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vajvci currants wiin not water and let stand. Peel 4 or 5 large car* rots. Cut into chunks. In a food processor fitted with a steel blade, process the carrots to a finely ground consistency. Measure out 3 cups carrots. < •
Beat the oil, brown sugar, and white sugar. Add the eggs and continue beating until well blended.
In another bowl, sift together both flours, the baking powder, baking soda, cinnamon, nutmeg, and cloves.
Drain the currants and process with the walnuts in a food processor fitted with a steel blade until they are roughly chopped. Add the 3 cups ground carrots, the currants and walnuts, and the dry ingredients to the oil and sugar mixture, beating the mixture and scraping the sides of the bowl. Add the vanilla and mix well.
Pour the batter into 2 or j greased and floured 9-inch cake pans. Bake 2 layers for 50-60 minutes, 3 layers for 45 minutes. 2
Cool the cake and frost with « cream cheese frosting.
Cream Cheese Frosting
3/4 cup butter at room temperature
8 ounces cream cheese at room temperature
4 cups confectioner’s sugar
Cream together the butter and cream cheese until the mixture is light and fluffy. Slowly add the confectioner’s sugar until well blended, using more sugar if necessary to get a spreading consistency.
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