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Name: Unionville House Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 c Walnuts chopped; 2 Cream cheese (250g); room; 1 ts Salt; 1/2 ts Nutmeg; 1 c Pineapple; crushed with; 3 tb Liquid honey; 1 1/4 c Sugar; 1/4 c Liquid honey; 1/2 c Raisins; 1 1/4 c Vegetable oil; 3 c Carrots; shredded; 4 c Icing sugar; sifted; 2 c Flour; 1/2 c Coconut; shredded (opt); 2 ts Baking Powder; 1/4 ts Allspice; 2 ts Cinnamon; 4 Eggs; 2 ts Vanilla extract; 1 c Butter; room temp; 2 ts Baking soda

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INGREDIENTS

1/2 c Walnuts ; chopped
2 Cream cheese (250g); room
1 ts Salt
1/2 ts Nutmeg
1 c Pineapple; crushed with
3 tb Liquid honey
1 1/4 c Sugar
1/4 c Liquid honey
1/2 c Raisins
1 1/4 c Vegetable oil
3 c Carrots; shredded
ICING
4 c Icing sugar; sifted
2 c Flour
1/2 c Coconut; shredded (opt)
2 ts Baking Powder
1/4 ts Allspice
2 ts Cinnamon
4 Eggs
2 ts Vanilla extract
1 c Butter; room temp
2 ts Baking soda

Servings

INSTRUCTIONS

1. In large bowl, evenly blend first 7 ingredients. 2. In separate bowl, beat together eggs, sugar and honey on high for 3 mins. Add oil and beat 1 min. Stir in remaining ingredients. 3. Gradually add dry mixture in 3 parts, mixing well each time. Pour into 3 greased and floured 9" cake pans. Bake at 400F for 5 mins. Reduce heat to 350F and bake until tester comes clean (about 25 mins). Cool 20 mins in pans then turn onto wire racks to cool completely. 4. For icing. Beat together cream cheese, butter, honey and vanilla with mixer until smooth. Gradually beat in icing sugar, adding up to 1/2 cup more if required for spreading consistency. 5. Spread on each cake layer. Stack and ice sides. Chef Cheryl Ringler, owner of Unionville House Per serving: 550 calories, 34.7g fat (57%CFF) 57 mg calcium, 5.4g protein 57.6 g carbo, 1/4mg iron Contributor: Chatelaine Nov 97 "The Best of Food" Marion Kane (Star) Preparation Time: 01:15 Posted to recipelu-digest Volume 01 Number 180 by Cathleen on Oct 29, 1997

NOTES

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Unionville House Carrot Cake

1/2 c Walnuts chopped
2 Cream cheese (250g); room
1 ts Salt
1/2 ts Nutmeg
1 c Pineapple; crushed with
3 tb Liquid honey
1 1/4 c Sugar
1/4 c Liquid honey
1/2 c Raisins
1 1/4 c Vegetable oil
3 c Carrots; shredded
 ICING
4 c Icing sugar; sifted
2 c Flour
1/2 c Coconut; shredded (opt)
2 ts Baking Powder
1/4 ts Allspice
2 ts Cinnamon
4 Eggs
2 ts Vanilla extract
1 c Butter; room temp
2 ts Baking soda

1.  In large bowl, evenly blend first 7 ingredients.    2.  In separate bowl, beat together eggs, sugar and honey on high for 3  mins.  Add oil and beat 1 min.  Stir in remaining ingredients.    3.  Gradually add dry mixture in 3 parts, mixing well each time.  Pour into  3 greased and floured 9" cake pans.  Bake at 400F for 5 mins.  Reduce heat  to 350F and bake until tester comes clean (about 25 mins).  Cool 20 mins in  pans then turn onto wire racks to cool completely.    4.  For icing.  Beat together cream cheese, butter, honey and vanilla with  mixer until smooth.  Gradually beat in icing sugar, adding up to 1/2 cup  more if required for spreading consistency.    5.  Spread on each cake layer.  Stack and ice sides.    Chef Cheryl Ringler, owner of Unionville House    Per serving:      550    calories, 34.7g fat (57%CFF)       57 mg calcium, 5.4g protein     57.6 g  carbo, 1/4mg iron    Contributor:  Chatelaine Nov 97 "The Best of Food" Marion Kane (Star)  Preparation Time:  01:15    Posted to recipelu-digest Volume 01 Number 180 by Cathleen  <catht@interlog.com> on Oct 29, 1997

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 16 -20 servi

Calories: 518
Calories from Fat: 182 (35%)

Amt Per Serving		% DV

	Total Fat 20.2g	27 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 5.9g
Cholesterol 264.4mg		81 %
Sodium 292.3mg		10 %
Potassium 210.2mg		6 %
Total Carbohydrate 76.4g		22 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 74.8g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 518

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