>I am looking for the best, the ultimate, the most wonderful carrot cake.
>Thanks for your help.

This is the best one I've ever found! It's from the Los Angeles
Times California Cookbook.


14-Carat Cake

2 cups flour
2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
2 cups sugar
1-1/2 cups oil
2 cups grated raw carrots
8-1/2 oz. can unsweetened crushed pineapple, drained
1/2 cups chopped walnuts

Sift together dry ingredients. Beat eggs and add sugar. Let stand
until sugar dissolves, about 10 minutes. Stir in oil, carrots,
drained pineapple, and nuts. Pour into three greased and floured
layer pans or one 9" X 13" pan. Bake at 350 degrees for 35 to 40
minutes for layer pans and about 55 minutes for 9" X 13" pan, or
until cake springs back when lightly touched. Cool in pans 10
minutes, then turn out onto wire racks to cool completely. Frost with:

1/2 cup butter or margarine, softened
8-oz. package cream cheese, softened
1 tsp. vanilla
1 pound powdered sugar, sifted

Combine butter, cream cheese and vanilla in a large bowl and beat
until well-blended. Gradually beat in sugar. If too thick, thin with
milk to spreading consistency. Frosts top and sides of three layers.
I usually sprinkle the top with a few more chopped walnuts.

--
MaryMc


Visit my Cooking Stuff page...
<http://www.casagordita.com/cooking.htm>


(remove the SPAM.BEGONE from my address to reply)


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/