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  • Denice Dade's Killer Carrot Cake

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    Denice Dade's Killer Carrot Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Flour
    • 1 tsp Salt
    • 1 tsp Nutmeg
    • 1 tsp Cinnamon
    • 1 1/2 tsp Baking soda
    • 2 tsp Baking pwdr
    • 1 1/2 c. Vegetable oil *
    • 2 c. Sugar
    • 4 x Large eggs, slighlty beaten
    • 2 c. Raw, grated carrots
    • 1 c. Diced peaches or possibly pineapple
    • 1 c. Minced nuts (optional)
    • 8 ounce Cream cheese, softened
    • 1 lb Box confectioner's sugar
    • 1 tsp Vanilla extract
    • 12 Tbsp. Butter/margarine

    Directions

    1. 1. Cake: Sift together dry ingredients. Add in the rest of the cake ingredients and mix well. Pour into greased bundt or possibly 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or possibly till cake springs back from finger when lightly pressed on top. Cold completely prior to frosting.
    2. 2. Frosting: Cream together all frosting ingredients and spread over cooled cake.
    3. * To lower the fat in the recipe, I often replace 1/2 to 3/4 c. of the oil with the juice left over from the peaches or possibly pineapple (I use canned).
    4. It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less hard.

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