Jeff Novotny wrote:

>Hello,
> Has anyone tried TGI Friday's carrot cake? I'm not sure if they still
> have it. My question: it's an extremely moist cake, almost
> brownie-like moistness. How would you achieve this texture? My guess
> would be adding extra liquid and/or eggs?
>
> Thanks,
> Jeff
>
Never Had TGIFriday's but I actually hold a Blue Ribbon for this. It's
especially good for those that don't like raisins the dried apples add
the same mouth feel. (It was originally made for an ex-gf that worked
for Resolution Trust Corp.)

* Exported from MasterCook II *

Blue Ribbon Carrot Cake - RTC Version

Recipe By : John Williams
Serving Size : 14 Preparation Time :0:45
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*---------- Cake ------------------------*
2 c flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 ea egg
3/4 c vegetable oil
3/4 c buttermilk
1 c sugar
1 c brown sugar
2 tsp vanilla -- or Grand Manier
20 oz crushed pineapple in syrup -- drained
12 oz mandrian oranges -- drained/crushed
3 oz dried apples -- chopped medium
3 c carrot -- grated (1#)
1 c English walnuts -- chopped
*---------- Cream Cheese Frosting -------*
1 c butter, unsalted -- 2 sticks (cold)
16 oz cream cheese -- softened
1 tsp vanilla -- or Grand Manier
4 c confectioner's sugar -- 1#

Preheat oven to 350, Pam 2 9" springform cake pans or 9x13 (Preheat is
important because of the heavy batter)

NOTE ABOUT MEASURES: - Pineapple is a large can 16-20oz will do.
Mandrian oranges is a large can 11-15 ozs is fine, carrots are 1#, the
cup measure was just to get the nutritional calculations.

*----- Prepare
1. Fine shred, 1# carrots. (long thin shreds)
2. Chop 1 1/2 cups english walnuts
3. Chop 1/2 package of dried apples (dried apples are usually found in
same section as raisins and come in 6 oz packages)
4. Drain Pineapple (I use "with heavy syrup") (drink the juice)
5. Drain mandrian oranges (Drink the juice)

*----- Cake Batter
NOTE: Mandrian oranges need to be same consistancy as crushed pineapple,
I add the segments first and let the mixer do the work while I beat the
following)

In a large mixing bowl, on low, Beat oil, buttermilk (substitute 2 tbsp
vinegar and regular milk), both sugars, vanilla, cinnamon, baking soda,
salt until well mixed.

Add eggs, scrape sides

Add flour until just mixed, ("Just mixed" means a little flour is still
visible)

Hand mix pineapple, dried apples, carrots and walnuts

Spread evenly in cake pans, bake 55-60 minutes

*----- Cream Cheese Frosting
-------------------------------------------------------*
Cream butter and cream cheese until fluffy, add vanilla, confectioners
sugar, Mix until smooth.

Frost completely cooled cake, refrigerate until set, 2-3 hours.

- - - - - - - - - - - - - - - - - -