Freezer Carrot Cake
 
  325 makes 2 large or 4 small cakes.
 
4 cup  flour
4 cup  sugar
2 tsp  baking powder
2 tsp  baking soda
2 tsp  salt
2 tsp  cinnamon
6 cup  finely shredded carrots (about 2 pounds)
2 cup  salad oil (or 1 cup oil, 1 cup applesauce)
8   eggs
1 cup  broken walnuts
 
  for cream cheese icing:
2   3oz pkg cream cheese
1/2 cup  butter or margarine (1 stick)
2 tsp  vanilla
4 cup  powdered sugar
1/2 cup  chopped walnuts
 
heat oven to 325*. butter and lightly flour 2 13-by-9 inch sheet cake pans 
(or 4 9-by-9 inch square cake pans). using large stand mixer (like 
kitchen-aid brand), combine all dry ingredients until thoroughly mixed. 
add carrots, oil (or oil and applesauce) and eggs. beat on low til mixed, 
then increase mixer speed to medium and beat for two minutes. spread 
batter in pans. bake at 325* until the cake centers spring back when 
touched lightly--about 45 minutes for large pans, 35-40 minutes for small 
pans. allow cakes to cool in the pan on cooling rack before frosting with 
cream cheese icing. 
 
cream cheese icing: allow 2 3-ounce packages of cream cheese and one (1/2 
cup) stick of butter to come to room temperature. place in mixer bowl, and 
beat on high speed until combined. add 2 teaspoons vanilla and 4 cups 
powdered sugar. beat at medium-high speed until light and fluffy--2 to 4 
minutes. ice tops of cakes only. sprinkle frosting with chopped walnuts. 
 
this old standby from the 1960's freezes beautifully, frosting and all. 
watching fat consumption? replace up to half the oil with applesauce. 
moist and flavorful, it's a ewer family favorite! 
source: organized home 
from: violet4622002 to bisquickandlikemixes 
-- 
(ID: 13971) Mirror: rec.food.recipes: Fri, Mar 7, 2003


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