipe.
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      Title: Carrot nut cake with cream cheese icing
 Categories: Cake
      Yield: 16 Servings
 
      1 c  Butter (at room temperature)
  1 1/2 c  Sugar
    1/2 c  Packed brown sugar
    1/2 ts Cinnamon
      1    Lemon rind; grated
    1/4 ts Nutmeg
      4    Eggs (at room temperature)
      3 c  Sifted flour
      3 ts Baking powder (** or 1-1/2
           -tsp. + 1 t water if
           -altitude > 5000 ft)
    1/2 ts Salt
    1/2 c  Fresh orange juice (at room
           -temperature)
      2 c  Finely grated carrots (at
           -room temperature)
    1/2 c  Finely chopped walnuts or
           -pecans
      1 ts Vanilla

MMMMM---------------------CREAM CHEESE ICING--------------------------
      4 oz Cream cheese (at room
           -temperature)
    1/2 c  Butter (at room temperature)
  2 1/2 c  Sifted confectioners sugar
    1/2 ts Vanilla
 
  From: morrissey@stsci.edu (Mostly Harmless)
  
  Date: Tue, 14 Sep 1993 16:50:10 GMT
  
  >Here are some carrot recipes i have gathered from the net lately.
  Enjoy! From: springer@khonshu.colorado.edu (Jann Springer)
  
  Date: Fri, 13 Nov 1992 21:45:54 GMT This is my favorite Carrot Cake
  recipe...it comes out very moist and the icing is delicious.
  
  In a large mixing bowl, cream together butter, sugar, and brown sugar
  until mixture is light and fluffy. Add the cinnamon, lemon rind, and
  nutmeg. Beat in the eggs, 1 at a time. Into a large bowl, sift
  together flour, baking powder, and salt. Add the flour mixture
  alternately with the orange juice, beginning and ending with the
  flour mixture. Stir in the carrots nuts and vanilla. Pour the batter
  into a greased and floured 9"x12" pan (or 10" tube pan) and bake at
  350 degreesF for 45-60 minutes or until the cake tests done. Let the
  cake cool and ice with Cream Cheese Icing. Serves 14-16.
  
  Cream Cheese Icing: In a bowl, cream together the cream and butter.
  Slowly add the confectioners sugar and vanilla and blend until the
  mixture is smooth. Spread icing on a cooled cake.
  
  Originally from: La Bonne Cuisine: Cooking New Orleans Style, The
  Women of All Saints' Episcopal Church, River Ridge, Louisana
  
  REC.FOOD.RECIPES ARCHIVES
  
  /CAKES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 40436 (Apr 03, 2005)

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