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| Picket
Fence Carrot Cake |
| 3
packages (3 ounces each) ladyfingers
2 cups unsifted all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
4 eggs
3/4 cup vegetable oil
1 can (8 ounces) crushed
pineapple, drained
3 cups grated fresh carrots
1-1/2 cups coarsely chopped
walnuts
Vegetable cooking spray
Cream Cheese Frosting (recipe
follows)
Additional chopped walnuts for
garnish |
| Lightly
spray 13 x 9-inch pan with vegetable cooking spray. Line bottom of pan
with ladyfinger halves, split sides up. Cut 18 additional ladyfinger
halves in half. Use to line sides of pan, allowing cut ends to rest on
ladyfingers on bottom of pan; set aside. In large bowl combine flour,
sugar, baking soda, baking powder, cinnamon and salt.
In separate bowl beat eggs and oil with wire
whisk or fork, blending well. Add with drained pineapple to flour
mixture, blending with spoon. Stir in carrots and walnuts.
Pour evenly into ladyfinger-lined pan. Bake at
350 degrees for 55 minutes. (Cake will not test done.) Cool completely.
Frost with Cream Cheese Frosting. Garnish with chopped walnuts. Cut into
squares.
Cream Cheese Frosting:
In large mixing bowl beat 1 package (8 ounces) cream cheese and 1/2 cup
butter or margarine until blended and fluffy. Add 1 box (1 pound)
unsifted confectioners' sugar and 1 teaspoon vanilla extract, beating
until smooth and spreading consistency.
24 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
