betty crocker best of baking recipes.txt

cups Cream Cheese Frosting -- (see recipe), if desired

1/2

Heat oven to 350º. Grease bottom and sides of rectangular pan, 13 × 9 × 2

inches, or 2 round pans, 8 × 1 1/2 or 9 × 1 1/2 inches, with shortening;

lightly flour.

Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir

in remaining ingredients except carrots, nuts and Cream Cheese Frosting;

beat 1 minute. Stir in carrots and nuts. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until

toothpick inserted in center comes out clean. Cool in pan on wire rack.

Frost rectangle or fill and frost layers with Cream Cheese Frosting.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Description:

This cake is mixed without an electric mixer. Use a food processor to

shred the carrots and put the cake together even faster."

Yield:

1 Cake"

- - - - - - - - - - - - - - - - - -

Per serving: 521 Calories (kcal); 27g Total Fat; (46% calories from fat); 5g

Protein; 66g Carbohydrate; 51mg Cholesterol; 241mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 3

/2 Other Carbohydrates

NOTES : *If using self-rising flour, omit baking soda and salt.

Lighter Carrot Cake: For less fat and fewer calories per serving,

substitute 1/2 cup unsweetened applesauce for 1/2 cup of the oil

and 1 egg plus 4 egg whites for the eggs. Decrease the chopped

nuts to 1/2 cup.

Nutr. Assoc. : 0 0 0 14 0 0 0 0 0 4921 2677 0

Exported from MasterCook *

Cream Cheese Frosting

Recipe By

Serving Size : 16

Betty Crocker - Best Of Baking Recipes