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I've been asked to make a carrot cake for Louise to take to work. I've
never made one and If I googled I wouldn't have a clue what's good or bad. Anyone have a tried and true one they'd be kind enough to share? TIA Lou |
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On Mon, 07 Jul 2008 17:56:21 -0500, Lou Decruss >
wrote: >I've been asked to make a carrot cake for Louise to take to work. I've >never made one and If I googled I wouldn't have a clue what's good or >bad. Anyone have a tried and true one they'd be kind enough to share? > >TIA > >Lou OOPS!!! Should have been recipe request. Sorry. |
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Lou Decruss wrote:
> On Mon, 07 Jul 2008 17:56:21 -0500, Lou Decruss > > wrote: > > >>I've been asked to make a carrot cake for Louise to take to work. I've >>never made one and If I googled I wouldn't have a clue what's good or >>bad. Anyone have a tried and true one they'd be kind enough to share? >> >>TIA >> >>Lou > > > OOPS!!! Should have been recipe request. Sorry. If you can get a copy of Francis Moore Lappes's diet for a small planet there's an excellent version in it. If i can find my copy ill type it up and post it. Do you need the cream cheese frosting recipe also? -- JL |
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On Mon, 07 Jul 2008 16:15:39 -0700, Joseph Littleshoes
> wrote: >Lou Decruss wrote: >> On Mon, 07 Jul 2008 17:56:21 -0500, Lou Decruss > >> wrote: >> >> >>>I've been asked to make a carrot cake for Louise to take to work. I've >>>never made one and If I googled I wouldn't have a clue what's good or >>>bad. Anyone have a tried and true one they'd be kind enough to share? >>> >>>TIA >>> >>>Lou >> >> >> OOPS!!! Should have been recipe request. Sorry. > >If you can get a copy of Francis Moore Lappes's diet for a small planet >there's an excellent version in it. >If i can find my copy ill type it up and post it. Thanks. I just googled that name and came up blank. I appreciate the favor. >Do you need the cream cheese frosting recipe also? Absolutely. Thanks!! Lou |
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On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us...
> I've been asked to make a carrot cake for Louise to take to work. I've > never made one and If I googled I wouldn't have a clue what's good or > bad. Anyone have a tried and true one they'd be kind enough to share? > > TIA > > Lou I like this one! * Exported from MasterCook * Andre Black's Carrot Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Eggs -- beaten 2 Cups Sugar* 1 Cup Vegetable Oil -- plus 2 tablespoons 2 Cups Cake Flour -- plus 1 tablespoon 1 1/8 Teaspoons Cinnamon 1 1/2 Teaspoons Salt 1 Tablespoon Baking Soda 1 1/2 Cups Shredded Coconut Meat 2 Cups Carrots -- grated 1 Cup Crushed Pineapple -- plus 2 tablespoons, well- drained 1 Cup Walnuts -- plus 2 tablespoons, crushed 1 Cup Raisins ---Frosting 1/2 Cup Butter -- softened 8 ounces Cream Cheese -- softened 1 Pound Confectioner's Sugar 1 teaspoon vanilla extract Preheat oven to 350. Grease and flour three 8 inch layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins. Divide batter between the 3 prepared cake pans. Bake at 350 dgrees F for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely. When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake. * Andre's original recipe, written in professional baking terms, calls for 6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour -- Wayne Boatwright ------------------------------------------- Monday, 07(VII)/07(VII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Hypochondria is the only disease I haven't got. ------------------------------------------- |
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On Tue, 08 Jul 2008 00:29:39 GMT, Wayne Boatwright
> wrote: >On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... > >> I've been asked to make a carrot cake for Louise to take to work. I've >> never made one and If I googled I wouldn't have a clue what's good or >> bad. Anyone have a tried and true one they'd be kind enough to share? >> >> TIA >> >> Lou > >I like this one! > > >* Exported from MasterCook * > > Andre Black's Carrot Cake <snipped an saved> Thanks Wayne. I never would have thought of pineapple. I' gonna get a few together and let her pick the one she wants. Lou |
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Wayne Boatwright wrote:
> On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... > >> I've been asked to make a carrot cake for Louise to take to work. I've >> never made one and If I googled I wouldn't have a clue what's good or >> bad. Anyone have a tried and true one they'd be kind enough to share? >> >> TIA >> >> Lou > > I like this one! > > > * Exported from MasterCook * > > Andre Black's Carrot Cake > I immediately thought of this recipe, Wayne. You gave it to me a while back. -- Janet Wilder Bad spelling. Bad punctuation Good Friends. Good Life |
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On Mon, 07 Jul 2008 20:51:06 -0500, Janet Wilder
> wrote: >Wayne Boatwright wrote: >> On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... >> >>> I've been asked to make a carrot cake for Louise to take to work. I've >>> never made one and If I googled I wouldn't have a clue what's good or >>> bad. Anyone have a tried and true one they'd be kind enough to share? >>> >>> TIA >>> >>> Lou >> >> I like this one! >> >> >> * Exported from MasterCook * >> >> Andre Black's Carrot Cake > >> > >I immediately thought of this recipe, Wayne. You gave it to me a while back. So did you like it? Lou |
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On Mon, 07 Jul 2008 17:56:21 -0500, Lou Decruss >
wrote: >I've been asked to make a carrot cake for Louise to take to work. I've >never made one and If I googled I wouldn't have a clue what's good or >bad. Anyone have a tried and true one they'd be kind enough to share? > >TIA > >Lou I use the recipe from the Silver Palate cookbook. It's never failed me yet. I don't puree the carrots, I use finely grated cooked. Source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins 3 cups unbleached all-purpose flour 3 cups granulated sugar 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1 1/2 cups corn oil [or canola or safflower] 4 large eggs, lightly beaten 1 tablespoon vanilla extract 1 1/2 cups chopped walnuts 1 1/2 cups shredded coconut 1 1/3 cups pureed cooked carrots 3/4 cups drained crushed pineapple Preheat oven to 350 degrees F. Grease two 9-inch layer cake pans and line with wax paper. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour batter into prepared pans. Set in the middle rack of the oven and bake for 30 to 35 minutes until edges have pulled away from the sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours. Fill cooled cake and frost sides with cream-cheese frosting. Dust top with confectioners' sugar CREAM CHEESE FROSTING 1 (8 ounce) package cream cheese, at room temperature 6 tablespoons sweet [aka unsalted] butter, at room temperature 3 cups confectioner's sugar 1 teaspoon vanilla extract juice of 1/2 lemon Cream together cream cheese and butter in mixing bowl. Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla and lemon juice. (Frosting for a 2-layer cake.) koko -- There is no love more sincere than the love of food. George Bernard Shaw www.kokoscorner.typepad.com updated 7/06 |
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On Mon, 07 Jul 2008 20:15:34 -0500, Lou Decruss >
wrote: >On Tue, 08 Jul 2008 00:29:39 GMT, Wayne Boatwright > wrote: > >>On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... >> >>> I've been asked to make a carrot cake for Louise to take to work. I've >>> never made one and If I googled I wouldn't have a clue what's good or >>> bad. Anyone have a tried and true one they'd be kind enough to share? >>> >>> TIA >>> >>> Lou >> >>I like this one! >> >> >>* Exported from MasterCook * >> >> Andre Black's Carrot Cake > ><snipped an saved> > >Thanks Wayne. I never would have thought of pineapple. I' gonna get >a few together and let her pick the one she wants. > That one isn't an exact copy of the original, but it's close enough. I make the original version. It calls for a certain size can of pineapple, juice and all. If I can't find the original online, I'll type it out for you. When does she need to make it? -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Mon 07 Jul 2008 06:15:34p, Lou Decruss told us...
> On Tue, 08 Jul 2008 00:29:39 GMT, Wayne Boatwright > > wrote: > >>On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... >> >>> I've been asked to make a carrot cake for Louise to take to work. I've >>> never made one and If I googled I wouldn't have a clue what's good or >>> bad. Anyone have a tried and true one they'd be kind enough to share? >>> >>> TIA >>> >>> Lou >> >>I like this one! >> >> >>* Exported from MasterCook * >> >> Andre Black's Carrot Cake > > <snipped an saved> > > Thanks Wayne. I never would have thought of pineapple. I' gonna get > a few together and let her pick the one she wants. > > Lou You're welcome. Actually, all the carrot cakes I've liked the best have had pineapple in them. -- Wayne Boatwright ------------------------------------------- Tuesday, 07(VII)/08(VIII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Don't try to saw sawdust. ------------------------------------------- |
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On Mon 07 Jul 2008 09:54:32p, told us...
> On Mon, 07 Jul 2008 20:15:34 -0500, Lou Decruss > > wrote: > >>On Tue, 08 Jul 2008 00:29:39 GMT, Wayne Boatwright > wrote: >> >>>On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... >>> >>>> I've been asked to make a carrot cake for Louise to take to work. I've >>>> never made one and If I googled I wouldn't have a clue what's good or >>>> bad. Anyone have a tried and true one they'd be kind enough to share? >>>> >>>> TIA >>>> >>>> Lou >>> >>>I like this one! >>> >>> >>>* Exported from MasterCook * >>> >>> Andre Black's Carrot Cake >> >><snipped an saved> >> >>Thanks Wayne. I never would have thought of pineapple. I' gonna get >>a few together and let her pick the one she wants. >> > That one isn't an exact copy of the original, but it's close enough. > I make the original version. It calls for a certain size can of > pineapple, juice and all. If I can't find the original online, I'll > type it out for you. When does she need to make it? I'd be interestsed in seeing the difference. I "thought" this was the original. Oh well, it's good anyway. So far, I've only beena been able to find this version. -- Wayne Boatwright ------------------------------------------- Tuesday, 07(VII)/08(VIII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Don't try to saw sawdust. ------------------------------------------- |
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On Mon 07 Jul 2008 06:51:06p, Janet Wilder told us...
> Wayne Boatwright wrote: >> On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... >> >>> I've been asked to make a carrot cake for Louise to take to work. I've >>> never made one and If I googled I wouldn't have a clue what's good or >>> bad. Anyone have a tried and true one they'd be kind enough to share? >>> >>> TIA >>> >>> Lou >> >> I like this one! >> >> >> * Exported from MasterCook * >> >> Andre Black's Carrot Cake > >> > > I immediately thought of this recipe, Wayne. You gave it to me a while > back. > I did, indeed. Did you have a chance to make it? Enjoy it? -- Wayne Boatwright ------------------------------------------- Tuesday, 07(VII)/08(VIII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Well! I've often seen a cat without a grin, but a grin without a cat! (Alice in Wonderland) ------------------------------------------- |
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On Mon, 07 Jul 2008 21:54:32 -0700, sf wrote:
>On Mon, 07 Jul 2008 20:15:34 -0500, Lou Decruss > >wrote: > >>On Tue, 08 Jul 2008 00:29:39 GMT, Wayne Boatwright > wrote: >> >>>On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... >>> >>>> I've been asked to make a carrot cake for Louise to take to work. I've >>>> never made one and If I googled I wouldn't have a clue what's good or >>>> bad. Anyone have a tried and true one they'd be kind enough to share? >>>> >>>> TIA >>>> >>>> Lou >>> >>>I like this one! >>> >>> >>>* Exported from MasterCook * >>> >>> Andre Black's Carrot Cake >> >><snipped an saved> >> >>Thanks Wayne. I never would have thought of pineapple. I' gonna get >>a few together and let her pick the one she wants. >> >That one isn't an exact copy of the original, but it's close enough. >I make the original version. It calls for a certain size can of >pineapple, juice and all. If I can't find the original online, I'll >type it out for you. When does she need to make it? Thank you. There's no rush. Lou |
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On Tue, 08 Jul 2008 07:53:25 -0500, Lou Decruss >
wrote: >On Mon, 07 Jul 2008 21:54:32 -0700, sf wrote: > >>On Mon, 07 Jul 2008 20:15:34 -0500, Lou Decruss > >>wrote: >> >>>On Tue, 08 Jul 2008 00:29:39 GMT, Wayne Boatwright > wrote: >>> >>>> >>>>I like this one! >>>> >>>> >>>>* Exported from MasterCook * >>>> >>>> Andre Black's Carrot Cake >>> >>><snipped an saved> >>> >>>Thanks Wayne. I never would have thought of pineapple. I' gonna get >>>a few together and let her pick the one she wants. >>> >>That one isn't an exact copy of the original, but it's close enough. >>I make the original version. It calls for a certain size can of >>pineapple, juice and all. If I can't find the original online, I'll >>type it out for you. When does she need to make it? > >Thank you. There's no rush. > >Lou This is close to mine, it has less sugar and more flour... half a cup each way. http://www.cakechannel.com/best-carrot-cake-recipe.html I prefer a carrot cake with less flour and more "stuff". My recipe dates from the '70s - I think it was by Dole Pineapple (didn't see it on their web site). Here's the recipe from the above url with my comments about how my recipe differs in parentheses. 1 cup vegetable oil 2 1/2 cups flour (I use 2) 2 cups shredded carrots (my recipe says "grated", but I've always shredded them) 3 eggs 1 1/2 cups sugar (I use a "short" 2) 10 ounces crushed pineapple with juice (1 sm. can crushed pineapple with juice - my recipe doesn't specify ounces, but there's a "short" can and a tall can - use the short one, which is two inches high at most) 2 teaspoons vanilla extract 1 cup shredded sweet coconut (2C flaked, unsweetened coconut) 2 teaspoons baking soda 1 teaspoon salt My recipe also calls for 2t cinnamon 2C chopped walnuts and I've added 1C raisins to that I add allspice too, just because I love it. Sometimes I play with my "sweet" spices. If you want amounts, Epicurious suggests: 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice Directions: - Preheat the oven to 350°F - Spray the pan with nonstick spray or line with parchment paper (this is done by hand in a large bowl) - Mix eggs and sugar slowly together - Add while mixing oil and vanilla (whatever that means - just dump them all in and mix) - Start adding pineapple, coconut and carrots - Sift the flour, baking soda, and salt - Pour the batter into the pan - Bake (in a sheet cake pan) for 45 minutes (my recipe says 30 minutes... use a toothpick to test for doneness) - Cool - Frost Frosting (mine) 4T soften butter one 8oz package softened cream cheese 3C sifted powdered sugar 1t vanilla (*fresh* lemon juice) Blend the butter and cream cheese in a small bowl (I use an electric mixer on low). Gradually add the powdered sugar, beating until smooth and creamy. Stir in vanilla. Somewhere in the past, I decided that I liked lemon juice in the frosting too... so I added it. You can play with the amounts. More liquid = looser frosting. 1t of each is fine by me. HTH -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Jul 7, 3:56*pm, Lou Decruss > wrote:
> I've been asked to make a carrot cake for Louise to take to work. I've > never made one and If I googled I wouldn't have a clue what's good or > bad. *Anyone have a tried and true one they'd be kind enough to share? > > TIA > > Lou Wayne posted one here not too long ago- I know it's a really good recipe as I've made it before... |
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On Tue, 08 Jul 2008 11:29:18 -0700, sf wrote:
> >This is close to mine, it has less sugar and more flour... half a cup >each way. http://www.cakechannel.com/best-carrot-cake-recipe.html >I prefer a carrot cake with less flour and more "stuff". <snipped and saved> Thank you very much for taking the time to do this. Lou |
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On Tue, 08 Jul 2008 13:40:17 -0500, Lou Decruss >
wrote: >On Tue, 08 Jul 2008 11:29:18 -0700, sf wrote: > > >> >>This is close to mine, it has less sugar and more flour... half a cup >>each way. http://www.cakechannel.com/best-carrot-cake-recipe.html >>I prefer a carrot cake with less flour and more "stuff". > ><snipped and saved> > >Thank you very much for taking the time to do this. > You're very welcome.  -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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On Jul 7, 3:56*pm, Lou Decruss > wrote:
> I've been asked to make a carrot cake for Louise to take to work. I've > never made one and If I googled I wouldn't have a clue what's good or > bad. *Anyone have a tried and true one they'd be kind enough to share? > > TIA > > Lou Wayne posted one here not too long ago that is a really good recipe. |
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On Tue, 8 Jul 2008 12:18:09 -0700 (PDT), merryb >
wrote: >On Jul 7, 3:56*pm, Lou Decruss > wrote: >> I've been asked to make a carrot cake for Louise to take to work. I've >> never made one and If I googled I wouldn't have a clue what's good or >> bad. *Anyone have a tried and true one they'd be kind enough to share? >> >> TIA >> >> Lou > >Wayne posted one here not too long ago that is a really good recipe. And I just found this article, on one of the food blogs I read. Take a look: http://www.thekitchn.com/thekitchn/r...ot-cake-055463 Christine |
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On Tue, 08 Jul 2008 13:31:22 -0600, Christine Dabney
> wrote: >On Tue, 8 Jul 2008 12:18:09 -0700 (PDT), merryb > >wrote: > >>On Jul 7, 3:56*pm, Lou Decruss > wrote: >>> I've been asked to make a carrot cake for Louise to take to work. I've >>> never made one and If I googled I wouldn't have a clue what's good or >>> bad. *Anyone have a tried and true one they'd be kind enough to share? >>> >>> TIA >>> >>> Lou >> >>Wayne posted one here not too long ago that is a really good recipe. > >And I just found this article, on one of the food blogs I read. Take >a look: >http://www.thekitchn.com/thekitchn/r...ot-cake-055463 Cool! Thanks for posting that. Lou |
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On Jul 7, 5:29*pm, Wayne Boatwright > wrote:
> On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... > > > I've been asked to make a carrot cake for Louise to take to work. I've > > never made one and If I googled I wouldn't have a clue what's good or > > bad. *Anyone have a tried and true one they'd be kind enough to share? > > > TIA > > > Lou The "Diet for a Small Planet" recipe is 'Cypress Point Carrot Cake.' A favorite dessert when I was growing up, though Mom usually omitted the coconut. The pineapple really makes the cake. INGREDIENTS * 2 cups all-purpose flour * 2 teaspoons baking powder * 1 teaspoon baking soda * 1/2 teaspoon salt * 1 teaspoon ground cinnamon * 1/2 teaspoon ground nutmeg * 1/2 teaspoon allspice * 4 eggs * 2 cups white sugar * 2 teaspoons vanilla extract * 1 1/4 cups vegetable oil * 2 cups grated carrots * 1 (20 ounce) can crushed pineapple, drained * 1/2 cup sweetened flaked coconut * 1 cup chopped walnuts * 1 cup raisins DIRECTIONS 1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray. 2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly. 3. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean. Note Feel free to omit the coconut, walnuts, or raisins as your taste buds suit you. However, getting rid of the pineapple will take away from the moisture of the cake. Nice page with step by step pictures he http://chowtimes.com/2008/04/26/classic-carrot-cake/ |
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Jason Tinling wrote:
> On Jul 7, 5:29�pm, Wayne Boatwright > wrote: > >>On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us... >> >> >>>I've been asked to make a carrot cake for Louise to take to work. I've >>>never made one and If I googled I wouldn't have a clue what's good or >>>bad. �Anyone have a tried and true one they'd be kind enough to share? >> >>>TIA >> >>>Lou > > > The "Diet for a Small Planet" recipe is 'Cypress Point Carrot Cake.' > A favorite dessert when I was growing up, though Mom usually omitted > the coconut. The pineapple really makes the cake. Thanks, except for the pineapple, coconut and raisins it seems very familiar, but iirc the Francis Lappe recipe used whole wheat flour? Any way back in my more hippy commune days i would whip one up at the drop of a tie dyed hat, and we used only whole wheat flour, and all but worshiped Ms. Lappe. I still use her "souffle" recipe that becomes a quiche if baked in a shallow rather than a deep pan. -- JL > > INGREDIENTS > > * 2 cups all-purpose flour > * 2 teaspoons baking powder > * 1 teaspoon baking soda > * 1/2 teaspoon salt > * 1 teaspoon ground cinnamon > * 1/2 teaspoon ground nutmeg > * 1/2 teaspoon allspice > * 4 eggs > * 2 cups white sugar > * 2 teaspoons vanilla extract > * 1 1/4 cups vegetable oil > * 2 cups grated carrots > * 1 (20 ounce) can crushed pineapple, drained > * 1/2 cup sweetened flaked coconut > * 1 cup chopped walnuts > * 1 cup raisins > > > > Feel free to omit the coconut, walnuts, or raisins as your taste buds > suit you. However, getting rid of the pineapple will take away from > the moisture of the cake. > > Nice page with step by step pictures he http://chowtimes.com/2008/04/26/classic-carrot-cake/ |
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Lou Decruss wrote: > I've been asked to make a carrot cake for Louise to take to work. I've > never made one and If I googled I wouldn't have a clue what's good or > bad. Anyone have a tried and true one they'd be kind enough to share? > > TIA > > Lou hey lou, try this one. i've made it several times and it is a real winner. imho it's the addition of the whole milk yogurt that makes all of the difference in the texture of the cake, so it's not overly sweet. harriet & critters in azusa Carrot Cake Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: Carrots: A Taproot Orange Unsalted butter, for the pan 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan 12 ounces grated carrots, medium grate, approximately 6 medium 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 10 ounces sugar, approximately 1 1/3 cups 2 ounces dark brown sugar, approximately 1/4 cup firmly packed 3 large eggs 6 ounces plain yogurt 6 ounces vegetable oil Cream Cheese Frosting, recipe follows Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. Put the carrots into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely. Cream Cheese Frosting: 8 ounces cream cheese 2 ounces unsalted butter, room temperature 1 teaspoon vanilla extract 9 ounces powdered sugar, sifted, approximately 2 cups In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using. Yield: approximately 2 cups |
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On Tue, 8 Jul 2008 18:20:17 -0700 (PDT), "mequeenbe.nospam"
> wrote: > > >Lou Decruss wrote: >> I've been asked to make a carrot cake for Louise to take to work. I've >> never made one and If I googled I wouldn't have a clue what's good or >> bad. Anyone have a tried and true one they'd be kind enough to share? >> >> TIA >> >> Lou > >hey lou, > >try this one. i've made it several times and it is a real winner. >imho it's the addition of the whole milk yogurt that makes all of the >difference in the texture of the cake, so it's not overly sweet. > >harriet & critters in azusa Thanks! I'll add it to the list for her to pick what she wants. You all have given me so many I'm confused, but at least I know they're all tried and true. Thanks to everyone who responded. Lou |
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