| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | oil |
| 2 Tasse | sugar |
| 4 | eggs beaten |
| 2 Tasse | flour |
| 1 Esslöffel | cinnamon |
| 2 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 1 x ca. 450 g | Carrots; peeled, grated |
| 3/4 Tasse | Walnuts or pecans; chpd |
| 8 x ca. 30 g | cream cheese softened |
| 1/2 Tasse | butter softened |
| 1 Packung | sugar powdered |
| 1 Teelöffel | vanilla |
|
1st Place Winner, Ventura County Fair
Cake: Mix oil and sugar in large bowl with an electric mixer. Add eggs and beat until thick and lemon colored. Sift together flour, cinnamon, soda, and salt 3 times. Add to creamed mixture and mix well. Stir in carrots and nuts.
Pour into greased and floured 9 x 11inch pan. Bake 350 F, 30-40 minutes until toothpick inserted comes out clean. Cool. Frost.
Frosting: Cream together cream cheese and butter. Gradually add powdered sugar; mix until well blended. Add vanilla and beat until smooth.
My Notes: Look no further, this is it!
Shared by Sherilyn Schamber
|
|
Anmerkungen zum Rezept:
|
