|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 3/4 |
cups |
sugar |
|
1 1/2 |
cups |
vegetable oil |
|
3 |
whole |
eggs |
|
2 |
cups |
all-purpose flour |
|
2 1/2 |
teaspoons |
cinnamon |
|
2 |
teaspoons |
baking soda |
|
1 1/2 |
teaspoons |
vanilla extract |
|
1 |
teaspoon |
salt |
|
1/4 |
teaspoon |
ground nutmeg |
|
2 |
cups |
carrots -- shredded |
|
1 |
cup |
walnuts -- chopped fine |
|
1/2 |
cup |
coconut flakes |
|
1/2 |
cup |
golden raisins |
|
1/4 |
cup |
sherry |
|
8 |
ounces |
crushed pineapple in juice -- drained |
|
16 |
ounces |
low fat cream cheese -- softened |
|
1 |
teaspoon |
vanilla extract |
|
1 1/4 |
cups |
powdered sugar |
|
|
|
Baker's Joy Spray -- vegetable spray with flour |
| Heat oven to 350°F. Soak raisins in sherry. Mix sugar, oil and eggs in a large bowl until light and fluffy. Sift in cinnamon, baking soda, nutmeg, salt and flour into egg mixture. Beat unto well incorporated. Add vanilla extract and mix in thoroughly. Drain raisins add to cake mixture along with carrots, walnuts and shredded coconut. Mix well. Spray a 19 inch Bundt pan with Baker's Joy. Spread cake mixture evenly in pan. Bake in 350°F oven for one hour or until tester inserted near middle comes out clean. Cool on a cake rack. Spread icing on cooled cake. To make icing beat cream cheese and vanilla in bowl until smooth and creamy. Gradually add sifted powdered sugar until smooth and spreading consistency. Spread over cake. Makes 16 servings. |
| Per Serving: 534 Calories; 32g Fat (52.7% calories from fat); 8g Protein; 56g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 512mg Sodium. Exchanges: 1 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 6 Fat; 2 Other Carbohydrates. |