MMMMM----------------------------CAKE---------------------------------
2 c Sugar
1 1/2 c Vegetable oil
4 Eggs
2 1/4 c All-purpose flour
2 ts Salt
2 ts Baking soda
2 ts Cinnamon
4 c Raw carrots; coarsely grated
1 1/2 c Walnuts; chopped
MMMMM--------------------------FROSTING-------------------------------
8 oz Cream cheese
1/4 c Butter
2 ts Vanilla
1 lb Powdered sugar
Milk
Do you ever wonder why you still feel hungry after one of those
law-cal, fat-free, meatless, no cholesterol meals? Does a trendy diet
have you looking pale, drawn, and drained? You've tried cayenne
pepper, echinacea root, and green tea to give you that extra buzz,
but they never do the trick, do they? Fad foods, vitamins, and
vegetarianism can only do so much. Nothing can substitute for the
refreshing, energizing, and satisfying power of sugar.
Sugar has been taking a bad rap lately. It's been removed from
cookies, cakes, substituted in coffee and Coke, and unreasonably
rationed by otherwise loving parents. Exhaustive studies have shown
there is no need for alarm. Sugar is not only good for you, it's a
vital component of a well-rounded diet.
Children know what's good for them. That's why when given a choice
between vegetables and dessert, they invariably reach for the fuel
their bodies need most--sugar! No wonder kids have so much more
energy than adults!
Some of you already have no problem holding your sugar. Others may
have a more delicate constitution and need a recipe that will help
with the transition from an unbalanced diet. Therefore, this month's
recipe for good health contains a favorite from the vegetable world,
carrots, with the staple of all well-balanced diets--sugar.
Cake:
Combine sugar, oil, and eggs. Beat at medium speed for 2 minutes.
Sift dry ingredients together; add to oil mixture and beat at low
speed for 1 minute. Add grated carrots and walnuts. Spread batter in
a greased and floured 13x9x2" pan. Bake at 300°F for approximately 1
hour until cake tests done with toothpick. When cool, spread with
cream cheese frosting.
Frosting:
Let cream cheese and butter warm to room temperature. Beat together
and add the vanilla. Gradually beat in sugar. For good spreading
consistency, add more sugar to thicken or milk to thin frosting, if
necessary.
