Carrot Cake Source: Jane Miles (From the "Camp Cookin" Cookbook) Category: Desserts Oven Size: 12" oven Briquettes: 9 bottom - 15 top Serves: 12-15 Ingredients: 1½ cups oil 2 cups sugar 4 eggs 2 cups flour 2 tsp. cinnamon ½ tsp. salt 2 tsp. baking soda 3 cups grated carrots ½ cups chopped pecans Instructions: Beat together oil, sugar, and eggs. Add flour, cinnamon, salt, and baking soda. Fold in carrots and chopped pecans. Pour batter into a 12" Dutch Oven that has been sprayed with Baker’s Joy®. Bake with 9 bottom briquets and 15 top briquets for approximately 40 minutes or until toothpick inserted in center comes out clean. Let cake set for 5 minutes. Loosen edges of cake and turn out onto a plate or pizza pan. Frost with Cream Cheese Frosting and sprinkled with chopped nuts. Cream Cheese Frosting Cream together ¾ cup butter or margarine, 8 ounces softened cream cheese, 1 pound powdered sugar, 2 teaspoons vanilla. Mix well. Enjoy!
Posted on: Tue, 03 Sep 2013 10:14:15 +0000
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