Recipe - 14 Karat Cake Wcream Cheese Frosting

2 cup Flour
1 Three fourths cup Sugar
1 One fourth teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Cinnamon
Three fourths cup Olive oil
One half cup Milk
3 lg Eggs
3 cup Finely grated raw carrots
One half (up to)
1 cup Chopped pecans

FROSTING
6 ounce Cream cheese; softened
6 tablespoon Butter; softened
2 One fourth cup Powdered sugar
Three fourths teaspoon Vanilla extract
1/3 cup Coconut
1/3 cup Raisins
1/3 cup Chopped pecans

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: smorine@isis.cs.du.edu (Suzanne Morine)
Grease and flour a 9X13X2" pan. Preheat oven to 350 F. Sift flour, sugar,
soda, salt, and cinnamon together. In a mixing bowl, combine dry
ingredients with oil, milk, and eggs. Blend on low speed for about 1
minute. Add carrots and nuts and mix until well blended. Bake at 350 F for
40 to 45 minutes or until wooden pick inserted comes out clean. Cool
thorough and frost with cream cheese frosting.

Frosting: Combine cream cheese, butter, and vanilla. Add powdered sugar and
beat until light and fluffy. Blend in coconut, nuts, and raisins.

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