2 c. grated carrots (carrots may be
grated in blender with 1
c. water & drained)
1 sm. can crushed pineapple (flat can)
1 c. chopped nutmeats
2 1/2 c. flour (allpurpose)
1 tsp. soda
2 tsp. cinnamon
Bake at 350 degrees.
Use 3 (8 inch) layer cake pans or 2 (9 inch) layer cake
pans or cupcakes.
Bake layers for 30 to 35 minutes, cupcakes for 15 minutes.
ICING:
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box sifted powdered sugar
2 tsp. vanilla
Cream the cream cheese and butter.
Add powdered sugar and vanilla.
Frost
cooled cake.
May be prepared several days ahead.
Keeps a week in refrigerator. Will freeze.
This is a very rich cake.
The recipe was given to me by a
doctor's wife from Texas.
I have never tried, but I understand 2 cups of baby food carrots works just as well.
155199
LEMON
PUDDING
CAKE
2 lemons
3 eggs
3/4 c. sugar
1/4 tsp. salt
1 c. skim milk (or 2%)
1/3 c. flour
Heat oven to 350 degrees.
Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons.
Separate the egg.
With an electric mixer set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until
light yellow.
Beat in the milk.
Gradually add the flour, beating until smooth. With clean beaters, beat the egg whites until they hold soft peaks.
Carefully
fold the whites into the yolk mixture.
Pour into an ungreased 1 1/2 quart
baking dish.
Put in a large pan and add warm water to come halfway up sides of dish.
Bake until the top is golden and the cake starts to come away from the sides of the dish, about 35 minutes.
6 servings.
155200
DUMP
CAKE
2 c. sugar
2 c. flour
2 tsp. soda
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