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Recipes |
CARROT CAKE
 Servings: 1 cake / 12 slices
4 whole eggs 1 lb. sugar 1 1/2 cups oil 1/2 lb. flour 1 tablespoon cinnamon 1/2 teaspoon baking soda 1 pinch salt 14 oz. carrots, finely shredded Icing: 1/3 lb. cream cheese 1/4 lb. butter 2/3 lb. powdered sugar 1 tablespoon vanilla extract 1 cup chopped walnut 3/4 cup raisins Place all ingredients in mixing bowl, except carrots. Beat the mixtrure using the paddle attachment on medium speed. When smooth, add slowly the shredded carrots. Grease and flour one 9 inch cake pan. Fill the cake pan with the mixture. Bake at 400 degrees approximately 1 hour and 40 minutes, or until done. Let the cake coll before icing. ICING: Whip the butter with sugar until smooth and creamy. Add the cream cheese, a small amount at the time. Add the rest of the ingredients and whip until icing is airy. Fill cakes in the middle and ice the outside of the cake Decoration optional. |
Rudi Lechner
Would you like the recipe for one of Rudi's specialties? |