"Ginny Sher" > wrote in message
...
> Hello again...
>
> I would like to bake a carrot cake for a friend's anniversary. Any of
> you have any tried and true recipes, including cream cheese frosting?
> Also, I'd like to make it a layer cake rather than sheet cake, so I
> would also need instructions about baking time if your recipe needs to
> be converted.
This is the best carrot cake I have ever made. It is always very popular
and keeps wonderfully. In fact, I think it is best after sitting a day.
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Fantastic Pumpkin Carrot Cake (metric)
2 cups all-purpose flour (or 2 cup plus 2 Tbs. cake flour) (250 gm)
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. salt
3/4 cup milk (183 gm.)*
1.5 tsp. lemon juice
1 tsp. vanilla
1.5 cups granulated sugar (300 gm)
1.25 cups Libby's Solid Pack Pumpkin (306 gm)
3 eggs (150 gm)
1/2 cup packed brown sugar (110 gm)
1/2 cup vegetable oil (109 gm)
1 cup (8-oz. can) crushed pineapple, drained (195 gm)
1 cup grated carrots (110 gm)
1 cup flaked coconut (74 gm)
1 cup raisins (145 gm)
1.25 cups chopped walnuts or pecans, divided (120 + 30 gm)
(* Note: you can substitute buttermilk for the sweet milk and lemon juice)
Combine flour, baking soda, cinnamon, allspice and
salt in small bowl.
Combine milk, lemon juice, and vanilla in a small bowl and set aside.
Beat granulated sugar, pumpkin, eggs, brown sugar
and vegetable oil until combined. Beat in pine-
apple, carrots, milk mixture until combined.
Gradually beat in flour mixture. Stir in
Coconut, raisins, and 1 cup nuts. Pour into 2 greased
9-inch round cake pans.
Bake in preheated 350F oven for 30 to 35
minutes or until wooden pick comes out clean.
Cool in pans on wire racks for 15 minutes.
Remove to racks to cool completely.
Cream Cheese Frosting:
1 8 oz. pkg. cream cheese, softened
1 3 oz. pkg. cream cheese, softened
3.5 cups powdered sugar
1 tsp. grated orange peel
2 Tsp. orange juice
1 tsp. vanilla
1/3 cup butter
remaining nuts to garnish.
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