Subject: Classic Carrot Cake
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 07 2000 - 02:52:34 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's an old one from reader "SFTSML1":
A drunk walked into a pizza parlor to order a pizza. The man behind
the counter asked him if he would like the pizza cut in 6 or 8 slices.
"Six," replied the drunk, "I don't think I could eat eight."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Here's an old-fashioned recipe that doubles as a tasty way to feed
your family some carrots.
Classic Carrot Cake
3 cups (750 ml) grated carrots
1/2 cup (125 ml) raisins
1 cup (250 ml) packed light brown sugar
1/3 cup (80 ml) vegetable oil
3 eggs
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/4 tsp (1 ml) salt
Cream cheese frosting (recipe below)
Mix together the carrots, raisins, brown sugar, oil, and eggs in a
large bowl. Add the remaining ingredients except for the cream cheese
frosting and mix well. Pour the batter into 2 greased and floured
8-inch (20 cm) round cake pans. Bake in a preheated 350F (180C) oven
for 25 to 30 minutes, until a toothpick inserted in the center comes
out clean. Cool on a wire rack for 10 minutes. Remove from pans and
frost the top of one layer with the frosting. Place the second layer
on top and frost the top and sides of the cake. Makes one 8-inch cake
to serve 8 to 12.
Cream Cheese Frosting
8 oz (225 g) cream cheese, at room temperature
2 Tbs (30 ml) butter or margarine, at room temperature
4 cups (1 L) powdered (confectioner's) sugar
2 tsp (10 ml) vanilla extract
Beat the cream cheese and butter in a bowl until smooth. Add the
sugar and vanilla and mix until smooth and thoroughly combined. Makes
about 3 cups.
This archive was generated by hypermail 2b28 : Wed Nov 01 2000 - 00:00:02 EST