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Chiffon Cake, Carrot (D, TNT)
Source: "Melting Pot Memories," Judy Bart Kancigor
Serves: 12

4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 teaspoons baking soda
1 tablespoon vanilla
dash nutmeg
1 tablespoon allspice
1 tablespoon ground cinnamon
2 cups all purpose flour
3 cups grated carrots
1/4 cup coconut (optional)
walnuts (optional)
3 cups softened cream cheese
1 cup softened butter
1 cup confectioners' sugar
1/3 cup undiluted frozen orange juice

Beat eggs and gradually add sugar, beating thoroughly. Slowly add the vegetable oil. Add next 5 ingredients. Fold in the flour and then the grated carrots. Add coconut, if desired.

Bake in two 10" greased and floured cake pans in a preheated 350°F oven for 30 to 40 minutes.

Frost one layer and top it with the second layer of cake. Completely cover cake with frosting and top with walnuts (if desired).

Cream Cheese Frosting:
Beat together softened cream cheese, softened butter, confectioners' sugar, and orange juice until smooth and of spreading consistency.

Poster's Notes:
A lighter version of the classic.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A