| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | sugar |
| 1 1/2 Tasse | salad oil |
| 4 gross | eggs |
| 2 Tasse | flour |
| 1 1/2 Teelöffel | Baking soda |
| 3 Teelöffel | cinnamon |
| 1 Teelöffel | salt |
| 3 Tasse | carrot grated |
| 1/2 Tasse | Nuts chopped |
| 1 Teelöffel | vanilla |
| | ** Frosting ** |
| 8 x ca. 30 g | Cream cheese -- 1 pkg. |
| 6 Esslöffel | butter |
| 1 x ca. 450 g | sugar powdered |
| 1 Teelöffel | vanilla |
|
Mix together sugar and salad oil. Add eggs to mixture one at a time and cream well prior to adding next. Mix in vanilla. Combine all dry ingredients and add to creamed mixture mixing well. Fold in grated carrots and nuts.
Pour mixture into a 9 x 13 greased and floured pan. Bake at 350 degrees for approx. 1 hr 10 min or until toothpick stuck in center comes out clean. Remove and allow to cool.
** Frosting **
Cream together cheese and butter. Mix in vanilla. Add powdered sugar mixing well. Spread evenly over top of cooled carrot cake.
If you feel frosting is too thick, you can thin with milk being careful not to add too much.
|
|
Anmerkungen zum Rezept:
keine |
