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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: Grease and flour a 9X13X2" pan. Preheat oven to 350 F. Sift flour, sugar,
soda, salt, and cinnamon together. In a mixing bowl, combine dry
ingredients with oil, milk, and eggs. Blend on low speed for about 1
minute. Add carrots and nuts and mix until well blended. Bake at 350 F for
40 to 45 minutes or until wooden pick inserted comes out clean. Cool
thorough and frost with cream cheese frosting.
Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and
beat until light and fluffy. Blend in coconut, nuts, and raisins.
| Ingredients:
2 Cup(s) Flour
1 3/4 Cup(s) Sugar
1 1/4 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
2 Teaspoon(s) Cinnamon
3/4 Cup(s) Olive oil
1/2 Cup(s) Milk
3 large Eggs
3 Cup(s) Finely grated raw carrots
1 Cup(s) Chopped pecans
6 Ounce(s) Cream cheese
6 Tablespoon(s) Butter
2 1/4 Cup(s) Powdered sugar
3/4 Teaspoon(s) Vanilla extract
1/3 Cup(s) Coconut
1/3 Cup(s) Raisins |
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