oh that does it...



----- Original Message -----

> Ok, ok.....
>
> first, seriously, the best darned carrot cake recipe you'll ever try.
> Do the confetti version (half carrot, half zuccini), I NEVER put in nuts,
> and raisins, only a bit of the time (usually I use golden raisins, too)
>
> CARROT CAKE
> THIS IS THE BEST EVER CARROT CAKE RECIPE!
> FROM SIGNE NOLAN
>
>  2 cups flour
>  2 cups sugar
>  4 teaspoons baking powder
>  2 teaspoons cinnamon
>  1 teaspoon salt
>  3 cups grated carrots (or half carrots, half zucchini)
>  1 to 1 ½ cups vegetable oil (some carrots are dry)
>  4 eggs, slightly beaten
>  2 teaspoons vanilla
>  optional
>          ½ cup chopped nuts
>          ½ cup raisins
>
> 1. Preheat oven to 350° F
> 2. Sift together dry ingredients
> 3. Add carrots, mix 'til well coated
> 4. Make well in center and add oil, eggs, & vanilla
> 5. Add nuts &/or raisins as desired
> 6. Pour into well greased & floured 9x13 pan (or 2 8-inch round cake
> pans)
> 7. Bake 45-55 minutes 'til toothpick clean
> (round pans, 40 minutes)
> 8. Remove , cool, frost with CREAM CHEESE FROSTING
>
> Makes great muffins, too! Shorten cooking time accordingly - 15 minutes
> for mini-muffins, about 30 for full sized. Serve with cream cheese
> frosting for a spread.
>
> CREAM CHEESE FROSTING
> FROM SIGNE NOLAN
>
>  6 ounces cream cheese, softened
>   (note "lite" cream cheeses substitute just fine)
>  1/3 to 1/2 cup butter, as required for texture
>  1/2 pound powdered sugar
>  2 teaspoons vanilla
>
> Cream ingredients, adding sugar (& additional butter) a little at a time
> until spreading consistency.
>
> Enough to frost on 9x13 cake or 2-layer 8" round cake.
>

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