CARROT CAKE WITH CREAMY GLAZE
1/2 cup walnuts or pecans
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup raisins
1 cup vegetable oil
4 eggs
4 cups carrot pieces
Creamy Glaze (recipe follows)
Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking pan.
Blender-chop nuts. Combine with dry ingredients in large mixing bowl. Set aside.
Put oil, eggs and carrot pieces into Osterizer blender container. Cover and process at GRIND 3-4 cycles or until finely grated. Add to dry ingredients, mix well. Pour into prepared pan.
Bake 55-60 minutes. Frost while warm with Creamy Glaze.
CREAMY GLAZE
(makes 3/4 cup)
1 tablespoon light cream
1 teaspoon vanilla extract
2 ounces cream cheese, softened
1 tablespoon butter or margarine, softened
1/4 teaspoon salt
1 1/2 cups confectioners’ sugar, divided use
Put all ingredients except confectioners’ sugar into Osterizer blender container. Cover and process at WHIP until smooth. Add 1 cup confectioners’ sugar, cover and continue to process at BLEND until smooth. Add remaining sugar, continue to blend until smooth. Use as a glaze for your favorite cakes or sweet rolls.
Makes 1 (13x9-inch) cake, 12 servings
From: Recipelink.com
Source: Manual: Osterizer Blender Creative Cookery Cookbook, 1979 |