1 3/4 c Whole wheat flour
2 c Brown sugar; packed
2 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1 ts Salt
1 c Oil
4 Eggs
3 c Grated carrots; lightly
-packed
1 ts Vanilla
BROWN SUGAR FROSTING
8 oz Cream cheese
1/2 c Unsalted butter or margarine
1 c Brown sugar; packed
1 ts Vanilla
1 c Chopped walnuts or pecans
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Date: Sun, 14 Jul 1996 18:25:19 EDT
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,
Yields
12 Servings
