Today I want to pass on one of my very favorite (not low cal!) recipes. All credit to my friend Chris for sharing this with me. On my top three list of desserts, carrot cake comes second only to texas sheet cake (another post, another day). This cake is addictive. So far today, it's been perfect for breakfast and lunch. But hey, it's completely loaded with carrots, so it's fine.
2 c. sugar 1 c. oil
4 eggs, beaten 3 c. grated carrots
2 c. unsifted flour 1t. salt
2t. baking soda 2t. cinnamon
½ c. ground coconut ½ c. ground raisins
Combine sugar and oil. Add eggs. Mix well. Add carrots. Sift together dry ingredients and slowly stir in. Add coconuts and raisins. Pour batter into lightly greased and floured cake pan.
(Two 9" round, one 9' x 13", or 24 cupcakes)
Bake at 400 for 20-30 minutes.
1 pkg. cream cheese, softened
¼ c. butter
2 ½ c. powdered sugar
Hot water, if needed
Cream together, add a little hot water, 1t. at a time until you reach speeding consistency.