The DH and I irregularly host family Sunday dinners and rotate dessert
requests among the various family members, as it pleases me to make a
dessert that a family member enjoys but rarely or ever gets in a
homemade version. The SIL has requested a carrot cake with sour cream
frosting, which I do not have in my recipe database, do not like the
look of any offerings in Epicurious, and can't find anything I like in
my cookbook collection.

Anyone have a tried-and-true, old fashioned carrot cake with sour
cream frosting recipe they'd care to share? In appreciation, I offer
in advance:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter
in medium heatproof bowl set in skillet of water maintained at just
below
simmer. Remove bowl from skillet; mix in sugar and salt with wooden
spoon
until butter is absorbed. Beat in eggs, then corn syrup and vanilla.
Return bowl to hot water; stir until mixture is shiny an dhot to the
touch,
about 130°. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture
over evenly. Bake until center feels soft, like gelatin, when gently
pressed, about 50 to 60 mins. Transfer to rack; let cool completely,
at
least 4 hour. Serve pie at room temperature or warm with lightly
sweetened
whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"