Cakes, Pastries & Pies > Carrot-Potato Cake >
Carrot-Potato Cake
1 C warm mashed potatoes
1 C egg substitute
1 C vegetable oil
2 C flour
2 tsp. baking soda
1-1/2 C sugar
2 C grated carrots
1 tsp. cinnamon
1/2 tsp. salt
1 C raisins
Preheat oven to 350-degrees F. Combine potatoes, egg substitute and oil. Mix well. In a large bowl combine dry ingredients. Stir potato mixture into dry ingredients; stir until moistened. Add carrots and raisins. Spray a 9x13 pan with non-stick cooking spray. Spread batter evenly in the pan and bake in the preheated oven for forty to forty-five minutes, or until done. Cool completely before frosting.
Frosting:
3 oz. non-fat cream cheese
3 TBS butter or margarine
2 C confectioners sugar
1 tsp. vanilla
Combine frosting ingredients and frost the cake. Recipe serves 20.
*Recipe derived from Maine Potato Board.
Carrot Cake (classic)
Ruebiltorte (Swiss Carrot Cake)
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