On Wed, 18 Aug 2010 14:15:12 -0700 (PDT), "critters & me in azusa, ca"
> wrote:

> add 8 oz of either sour cream or whole yogurt for more moistness.

Instead of or along with the oil?

nb has cut back on the oil, but I like the recipe the way it is. I'll
try cutting the oil in half and adding 8oz of yogurt next time.

Carrot Cake
from Maria Pia

If you don't like coconut or raisins or nuts, leave it out.

2C flour
2C sugar
3 eggs
1C oil
1 small can (8 oz) crushed pineapple, undrained (or ½ C applesauce)
1t baking soda
2t cinnamon
1t salt
2t vanilla
2C shredded (raw) carrots
2C chopped walnuts
1C raisins
1C coconut

Mix all ingredients together and pour into a greased and floured
rectangular cake pan or 3 well buttered and floured 8 inch round cake
pans.

Bake at 350° for 55 minutes.


Frosting

4T soft butter
one 8 oz. package cream cheese (softened)
3C sifted powdered sugar
1t vanilla
1/2t lemon juice (optional)

Using a hand held beater, blend the butter and cream cheese.
Gradually add the powdered sugar, beating until smooth and creamy.
Stir in the vanilla and lemon juice. Frost cake.


--

Carrot cake counts as a serving of vegetables.