The best delicious Carrot Cake #13 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake #13 recipe today!
Hello my friends, this Carrot Cake #13 recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake #13 is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake #13.
What Makes This Carrot Cake #13 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake #13.
Ready to make this Carrot Cake #13 Recipe? Let’s do it!
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1 1/3 c Flour
1/2 ts Salt
1 1/3 ts Baking powder
1 1/3 ts Baking soda
1 1/3 ts Cinnamon
1/2 ts Cloves
1/2 ts Ginger
1 c Sugar
1 c Cooking oil
3 Eggs (added separately)
-ICING-
8 oz Package of cream cheese
1/2 c Butter (or less)
1 1/2 c Of icing sugar
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:15 +0200
From: laustin@sol.UVic.CA (Lauree Austin)
Combine Dry Ingredients (first 7 ingredients) and set aside. Combine
sugar, oil and eggs, added separately. Preheat oven to 300 degrees
Farenheit. Add the dry ingredients to the wet mixture and stir well. Fold
in two cups of grated carrots and 1 cup of chopped walnuts (optional). Pour
into 9×13″ non-stick pan and bake for 50-60 minutes or until done. (Make
sure it is cooked)
Icing: Mix all. Note: I just add icing sugar ’till the mixture tastes
right.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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