*  Exported from  MasterCook  *

                               CARROT CAKE

Recipe By     : Adapted from Sunset Food Processor Cookbook
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour -- unsifted
   1 1/2  teaspoons     baking soda
   2      teaspoons     baking powder
   2      teaspoons     ground cinnamon
   1      teaspoon      salt
   2      cups          sugar
   4                    eggs
   1 1/2  cups          vegetable oil
   4      medium        carrots -- shredded
     1/2  cup           walnuts -- coarsely chopped
   1      can           crushed pineapple -- (8 oz.)  drained
                        orange zest -- 1/3" by 3"
   6      ounces        cream cheese -- cut in chunks
   6      tablespoons   butter -- cut in chunks
   1      teaspoon      vanilla
   2      cups          powdered sugar

Preheat oven to 350 degrees.  Mix flour, baking soda, baking powder,
cinnamon and salt in a large bowl.  In a separate bowl, combine sugar and
eggs; blend in oil and mix.  Stir mixture into dry ingredients.  Stir in
shredded carrots, chopped nuts and pineapple.

Pour batter into greased and flour-dusted 9" by 13" baking pan or 10" bundt
pan.  Bake for 45 minutes (55 minutes for bundt pan), or until pick
inserted in center comes out clean. 

Make  Cream-Cheese Frosting:  Mix orange zest (or one drop or oil or 1 tsp.
dried orange peel), cream cheese and butter thoroughly.  Add vanilla and
powdered sugar and mix well.  Makes enough to frost a 9" by 13" cake.
Frost cake when it is thoroughly cooled.

Nutritional Information per serving:  675 calories (53% from fat), protein
5.7 g, fat 40.3 g (poly 7.0 g, mono 19.9 g, sat 10.4 g), carb 75.8 g, fiber
1.1 g, chol 91 mg, iron 1.8 mg, sodium 522 mg, calcium 94 mg.



                   - - - - - - - - - - - - - - - - - -