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MealMaster - Ansicht
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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 | sugar |
| 1 1/2 Tasse | Wesson oil |
| 4 | eggs |
| 2 Tasse | flour |
| 2 Teelöffel | Baking soda |
| 2 Teelöffel | baking powder |
| 1 Teelöffel | Salt; (optional-I don't use it) |
| 2 Teelöffel | cinnamon |
| 3 Tasse | Carrots grated |
| 1 Tasse | walnuts chopped |
| 1 Packung | Powdered sugar; (conf.) |
| 1 Packung | (8oz) cream cheese |
| 1 | Stick butter or margarine; (I use butter) |
| 2 Teelöffel | vanilla |
| 1 Tasse | Pecans finely chopped |
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Beat sugar and oil together until fluffy. Add eggs and blend well. Sift together dry ingredients and add to sugar mixture. Mix thoroughly. Fold in carrots and nuts. Pour into a 10x13" pan. Bake 1 hour at 350*.
*Carrot Cake Icing* Blend until smooth & spread over cake. (my friends notes)
There ya have it...the best carrot cake you'll ever eat.<S> And it's good for you cuz it contains everything from the basic food groups. Yea, right!<S>
A good suggestion...I leave the cake in the baking pan and just plop the icing on top, that way you get more icing with each forkfull. Heehee Then I just put the lid on and leave it in the fridge. This cake can also be frozen and single slices cut when desired. Yum!!
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