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1993-01-25
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Digest: #150
Date: 25 Jun 91 18:24:03 GMT
From: louann@teda.eda.teradyne.com (Lou Ann Smith)
Subject: OVO-LACTO: Glorified Carrot Cake
GLORIFIED CARROT CAKE
(Submitted to a newspaper by Mrs. Jim Pontiero, Kimball, South Dakota)
1 lb carrots, trimmed and peeled
1 1/2 cups salad oil
1 3/4 cups sugar
4 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 cup chopped pecans
Pineapple Cream Cheese Frosting
Grease and flour 3 (8-inch) layer cake pans. Grate carrots finely.
Mix oil and sugar in large bowl. Beat in eggs, one at a time. Sift
together dry ingredients and add to egg mixture, blending well. Stir
in grated carrots and add pecans. Turn into prepared cake pans. Bake
in preheated 350 degree oven for 30 minutes or until cake is done.
Cool in pans for 10 minutes. Remove cake layers and cool thoroughly
before frosting. Cut each layer in half, crosswise. Spread frosting
between layers and on top of cake. Garnish with pecan halves, if desired.
Pineapple Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 lb confectioner's sugar
1 (8 oz) can crushed pineapple, well drained
1 tsp vanilla
Beat cream cheese with butter until smooth. Add confectioner's sugar a
little at a time, beating until very smooth and fluffy. Blend in
vanilla and drained pineapple. Chill about 30 minutes, until of
spreading consistency. (This cake freezes well either frosted or
unfrosted.)
Lou Ann Smith