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.
Serves 6Email This Post ::: Print This Post
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 cakeEmail This Post ::: Print This Post
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"