3 c. flour
2 c. sugar
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. shredded carrots (uncooked)
1 ½ c. oil
4 eggs
½ c. water
Mix first 6 ingredients. Mix next 4 and then add to dry ingredients and mix well. Bake in 2-piece tube pan (greased & floured) – 350° for 1 hour.
Butter Icing:
5 Tbsp. flour
1 c. milk
1 c. butter (softened)
1 c. sugar
1 tsp. vanilla
Mix flour and milk in saucepan until very hot (almost to a boil); cook until pasty. Chill in refrigerator until cool. Meanwhile cream together the butter, sugar and vanilla until fluffy. Add cooled paste gradually, beat well. Put iced cake in refrigerator for about 30 min to set icing.
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