|
| |
Hilda's Corner
Hilda Fraley
December 2001
Crazy Carrot Cake
- 1 ¼ cups self-rising flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 2/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups finely grated carrots
- ½ cup chopped pecans
Preheat oven to 350. Coat 8x8x2 inch pan with cooking
spray. In medium mixing bowl combine flour, sugar, cinnamon and allspice. Make a well in
the center and set aside. In a two-cup glass measure, combine oil and eggs; stir into
flour mixture until smooth. Stir in carrots and pecans. Pur into prepared pan. Bake at
350º for 30-40 minutes or until toothpick comes out clean when inserted in center. Cool,
makes nine servings.
Creamy White Frosting
- ¼ cup butter or margarine, softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups sifted powdered sugar
- 1-2 tablespoons milk or cream
In mixing bowl, beat butter until smooth. Add
vanilla and almond extract; beat to combine. Add powdered sugar; beat until smooth. Add
just enough milk to make a spreading consistency.
|
