Sunbeam Mixmaster 2355 Instruction/Recipe Booklet page 12

CARROT CAKE
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 cup vegetable 0il
Preheat oven to 350% Grease a 9xl3x24nch baking pan. Sift together flour, cinnamon, baking soda and salt, Set
aside. In the large mixer bowl combine oil, sugar and eggs on Speed 1. Gradually add sifted dry ingredients.
Increase to Speed 3 and mix until we/l blended. Stop mixer and stir in carrots, pineapple and walnuts Bake about
minutes or until tester inserted in center of cake comes out clean. Cool.
45
SUGGESTED TOPPING:
Fluffy Butter Frosting
3 squares unsweetened chocolate
2 cups sifted cake flour
1 teaspoon salt
Preheat oven to 3509 Grease and dust with flour three a-inch cake pans. Melt chocolate in double boiler, Cool,
On a piece of waxed paper, sift flour, baking soda and sai t . In a large mixing bowl,
and sugar. Cream on Speed 7 for 2 minutes. Scrape sides of bowl as necessary. Add eggs, almond extract and
chocolate and continue mixing until well blended, about 2 minutes. Turn to Speed 1 and add flour mixture and
water. After dry ingredients are moistened. turn to Speed 6 and mix for 2 minutes. Scrape sides of bowl as
necessary. Divide batter into three parts, and pour into prepared cake pans. Bake for 30-35 minutes, or until a
toothpick inserted into center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of cake
with a spatula and turn onto wire racks. Cool completely before frosting.
SUGGESTED TOPPING:
Nut Filling
BASIC YELLOW CAKE
2 cups sifted cake flour
2 112 teaspoons baking powder
Preheat oven to 375% Grease and dust with flour two d-inch round cake pans. Sift flour, baking powder, and salt
onto a sheet of waxed paper. In a iarge mixing bowl, add shortening and sugar. Cream on Speed 7until well
blended. Scrape bowl often Add eggs and continue beating for 2 minutes. Turn lo Speed 2, Gradually add flour
mixture a/female/y with milk. Scrape sides of bowl as necessary Add vanilla. Turn to Speed 6 and beat for 2
minutes, scraping sides of bowl as necessary. Pour batter into prepared cake pans. Bake for 25-30 minutes, or
until a toothpick inserted in center of cake comes out clean. Cool cake in pans for 5 minutes. Loosen edges of
cake with a spatula and turn onto wire racks. Cool completely before frosting
SUGGESTED FROSTING:
Chocolate fudge frosting, flufly butler frostlng
2 cups brown sugar
4 euus
2 cups grated raw carrot
1 can (8 ounces) crushed pineapple drained
1 cup chopped walnuts
1 cup sour cream
1 112 cups granulated sugar
2
1 teaspoon almond extract
1 114 cups granulated sugar
2 eggs
314 cup milk
1 114 teaspoons vanilla
1 2
YIELD: 12 SERVINGS
combine butter, sour cream
2
YIELD: (8-INCH)CAKE LAYERS