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

>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.
>
Cream cheese frosting was the original on carrot cake. If your SIL
really does want sour cream frosting, it's similar to the cream cheese
frosting. Substitute sour cream for the cream cheese and butter. You
can find a gazillion recipes for sour cream frosting on the net.

Carrot Cake (this is very near the original version)

2C flour
2C sugar
3 eggs
1C oil
1 small can (?oz) crushed pineapple
1t baking soda
2t cinnamon
1t salt
2t vanilla
2C shredded carrot
2C chopped walnuts
1C coconut

Mix all the ingredients together and pour into a greased and floured
rectangular cake pan (or 3 well buttered and floured 8 inch round cake
pans).

Bake at 350° for 55 minutes.

Frosting

4T soft butter
one 8 oz. package cream cheese (softened)
3C sifted powdered sugar
1t vanilla
1/2t lemon juice (optional)

Using a hand held beater, blend the butter and cream cheese.
Gradually add the powdered sugar, beating until smooth and creamy.
Stir in the vanilla (and lemon juice).
--

History is a vast early warning system
Norman Cousins