12- May-June 2013
Onymous Recipes
Carrot Cake
Despite containing a vegetable, this sweet cake really adds a fine touch to any meal.
In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs, then beat everything with an electric mixer until it’ s combined.
2 cups all-purpose flour 2 cups sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 cups finely shredded carrot 1 cup cooking oil 4 eggs
Pour the batter into 2 greased and floured 22 cm circular baking pans and bake in a 180 ° C oven for 30-35 minutes or till a toothpick inserted in the middle comes out clean. Cool for 10 minutes on wire racks. Remove the cakes from pans and cool thoroughly. Use frosting( Cream Cheese Frosting is recommended, see recipe below) to stick the cakes on top of each other, frost thoroughly, and enjoy. Makes 12-15 servings.
6 ounces cream cheese
Cream Cheese Frosting
The refreshing flavor of the
1 / 2 cup softened margarine or butter cream cheese will add a sharp, nice, accent to most
2 teaspoons vanilla any cake or cookie.
4 1 / 2- 4 3 / 4 cups sifted powdered sugar
In a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Very gradually add the powdered sugar, beating well. Continue until the frosting is of spreading consistency, then frost the cakes or cookies of your choice.