Recipe - Denice Dades Killer Carrot Cake

2 cup Flour
1 teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 One half teaspoon Baking soda
2 teaspoon Baking powder
1 One half cup Vegetable oil *
2 cup Sugar
4 Eggs, slighlty beaten
2 cup Raw, grated carrots
1 cup Diced peaches or pineapple
1 cup Chopped nuts (optional)

FROSTING
8 ounce Cream cheese, softened
1 pound Box confectioner's sugar
1 teaspoon Vanilla extract
12 tablespoon Butter/margarine

1. Cake: Sift together dry ingredients. Add the rest of the cake
ingredients and mix well. Pour into greased bundt or 9x13 pan and bake at
325 degrees F for 30 mintues to 1 hour (depends on how much liquid is in
your fruit), or until cake springs back from finger when lightly pressed on
top. Cool completely prior to frosting.

2. Frosting: Cream together all frosting ingredients and spread over
cooled cake.

* To lower the fat in the recipe, I often replace One half to Three fourths cup of the
oil with the juice left over from the peaches or pineapple (I use canned).
It turns out fine. I have also used lowfat cream cheese in the frosting
with success...it's just slightly less firm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini