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| 1 3/4 Tasse | whole wheat flour |
| 2 Tasse | brown sugar packed |
| 2 Teelöffel | Baking soda |
| 1 Teelöffel | cinnamon |
| 1/2 Teelöffel | nutmeg |
| 1/4 Teelöffel | cloves |
| 1 Teelöffel | salt |
| 1 Tasse | oil |
| 4 | eggs |
| 3 Tasse | Grated carrots; lightly packed |
| 1 Teelöffel | vanilla |
| 8 x ca. 30 g | cream cheese |
| 1/2 Tasse | Unsalted butter or margarine |
| 1 Tasse | brown sugar packed |
| 1 Teelöffel | vanilla |
| 1 Tasse | walnuts or pecans, chopped |
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This is my favorite carrot cake - so moist and rich - courtesy of my college friend Jennifer Sanyour.
Combine flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl. Mix well, then blend in oil. Add eggs one at a time, beating well after each addition. Stir in carrots and vanilla. Turn into two greased and lightly floured 9-inch cake pans. Bake at 350 F 35 minutes or less - until tops of layers spring back when touched lightly. Let cool 10 minutes in pans. Turn out and cool completely. Frost.
Brown Sugar Frosting: Let cream cheese and butter stand ihn bowl for an hour or so to soften. Cream together at high speed of mixer or by hand. Gradually beat in brown sugar and vanilla. Fold in half the nuts. Use to frost carrot cake. Sprinkle remaining nuts in circle around edge of top of cake.
Eat-L Digest 13 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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