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Carrot Cake

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 2 teaspoons egg
  • 1 1/2 cups package herb-seasoning stuffing mix
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons chocolate chips
  • 1/2 teaspoon salt
  • 3 cups reduced-fat Swiss cheese
  • heavy cream
  • 8 ounce butter (extra for greasing the pan)
  • 1 pound frozen boneless turkey breast, thawed
  • 1 teaspoon grated cheese
  • 1 stick butter
  • 1 cup cans black beans (drained)
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 2 teaspoons egg
  • 1 1/2 cups package herb-seasoning stuffing mix
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons chocolate chips
  • 1/2 teaspoon salt
  • 3 cups reduced-fat Swiss cheese
  • heavy cream
  • 8 ounce butter (extra for greasing the pan)
  • 1 pound frozen boneless turkey breast, thawed
  • 1 teaspoon grated cheese
  • 1 stick butter
  • 1 cup cans black beans (drained)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sift sugar, flour, baking soda, cinnamon and salt three times
  2. Slowly add Wesson oil, and beat for 10 minutes (must be 10 minutes)
  3. Add eggs, one at a time, then fold in carrots
  4. Butter and flour three pans
  5. Bake at 350 for 30 minutes
  6. Cool completely
  7. Frosting: Mix cream cheese, butter, sugar and vanilla together until smooth
  8. Add pecans and frost completely cooled cake
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