MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carrot Cake With Cream Cheese Frosting
 Categories: Cakes
      Yield: 1 Cake
 
MMMMM----------------------------CAKE---------------------------------
      2 c  Sugar
  1 1/2 c  Vegetable oil
      4    Eggs
  2 1/4 c  All-purpose flour
      2 ts Salt
      2 ts Baking soda
      2 ts Cinnamon
      4 c  Raw carrots; coarsely grated
  1 1/2 c  Walnuts; chopped

MMMMM--------------------------FROSTING-------------------------------
      8 oz Cream cheese
    1/4 c  Butter
      2 ts Vanilla
      1 lb Powdered sugar
           Milk
 
  Do you ever wonder why you still feel hungry after one of those
  law-cal, fat-free, meatless, no cholesterol meals? Does a trendy diet
  have you looking pale, drawn, and drained? You've tried cayenne
  pepper, echinacea root, and green tea to give you that extra buzz,
  but they never do the trick, do they? Fad foods, vitamins, and
  vegetarianism can only do so much. Nothing can substitute for the
  refreshing, energizing, and satisfying power of sugar.
  
  Sugar has been taking a bad rap lately. It's been removed from
  cookies, cakes, substituted in coffee and Coke, and unreasonably
  rationed by otherwise loving parents. Exhaustive studies have shown
  there is no need for alarm. Sugar is not only good for you, it's a
  vital component of a well-rounded diet.
  
  Children know what's good for them. That's why when given a choice
  between vegetables and dessert, they invariably reach for the fuel
  their bodies need most--sugar! No wonder kids have so much more
  energy than adults!
  
  Some of you already have no problem holding your sugar. Others may
  have a more delicate constitution and need a recipe that will help
  with the transition from an unbalanced diet. Therefore, this month's
  recipe for good health contains a favorite from the vegetable world,
  carrots, with the staple of all well-balanced diets--sugar.
  
  Cake:
  
  Combine sugar, oil, and eggs. Beat at medium speed for 2 minutes.
  Sift dry ingredients together; add to oil mixture and beat at low
  speed for 1 minute. Add grated carrots and walnuts. Spread batter in
  a greased and floured 13x9x2" pan. Bake at 300°F for approximately 1
  hour until cake tests done with toothpick. When cool, spread with
  cream cheese frosting.
  
  Frosting:
  
  Let cream cheese and butter warm to room temperature. Beat together
  and add the vanilla. Gradually beat in sugar. For good spreading
  consistency, add more sugar to thicken or milk to thin frosting, if
  necessary.
  
  Recipe by Dr. Pheall Güdd, Sucrologist
 
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