Carrot Cake

* Exported from MasterCook *

CARROT CAKE

Recipe By : Adapted from Sunset Food Processor Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour -- unsifted
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups sugar
4 eggs
1 1/2 cups vegetable oil
4 medium carrots -- shredded
1/2 cup walnuts -- coarsely chopped
1 can crushed pineapple -- (8 oz.) drained
orange zest -- 1/3" by 3"
6 ounces cream cheese -- cut in chunks
6 tablespoons butter -- cut in chunks
1 teaspoon vanilla
2 cups powdered sugar

Preheat oven to 350 degrees. Mix flour, baking soda, baking powder,
cinnamon and salt in a large bowl. In a separate bowl, combine sugar and
eggs; blend in oil and mix. Stir mixture into dry ingredients. Stir in
shredded carrots, chopped nuts and pineapple.

Pour batter into greased and flour-dusted 9" by 13" baking pan or 10" bundt
pan. Bake for 45 minutes (55 minutes for bundt pan), or until pick
inserted in center comes out clean.

Make Cream-Cheese Frosting: Mix orange zest (or one drop or oil or 1 tsp.
dried orange peel), cream cheese and butter thoroughly. Add vanilla and
powdered sugar and mix well. Makes enough to frost a 9" by 13" cake.
Frost cake when it is thoroughly cooled.

Nutritional Information per serving: 675 calories (53% from fat), protein
5.7 g, fat 40.3 g (poly 7.0 g, mono 19.9 g, sat 10.4 g), carb 75.8 g, fiber
1.1 g, chol 91 mg, iron 1.8 mg, sodium 522 mg, calcium 94 mg.



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