On Wed 15 Oct 2008 10:44:32a, Dimitri told us...

> Anyone have a good Carrot Cake recipe with no nuts they would care to
> share.
>
> Grandma doesn't tolerate nuts too well.
>
> TIA
>
> Dimitri


Here are two that I make, and I like them both. I don't think I've ever
seen a carrot cake recipe that didn't call for nuts, but leaving them out
will not impair either cake.


* Exported from MasterCook *

Andre Black's Carrot Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large Eggs -- beaten
2 Cups Sugar*
1 Cup Vegetable Oil -- plus 2 tablespoons
2 Cups Cake Flour -- plus 1 tablespoon
1 1/8 Teaspoons Cinnamon
1 1/2 Teaspoons Salt
1 Tablespoon Baking Soda
1 1/2 Cups Shredded Coconut Meat
2 Cups Carrots -- grated
1 Cup Crushed Pineapple -- plus 2 tablespoons, well-
drained
1 Cup Walnuts -- plus 2 tablespoons, crushed
1 Cup Raisins
---Frosting
1/2 Cup Butter -- softened
8 ounces Cream Cheese -- softened
1 Pound Confectioner's Sugar
1 teaspoon vanilla extract

Preheat oven to 350. Grease and flour three 8 inch layer pans.

Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5
minutes.

Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the
dry ingredients to egg mixture; beat well. Repeat with remaining dry
ingredients, beating well after each addition.

Batter will be extrememly stiff; it may be necessary to blend with a
spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts
and raisins.

Divide batter between the 3 prepared cake pans. Bake at 350 dgrees F for
40-45 minutes, arranging cake pans in oven once.

The cake is done when the tester inserted in center comes out clean. Let
cake cool in pans 5 minutes. Turn out onto rack to cool completely.

When cakes are cool, prepare frosting: combine margarine, cream cheese,
sugar and vanilla. Beat until smooth. Frost cake.

* Andre's original recipe, written in professional baking terms, calls for
6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour



* Exported from MasterCook *

A Plus Carrot Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 can crushed pineapple -- (20 ounce) drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch
baking dish or 10 inch Bundt pan with cooking spray.

In a medium bowl, stir together the flour, baking powder, baking soda,
salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix
together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture
should resemble pudding. Gradually stir in the dry ingredients, then fold
in the carrots, pineapple coconut, walnuts and raisins. Pour the batter
into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes in the preheated oven, or until a small knife
inserted into the cake comes out clean.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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