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 Spring Garden Cake

        

      1 c  walnuts,coarsely chopped

  1 1/4 c  canola oil

      2 c  softasilk

  1 1/2 t  cinnamon

      1 t  baking powder

      1 t  salt

      2 c  sugar

      4 lg eggs

      4 c  carrots,grated

           zest of 2 oranges,Grated

           **cream cheese icing**

      1 lb cream cheese,room

           -temperature

      1    butter,Unsalted

      2 c  powdered sugar

      1 t  vanilla

Heat oven to 350.  Spread nuts on baking pan; toast until fragrant,

about 10 minutes.  Lightly oil and line one 9" x 13" baking pan with

parchment.  In a bowl, sift flour, cinnamon, baking powder, and salt.

Set aside.  In bowl of an electric mixer, combine oil and sugar.

Slowly add half of the flour mixture; mix on low until blended.

Alternate eggs with remaining flour in 3 additions, beginning and

ending with flour.  Mix until combined, about 1 minute.  Transfer

batter into a mixing bowl; stir in carrots, zest and nuts.  Pour batter

into baking pan.  Bake cake until golden and firm, about 1 hour.

 

For zucchini layer, substitute 3 cups zucchini for carrots; omit

walnuts and orange zest and add 2 teaspoons ground ginger.

 

Cream Cheese Icing:  Beat cheese until smooth.  Gradually add butter,

sugar, and vanilla; beat on low speed until creamy.  Turn mixer on high

and beat for 2 minutes.

 

Frost cakes and refrigerate.  Decorate with ground chocolate wafers and

marzipan to make cake look like a spring garden.

 

 

Wisconsin State Fair











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