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Ingredients
- 1 c Chopped nuts (optional)
- 1 c Diced peaches or pineapple
- 2 c Raw, grated carrots
- 4 Eggs, slighlty beaten
- 2 c Sugar
- 1 1/2 c Vegetable oil
- 2 ts Baking powder
- 1 1/2 ts Baking soda
- 1 ts Cinnamon
- 1 ts Nutmeg
- 1 ts Salt
- 2 c Flour
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Directions
Yield: 24 Portionen
1. Cake: Sift together dry ingredients. Add the rest of the cake ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or until cake springs back from finger when lightly pressed on top. Cool completely prior to frosting.
2. Frosting: Cream together all frosting ingredients and spread over cooled cake.
To lower the fat in the recipe, I often replace 1/2 to 3/4 cup of the oil with the juice left over from the peaches or pineapple (I use canned). It turns out fine. I have also used lowfat cream cheese in the frosting with success...its just slightly less firm.
Weitere Informationen zur Kategorie Cakes.
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