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Carrot Cake Supreme

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts


2  large  Eggs
1/2  cup  Oil
1  cup  Honey
1/2  cup  Lowfat yogurt
2  cups  Whole wheat flour
1/4  teaspoon  Salt
1 1/2  teaspoons  Cinnamon
1  teaspoon  Baking soda
1  teaspoon  Ginger
2  cups  Grated carrots
1    Orange rind, grated

-----LEMON ICING-----
1  stick  Butter, softened
1/4  cup  Honey
1  teaspoon  Vanilla
3/4  cup  Skim dry milk
1/4  cup  Lemon juice
1    Lemon rind, grated

1. Preheat oven 350~f. Beat eggs in a large bowl. Add oil, honey, and yogurt, mix well. Add flour and mix well. Next, mix in salt, baking soda, cinnamon, and ginger. Finely stir in the carrots and orange rind. Butter and flour a 9 inch mold and pour in your batter. Bake for 30 minutes. When cake is done, reverse mold onto a platter and gently tap the bottom until cake loosens. To make a sheet cake double the reciepe and use a 9 by 13 inch baking pan. Watch cooking time carefully, cool and frost with lemon frosting.

2. Lemon Icing: Cream the butter, honey, and vanilla togather in a bowl until blended. Sift in the powder milk a bit at a time, stirring well after each addition. Alternate with the lemon juice until both ingredients are added. Stir in lemon rind and beat until icing is smooth and creamy. If neccesary add more juice or milk to thin. Makes 1 to 1 1/2 cups of icing. Double the reciepe for a two layer cake.

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