From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman) Date: 15 Sep 1993 00:50:09 GMT This is from a friend -- Ive been making this for about 12 years. I am a very big carrot cake fan, and I have yet to taste a better one than this in any restaurant or friends house! Sift together flour, baking powder, soda, salt, and cinnamon. In a large bowl, mix sugar, oil, and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts, and coconut and blend thoroughly. Turn into either: 3 greased and floured cake pans or 1 9x12 greased and floured cake pan (deep). Bake at 350 for 35-40 minutes. If removing cake from pan, let cool for about ten minutes before removal. Cool completely. Frost w/cream cheese frosting. Carrot cake will keep well in refrigerator for at least a week. Cream Cheese Frosting: Soften butter and cream cheese. Cream together with vanilla. Sift in confectioners sugar and blend well. If too thick, add one teaspoon of milk to thin frosting. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 344 (46%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 276.7mg||85 %|
|Sodium 256.6mg||9 %|
|Potassium 167.8mg||4 %|
|Total Carbohydrate 92.3g||27 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 90.4g|
|Protein 11.6g||17 %|
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Calories per serving: 742
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