Carrot Cake

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 350F.

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 350F 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.
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