1 teaspoon Vanilla
6 oz Oil
1 teaspoon Salt
1 1/2 teaspoon Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1 1/4 cups All-purpose flour
1 cup Carrots; grate fine
1 cup Walnuts; well-chopped
1/2 cup Light raisins; optional
Cream cheese icing:
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 teaspoons Orange extract
1 teaspoon Spice island orange peel
1 tablespoon Light corn syrup or pancake
1 tablespoon Cornstarch or flour
Combine eggs, vanilla, oil, salt, baking powder, cinnamon, sugar and flour in a bowl and mix with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often. Remove beaters.
Stir in carrots, wanuts and raisins. Grease and flour 9″ square pan.
Spread batter evenly in pan. Bake at 325 degrees F about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts.
Prepare the icing: Cream the cream cheese with the butter until light and fluffy, using medium-high speed of electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.
My favorite cake is crumb cake. It’s not too sweet and hits the spot any time of day. I often buy the little pre-packaged Sara Lee cakes at the store, but now I make a larger cake at home with this recipe. I’ll be honest, it doesn’t last long in my house. Within an hour I’m left with only crumbs and a full belly! This recipe is also featured in America’s Most Wanted Recipes Volume 2.
2 cup sifted cake flour
2 cup light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup milk
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
1.To prepare the crumb topping, use a fork to combine ingredients until crumbly; set aside 1/2 cup of the mixture.
2.To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed.
3. Spread evenly in a greased 8-inch square pan. Spread reserved crumbs over top and bake at 350 degrees F for 40 minutes or until inserted toothpick comes out clean.
4. Dust warm cake with powdered sugar before cutting.
Makes 1 cake:::
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"America's Restaurant Recipes - Volume 2"