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December 1998 Issue
Dessert Menu
by Royce Smith
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Carrot Cake

  • 2 cups sifted cake flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup salad oil
  • 4 eggs
  • 3 cups carrots, shredded
  • 1 cup nuts, chopped
  • 8 ounces crushed pineapple, drained
  • 1 teaspoon vanilla
Preheat oven to 350 degrees. Sift dry ingredients together. Add the oil and eggs one at a time. Beat until thoroughly mixed. Add carrots, pineapple, nuts, and vanilla. Mix well. Pour into greased and floured 9 X 13 inch pan, and bake for 45 minutes to 1 hour.

Icing:

  • 1/2 cup butter, softened
  • 1 pound confectioner's sugar, sifted
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 1 cup nuts
Mix all ingredients together. Spread on top and sides of cake.
  • Yields: 8 slices
  • Preparation time: 1 hour, 30 minutes
 
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