Denice dade's killer carrot cake

24 Servings

Ingredients

Quantity Ingredient
2 cups Flour
1 teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1½ teaspoon Baking soda
2 teaspoons Baking powder
1½ cup Vegetable oil *
2 cups Sugar
4 Eggs, slighlty beaten
2 cups Raw, grated carrots
1 cup Diced peaches or pineapple
1 cup Chopped nuts (optional)
8 ounces Cream cheese, softened
1 pounds Box confectioner's sugar
1 teaspoon Vanilla extract
12 tablespoons Butter/margarine

Directions

FROSTING

1. Cake: Sift together dry ingredients. Add the rest of the cake ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at 325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in your fruit), or until cake springs back from finger when lightly pressed on top. Cool completely prior to frosting.

2. Frosting: Cream together all frosting ingredients and spread over cooled cake.

* To lower the fat in the recipe, I often replace ½ to ¾ cup of the oil with the juice left over from the peaches or pineapple (I use canned). It turns out fine. I have also used lowfat cream cheese in the frosting with success...it's just slightly less firm.

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