On Sat, 22 Sep 2007 22:46:09 -0700, Terry Pulliam Burd
> wrote:

>old fashioned carrot cake with sour
>cream frosting recipe they'd care to share?

Sour Cream frosting...what thickens it up for spreading? Did you
mean cream cheese frosting? This is from Birninbaum Cake Bible or
Fields cookbook...I can't recall.

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Carrot Cake

cakes, desserts

----CAKE----
2 1/2 cup flour
2 tb baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 cup brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 large eggs
2 teaspoon vanilla
3 cup carrots, grated
1/2 cup pineapple, crushed & drain
1 cup raisins
1 cup walnuts, chopped
----ICING----
16 oz cream cheese, softened
1/2 cup butter, softened
1 tb lemon juice
2 teaspoon vanilla
3 cup confectioners' sugar

Preheat oven to 350F. Grease and flour two 9-inch cake pans.

In a large bowl stir together flour, baking soda, salt, cinnamon and
sugars. Add butter, one egg and vanilla; blend with electric mixer on
low
speed. Increase speed to medium and beat for 2 minutes.

Scrape down sides of bowl. And remaining eggs, one at a time, beating
30
seconds after each addition. Add carrots, pineapple, raisins and
walnuts.
Blend on low until thoroughly combined.

Pour batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick
inserted
into center should come out clean. Cool in pans for 10 minutes. Then
invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium bowl with eclectic mixer on medium
speed,
beat cream cheese and butter until smooth add lemon juice and vanilla;
beat until combined. Add sugar gradually, mixing on low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a
metal spatula spread icing over the top to form a thin filling. Place
second layer over the first, rounded side up. Coat the top and sides
of
the cake evenly with remaining icing. Refrigerate 1 hour to set
icing.


Yield: 12 servings


** Exported from Now You're Cooking! v5.82 **



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!