Ginny Sher wrote:
>
> 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.
>
> Thanks very much,
> Ginny

I thought I'd posted this before but see no evidence of that, so:

Carrot Cake (1 13x9-inch cake*)

I got the basic recipe from a coworker in the mid-70s. She got it
from Joan Jaqua, who, IIRC, is (or was?) her mom.

cake:
2 cups flours (I sometimes use half whole wheat flour)
2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
2 tsps cinnamon
2 cups sugar
1 1/2 cups oil (I use 1/2 cup oil and 1 c applesauce, which I
think makes this even better!)
4 eggs
2 cups grated raw carrot
1 20-oz can crushed pineapple, drained (this = 1 2/3 c)
1 cup raisins (or a combination of raisins and currants)
1/2 cup chopped nuts (I use pecans or walnuts)

frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 tsp vanilla
1 pound confectioner's sugar, sifted

Preheat oven to 350F. Spray a 13x9-inch pan and set aside.
Stir together flour(s), baking powder, baking soda, salt, and
cinnamon. Add sugar, applesauce (if using), oil, and eggs and mix
well. Stir in carrot, pineapple, raisins (and currants, if
using), and nuts. Pour into prepared pan and bake for 45-50
minutes or until the top springs back when touched lightly. Cool
and frost.
Frosting: Combine butter, cream cheese, and vanilla and beat
until well blended. Add sugar gradually, beating vigorously after
each addition.
*Can also do 2 8-inch-square cakes; if so, increase nuts to 1
cup)
Jean B. via rfc.

--
Jean B.