Preparation
Preheat oven to 350 degrees F.
Flour, salt, baking powder, baking soda, cinnamon and ginger in a mixing vessel for a minute or two; reserve until needed.
In another bowl, combine sugar, oil and eggs. Beat until all mixed well. Wipe the melted butter. Use a spatula to mix carrots, pineapple and nuts. Add the flour mixture in two additions.
Scrape the dough into a 13 x 9-storey lightly greased baking.
Bake for about 40 minutes, or until the top springs slightly when gently touched with the finger. Remove and cool completely before frosting.
To make the frosting: With an electric mixer, beat butter, cream cheese, milk and vanilla until light and fluffy. Add the powdered sugar gradually to form a smooth glaze. Evenly over cooled cake.
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