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September 26, 2018
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Skip the long preparation time for this dessert favorite!

  • 1/2 cup (1 stick) butter, softened (or even melted in the microwave if you don't mind a denser cake)
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • Three 4-ounce jars carrot baby food
  • 1/4 cup vegetable oil
  • 2 teaspoons maple extract or flavoring
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup chopped nuts and/or 3/4 cup chopped raisins or currants (optional)

    Cream Cheese Frosting:

    • 8 ounces cream cheese or Neufchatel cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract

    Preheat oven to 350 degrees. Lightly coat a 13-by-9-inch baking pan with oil or nonstick spray.

    In a large bowl, cream the butter, sugar and eggs together. Stir in the carrot baby food, vegetable oil and maple flavoring.

    In another, smaller bowl, whisk together the flour, salt, baking powder, cinnamon, nutmeg and cloves. Add this to the first mixture, beating thoroughly. You should have a fairly stiff batter by now. If you're using nuts and/or fruit, add them now and stir well.

    Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

    After cake cools, ice it with Cream Cheese Frosting.

    For the frosting: If the cream cheese is not at room temperature, remove the foil wrapping and heat it in the microwave on high for about 15 seconds.

    Beat the cream cheese, sugar and vanilla until they attain a smooth, frosting consistency.

    "The Can Opener Gourmet" by Laura Karr

    Thursday, January 09, 2003

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