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Carrot Cake

Discussion in 'Food Recipes' started by red stripe, Jul 9, 2008.

  1. red stripe

    red stripe Guest

    here is one from a favorite cook book.


    Carrot cake

    From The Southern Hospitality cookbook

    3 cups coarsely grated raw carrots
    4 large eggs, room temperature
    1-¾ cups sugar 1 ¼ cups vegetable oil
    2 cups all-purpose flour 2tsp baking powder
    2 tsp soda 1 tsp salt 2 tsp ground cinnamon
    1 tsp lemon extracts 1 tsp vanilla extract
    ½ cup chopped pecans or walnuts
    Pineapple Icing (recipe below)
    Preheat oven to 350*
    Grease, flour and line with waxed paper three 8-inch layer pans

    Grate carrots by cutting into 1-inch pieces and placing in a blender on “chop†Use a course grater if doing by hand
    Cream the sugar and vegetable oil until light and fluffy, about 2 min. on medium speed.
    Add eggs and beat on high speed for 2 min. Sift dry ingredients onto a large plate or waxed paper. Add to creamed mixture, one heaping TBS at a time using medium speed on mixer.
    Add flavorings to batter mixture and fold in grated carrots and nuts.
    Divide batter into three 8-inch layer pans greased, floured and lined with waxed paper.
    Bake in a preheated 350* oven for 30 min or until cake tests done.
    Cool on a wire rack for 10 min. and remove from pans. Ice with the Pineapple icing when layers are completely cold.
    Yield: 3 (8-inch) layers – 12 servings.

    Pineapple Icing

    1 (16 oz) package powdered sugar
    4 TBS butter or margarine, softened.
    1 (8-oz) package of cream cheese, softened.
    1 tsp lemon extract
    2 tsp vanilla extract.
    1 (8 oz) can crushed pineapple, well drained

    Cream powdered sugar, butter and cream cheese until light and fluffy. Add flavorings and crushed pineapple. Spread on cake.
     

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