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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | flour |
| 2 Tasse | sugar |
| 2 Teelöffel | Baking soda |
| 2 Teelöffel | cinnamon |
| 1 Teelöffel | salt |
| 1 Tasse | salad oil |
| 4 | eggs |
| 3 Tasse | Carrots shredded |
| 1 Teelöffel | vanilla |
| 1 Tasse | Nuts; chopped (optional) |
| 8 x ca. 30 g | Crushed pineapple; drained |
| 1/2 Tasse | butter softened |
| 1 x ca. 450 g | Confectioners' sugar |
| 8 x ca. 30 g | cream cheese softened |
| 1 Teelöffel | vanilla |
| 1 Tasse | Nuts chopped |
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>Here are some carrot recipes i have gathered from the net lately. Enjoy!
The following recipe is from the Virginia Hospitality Cookbook.
Pre heat oven to 350. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour into greased and floured 9 x 13 inch pan, and bake for 45 minutes.
Icing: Mix all ingredients together. Spread on top and sides of the cake.
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