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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | corn oil |
| 2 Tasse | sugar |
| 3 | eggs |
| 1 1/2 Tasse | carrot grated |
| 2 Tasse | flour |
| 2 Teelöffel | Baking soda |
| 2 Teelöffel | salt |
| 1 Teelöffel | cinnamon |
| 1 Teelöffel | allspice |
| 1 Teelöffel | vanilla |
| 1 Esslöffel | cornstarch |
| 3/4 Tasse | walnuts chopped |
| 6 x ca. 30 g | butter |
| 8 x ca. 30 g | cream cheese |
| 2 Tasse | sugar powdered |
| 1/2 Teelöffel | vanilla |
| 1 Teelöffel | lemon juice |
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>Here are some carrot recipes i have gathered from the net lately. Enjoy!
There have been several requests here lately for a *good* carrot cake recipe and I haven't seen any replies. I got this recipe from rec. Food. Cooking in March, tried it out, and it's *great*! The original article was posted by Dorothy Westphal, westphal@iscnvx. Lmsc. Lockheed. Com.
This recipe appeared in the San Jose (California) Mercury food section about ten or fifteen years ago, and it has been my favorite ever since. The flavor and texture of both cake and frosting are excellent, and it is Easy!
Mix until blended. Pour into wax-paper lined pan, 13x9-inch. Bake at 350 for 50 minutes. Cool. Top.
Cream Cheese Icing: Cream butter and cream cheese. Beat in other stuff till fluffy.
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