Conference turris::cooks

	This recipe was very hard to get.  It is an all-time favorite.


				CARROT CAKE
				-----------

2 cups sugar          			1/2 tsp. salt
4 eggs					3 cups carrots
1 1/2 cups Wesson oil			1 cup black walnuts
2 cups self-rising flour		1 t. black walnut flavoring
1 T. cinnamon				1 t. vanilla flavoring
-------------------------------------------------------------------------

Mix thoroughly sugar, eggs, oil.  
-------------------------------------------------------------------------

Sift and add flour, cinnamon, and salt.  Mix well.
--------------------------------------------------------------------------

Grate carrots.  Add carrots, black walnuts, black walnut flavoring and 
vanilla flavoring.  Mix thoroughly.
-------------------------------------------------------------------------

Cook in a greased bundt pan at 350 for 1 hour.
-------------------------------------------------------------------------

Enjoy!!!

A "Bundt pan" is a cake pan shaped roughly like a toroid with the top open;
that is, it makes a cake with a hole in the middle (so it's vaguely like
the ones they use for angel-food cakes, I think, but made in 1 piece).
The bottom is not flat, but rounded in cross-section; further, the cross-
section is not uniform, but it describes little pointed arches.

Sound confusing? Well, think of a pan whose bottom looks like this:

	vwvwvwvwvwvwvwvw	(now, wrap the ends together into a toroid)

Anyhow, the idea is that, when you invert the cake onto a serving dish, you
have something with little lobes or arches of varying widths (come to think of
it, the wide ones are rounded, the narrow ones are pointed, like Gothic windows
and such).

Dick

In reply to your question regarding Black Walnuts  vs  Regular Walnuts,

The difference is the amount of oil contained in the Walnut.  The black walnut 
has more oil content, making them a bit more flavorful.  Either can be used.

Bon

    YEAH!!! I've made a carrot pineapple upside-down cake variation.
    Line an 8-9 inch square pan with waxed paper and butter it very
    well.  Sprinkle some brown sugar in the pan, enough to cover with
    a thin layer.  Then arrange pineapple rings on the bottom of
    the pan and put a marischino cherry in the middle of each ring.
    Pour on the carrot cake mix, and bake it as usual for a carrot
    cake except that it should be done faster than it would be in a
    loaf pan.   Cool the cake half way, cut around the edges, and
    turn the cake out onto a rack.  Then carefully peel the paper off
    the cake.  I've found that if the cake is still a little warm
    the paper will come off better.  If you've let it cool, your kids
    will love eating the best part of the cake off of the waxed
    paper....
    
    --Louise

    Here's a recipe I just discovered - It's real easy and comes out
    nice and moist.

    The size is great for 2 people ( I love to bake but only my husband
    and I are around to eat it all! ) and freezes well also.
    
    
			      CARROT CAKE
			      -----------

1/2 C 	light or dark brown sugar
2 	eggs
3/4 C	vegetable oil
3/4 t 	salt
1 C	sifted flour
1 t	baking soda
1 t	ground cinnamon
2	large carrots, peeled and grated (about 1 1/2 C)
3/4 C	chopped walnuts or pecans
1 t	grated orange rind  \  I've skipped these before when I haven't had
1 t	grated lemon rind   /  them around and it still tastes GREAT!

1. Preheat oven to 350F.  Grease and flour a 9 inch round cake pan.
2. Beat sugar, eggs and oil for about 2 min.
3. Combine salt, flour, baking soda and cinnamon.  Add to sugar mixture.
   Beat at a slow speed for 1 min.
4. Fold in carrots, walnuts, orange rind and lemon rind.
5. Spread batter evenly in pan.  Bake for 30 min. or until a toothpick
   inserted in middle comes out clean.  Cool in pan for 10 min.  Remove
   from pan and cool completely on rack.

 * Preparation time: 12 min;  Cooking time: 30 min;  
   Serves: 6;  Calories/serving: 525
  
                                       
    And to top it off........

			   CREAM CHEESE FROSTING
			   ---------------------

3 oz	softened cream cheese
2 T	softened margarine or butter
1/2 t	vanilla extract
2 C	confectioners' sugar, sifted

1. Beat cream cheese, butter and vanilla until smooth.
2. Gradually beat in sugar until well blended.

 * Frosts an 8 or 9 inch round or square cake OR 12 cupcakes.
 * Preparation time: 4 min.;  Yield: 2 Cups;  Calories/Tablespoon: 40

    Here's another one for you.  I usually bake this up around Thanksgiving
    time in small loaf pans, wrap it up, freeze it and then around
    Christmas I give it as gifts for the holidays.
                        
    Hope you like it.
    
    lam
    
    
    CARROT CAKE
    
    1 Cup Sugar                       1 Tsp. Cinamon
    1/2 Cup Oil                       1 Cup Carrots (well packed)
    1 & 1/2 Cup All-purpose Flour     2 Eggs
    2 Tsp. Baking Powder              1/2 Cup Chopped Walnuts
    1/2 Tsp. Baking soda              1/2 Cup Chopped Cherries
    ================================================================
    Mix sugar & oil in large bowl.  Sift flour, baking powder, baking
    soda and cinamon.  Mix into sugar and oil mixture.  Add eggs (mixing
    well after each).  Mix in Walnuts and Cherries.
    
    BAKE: Bake in a lightly OILED and flowered pan at 350 degrees for
    50-60 minutes. To test, stick a clean knive in the middle.  If it
    comes out clean, it's done.
    

>    What's Wesson oil?
    
Oil made by the Wesson company.  Your standard, general-purpose cooking 
oil.  I think it's safflower based.
					>>>==>PStJTT    

Two versions of the carrot/pineapple cake that is so moist and 
wonderful.  I've used both extensively and love them both.  I prefer
the first recipe because it is so dense and rich, but either one
will satisfy the most discerning birthday cake recipient:


		BUTTERMILK PINEAPPLE CARROT CAKE

2 cups unsifted all purpose flour
1 and 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

3 eggs
3/4 cups buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups finely grated raw carrot
1 cup coarsely chopped walnuts or pecans lightly toasted
1 cup flaked coconut
1 8 ounce can crushed pineapple, well drained

preheat oven to 350 degrees F. and generously grease and then flour a 
9" by 13" baking pan.  Combine first 5 ingredients in medium bowl and
stir with wire wisk until well mixed.

In another bowl, beat together eggs, buttermilk, oil, vanilla.  Add
flour mixture and mix well until smooth.  Fold in carrot, nuts, coconut,
and pineapple.  Pour into pan and bake 45 minutes or until center
springs back when lightly touched and cake has pulled slightly away from
sides of pan.  Remove from oven, cool 10 minutes and then turn over
onto cookie sheet covered with aluminum foil by placing cookie sheet
over pan and then, holding pan and sheet together, turn over.

You may either glaze this with the following glaze or cover with the
icing recipe included here.


			BUTTERMILK GLAZE

2/3 cup sugar
1/3 cup buttermilk
1/3 cup butter
2 tablespoons light corn syrup
1/4 teaspoon baking soda
1 teaspoon vanilla

combine all ingredients except vanilla in small saucepan and bring to a
boil over medium heat, stirring constantly.  Reduce heat and simmer 
gently 5 minutes.  Remove from heat and stir in vanilla.

While cake is still hot and in the pan, poke holes all over with a
skewer.  Slowly pour half of the hot glaze over the cake.  When 
absorbed, add remaining glaze.  Cut cake in bars or squares.


			CREAM CHEESE FROSTING

2 pkg (8 ounces) cream cheese (or neufchatel cheese) softened
6 tablespoons softened margarine or butter
2 teaspoons vanilla extract
Approx. 2 pounds confectioner's sugar (powdered sugar) or more
    depending on need.

With electric mixer at medium speed...blend cheese and butter or 
margarine and vanilla.  Add sugar and beat until light and fluffy and
of spreading consistency.  

Spread over cooled cake and use to decorate cake.

HINT:  This recipe is a separate goodie I've saved and the ingredients
	indicate a lot of frosting.  You may be able to cut this in
	half and cover one cake.


			CLASSIC CARROT PINEAPPLE CAKE

2 cups flour
2 cusp sugar
1 teaspoon salt
2 teaspoons baking powder
1 and 1/2 teaspoons soda
2 teaspoons cinnamon

Sift together the dry ingredients.  Add the following:

1 and 1/4 cups vegetable oil (I recommend safflower oil)
4 eggs, beaten
2 cups grated carrot
1 and 1/2 cups walnuts or pecans (roasted)
1 small can crushed pineapple, well drained

Mix well.  Bake in an oiled (or greased) and floured 9" by 13" pan for
45 minutes at 350 degrees F. or until done.

Cool and frost as desired.

FINAL HINT:  Both cakes can go into a tube pan or bundt pan and be
baked until done, then glazed or frosted as indicated for a festive 
cake.

			CREAM CHEESE FROSTING

>>> 2 pkg (8 ounces EACH or 16 oz. total) cream cheese (or neufchatel cheese)
     softened
     6 tablespoons softened margarine or butter
     2 teaspoons vanilla extract
     Approx. 2 pounds confectioner's sugar (powdered sugar) or more
     depending on need.

With electric mixer at medium speed...blend cheese and butter or 
margarine and vanilla.  Add sugar and beat until light and fluffy and
of spreading consistency.  

Spread over cooled cake and use to decorate cake.

This Carrot cake recipe has gotten rave reviews. I've raffled it off
    and sold it to people for special occasions. In all modesty I must
    admit its the best I've ever had. (And less than 15 minutes preparation
    time).

Mix together:
		4 eggs		1 1/2 Cups oil
		2 tsp vanilla   3 cups grated Carrots (1 bag)
		
Add:
		2 cups flour		2 cups sugar
		2 tsp baking soda	2 tsp baking powder
		1 1/2 tsp cinnamon	1 tsp salt

Bake at 350 in GREASED 9x13 GLASS pan for 45-50 minutes.

Cool completely

Icing

	Beat until creamy: 3 oz cream cheese
			   1/2 cup butter 
			   2 cups powdered sugar
			   2 tbsp milk


		


						�ar�ara
    

    	A co-worker passed along this recipe for the ultimate
    	carrot cake with it's own cream cheese frosting - it's 
            super moist and unfortunately very fattening 
            (the recipe quotes 740 calories per serving)
    
    
    			  Ingredients
      Cake:                                  Frosting
    -----------                         ---- -------------
    4   extra large eggs       	   	1   pkg (8oz) cream cheese
    2   cups sugar                      1/4 lb. butter (softened)
    1   cup salad oil                   1   lb. confectioners' sugar
    2   cups sifted flour               1   Tbsp. pure vanilla extract
    1   tsp. salt                       1   cup chopped pecans
    2   tsp. baking soda
    1   tsp. cinnamon                 ** PREHEAT TO 325
    3   cups grated carrots

                                                              
    	In large mixer bowl, beat eggs and sugar until light and fluffy; 
    	add oil, beat.
    
    	IN FOOD PROCESSOR: put unsifted flour, baking soda, salt and 
    	cinnamon in work bowl with metal blade and process 2 seconds, 
    	set aside. If using nuts process 5 seconds and set aside. Shred 
    	carrots with shredding disc, using firm pressure, set aside.
    	Return metal blade to work bowl, add eggs and sugar and process 
    	1 full minute, or until mixture is light colored. Add oil and 
    	process 1 full minute, or until mixture is fluffy, stopping once 
    	to scrape down sides of bowl. Add dry ingredients and combine by
    	turning machine on/off 5-6 times, or until flour disappears.
    	DO NOT OVERPROCESS. In large bowl combine batter and shredded
    	carrots - stir gently to mix.
    
    	Pour into 2 8" well greased and waxed paper lined square pans
    	or 2 9" round pans. Bake in preheated 325 oven 45-60 minutes.
    
    	FROSTING:  Cream butter and cream cheese together, gardually
    	add sugar and vanilla - beat well, then add pecans. Spread
    	between layers then over top and sides.
    

    I made this last weekend and everyone loved it! I added a can of
    crushed pineapple, drained, and pushed the chopped pecans into the
    frosting around the outside of the cake. I topped it all off with
    candied orange peel. This is by far the best carrot cake I've had
    in a long time.
    

    My carrot cake recipe which is extremely moist and rich, but not too sweet,
    does not require either a processor or a mixer.  It does, however, require
    that the carrots be grated using a hand grater.  I have tried doing the
    carrots both using a processor and using a blender, and while the cake is
    still good, it isn't the same.

    This cake is one of those throw everything together in one bowl and then
    bake sort of things.  I will try to remember to enter the recipe tomorrow.

    Leslie

    P.S.  Why do people insist on putting pineapple in carrot cakes?

My mother  came  across this recipe when she was looking for a birthday cake
for  my brother, who at the time was into (somewhat loosely defined for him)
"natural"  foods.  It  ended  up being a real success with the whole family.
This  tastes nothing like any other carrot cake I have ever had, and is very
rich (probably because of the dates).

The only  problem  is,  you  need  a  kitchen  scale  to  measure many of the
ingredients.  I  say  "fl.  oz."  for volume, and just "oz" for weight... We
first  made  this  recipe  in  England  using English "ounces", but we later
accidentally  made it using American measurements with no significant change
in flavor.  Just be consistent.

"Natural" Carrot Cake

10 fl. oz. Honey
4 oz. (by weight) finely grated carrots
4 oz. raisins
3 oz. chopped dates
1 tsp ground cinnamon
1 tsp grated nutmeg
1/2 tsp ground cloves
4 oz. (by weight) butter
8 fl. oz. water
8 oz. wholewheat pastry flour
2 tsp bicarbonate of soda
4 oz. chopped walnuts

Mix honey, carrots, raisins, dates, cinnamon, nutmeg, clovs, buttr and water
in  pan over gentle heat. Bring to boil, then let boil for 5 minutes. Remove
from heat, then cool to lukewarm (about 30 minutes).

Stir flour  and  soda with a pinch of salt (probably not necessary) together
in  a large bowl. Mix in chopped walnuts. Make a well in the dry ingredients
and pour in carrot mixture.  Blend well.

Pour in well-buttered and floured 9"x9' (or 10" round) cake pan. Bake at 350
degrees for 55-65 min.

Let cool  for  ten  minutes,  then turn onto cake rack. Eat warm, preferably
with whipped cream.

This cake is truly wonderful.  I recommend it to anyone.

- Brad

    re .7

    I like pineapple too.  Maybe it's a reaction to my aunt's putting
    crushed pineapple in *everything*, and maybe I find the cake so good
    without it that I have trouble imagining that it would improve it.
    My recipe also had walnuts it the cake itself and none in the frosting.

    Leslie

    As promised, here is my own ultimate carrot cake recipe.  It is very
    easy to put together.  The only thing time-consuming is grating the
    carrots by hand.  I have tried others ways over the years and concluded
    that it just doesn't turn out quite right if they're not, but if you've
    never had it before you probably wouldn't know the difference.  This is
    a very rich, but not very sweet, cake.


			CARROT CAKE
			-----------

	4 eggs						Mix in order:
	2 cups sugar					cream eggs and sugar,
	1 1/2 cups oil					stir in the rest.
	3 cups grated carrots (1 pkg)
	3 cups flour
	2 tsp. baking soda
	1/2 tsp. salt
	1 tsp. cinnamon
	1 cup chopped nuts (I use walnuts)

	Bake in an ungreased tube pan at 300 for approximately 1 1/2 hours,
	until a toothpick inserted in the middle comes out clean.

	I find it takes longer depending on how carried away I get with the
	carrots.  I have used up to 4 cups of grated carrot and it comes out
	fine, just a little moister.


			CREAM CHEESE GLAZE
			------------------

	1/2 stick butter or margarine			Melt butter and
	1 3-oz. package cream cheese			cream cheese together
	1 cup confectioners sugar			in a saucepan.  Add
	1 - 1 1/2 tsp. vanilla (or to taste)		sugar and beat until
							smooth.  Add vanilla.
							Pour over carrot cake.

    1 cup butter or margarine
    2 cups sugar
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon ground coriander
    1 teaspoon ground ginger
    4 beaten eggs
    3 cups grated carrots
    1 cup chopped walnuts
    1 12-ounce jar orange marmalade
    1 cup sliced almonds, toasted
    
    Beat butter until softened.  Add sugar and beat till light.  Stir
    together flour, baking powder, soda, coriander, ginger, and 1/2
    teaspoon salt.  Blend dry ingredients into butter mixture alternately
    with eggs, stirring just till blended after each addition.  Stir
    in carrots and walnuts.  Pour into 2 greased 9-inch round cake pans.
    Bake at 350 for 40 minutes or until cakes test done.  Cool in
    pans 10 minutes; remove from pans.  Cool completely on wire racks.
    
    For glaze, heat marmalade until it is syrupy; smooth over top and
    sides of each cake.  Place one layer atop the other on a serving
    plate.  Sprinkle almonds atop and press onto sides.  Refrigerate
    till serving time.
    
    Makes 10 to 12 servings.
                    

    I find carrot cake real easy to make in a Cuisinart! Just use the
    slicer first to slice the carrots; put in the standard blade, and
    shred for 30 seconds; add butter/sugar/eggs and cream; add all other 
    dry ingredients and pineapple - buzz till just blended. Add nuts and
    buzz until they're chopped (maybe 30 secoonds more). Wonderful
    timesaver and great cake no matter what recipe you use!! 

    re..21
    
    Why are you slicing them first?  I just shread whole carrots with
    the shreding blade, it sounds like you are adding an extra step.
                                         

    Hi there carrot cake fans...
    
    When I lived in the States for a while I came across maybe 4 or
    5 carrot cakes made slightly different.  They were all good and
    one of the great things about them was the *cream cheese icing*
    I mean HEAVEN with the carrot cake.  I could go a slice right now
    infact.  
    
    By the way Wesson Oil is also an American company, I think because
    I haven't seen it over here in England so far (or maybe I haven't
    looked hard enough).  
    
    On returning to England with carrot cake in my memory, I found a
    recipe with an Orange kind of cheese topping and I really didn't
    like it at all when the finished product came out of the oven.
    
    So the cream cheese icing a few notes back needless to say I printed
    out, but the orange and lemon put me off the carrot cake mixture.
    I know I could leave it out....but it's tainted the recipe chaps
    sorry (for me of course, not everyone).  Thanks a million.  Any
    other cream cheese toppings would be read and printed with thanks!
    
    View.
    

    From Aug/Sept issue of "Country" magazine:
    
    Carrot Cake with Buttermilk Glaze
    
    Cake:
      2 cups all-purpose flour
      2 tsp baking soda
      2 tsp cinnamon
    1/2 tsp salt
      3 eggs
      2 cups sugar
    3/4 cup vegetable oil
    3/4 cup buttermilk
      2 tsp vanilla
      1 can (8-1/4 oz) crushed pineapple, well-drained
      2 cups very finely grated carrots
      1 cup chopped walnuts
      1 cup flaked coconut
    
    Buttermilk Glaze:
      1 cup sugar
    1/2 cup buttermilk
    1/2 cup butter
      1 tsp white corn syrup
    1/2 tsp baking soda
      1 tsp vanilla
    
    Sift together flour, soda, cinnamon and salt; set aside.  Beat eggs in
    bowl until lemon-colored; beat in sugar, oil, buttermilk and vanilla. 
    Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. 
    Pour batter into lightly greased and floured 13-in. x 9-in. x 2-in.
    baking pan.  Bake at 350 degrees for 55-60 minutes, until cake tests
    done when wooden pick is inserted in center.  For frosting, combine all
    ingredients except vanilla in saucepan; bring to boil.  Boil 5-6
    minutes, until thick and syrupy; add vanilla.  Poke holes in top of
    cake with wooden pick or fork; pour glaze over top while cake is still
    hot.  Serve warm or store in refrigerator.  Yield: 16-20 servings.
    

    
    1 8 oz. and 1 3 oz. package of cream cheese softened
    1 stick margarine
    1 box powdered sugar
    1 ts. vanilla
    1 cup chopped nuts
    
    Blend together above ingredients and spread between layers and on top
    of cake.
    

    The only Carrot cake I saw was a Carrot Ring with Cream Cheese Glaze,
    So I hope this is what you're looking for.  It looks great!
    
    2 Cups of all purpose flour
    1 cup dark sugar, fimly packed
    1/2 cuup granulated sugar
    2 teaspoons baking soda
    2 teaspoons ground allspice
    1 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1 1/4 cup vegetable oil
    1/2 cup orange juice
    4 large eggs
    3 medium-size carrots peeled and grated (1 1/2 cups)
    1 cup of chopped walnuts
    1/4 cup of dried currants or chopped dark raisins
    1 TBL grated orange peel
    
    GLAZE:
    1 3 oz package cream cheese softened
    2 TBL confectioners' sugar
    2 TBLS fresh Lemon juice
    finesly chopped waluts, optional
    Marzipn Carrots, recipe below. optional
    
    Heat ovoen to 350o grease and flout 3 qrt Bundt pan.  Combind flour,
    brown and grnulated sugar, baking soda, allspice, ginger, cloves, oil,
    orange juice, and eggs in large bowl; using mixer at low speed beat
    just to blend.  Increase speed to high, beat 2 min until smooth.  stir
    in carrots, walnut, currants and grated orange peel.  spoon batter into
    prepared pan; bake 1 hr untill wooden toothpick inserted in center
    comes out clean.  Cool on wire rack 10 min. remove from pan; cool
    completely on rack.  Beat Cream Chees confectioners' sugar and lemon
    juice in small bowl with mixer untill smooth; spoon over cooled cake. 
    Serve decorated if desired with finely chopped walnuts, and Marzipan
    Carrots.  12 servings
    
    MARZIPAN CARROTS :  these look great in the picture!
    Stir one 7 once package Marzipan  or almond paste in small bowl with
    enough orange paste food color to make deep "carrot" color.  Shape
    mixture into small carrot shapes; mark lines in carrots wih dull edge
    knife.  Insert small mint sprigs in wide end of carrots for tops.
    
    Hope this helps,
    RK

    I used to have a recipe for carrot cake using baby-food carrots.  The
    contents of a few bottles were added instead of grated fresh carrots,
    then the cake ingredients plus nuts and chocolate chips!  It was moist
    and terrific.
    
    Does anyone out there have this recipe?  Thanks in advance.

    Selective dyslexia strikes again -- I read this note and thought
    it was talking about "parrot cake."	
    
    					andrew

>    Selective dyslexia strikes again -- I read this note and thought
>    it was talking about "parrot cake."	
    
the best laugh I've had in a week...the picture it brings forth is just
priceless - at least for fans of Charles Adams' cartoons.

	Sick.  Very sick.  But very funny.

    Yes I have this recipe. I will post it tomorrow. This cake is my
    old roommate's favorite. She would always have me make it for her
    on her birthday.

    Here is the strained baby food carrot cake recipe. This cake is very
    moist and always comes out good. Enjoy


                         Carrot Cake

       1 1/2 cups flour
       1 1/4 cup sugar
       1 1/2 tsp baking soda
       1 1/2 tsp cinnamon
       2 jars (4 1/2 oz each) strained baby carrots
       2/3 cup oil
       2 eggs slightly beaten
       1/2 teaspoon vanilla
       1 8oz can crushed pineapple (drained)
       2/3 cup coconut
       1/2 cup chopped nuts

       Mix flour, sugar, baking soda and cinnamon. Add carrots, oil,
       eggs and vanilla. Mix until well blended. Stir in drained
       pineapple, coconut and chopped nuts. Bake in a 9 inch square pan
       for 40-45 minutes in a preheated 350 oven. Frost with a cream
       cheese frosting.

    Just received my September/October Cooking Light Magazine, and this
    Carrot Cake sounds great.
    
    Ingredients:
    
    	1 cup firmly packed brown sugar
    	1/4 cup vegetable oil
    	2 eggs
    	1 cup unsweetened orange juice
    	1/2 cup nonfat buttermilk
    	3 cups all-purpose flour
    	2 teaspoons baking powder
    	1 teaspoon baking soda
    	1 1/2 teaspoons ground cinnamon
    	1/2 teaspoon ground ginger
    	1/2 teaspoon ground allspice
    	1 1/2 cups finely shredded carrot
    	2 teaspoons vanilla extract
    	Vegetable cooking spray
    	1/3 cup sifted powders sugar
    	1/4 cup Neufchatel cheese, softened
    	1/4 teaspoon ground cinnamon
    	1 tablespoon plus 1/2 teaspoon skim milk
    
    Instruction:
    
    	Combine brown sugar and oil in a large bowl, beating well at medium
    speed of an electric mixer.  Add eggs, 1 at a time, beating well after
    each adition.
    	Combine orange juice and butterjuice.
    	Combine flour and next 5 ingredients; add to brown sugar mixture
    alternately with organge juice mixture, beginning and ending with flour
    mixture.  Mix after each addition.  Stir in carrot and vanilla.
    	Pour batter into a 12 cup Bundt pan coated with cooking spray. 
    Bake at 350 degrees for 45 minutes or until a wooden pick inserted in
    center comes out clean.  Cool in pan 10 minutes; remove from pan.  Cool
    on a wire rack.
    	Combine powdered sugar, cheese, and cinnamon, stirring until well
    blended.  Add skim milk, stirring until smooth.  Spoon voer top of
    cake.  Yeild: 16 servings (serving size: 1 slice).
    
    	<Calories 206 (23% from fat), Protein 3.9g, Fat 5.2g (Sat 1.4g,
    Mone 1.5g, Poly 1.9g), Carb 36.1g, Fiber 1g, Chol 30mg, Iron 1.7mg,
    Calcium 73mg>