Dianes Carrot Cake And Cream Cheese Rum Icing Recipes

DIANE'S CARROT CAKE AND CREAM CHEESE/ RUM ICING

Steps:

• To make the cake, preheat oven to 375 degrees.
• In a sifter place together the flour, baking soda, salt and spices.
• In a separate bowl, cream butter and sugar.
• Add 2 unbeaten eggs to the creamed butter and sugar and mix.
• Add the orange peel and carrots to the cream mix.
• Now sift the ingredients in the sifter into the cream mix and fold it inches.
• Mix in nuts and raisins if desired.
• If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
• Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
• Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
• While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
• Ice the cake after it cools on a wire rack.

DIANE'S CARROT CAKE

Steps:

• Mix flour, baking powder, baking soda, salt and cinnamon.
• Add the sugar and mix in.
• Then add the oil and beaten eggs and mix.
• Add and mix in the carrots and pineapple.
• Pour into 9x13 glass pan.
• Bake 30 mins at 325F.
• Bake further and check at 5 min intervals until done.
• Insert knife in centre to check for doneness.
• (Diane cooked hers 40 mins)- variations in ovens and other baking pans will determine your own time.
• For icing beat marg, cream chz, icing sugar,vanilla and salt together until creamy.