-CARROT CAKE-
1 1/4 c Oil
1 2/3 c Sugar
2 c All-purpose flour
2 ts Baking powder
1 ts Salt
1 ts Cinnamon
3 lg Eggs
2 md Carrots, grated
1 c Chopped pecans
-CREAM-CHEESE FROSTING-
1/2 c Unsalted butter, softened
1 1/2 c Powdered sugar
12 oz Cream cheese
Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.
Combine
oil and sugar in a large mixing bowl and beat well. Sift together
flour,
baking powder, salt and cinnamon. Slowly add dry ingredients to the
oil-sugar mixture, blending well. Add eggs, one at a time, mixing well
after each addition. Stir in carrots and pecans. Pour into prepared
cake
pan and bake for 45 to 50 minutes, or until a toothpick inserted in the
center comes out clean. Cool before frosting.
Frosting: In a medium mixing bowl, cream together butter and powdered
sugar. Add cream cheese and mix until perfectly smooth.
From Hyatt Regency, Scottsdale, Arizona.
(c) The Arizona Republic (6/5/96).
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Yields
10 Servings
