R
red stripe
Guest
here is one from a favorite cook book.
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.
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.
Carrot cake
From The Southern Hospitality cookbook
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.
