from Too Many Tomatoes, Squash, Beans, and Other Good Things…A Cookbook For When Your Garden Explodes
Sift together into large bowl.
2 cups flour
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons baking soda
2 teaspoons baking powder
Mix together and add to dry ingredients.
1 and 1/2 cups oil
2 cups sugar
4 eggs, slightly beaten
Add to batter.
2 cups grated raw carrots
1 cup drained crushed pineapple
1 cup chopped nuts
1 cup raisins (optional)
Pour into greased Bundt pan and bake 1 hour at 325º. Or use greased 13-by-9-inch pan for 30 to 35 minutes.
8 ounces cream cheese, at room temperature
1 box confectioner’s sugar
1 teaspoon vanilla extract
12 tablespoons butter or margarine, at room temperature
Cream together, and frost cake when cool.
To decorate, wash and dry a carrot with greens still attached and lay on top of cake.
Recent Comments