CARROT CAKE

Recipe By :

Serving Size : 32 Preparation Time :1:00

Categories : American Appetizer

Cake Fall

Summer Winter

Amount Measure Ingredient -- Preparation Method

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3 qt grated carrots

1 qt white flour

1 1/3 tbsp granulated sugar

1 1/3 tbsp baking powder

1 1/3 tbsp baking soda

1 1/3 tbsp cinnamon

1/2 tsp salt

8 eggs

2 1/2 c vegetable oil

2 c roughly chopped pecans

Cream Cheese Icing for Carrot Cake -- see recipe

Mix the sugar and oil. Add eggs, beating after each one. Add carrots. Sift

the dry ingredients together, and stir them in. Butter a full size hotel

pan, pour in the batter and bake at 325° for 40 minutes. Top with Cream

Cheese Frosting for Carrot Cake.

Serves 24-32

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Per Serving (excluding unknown items): 296 Calories; 23g Fat (69.6%

calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 47mg

Cholesterol; 282mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1

Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES : The perennial favorite: a super-moist, rich carrot-based cake.

This is a classic "health-oriented" cake whose fat content can

stop your heart in a second. (But the sugar will restart it)