50+ Friends Club Cookbook
Sauces
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Carrot Cake with Cream Cheese Frosting
From the Kitchen of: Pepper
Source: From my MC files
| CAKE |
| 3 | C. | flour |
| 2 | Tsp | baking soda |
| 1/4 | Tsp | salt |
| 1 | Tsp | cinnamon |
| 2 | C. | sugar |
| 1/2 | C. | oil |
| 1/2 | C. | buttermilk |
| 3 | | eggs |
| 1 | C. | crushed pineapple in juice |
| 2 | C. | grated carrots |
| 1 | C. | chopped walnuts |
| 1 1/2 | Tsp | vanilla |
- In a large mixing bowl, stir together the first 5 ingrediants until well combined.
- Add oil, eggs, buttermilk and vanilla, beat well. Stir in pinapple, carrots and nuts.
- Combine well, but don't overbeat. Pour into a greased 9x13 pan. Bake at 350 for 1 hour.
- Cool and then frost
| Frosting |
| 2 | C. | icing sugar |
| 8 | Oz. | cream cheese |
| 2 | Tbsp | butter |
- Combine sugar, cream cheese and butter. (you can add a bit of lemon juice.)
- Beat well. Then spread on cooled cake.
Serves 10
NOTES : This is a nice easy cake, low fat too!