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Hi Barbara: Here is one more: CONNIE'S CARROT SPICE CAKE INGREDIENTS: CAKE: 1 1/3 Cups Butter (softened) 1 3/4 Cups Sugar 4 Lg Eggs 2 Cups All-Purpose Flour. 2 Tsp Baking Soda. 1 Tsp Cinnamon. 1/2 Tsp Allspice. 1/4 Tsp Nutmeg. 1/4 Tsp Cloves. 3 Cups Carrots (grated) 1 1/2 Cups Black Walnuts or Pecans (chopped - divided use) 1/4 Cup Golden Raisins. INSTRUCTIONS: Pre-heat oven to 350ƒ In a large bowl, cream the butter until lightened and fluffy. Gradually blend in the sugar then add the eggs one at a time, mixing well with each addition. Combine the flour, baking soda, cinnamon, allspice, nutmeg and cloves. Sift and blend into the butter-sugar-egg mixture. Stir in the carrots, 1 1/4 cups walnuts/pecans and raisins. Spread the batter evenly into 3 lightly greased and floured 9 inch layer cake pans. Bake at 350ƒ 18 to 25 minutes or until a wooden toothpick inserted into center comes out clean. Let the cake cool raised on a wire rack.
CREAMY CHEEZY FROSTING INGREDIENTS: 1/4 Cup Butter (melted) 6oz Pkg Cream Cheese (melted) 16oz Box Confectioner's Sugar. 2 Tsp Lemon Juice. INSTRUCTIONS: Cream the butter and cheese together. Add powdered sugar and lemon juice, beat until smooth. Spread between the layers and on top of on the cake. Sprinkle with remaining 1/4 cup walnuts. ENJOY! jimS - So Calif ¶…)
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