Denice Dades Killer Carrot Cake Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Flour,
1 tsp: Salt,
1 tsp: Nutmeg,
1 tsp: Cinnamon,
1 1/2 tsp: Baking soda,
2 tsp: Baking powder,
1 1/2 cup: Vegetable oil *,
2 cup: Sugar,
4: Eggs, slighlty beaten
2 cup: Raw, grated carrots
1 cup: Diced peaches or pineapple,
1 cup: Chopped nuts, optional
FROSTING
8 ounce: Cream cheese, softened
1 lbs: Box confectioners sugar,
1 tsp: Vanilla extract,
12 tbsp: Butter/margarine,
Directions:
1. Cake: Sift together dry ingredients. Add the rest of the cake
ingredients and mix well. Pour into greased bundt or 9x13 pan and
bake at 325 degrees F for 30 mintues to 1 hour (depends on how much
liquid is in your fruit), or until cake springs back from finger when
lightly pressed on top. Cool completely prior to frosting.
2. Frosting: Cream together all frosting ingredients and spread over
cooled cake.
* To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of
the oil with the juice left over from the peaches or pineapple (I use
canned). It turns out fine. I have also used lowfat cream cheese in
the frosting with success...its just slightly less firm.
Source from luhu.jp
ingredients and mix well. Pour into greased bundt or 9x13 pan and
bake at 325 degrees F for 30 mintues to 1 hour (depends on how much
liquid is in your fruit), or until cake springs back from finger when
lightly pressed on top. Cool completely prior to frosting.
2. Frosting: Cream together all frosting ingredients and spread over
cooled cake.
* To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of
the oil with the juice left over from the peaches or pineapple (I use
canned). It turns out fine. I have also used lowfat cream cheese in
the frosting with success...its just slightly less firm.
Source from luhu.jp