Carrot-Apple Cake
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups sugar 1 cup soybean oil 3 large eggs
2 teaspoons vanilla 2 cups shredded carrots 1 cup coarsely chopped pared apple
3/4 cup golden raisins 3/4 chopped pecans 2 cups all-purpose flour
2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon salt Cream Cheese Frosing chopped pecans and carrot curls for garnish
Cream Cheese Fosting: 1 package (3 ounces) cream cheese, room temperature 1/3 cup soybean-oil margarine 1 teaspoon vanilla
pinch salt 2 cups powdered sugar



1 Combine sugar, oil, eggs and vanilla in large mixer bowl; beat until smooth. Stir in shredded carrots, apple, raisins and 3/4 cup pecans.
2 Mix flour, cinnamon, baking powder, baking soda and salt in medium bowl. Add flour mixture, 1/3 at a time, to carrot mixture, mixing well after each addition. Pour batter into 2 greased and floured 9-inch round cake pans, dividing evenly.
3 Bake in preheated 350 F oven until wooden pick inserted into center is withdrawn clean, 30-40 minutes. Cool in pans on wire racks 5 minutes. Remove from pans; cool completely on racks.
4 Place 1 cake layer on serving plate; spread with 1/2 of the Cream Cheese Frosting. Top with second cake layer; spread remaining frosting on top of cake. Garnish with pecans and carrot curls.
5 Cream Cheese Frosting: Combine cream cheese, margarine, vanilla and salt in small mixer bowl; beat until light and fluffy. Gradually beat in sugar until smooth.

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