recipe for carrot cake
lorelei
I'd be grateful if you could send it to:
riv...@gil.com.au
a...@agn.removethisnet.au
Here are two, one for microwaving and a standard one (both are good):
Microwave Carrot Cake
2 cups finely shredded carrot
2 eggs 1 cup sugar
3/4 cup vegetable oil
1 teasp vanilla
1 1/4 cups flour
2 teasp cinnamon
2 teasp mixed spice
1 teasp bicarb soda
Mix eggs, oil, sugar and vanilla, then add carrot and combined sifted
dry ingredients. I usually add a good handful of sultanas (white
raisins) and sometimes a small tin of well-drained crushed pineapple or
pineapple slivers.
Microwave in a greased microwaveable ring pan. I use a Tupperware
Jell-Ring and although technically they're not supposed to be
microwaved, it's still fine after dozens of uses. If you don't have a
ring, then improvise with a round dish with a glass in the middle. Put
a greased circle of paper over the top and microwave on high for 8-12
minutes (check after 8). The top should be dry and a skewer will come
out clean. Leave in pan 5 minutes before turning out.
Mrs Bishop's Carrot Cake:
1 1/2 cups vegetable oil
3 eggs
2 teasp vanilla
2 cups sugar
2 cups finely grated carrot
1/2 cup chopped nuts (I prefer pecans)
1/2 cup sultanas (white raisins)
1 small tin crushed pineapple or pineapple slims
Sift together:
3 cups flour
2 teasp bicarb soda
2 teasp cinnamon
Cream oil and sugar, add eggs. Add carrots, nuts, sultanas, pineapple
and vanilla. Stir in dry ingredients. Bake in a greased 10" angel food
cake tin (about 7" deep) or in two loaf tins, at 350F/180C for about 50
mins.
CJ
SweetSprng
This is an old recipe for carrot cake, from the 40's, when no one cared about
fat in their diet and cholesterol was an unheard of word! But it's a wonderful
recipe, even if you can't make it too often, as as a bonus, is super easy.
Enjoy!
~Emma
Midge Hagerty's Carrot Cake
Mix together:
1-1/2 cups salad oil
2 cups sugar
Beat in:
2 cups grated carrots
1 cup crushed pineapple
1/2 cup chopped nuts
2 teaspoons vanilla
Stir in (all at once):
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
Add, one at a time:
3 eggs
Bake in a greased 9x13 pan at 350 for about 45 minutes.
SweetSprng
IMOCKU
>fat in their diet and cholesterol was an unheard of word!
>Mix together:
> 1-1/2 cups salad oil
> 2 cups sugar
>Beat in:
> 2 cups grated carrots
> 1 cup crushed pineapple
> 1/2 cup chopped nuts
> 2 teaspoons vanilla
>Stir in (all at once):
> 3 cups flour
> 2 teaspoons baking soda
> 1/2 teaspoon salt
> 3 teaspoons cinnamon
>Add, one at a time:
> 3 eggs
>Bake in a greased 9x13 pan at 350 for about 45 minutes.
This sound like a great recipe. For a low cholesterol/low fat alternative, I
would just replace the oil with a fruit based oil substitute (Smucker's makes a
great one in a squeezable bottle) and cut the egg amount in half and use an egg
substitute for the balance.
Ilene (NY)
IMO...@aol.com
I used to be disgusted, now I try to be amused.
HELEN PEAGRAM
Title: Coca-Cola Carrot Cake
Categories: Cakes
Yield: 16 Servings
MMMMM----------------------------CAKE---------------------------------
2 c Flour, sifted
1 ts Baking soda
1/2 ts Salt
2 tb Cocoa
3 Eggs
1 1/2 c Sugar
1/2 c Vegetable oil
3/4 c Coca-Cola
1 1/2 ts Vanilla
2 1/4 c Raw carrots, grated
1 c Nuts, chopped
1 c Coconut, flaked
MMMMM----------------------COCA-COLA SYRUP---------------------------
3/4 c Sugar
2 ts Cocoa
6 tb Coca-Cola
6 tb Butter
1 tb Light corn syrup
1/2 ts Vanilla
Mix all the dry ingredients together. Beat the eggs well; add sugar,
oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry
ingredients until smooth, then add the carrots, nuts and coconut. Mix
well. Bake in a greased and lightly floured 13 x 9 pan in a preheated
350~F oven for 40-50 minutes, until cake tests done. Remove from oven
and prick hot cake all over with a fork, then pour the cola syrup
slowly, evenly over the top. Serve warm or room temperature with
lightly sweetened-vanilla flavored whipped cream.
Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in
saucepan; bring to a boil over medium heat, stirring constantly. Boil,
stirring, until thick and syrupy, about 5 minutes. Add vanilla
extract. Remove from heat and pour, hot, over hot cake. From: Bobbi
Zee
MMMMM
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Title: Carrot Cake (Microwave)
Categories: Microwave, Cakes
Yield: 16 Servings
1/4 c Graham-cracker crumbs
2 1/4 c Flour
1 tb Ground cinnamon
2 ts Baking soda
1 ts Ground nutmeg
3/4 ts Salt
2 c Granulated sugar
1 1/2 c Vegetable oil
3 lg Eggs
5 c Shredded carrots (1-1/4
-lbs.)
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
The conventional version of this recipe came from Mary Dorcas Walker
of Phoenix, AZ. The microwave version is moister, lighter and rises
higher because the air inside a microwave oven rremains at room
temperature. The hot, dry air of a conventional oven bakes a crust
around the outside of a cake that holds in its volume. As Jill Crum,
director of the Microwave Cooking Library's test kitchen, says, "To
convert for microwaving, you usually need todecrease liquid and
increase fat, but this cake is rich in eggs and oil and has no
additional liquid, so the proportions don't have to be changed." This
holds true for pudding cakes in the microwave, too.
confectioners' sugar, for topping
Lightly spray a 12-cup plastic fluted tube pan with vegetable cooking
spray. Add crumbs; tilt and rotate pan to cover bottom and sides;
shake out excess crumbs. Mix flour, cinnamon, baking soda, nutmeg
and salt.
In a large bowl beat sugar, oil and eggs with wooden spoonuntil
blended. Stir in caarrots and nuts, then flour mixture until well
blended. Pour into prepared pan.
Place pan on an inverted glass plate or plastic trivet in microwave
oven. Rotating pan a quarter turn twice, microwave on medium-high
18-22 minutes, until a pick inserted in cente rof cake comes out
clean. (If using transparent pan, lift and check bottom,; cake should
look dry.) Moist spots on surface will dry while cake is standing.
Cool in pan directly on flat heatproof surface 10 minutes. Cake
should pull away from sides and tube of pan. run a thin-bladed
spatula around sides and tube to loosen cake. Invert onto a rack;
remove pan and cool completely. Dust top with confectioners' sugar.
Makes 16 servngs.
[ Woman's Day magazine, 3/24/87. ]
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
From: Bobbi Zee
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Title: Carrot Cake with Marmalade Cream Cheese Frosting
Categories: Cakes, Frostings
Yield: 12 Servings
2 c Unbleached all purpose flour
2 ts Baking soda
2 ts Baking powder
2 ts Ground cinnamon
1/2 ts Salt
4 lg Eggs
3/4 c Vegetable oil
3/4 c Sugar
2/3 c Packed golden brown sugar
1/2 c Orange marmalade
1/2 c Orange juice
3 c (lightly packed) grated
Peeled carrots
3/4 c Chopped toasted walnuts
MMMMM--------------------------FROSTING-------------------------------
4 8-oz packages cream cheese,
Room temperature
2 c Powdered sugar
1 1/4 c (about) orange marmalade
6 tb (3/4 stick) unsalted butter,
Room temperature
2 ts Grated orange peel
1 1/4 c Finely chopped toasted
Walnuts (about 6 oz)
FOR CAKE: Preheat oven to 350-degree F. Butter and flour two
9-inch-diameter cake pans with 2-inch-high sides. Sift first 5
ingredients into medium bols. Beat eggs, oil, sugars, marmalade and
juice in large bowl until blended. Stir in dry ingredients. Fold in
carrots and nuts. Divide batter between cake pans. Bake until tester
inserted into centers comes out clean, about 40 minutes. Transfer
cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool
completely.
FOR FROSTING: Using electric mixer, beat cream cheese and sugar in
large bowl until smooth. Add 3/4 cup marmalade, butter and orange
peel and beat just until smooth. If necessary, cover and chill until
firm enough to spread.
Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup
frosting over. Top with second cake. Spoon 2 cups frosting into
pastry bag fitted with large star tip. Spread remaining frosting
smoothly over top and sides of cake.
Pipe frosting in 4 parallel lines atop cake in opposite direction,
forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of
frosting around top edge of cake. Stir 1/4 cup marmalade to loosen;
spoon some into 1 row of lattice diamonds. Spoon some remaining nuts
into next row of diamonds. Repeat, alternating marmalade and nuts,
filling rows completely. (Can be made 2 days ahead. Cover with cake
dome and chill.)
SOURCE: BON APPETIT, May '93 From: Bobbi Zee
MMMMM
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Title: Peter Rabbit Carrot Cake - Martha Stewart Living
Categories: Cakes, Publication
Yield: 30 Servings
Carrot Cake (separate
-recipe)
Cream Cheese Icing (separate
-recipe)
1 7-oz tube of marzipan
Assorted food colorings
8 oz Oreo cookies, crushed in a
Food processor
1. Make carrot cakes as directed and let cool to room temperature.
2. Make icing as directed. Position cakes side by side so that their
long sides are touching, and ice as one cake, setting aside 1 C of
icing for decorating.
3. To make pickets for garden fence, roll out half the marzipan to
1/16" thickness. Cut into even strips about 1/2" wide by 3" long,
making pointed ends for tops of pickets. Keep marzipan covered with a
damp cloth when not in use.
4. To make vegetables, form golf-ball-size pieces out of remaining
marzipan. With a toothpick, add a dab of food coloring to each ball
and knead with fingers until color is well mixed. Mold marzipan into
vegetable shapes, such as tomatoes, eggplants, cars of corn,
cabbages, and pumpkins.
5. Cut garden paths out of lightweight cardboard and place on cake.
6. Sprinkle crushed Oreos on cake and press into frosting with a
spoon. With spoon, clear crumbs from cardboard garden paths and
remove cardboard. Fill a pastry bag with icing and, with a zigzag
tip, pipe over paths.
7. Build fence by pressing pickets into icing on all sides of cake,
leaving space for an entrance. Group each variety of vegetables in a
different section of the garden to create vegetable patches. Chill
cake briefly.
8. Place entire cake in a large basket and surround with fresh, clean,
unsprayed grass.
Martha Stewart Living/June & July/94 Scanned & fixed by Di and Gary
From: Lawrence Kellie Date: 12-29-94
MMMMM
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Title: Carrot Cake 4
Categories: Cakes
Yield: 1 Servings
1 1/2 c Vegetable oil
2 c Sugar
4 Eggs
2 c Flour
2 ts Baking soda
1 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
3 c Carrots; grated
1 c Walnuts; chopped (optional)
Cream cheese frosting; (reci
-----cream cheese icing-----
1/2 c Margarine; softened
8 oz Cream cheese; softened
1 lb Confectioner's sugar
2 ts Vanilla extract
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat
the oven to 350 F. In a large bowl, blend together the oil and sugar.
Beat in the eggs, then add the dry ingredients and mix well. Add the
grated carrots and walnuts and mix until blended. For a two-layer
cake, pour into greased 8- or 9-inch cake pans and bake for 25 mins.
For a sheet cake, pour batter into a greased 9- x 13-inch pan and
bake for 1 hour. Cool, then cover with cream cheese icing.
CREAM CHEESE ICING: Cream together all the ingredients until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Triple-Layer Carrot Cake with Cream Cheese Frosting - Bon
Categories: Cakes, Frostings
Yield: 10 Servings
MMMMM----------------------------CAKE---------------------------------
2 c Sugar
1 1/2 c Vegetable oil
4 lg Eggs
2 c All purpose flour
2 ts Baking powder
2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
3/4 ts Ground nutmeg
3 c Finely grated peeled carrots
-(about 1 lb)
1/2 c Chopped pecans (about 1/2
-oz)
1/2 c Raisins
MMMMM--------------------------FROSTING-------------------------------
4 c Powdered sugar
2 8-oz packages cream cheese,
-room temperature
1/2 c (1 stick) unsalted butter,
-room temperature
4 ts Vanilla extract
FOR CAKE: Preheat oven to 325'F. Lightly grease three 9-inch diameter
cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed
paper. Lightly grease waxed paper. Using electric mixer, beat sugar
and vegetable oil in bowl until combined. Add eggs 1 at a time,
beating well after each addition. Sift flour, baking powder, baking
soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in
carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick
inserted into center comes out clean and cakes begin to pull away from
sides of pans, about 45 minutes. Cool in pans on racks 15 minutes.
Turn out cakes onto racks and cool completely. (Can be made 1 day
ahead. Wrap tightly in plastic and store at room temperature.)
FOR FROSTING: Using electric mixer, beat all ingredients in medium
bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 C frosting. Top with
another cake layer. Spread with 3/4 C frosting. Top with remaining
cake layer. Using icing spatula, spread remaining frosting in
decorative swirls over sides and top of cake. (Can be prepared 2 days
ahead. Cover with cake dome and refrigerate.) Serve cake cold or at
room temperature.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg> From:
Carolyn Shaw Date: 05-30-95
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Three Layer Carrot Cake
Categories: Cakes
Yield: 12 Servings
2 1/2 c Flour
2 c Granulated sugar
1/2 ts Salt
2 ts Baking soda
2 ts Ground cinnamon
3 c Finely shredded carrots
1 1/2 c Cooking oil
4 Eggs
1 c Chopped pecans
-CREAM CHEESE FROSTING
8 oz Cream cheese, softened
1/2 c Margarine, softened
2 ts Vanilla
4 1/2 c Sifted confectioner's sugar
Combine flour, sugar, salt, baking soda and cinnamon in a large mixer
bowl. Add carrots, oil and eggs. Beat with electric mixer until
combined. Stir in pecans. Pour batter into 3 greased and floured 9
inch round cake pans. Bake in 3350F oven for 25-30 minutes, or until
done. Cool on wire racks for 10 minutes, then remove cakes from pans
and cool. Frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING Beat together cream cheese, margarine and
vanilla until light and fluffy. Gradually add the confectioner's
sugar until you have preferred spreading consistency. Frost tops and
and sides of cake.
Origin: Women's Circle, Creative Cooking Shared by: Sharon Stevens,
Feb/94 From: Jim Anderson Date: 05-29-95
MMMMM
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Title: Carrot Cake - Fruit Sweet
Categories: Cakes
Yield: 2 Servings
Fruit sweet is made of
-peach and pear juices and
-pineapple syrup.
It is available from Wax
-Orchards; R4 - 320; Vashon
-Island, WA 98070 ea
3/4 c Oil
3/4 c Fruit Sweet
1 ea Egg + 3 egg whites
2 ts Vanilla
1 c Crushed pineapple, undrained
2 c Flour
2 ts Baking soda
1 ts Salt
2 ts Cinnamon
1 c Shredded coconut
2 c Raw shredded carrots
2/3 c Chopped nuts
Cream Cheese Frosting
1/3 c Flour
1 c Skim milk
2/3 c Fruit Sweet
1/3 c Low-fat Neufchatel (3 oz),
-softened
1 tb Butter
2 tb Vanilla
Preheat oven to 350 degrees. Spray a 9x13" pan with Pam. Blend oil,
Fruit Sweet, eggs, and vanilla. Beat well. Stir in pineapple.
Combine flour, baking soda, salt, and cinnamon. Add to blended
mixture. Stir in coconut, carrots, and nuts. Pour into pan and bake
30-40 minutes. Cool. Frosting: Combine flour and 1/4 c milk in a
small saucepan. Blend together into smooth paste. Slowly, add
remaining milk and beat until smooth. Cook over medium heat, stirring
constantly until mixture becomes thick paste. Cover and cool in
refrigerator. When cool, scoop mixture into large bowl. Blend Fruit
Sweet, Neufchatel, and butter into thickened mixture. Beat with
electric mixer. Stir in vanilla. Spread on cake. Makes 2 cups of
icing.
TO: ANY AND ALL Submitted By SAM BASS SUBJ: CARROTT CAKE: :: Via:
mmdoor@the_gatehouse_bbs.bbs, 08-31-1995, recipe # 1496 in MAIN [not
registered]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake with Chocolate Cream Cheese Frosting
Categories: Cakes, Frostings
Yield: 1 Servings
2 1/2 oz Unsweetened chocolate
1 1/3 c Unbleached white flour
2/3 c Cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
3 Eggs, room
Temperature
1 1/4 c Honey
2/3 c Vegetable oil
2 ts Vanilla extract
1 Lemon's zest,
Finely grated
3/4 c Buttermilk,
Room temperature
1 1/2 c Carrots, grated
-CHOCOLATE CREAM CHEESE
-FROSTING
-(see recipe --
-FROSTING.002)
Preheat the oven to 350 degrees F.
In a double broiler, melt the chocolate, and set aside to cool.
In a bowl, combine the flour, cocoa powder, baking powder, baking
soda, salt, and cinnamon.
In a separate bowl, beat the eggs. Add the honey, and beat until
light. Add the oil to eggs and beat. Stir in the vanilla extract and
lemon zest. Add the cooled chocolate and mix well. Stir in
buttermilk. Stir in dry ingredients, just until combined. Stir in
grated carrots.
Into two 9-inch buttered and floured cake pans, pour the batter. Bake
in the preheated oven for 35 to 40 minutes, or until a cake tester
inserted in the center comes out clean. Let cool before taking out
of pans. Let cakes cool completely before frosting with the
Chococlate Cream Cheese Frosting.
Makes 1, 9-inch double-layer cake.
Recipe: Cafe Brenda in Minneapolis, MN From: David Pileggi Date: 18
Oct 95
MMMMM
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Title: Nana Keele's Carrot Cake
Categories: Cakes
Yield: 1 Servings
2 c Sugar
3 Eggs
1 1/2 c Vegetable Oil
3 c Flour
2 ts Soda
1 ts Salt
2 ts Cinnamon
2 c Grated carrots
1 sm Can crushed pineapple-drain
1/2 c Chopped nuts (opt.)
MMMMM--------------------------TOPPING-------------------------------
1 c Sugar
1/2 c Buttermilk
1/4 c Butter
1/2 ts Vanilla
1 tb Karo Syrup (clear)
1/2 ts Soda
Mix sugar, eggs, oil, flour soda, salt, and cinnamon together. Add
carrots, pineapple and nuts and mix well. Bake in an oblong cake pan
which has been greased and floured. 350 dedgrees for approximately 1
hour or until toothpick comes out clean when cake is tested in the
middle. While cake is still hot, pour topping over cake. Topping:
Boil and stir constantly all the topping mixture except for the soda
for 8 minutes. Add soda and boil until clear. Spoon over cake while
hot. Let cake cool before serving.
From Dottie Theriault's collection From: Dottie Theriault Date: 25
Oct 95
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Emily's Carrot Cake
Categories: Cakes
Yield: 1 Servings
2 c Whole wheat pastry flour
2 ts Baking powder
1 1/2 ts Soda
2 ts Nutmeg
1 pn Salt
1/2 c Maple syrup
1/2 c Honey
1 c Sunflower oil
4 Eggs
2 c Grated carrots
1/2 c Diced pineapple
1 tb Vanilla
1 c Nuts chopped
1 1/4 c Cream Cheese Frosting
Combine dry ingredients; set aside. Combine syrup, honey, oil,
eggs, carrots, pineapple, vanilla and nuts. In three additions,
add dry ingredients to carrot mixture, mixing after each. Pour into
5 x 9-inch loaf pans or a 9 x 13-inch baking dish. Bake at 350
degrees for 35-40 minutes.
Let cool and frost with Cream Cheese Frosting.
Makes 3 loaf cakes
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Frosted Carrot Cake
Categories: Cakes
Yield: 1 Servings
-Cooking spray
1 lb Carrots
2 c Granulated sugar
1 cn (8 oz) crushed pineapple in
-juice, undrained
3/4 c Vegetable oil
1/2 c Unsweetened applesauce
4 lg Eggs
1 tb Vanilla extract
1/2 c Each sweetened flaked
-coconut, chopped walnuts
-and raisins
1 1/2 tb Pumpkin-pie spice
2 ts Baking soda
1 ts Salt
3 c Unsifted all-purpose flour
-Frosting:
1 pk (8oz) cream cheese softened
3 tb Unsalted butter, softened
1 1/2 c Confectioners' sugar
1 1/2 ts Grated orange zest
1 tb Fresh orange juice
Cake: Preheat oven to 350 F. With spray, coat 12-cup Bundt baking pan.
flour pan; tap out excess. Finely grate carrots (to make 3 cups). In
large bowl, with electric mixer on high speed, beat sugar, pineapple
with juice, oil and applesauce 3 minutes. Beat in eggs, 1 at a time,
vanilla and carrots; beat on high 1 minute. With mixer on low speed,
gradually add remaining cake ingredients; beat 2 minutes until well
blended. Scrape batter into prepared pan. Bake 65 to 70 minutes,
until cake tester inserted in center comes out clean. Coolin pan on
rack. Invert onto serving plate. Frosting: In medium bowl, with mixer
on medium speed, beat all ingredients until blended. Frost cake;
refrigerate 1 hour.
*Makes 24 servings. Per serving: 320 calories, 4g protein, 44g
carbohydrate, 15g fat, 50mg cholesterol, 206mg sodium.
Source: McCall's, March 1996 issue. From: Joy Guilbault Date: 28 Feb
96
MMMMM
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Title: Carrot Cake 6
Categories: Cakes
Yield: 12 Servings
1 c Oil
1 c Brown sugar
4 ea Eggs
1/3 c Dry milk
1 ts Salt
2 ts Cinnamon
1 c Walnuts; chopped
1 c Sugar
1 ts Vanilla
2 c Flour, whole wheat
1 ts Baking soda
1 ts Baking powder
3 c Carrots; shredded
In large bowl, blend oil and sugars on low until well mixed. Add
vanilla. Beat in eggs, one at a time, blending well after each
addition. Stir together dry ingredients and add to egg mixture until
well blended. Stir in walnuts and carrots by hand. Pour batter into
well greased and floured 10" tube pan or fluted pan. Bake at 350f for
50-60 minutes. Cool in pan, then top with powdered sugar or frosting
of your choice. From: Toni Wilcher Date: 12 Mar 96
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Mix in Pan Carrot Cake
Categories: Cakes
Yield: 1 Servings
MMMMM----------------------------CAKE---------------------------------
1 1/2 c All purpose flour
1 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1 c Shredded carrots
1/2 c Chopped pecans or walnuts
3/4 c Water
1/3 c Oil
1 tb Lemon juice
1 ts Vanilla
1 Egg
MMMMM-------------------CREAM CHEESE FROSTING------------------------
4 oz Cream cheese softened.
1 1/2 c Powdered sugar
1/4 c Butter softened
1/2 ts Vanilla
Heat oven to 350, 325 for glass pan.
Lightly spoon flour into measuring cup; level off. In ungreased 8
inch square pan combine flour, sugar, baking powder, baking soda,
salt cinnamon and allspice; mix with fork until blended.
Add carrots and nuts, stir until well blended.
In small bowl, combine water, oil, lemon juice, vanilla and egg, blend
well. Pour over dry ingredients; stir with fork until well blended.
With rubber spatula, scrape corners, sides and bottom of pan to
moisten all ingredients.
Bake 350 (325 for glass) 40 - 60 minutes or until toothpick inserted
in center comes out clean. Remove from oven, cool completely on wire
rack.
CREAM CHEESE FROSTING Mix all ingredients until completely combined.
Frost cooled cake. Then refrigerate.
Frosts 8x8 pan. == Courtesy of Dale & Gail Shipp, Columbia Md. ===
From: Dale Shipp
MMMMM
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Title: Low Fat Carrot Cake
Categories: Cakes
Yield: 16 Servings
2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 pn Cloves
1 1/2 c Sugar
1 Crushed pineapple (8 oz can)
3 tb Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 Large egg whites
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.
Beat in dry ingredients until just combined. Stir in carrots. Beat
egg whites in small mixer bowl to stiff peaks. Fold into carrot
mixture in 2 batches with rubber spatula. Pour batter into pan. Bake
40 min. or until toothpick comes out clean. Cool in pan on wire
rack. Invert cake onto wax paper; remove pan and foil. Cut into 16
pieces.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake
Categories: Cakes
Yield: 6 Servings
1 1/4 c Flour
1 ts Cinnamon
1 ts Baking powder
1/2 ts Salt
1/2 c Vegetable oil
2 Eggs, beaten
1 c Sugar
1/2 ts Vanilla
1 1/2 c Grated carrots
1 c Chopped nuts
1 c Crushed pineapple, drained
Combine dry ingredients. Mix oil, eggs, sugar and vanilla in small
bowl. Beat at hi speed 5 minutes. Add carrots, nuts and pineapple.
Mix well. Stir in dry ingredients in 3 additions. Mix well after
each. Spread batter in greased cake pan and bake for 40 minutes at
325. Let rest 10 min before turning out of pan.
WFCC Stella Rowe
MMMMM
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Title: Carrot Cake (Low Fat)
Categories: Cakes
Yield: 16 Servings
2 c Flour, all purpose
1 ts Baking powder
3/4 ts Salt
1 Crushed pineapple (8 oz can)
1 ts Vanilla
3 Large egg whites
2 ts Cinnamon
1 ts Baking soda
1/4 ts Nutmeg
3 tb Vegetable oil
3 c Carrots, shredded
1 pn Cloves
1 1/2 c Sugar
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat
with vegetable cooking spray. Combine first seven ingredients in
bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until
smooth. Beat in dry ingredients until just combined. Stir in
carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold
into carrot mixture in 2 batches with rubber spatula. Pour batter
into pan. Bake 40 min. or until toothpick comes out clean. Cool in
pan on wire rack. Invert cake onto wax paper; remove pan and foil.
Cut into 16 pieces.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Andre Black's Carrot Cake
Categories: Cakes
Yield: 1 Servings
3 lg Eggs, beaten*
2 c Sugar*
1 c Salad oil plus
2 tb Salad oil
2 c Cake flour* plus
1 tb Sifted cake flour*
1 1/8 ts Cinnamon
1 1/2 ts Salt
1 tb Baking soda
1 1/2 c Shredded coconut
2 c Grated carrots
1 c Drained pineapple plus
2 tb Crushed, drained pineapple
1 c Crushed walnuts plus
2 tb Crushed walnuts
1 c Raisins
MMMMM--------------------------FROSTING-------------------------------
1/2 c Softened margarine or butter
8 oz Softened cream cheese
1 lb Confectioners sugar
1 ts Vanilla extract
Here is a recipe, developed young man here in the Detroit area. With
this recipe, he won a $10,000 scholarship to Johnson and Wales
College, which is considered a top-notch cooking school, located in
Charleston, SC. This young man, Andre Black, spent 2 weeks
developing this recipe, this cake was among the top 19 recipes chosen
<out of 270> as winners. Andre was on the front page of the Detroit
News yesterday, along with the recipe. The Detroit News food writer,
Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake.
She found this cake suited to 3 8" layers. Preheat oven to 350.
Grease and flour three 8" 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
extreamly 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
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
Andre hopes to become an executive chef, and own his own restaurant
someday. From: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Fabulous Carrot Cake
Categories: Cakes
Yield: 4 Servings
1 c Pineapple; crushed (20 oz)
1 c Margarine
1 c Brown sugar; packed
1 c Granulated sugar
3 Eggs
4 c Carrots; shredded
1 c Raisins
2 ts Vanilla extract
3 c All purpose flour
2 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Salt
Drain pineapple well. Cream margarine and sugars until light and
fluffy. Beat in eggs. Beat in pineapple, carrots, raisins and vanilla
extract. Combine remaining ingredients. Gradually, beat into
pineapple mixture until well blended. Pour into 4 greased and floured
mini loaf pans ( 5 3/4 x 3") or a 13 x 9" baking pan. Bake in a 350
degree oven for 40 minutes (50 to 60 minutes with larger loaf) or
until toothpick inserted comes out clean. Cool, completely. Spread
with Silk Frosting, if desired. From: Gary Hartford
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Strawberry Carrot Cake
Categories: Cakes
Yield: 1 Servings
2 1/2 c All purpose flour
1 1/4 c Packed brown sugar
1 c Carrots; finely shredded
1/2 c Vegetable oil
1/2 c Yogurt; low fat, plain
1 ts Ground nutmeg
1/2 ts Baking soda
1/2 ts Salt
2 Eggs
1 c Strawberries; finely
-chopped
1/3 c Water
1/2 c Pecans; chopped
MMMMM----------------STRAWBERRY CREAM CHEESE GLAZ---------------------
2 ts Baking powder
1 ts Ground cinnamon
Heat the oven to 350 degrees. Grease and flour 12 cup bundt cake pan.
Beat all ingredients except strawberries and Strawberry Cream Cheese
Glaze in a large bowl on low speed for 45 seconds, scraping bowl,
constantly. Beat on medium speed for 2 minutes, scraping
occasionally. Fold in strawberries; pour into prepared pan. Bake 45
to 55 minutes or until a wooden pick inserted in center comes out
clean. Cool 5 minutes; remove from pan. Cool completely on a wire
rack. Prepare Strawberry Cream Cheese Glaze; spoon onto cake.
Refrigerate any remaining cake. From: Gary Hartford
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake 2
Categories: Cakes
Yield: 10 Servings
MM BY HELEN PEAGRAM
2 c Sugar
1 1/2 c Cooking Oil
4 Eggs
3 c Carrots -- finely grated
1 ts Cinnamon -- or to taste
1 ts Black Walnut Flavoring
1 ts Vanilla
2 c Self-Rising Flour
1 c Black Walnuts Or Pecans --
Chopped
Glaze--
1/3 c Buttermilk
1 c Sugar
1/2 ts Baking Soda
1 ts Light Corn Syrup
By hand mix sugar, oil, and eggs. Add carrots, cinnamon, extracts,
flour, and walnuts. Bake for 1 1/2 hrs. at 350=B0 in a tube pan, or
a Bundt pan which has been lightly greased. Place a cookie sheet
under cake for the baking process. Omit walnut flavoring, if not
using black walnuts. If self-rising flour is not used, att 2 tsps.
baking soda and 1 tsp. salt.
FOR THE GLAZE: Mix all ingredients and bring to a boil. Spoon over hot
cake.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974
Recipe By : Mrs. Charles G. Moyers, Jr. =
From: His...@juno.Com (Iris E. Dunaway)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Filled Carrot Cake
Categories: Cakes, Publication
Yield: 1 Cake
2 c Sugar
3 c All-purpose flour
1 ts Soda
1/4 ts Salt
2 ts Cinnamon
1 1/2 c Buttery-flavored salad oil
1 ts Vanilla extract
3 Eggs; beaten
1 c Crushd pineapple;well draind
1 3/4 c Carrots; raw, grated
1/4 c Apple; peeled, grated
1 c Pecans; chopped
MMMMM---------------------------ICING--------------------------------
1/2 c Butter (or marg.); softened
8 oz Cream cheese; softened
1 lb Powdered sugar
1 c Pecans; chopped
Combine sugar, flour, soda, salt, and cinnamon; set aside. Combine
oil, vanilla, eggs, pineapple, carrots, and apple; beat well. Stir in
dry ingredients and pecans.
Spoon batter into 3 greased 8 inch cakepans. Bake at 350 degrees for
25 to 30 minutes. Cool 10 minutes in pans; remove from pans, and cool
completely. Spread icing between layers and on top and sides of cake.
Icing: Combine butter and cream cheese; cream until light and fluffy.
Add sugar, mixing well. Stir in pecans. Yield: enough for one
3-layer cake.
SOURCE: Southern Living Magazine, September, 1977. Typed for you by
Nancy Coleman. From: Nancy Coleman
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Mrs. Fields Carrot Cake
Categories: Cakes
Yield: 12 Servings
MMMMM----------------------------CAKE---------------------------------
2 1/2 c All-purpose flour
2 tb Baking soda
1/4 ts Salt
2 ts Cinnamon
1 c Light brown sugar, packed
1 c White sugar
1 1/2 c Butter, softened
3 lg Eggs
2 ts Pure vanilla extract
3 c Grated carrots
1/2 c Crushed pineapple, drained
1 c (6-oz.) raisins
1 c (4-oz.) chopped walnuts
MMMMM---------------------------ICING--------------------------------
16 oz Cream cheese, softened
1/2 c Salted butter, softened
1 tb Fresh lemon juice (about 1
- large lemon)
2 ts Pure vanilla extract
3 c Confectioners' sugar
Preheat oven to 350-degrees. 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 electic 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.
SOURCE: "MRS FIELDS Cookie Book" - Time/Life Books From: Catherine
Vanicek
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Easy Carrot Cake
Categories: Cakes
Yield: 30 Servings
MMMMM---------------------ADD IN ORDER GIVEN--------------------------
1/3 c Karo
1 c Granulated sugar
1 c Brown sugar
4 x Eggs
1 1/2 c Salad oil
1 ts Cinnamon
1/4 ts Cloves
1/4 ts Ginger
1/4 ts Nutmeg
3 c Raw carrots, grated fine
1 ts Vanilla
2 c Sifted flour
2 ts Baking soda
3/4 ts Salt
1 c Pecans, chopped
Beat sugar, eggs, Karo and oil until light and fluffy. ***Be sure
you beat this a long time. I beat the entire time I grate carrots.
Add rest of ingredients in order given. *Do not beat much after
adding flour. Pour into 3-8"pans and bake at 350 degrees until, when
touched lightly with your finger, the cake barely springs back up.
Notes:
Only one recipe will fit in the ordinary mixer bowl at one time.
-2 mixes makes 1-16" layer, or 1-12",plus 1-8" layer, or 2-10"
layers plus 1-6"layer.
A 12" and 6" 2-layer cake requires over 1-2lb bag of carrots and 3
recipes.
one recipe makes 1-10" plus 2-6" layers.
one recipe is not quite enough for 1-14" layer
2 mixes makes 1-14" layer plus 1-10" layer *One bag of carrots
makes 2 recipes and a little over
For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4 cups pecans+5
recipes. Also need: 3 pks carrots, 1/2 bags brown sugar, 2 pks
pecans, over 1 qt Crisco oil.
Line bottoms of pans with baker's parchment/grease & flour the
parchment too! Cake tends to stick in the pans. Source: A bride to
Sugarcraft in
1975 Dolores McCann, Hamilton OH
Dolores McCann, Prodigy Food & Wine Board
Converted by MMCONV vers. 1.00
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Blue Ribbon Carrot Cake
Categories: Cakes, Frostings, Publication
Yield: 1 Cake
2 c Flour, all-purpose
2 ts Soda
1/2 ts Salt
2 ts Cinnamon, ground
3 Eggs; well beaten
3/4 c Oil, vegetable
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
8 oz Pineapple, crushed; drained
2 c Carrots; grated
3 1/2 oz Coconut, flaked
1 c Walnuts; chopped
MMMMM----------------------BUTTERMILK GLAZE---------------------------
1 c Sugar
1/2 ts Soda
1/2 c Buttemrilk
1/2 c Butter
1 tb Syrup, light corn
1 ts Vanilla extract
MMMMM----------------ORANGE-CREAM CHEESE FROSTING---------------------
1/2 c Butter; softened
8 oz Cream cheese; softened
1 ts Vanilla extract
2 c Sugar, powdered; sifted
1 ts Orange juice
1 ts Orange rind; grated
Combine flour, soda, salt, and cinnamon; set aside.
Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth.
Stir in flour mixture, pineapple, carrots, coconut, and chopped
walnuts. Pour batter into 2 greased and floured 9" round cakepans.
Bake at 350 degrees for 35 to 40 minutes or until a wooden pick
inserted in center comes out clean. Immediately spread Buttermilk
Glaze evenly over layers. Cool in pans 15 minutes; remove from pans,
and let cool completely.
Spread Orange-Cream Cheese Frosting between layers and on top and
sides of cake. Store cake in refrigerator.
Buttermilk Glaze: Combine sugar, soda, buttemrilk, butter, and corn
syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring
often. Remove from heat, and stir in vanilla. Yield: about 1-1/2 cups.
Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating
until light and fluffy. Add vanilla, powdered sugar, juice, and
rind; beat until smooth. Yield: enough for one 2-layer cake.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman. From: Nancy Coleman
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Hawaiian Carrot Cake
Categories: Cakes
Yield: 1 Servings
2 c Sifted flour
2 ts Baking soda
1 ts Salt
2 ts Cinnamon
2 c Sugar
1 1/2 c Cooking oil
4 Eggs
2 Jars (7 oz each) junior baby
-carrots
1 cn (8 oz) crushed pineapple,
-drained
1/2 c Chopped nuts
Sift all dry ingredients together. Add cooking oil, eggs and
carrots. Mix together. Add pineapple and nuts. Bake in a 350 degree
oven for : 55
minutes.
ICING
: 1 stick butter or margarine
: 1 package (8oz) cream cheese
: 1 teaspoon vanilla 1 package (16oz) confectioners sugar
Soften butter or margarine and cream cheese. Mix all ingredients
thoroughly. From: Heather Tucker Date: 30 Jan 97
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Ginger Carrot Cake Squares
Categories: Publication, Bars
Yield: 16 Squares
1 1/4 c Sunflower oil
1 1/4 c Granulated sugar
3 Eggs
1 1/4 c Flour; all-purpose
2 ts Ground ginger; rounded
1 ts Baking soda
1 ts Baking powder
1 ts Ground cinnamon; rounded
1/2 ts Salt
2 c Carrots; peeled & grated
MMMMM---------------------------ICING--------------------------------
1 1/2 Sticks butter
3/4 c Cream cheese
2 c Confectioner's sugar
1/2 ts Vanilla
6 Pieces of ginger; cut into
. very fine slivers, to
. decorate.
Line a 12-14 inch / 30-35cm long baking tin, about 2 inches / 5cm
deep, with baking parchment. Put the sunflower oil into a large bowl
and gently stir in the sugar. Whisk in the eggs, one by one, whisking
well in between adding each. Sift in the dry ingredients and stir in
the grated carrots, mixing all together well. Pour into the prepared
tin. Bake in a preheated moderate oven (350øF /180øC / gas 4) for
30-35 minutes. Take out of the oven and let the cake cool in the tin.
To make the icing, beat the butter and cream cheese until softened,
then beat in the sifted sugar and vanilla.
When the cake is quite cold, spread the butter icing over the surface
and scatter the slivers of ginger over. Cut the cake into squares.
Store in an airtight container. This cake tastes better if it is
eaten a couple of days after making rather than the same day. "Lady
MacDonald's Scotland: The Best of Scottish Food & Drink"
: by Claire MacDonald A Bullfinch Press Book by Little, Brown
& Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by
The WEE Scot ~- pol Mac Griogair
From: Paul Macgregor Date: 15 Jun 96
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake (Bar-On)
Categories: Cakes
Yield: 1 Servings
4 Eggs via your favorite
Replacer
2 c Sugar
1 1/2 c Babyfood applesauce (Or 1
c Applesauce and 1/2 c.
Fat-free yogurt)
2 c Flour
2 ts Baking soda
1 ts Salt (optional)
1 tb Cinnamon
3 Jars baby food carrots (the
sm Jars)
MMMMM--------------------------FROSTING-------------------------------
12 oz Strained fat-free yogurt
(strain 24 hours to get a
Nice cream cheese
Consistancy)
x Enough honey to get the
Right texture
x A little vanilla
Mix the frosting with an electric mixer) For the cake: Mix everything
together and pour into a jelly-roll pan or other large baking pan (10
by 12 inch I think) Bake at 350 for about 35 minutes. Frost when
completely cool. Compliments of: Kathleen's Recipe Swap Page =20
http://www.cyberspc.mb.ca/~netdir/recipe
From: Net...@cyberspc.Mb.Ca (S.Pickell)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake=20
Categories: Cakes
Yield: 1 Servings
2 c All-purpose flour
2 c Sugar
1/2 ts Salt
1 ts Baking soda
2 ts Ground cinnamon
3 Eggs
1 1/2 c Vegetable oil
2 c Finely grated carrots
1 ts Vanilla extract
1 c Well-drained crushed
-pineapple
1 c Shredded coconut
1 c Chopped nuts, divided
-CREAM CHEESE FROSTING:
2 pk (3 ounces each) cream
-cheese, softened
3 c Confectioners' sugar
6 tb Butter or margarine,
-softened
1 ts Vanilla extract
In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and
vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup
nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at
350! for 50-60 minutes or until cake tests done. Cool. Combine
frosting ingredients in a small bowl; mix until well blended. Frost
cooled cake. Sprinkle with remaining nuts. Store in refrigerator.
Compliments of: Kathleen's Recipe Swap Page =20
http://www.cyberspc.mb.ca/~netdir/recipe
From: Net...@cyberspc.Mb.Ca (S.Pickell)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake W/o Pineapples
Categories: Cakes
Yield: 1 Servings
2 c Sugar
1 1/2 c Vegetable oil
4 Eggs, well beaten
2 ts Baking soda
2 ts Baking powder
2 ts Cinnamon
1 ts Salt
2 c Flour
1 c Chopped pecans
3 c Grated carrots
Preheat oven to 325 degrees. Grease and flour 3 layer pans or 1
bundt pan. Mix sugar and oil together. Add eggs and mix well.
Combine dry ingredients and stir in. Mix until smooth. Add pecans and
carrots. Pour into pan(s). Bake at 325 -- 30 minutes for layers, 1
hour for bundt pan. Cake is done when a knife inserted near the
center comes out clean. Frost when completely cool. CREAM CHEESE
FROSTING 1 box (16 oz?) confectioner's sugar 8 oz cream cheese,
softened 1/4 cup butter, softened 1 tsp lemon extract Blend well and
spread on cool cake. Compliments of: Kathleen's Recipe Swap Page =20
http://www.cyberspc.mb.ca/~netdir/recipe
From: Net...@cyberspc.Mb.Ca (S.Pickell)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Triple-Layer Carrot Cake with Cream Cheese Frosting=20
Categories: Cakes
Yield: 10 Servings
MMMMM----------------------------CAKE---------------------------------
2 c Sugar
1 1/2 c Vegetable oil
4 lg Eggs
2 c All purpose flour
2 ts Baking powder
2 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
3/4 ts Ground nutmeg
3 c Finely grated peeled carrots
-(about 1 lb)
1/2 c Chopped pecans (about 1/2
-oz)
1/2 c Raisins
MMMMM--------------------------FROSTING-------------------------------
4 c Powdered sugar
2 8-oz packages cream cheese,
-room temperature
1/2 c (1 stick) unsalted butter,
-room temperature
4 ts Vanilla extract
FOR CAKE: Preheat oven to 325'F. Lightly grease three 9-inch diameter
cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed
paper. Lightly grease waxed paper. Using electric mixer, beat sugar
and vegetable oil in bowl until combined. Add eggs 1 at a time,
beating well after each addition. Sift flour, baking powder, baking
soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in
carrots, chopped pecans and raisins. Pour batter into prepared pans,
dividing equally. Bake until toothpick inserted into center comes out
clean and cakes begin to pull away from sides of pans, about 45
minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks
and cool completely. (Can be made 1 day=7F ahead. Wrap tightly in
plastic and store at room temperature.) FOR FROSTING: Using electric
mixer, beat all ingredients in medium bowl until smooth and creamy.
Place 1 cake layer on platter. Spread with 3/4 C frosting. Top with
another cake layer. Spread with 3/4 C frosting. Top with remaining
cake layer. Using icing spatula, spread remaining frosting in
decorative swirls over sides and top of cake. (Can be prepared 2 days
ahead. Cover with cake dome and refrigerate.) Serve cake cold or at
room temperature. Compliments of: Kathleen's Recipe Swap Page =20
http://www.cyberspc.mb.ca/~netdir/recipe
From: Net...@cyberspc.Mb.Ca (S.Pickell)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Screwdriver Carrot Cake
Categories: Cakes
Yield: 10 Servings
MMMMM----------------------------CAKE---------------------------------
5 tb Grated orange rind
1/2 c Vodka
1 c Butter, softened
2 c Sugar
4 Eggs, beaten
1 ts Vanilla
3 c Flour, sifted
3 1/4 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice
1 1/2 c Carrots, raw, grated
1/2 c Pecans, chopped
MMMMM---------------------------GLAZE--------------------------------
2 c Powdered sugar
2 ts Orange juice
1/2 ts Orange extract
4 ts Vodka
2 tb Light corn syrup
Stir grated orange rind into vodka and set aside. Cream butter,
gradually add sugar and beat until light and fluffy. Beat in beaten
eggs and add vanilla. Sift the dry ingredients together, then blend
into the batter, alternately with orange-vodka mix. Add carrots and
chopped pecans. Bake in buttered, floured 10" tube or Bundt pan in
preheated 350~F oven until cake tests done, about 1 hour. Cool in pan
on rack for 15 minutes, turn out, finish cooling on rack. Make glaze
by combining powdered sugar, orange juice, vodka, orange extract and
light corn syrup and beating until smooth. Spoon glaze over top of
cooled cake, then spread evenly with knife. If desired, sprinkle with
more chopped nuts. Compliments of: Kathleen's Recipe Swap Page =20
http://www.cyberspc.mb.ca/~netdir/recipe
From: Net...@cyberspc.Mb.Ca (S.Pickell)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Taste of the Islands -=- Carrot Cake
Categories: Publication, Cakes
Yield: 16 Servings
MMMMM----------------------------CAKE---------------------------------
1 3/4 c + 4 Tbsp flour; all-purpose
2 ts Baking soda
2 ts Cinnamon
1/4 ts Salt
1 1/2 c Vegetable oil
1 2/3 c Granulated sugar
3 Eggs
4 c Carrots; shredded
1 c Macadamia nuts; chopped
. *OR* pecans
1/2 c Raisins
MMMMM---------------------PINEAPPLE FILLING--------------------------
2 c Pineapple; diced
1/2 c Sugar
1/4 c Pineapple juice
2 tb Cornstarch
1 ts Vanilla extract
MMMMM---------------------CREAM CHEESE ICING--------------------------
16 oz Cream cheese; softened
1/2 c Butter; softened
1/2 c Powdered sugar
1 ts Vanilla extract
1 c Macadamia nuts; toasted &
. finely chopped
. *OR* pecans
The CAKE ** Preheat the oven to 350 degrees F. Grease a 10x3-inch
round cake pan. Line the bottom with a circle of parchment or wax
paper. Grease the paper and lightly flour.
Sift together 1 3/4 cups plus 2 Tbsp flour, baking soda, cinnamon and
salt. In a large mixing bowl, combine the oil, sugar and eggs. With
an electric mixer, beat at medium speed until light in color, about 3
to 4 minutes. At low speed, gradually add the flour mixture, beating
just until smooth. Combine the carrots, nuts, raisins and the
remaining 2 Tbsp flour. Gently fold into the batter. Pour the batter
into the prepared cake pan. Bake for 20 minutes, then reduce the heat
to 325 degrees and bake for 50 to 55 minutes longer, or until a
toothpick inserted near the center comes out clean and the surface
springs back when gently pressed with a finger. Cool in the pan on a
wire rack for 15 minutes. Run knife around the sides of the cake pan
to loosen. Turn the cake out (re-inverting onto another rack) and
cool completely, paper-side down.
The PINEAPPLE FILLING** In a medium saucepan, combine the pineapple
and sugar. Cook over low heat, stirring occasionally, until the
pineapple is tender, about 15 to 20 minutes. Combine the pineapple
juice and cornstarch and stir into the cooked pineapple; boil for 1
minute, stirring constantly. Remove from the heat; stir in the
vanilla. Cool. (This can be made a day ahead and chilled, covered, in
the refrigerator.)
The CREAM CHEESE ICING** In a medium bowl, with an electric mixer,
beat together the cream cheese and butter. Add the sugar and vanilla;
beat until smooth.
To Assemble The Cake: Peel the paper off bottom of cake. Using a long
serrated knife, slice the cake horizontally into 3 layers. Remove the
top 2 layers (it helps to use a cardboard cake circle or a flat
cookie sheet to slide under the cut layers and lift off).
Place the bottom cake layer on a 10-inch cardboard cake circle or
serving plate. Spread the pineapple filling over the cake layer.
Place the middle layer of the cake on top of the filling and spread
with a thin layer of icing. Place the top layer of cake, top-side-up,
on the icing. Spread the remaining icing evenly over the sides and
top of the cake. Press chopped, toasted nuts into the sides of the
cake.
Variation for Three 9-inch Cake Pans: Prepare three 9x1 1/2-inch cake
pans as described previously. Mix the cake and pour the batter into
the prepared cake pans (about 2 cups of batter in each). Bake at 350
degrees for 28 to 30 minutes. Cool and turn out the cakes as
instructed previously
To Assemble Cake: Peel paper off bottom of cake layers. Place 1 layer
on a serving plate. Spread pineapple filling over cake layer. Place
second layer on top of filling and spread about 1 cup of icing over
cake layer. Top with third layer and spread remaining icing evenly
over sides and top of cake. Press chopped, toasted nuts onto sides of
cake.
Nutritional Information: per serving: 638 calories, 48g fat, 310mg
sodium, 50g carbohydrates, 106mg cholesterol. Percent calories from
fat = 67%.
** Fort Worth Star Telegram - Food section - 10 January 1996 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Iris Grayson Date: 30 Mar 97
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake (Aargau)
Categories: Cakes
Yield: 1 Servings
5 Eggs; separated
275 g Sugar
1 Lemon; juice
2 Lemons; zest, grated
250 g Almonds; ground
300 g Carrots; finely grated
75 g Cornflour
1 pn Cinnamon; ground
1 pn Cloves; ground
10 g Baking powder
1/2 dl Kirsch
1 pn Salt
- for glazing
50 g Apricot jelly
Fondant icing
Marzipan carrots
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
The Story:
The cultivation of vegetables in Aargau is one of the main reasons
for the existence of a thriving canning/bottling industry. In this
area, the carrot is the Queen of all vegetables and it has attributes
which allow it to be used everywhere, even in desserts.
This carrot cake is now a Swiss classic, its reputation having been
extended long ago far beyond the borders of the canton. Some maintain
that the cake is better two days after baking as the carrots keep it
moist.
The Recipe:
Beat together the egg yolks, sugar, lemon juice and lemon zest, until
light.
Add the finely grated carrots and the almonds.
Mix in the cornflour, cinnamon, ground cloves and baking powder. Then
add the kirsch.
Mix or beat until smooth.
Beat the egg whites until stiff and carefully fold in.
Butter a tin (24 cm diameter, 5 cm high), dust with flour. Turn the
mixture into the tin.
Bake in the oven for 50 ... 60 minutes at 180 oC.
When cooked, brush the cake with a hot apricot glaze and thin fondant
icing. Decorate with small marzipan carrots.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)
From: Jr Byers Date: 09 Apr 97
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: King Arthur Carrot Cake
Categories: Cakes
Yield: 12 Servings
1 1/2 c Vegetable oil
4 Eggs
2 ts Vanilla
1 1/2 c Sugar
2 c Flour (white or whole wheat)
1/16 ts Baking powder
2 ts Baking soda
1 ts Salt
1 tb Cinnamon
1/2 ts Nutmeg
2 1/2 c Shredded carrot
1 c Shredded or flaked coconut
1 cn (8 oz.) crushed pineapple
-(undrained)
1/2 c Chopped nuts
I also add: 1 cup raisins Preheat oven to 350.
Lightly grease and flour a 10" x 14" cake pan bake for 35 to 40 mins.
or 9" x 13" cake pan bake for 45 to 50 minutes or 3 8" round cake
pans, bake for 25 to 30 minutes
Beat for at least 2 minutes: oil, eggs, vanilla and sugar. Blend
together: flour, baking powder, baking soda, salt and spices. Add
liquid ingredients to dry and stir until just blended. Fold in
carrot, coconut, pineapple, nuts and raisins.
Pour batter into chosen pan and bake. Cool 10 minutes, remove from
pan and cool completely. Frost cake with cream cheese frosting.
from the King Arthur Flour 200th Anniversay Cookbook.
I soak the raisins in warm apple juice or a little brandy to keep them
soft. From: "Joni" <jo...@livingston.Net>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake Myrtlewood
Categories: Cakes
Yield: 12 Servings
2 c Flour
2 c Sugar
3 lg Eggs
1 c Oil
1 sm Can crushed pineapple
2 ts Cinnamon
1 ts Salt
2 c Carrots, grated
2 c Walnuts, chopped
1 c Coconut
MMMMM-------------------CREAM CHEESE FROSTING------------------------
4 tb Butter
8 oz Cream cheese
3 c Powdered sugar
1 ts Vanilla
Preheat oven to 350F. Grease and flour 9 X 13 pan. Do not drain
pineapple.
Mix all ingredients together and pour into prepared pan. Bake for 55
minutes and test as usual.
Frosting: Combine all ingredients and beat until smooth.
Cool cake completely and frost with cream cheese frosting.
Date: 27 Apr 1997 23:02:51 Gmt
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Luby's Carrot Cake
Categories: Cakes
Yield: 4 Servings
MMMMM-----------------------MM BY THE MOM----------------------------
3 Extra-large eggs
1 1/2 c Granulated sugar
1 1/3 c Canned crushed pineapple,
Drained
1 1/3 c Carrots, shredded or finely
Chopped
1 c Vegetable oil
1/2 c Pecan pieces
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Ground cinnamon
1 ts Vanilla extract
2 1/2 c All-purpose flour
ICING:
1 c Butter or margarine,
Softened
1 lb Powdered sugar
4 oz Cream cheese, softened
1/2 ts Vanilla extract
Pecans
Carrots, finely chopped
Preheated the oven to 350 degrees F. Lightly grease 2, 9-inch round
cake pans.
TO MAKE THE CAKE: In a large bowl, beat together the eggs and
granulated sugar until blended. Add the pineapple, carrots, oil, the
1/2 cup of pecan pieces, the baking powder, baking soda, cinnamon,
and the 1 teaspoon of vanilla extract. Beat until well blended. Add
the flour. Mix until well blended. Pour the batter into the
prepared cake pans.
In a preheated oven, bake the cake for 30 minutes or until a toothpick
inserted into the middle of each layer comes out clean. Cool on wire
cooling racks.
TO MAKE THE ICING: In a medium bowl, beat together the
butter/margarine and powdered sugar until creamy. Add the cream
cheese and vanilla extract. Beat the mixture until smooth and creamy.
Fill between the layers and ice the outside of the cake. Garnish
with the pecans and carrots.
Makes 1, 9-inch layer cake.
TIPS: Allow the cake to cool completely before icing.
Place the bottom layer of the cake upside-down side up on the plate
and the top layer right-side up, for the best shape.
Lightly brush the cake to remove any loose crumbs.
Spread a thin layer of the icing on the sides of the cake to "set" any
remaining crumbs before icing the entire cake.
Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's
Cafeterias, Inc., $9.95)
From: David Pileggi Date: 15 Apr 97
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake
Categories: Cakes
Yield: 12 Servings
1 c Oil
1 c Brown sugar
4 ea Eggs
1/3 c Dry milk
1 ts Salt
2 ts Cinnamon
1 c Walnuts; chopped
1 c Sugar
1 ts Vanilla
2 c Flour, whole wheat
1 ts Baking soda
1 ts Baking powder
3 c Carrots; shredded
In large bowl, blend oil and sugars on low until well mixed. Add
vanilla. Beat in eggs, one at a time, blending well after each
addition. Stir together dry ingredients and add to egg mixture until
well blended. Stir in walnuts and carrots by hand. Pour batter into
well greased and floured 10" tube pan or fluted pan. Bake at 350f for
50-60 minutes. Cool in pan, then top with powdered sugar or frosting
of your choice.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake with Lemon Frosting
Categories: Cakes
Yield: 1 Servings
MM BY HELEN PEAGRAM
1 lb Carrots, peeled and cut into
1/2 " pieces
1 c Corn oil
8 oz Crushed unsweetened
Pineapple -- drained
4 lg Eggs
1 tb Vanilla extract
3 c Unbleached all-purpose
Flour
2 1/2 c Sugar
1 tb Ground cinnamon
1 tb Baking soda
1 ts Salt
1 1/2 c Coarsely chopped walnuts
* Frosting *
1 lb Cream cheese -- room
Temperature
1 1/4 c Unsalted butter -- room
Temperature
1 tb Fresh lemon juice
2 ts Vanilla extract
5 c Powdered sugar -- sifted
May be prepared one day ahead.
Preheat oven to 350 degrees. Butter 3 - 9 x 1-1/2 inch round cake
pans. Line bottoms with wax paper, butter paper. Cook carrots in
large pot of boiling salted water until tender, about 12 minutes.
Drain. Puree in food processor, stopping occasionally to scrape down
sides of bowl. Transfer to large bowl, cool.
Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix dry
ingredients in medium bowl, stir into puree. Mix in nuts. Divide
batter among prepared pans. Bake until tester inserted into center
comes out clean, about 35 minutes. Cool cakes in pans on racks.
Turn cakes out of pans; peel of wax paper. Place on layer on platter.
Spread 3/4 cup frosting over it, top with second cake; spread 3/4 cup
frosting over. Top with third cake. Spread remaining frosting over
top and sides. Cover with cake dome and refrigerate. Let stand 3
hours at room temperature before serving.
Frosting: With electric mixer, beat cream cheese, butter, lemon
juice and vanilla until light and fluffy. Gradually beat in sugar.
Chill until firm but spreadable, about 1 hour.
Recipe By : Bon Appetit, 10/91
From: Lbo...@aol.Com
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Banana Nut Carrot Cake Squares
Categories: Bars
Yield: 1 Servings
2 c Flour -- unbleached
1 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
3 ts Baking powder
3 lg Eggs
1/2 c Brown sugar
1/2 c Honey
3/4 c Vegetable oil
1/2 c Pineapple juice -- or orange
Or apple
1 c Grated carrots
1 c Mashed bananas
1 c Chopped walnuts
Preheat the oven to 350F. Grease a 9"x12" baking pan. In a large bowl
sift together the flour, cinnamon, cloves and baking powder. In a
smaller bowl beat together the eggs; add sugar and honey; whisk in
the oil and juice. Mix into the dry ingredients. Stir in the carrots,
bananas and walnuts. Pour mixture into the baking dish. Bake 40 to 45
minutes or until a toothpick inserted into the center comes out
clean. Cool 50 to 60 minutes. Serve with vanilla ice cream or yogurt.
Recipe By : The Zen of Cooking by Lucille Naimer ISBN:
0-87951-594-5
From: Peg Baldassari <baldassari@compus
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake Cupcakes
Categories: Publication, Cakes
Yield: 1 Servings
MM BY HELEN PEAGRAM
1 3/4 c Flour
2 ts Baking powder
1 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Freshly grated nutmeg
3/4 ts Salt
4 Eggs
1 1/2 c Sugar
1/2 c Packed dark brown sugar
1 ts Vanilla
1 c Vegetable oil
2 tb Orange juice
3 c Carrots -- grated
1/2 c Finely chopped walnuts
1/2 c Semisweet chocolate chip
Morsels
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake
liners.
In a bowl, sift together the flour, baking powder, baking soda,
cinnamon, nutmeg and salt. In a mixing bowl, beat the eggs at medium
speed until blended. Gradually beat in the granulated sugar and the
dark brown sugar. Add the vanilla, vegetable oil and orange juice and
mix until combined and smooth. On low speed mix in one-third of the
flour mixture. Scrape down the sides as necessary. Continue to add
the flour mixture in thirds until just smooth. Fold in the grated
carrots, walnuts and chocolate morsels. Fill the muffin cups about
two-thirds full and bake 18 to 20 minutes or until a toothpick
inserted in the center comes out clean. Cool on a wire rack for 15 to
20 minutes and remove from muffin tins. Frost with Cream Cheese
Frosting.
Yield: 1 1/2 to 2 dozen cupcakes
Recipe By : Cooking Live Show #CL8927
From: "Angele And Jon Freeman" <jfreema
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lawry's Carrot Cake
Categories: Cakes, Publication
Yield: 1 Cake
MMMMM------------------------THE REGISTER-----------------------------
1 1/2 c Sugar
1 1/2 c Oil
4 Eggs
2 c Flour
2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 ts Cinnamon
2 c Carrots, grated
8 3/4 oz Cn crushed pineapple, drain
1 c Golden raisins
1/2 c Chpd nuts
MMMMM--------------------------FROSTING-------------------------------
1/2 c Butter
8 oz Cream cheese
1 ts Vanilla
1 lb Confectioners' sugar, sifted
Lawry's, L.A. Mix sugar, oil and eggs together. Sift together flour,
baking powder, baking soda, salt,a nd cinnamon. Combine with egg
mixture. Add carrots, pineapple, raisins, and nuts; blend. Turn int 2
greased and floured 9" layer pans or one 13x9x2" baking pan. Bake
350F, 25-30 mins for 9" pans, or 35-40 mins for larger pan. Cool a
few mins in pans. Turn out and cool on wire racks. Frosting: Combine
butter, cream cheese, and vanilla; cream well. If too thick, add a
small amount of milk. Frost cooled cake.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Kathylene's Carrot Cake
Categories: Publication, Cakes
Yield: 1 Servings
1 1/2 c Cooking oil
2 c White sugar
4 Eggs; beaten
2 c Flour
2 ts Cinnamon
2 ts Baking soda
2 ts Baking powder
3 c Carrots; grated
1 c Pecans; chopped
Beat together: Oil and sugar. Add eggs and beat well. Sift flour,
cinnamon, soda and baking powder. Blend with eggs mixture. Fold in
carrots and nuts. Bake in pre-heated 350 degree oven for 1 hour in a
well greased pan. If you you layer cake pans, bake 30 minutes.
Frost with Cream Cheese Frosting.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes From the Kitchen of Joyce & Clem Kohl
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Mark's Carrot Cake
Categories: Cakes
Yield: 1 Servings
MMMMM-----------------------MARK SATTERLY----------------------------
1 c All purpose flour
1 ts Baking soda
2 ts Baking powder
1 ts Cinnamon powder
1/2 ts Salt
1/2 c Vegetable oil
1 c White sugar
2 1/2 c Grated carrots
1/2 c Chopped walnuts
Sift & mix the flour, baking soda, baking powder, cinnamon & salt.
Add the oil & sugar. Mix well. Stir in the carrots & walnuts.
Enusre that all is well mixed. Transfer to a greased cake tin
approx. 20 cm X 20 cm. Bake at 350F for about an hour or until a
knife inserted in the centre of the cake comes out clean. Cool for a
few minutes on a wire rack. Turn out & let cool completely.
Posted by Mark Satterly in Intercook From: Mark Satterly
NOTE: These recipes can be enjoyed by non-vegetarians by the simple
method of replacing the vegetarian ingredients with typical
non-vegetarian products. HP
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Carrot Cake
Categories: Cakes, Chocolate
Yield: 6 Servings
MMMMM-----------------------MARK SATTERLY----------------------------
1 1/2 c Finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder
1/2 ts Salt
Pre-heat oven to 350F.
In a large bowl, combine carrots, sugar & oil. Pour water over the
mixture. In a separate bowl, combine the rest of the ingredients.
Add to the carrot mixture & mix well.
Pour into a non-stick or lightly oiled 8" square pan. Bake for 35
minutes.
VT, April, 1991. From: Mark Satterly
NOTE: These recipes can be enjoyed by non-vegetarians by the simple
method of replacing the vegetarian ingredients with typical
non-vegetarian products. HP
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Zucchini Carrot Cake
Categories: Cakes
Yield: 4 Servings
1 1/4 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Sugar
1 ts Ground cinnamon
1 c Grated carrots
1 c Grated zucchini
2/3 c Vegt. oil
2 lg Eggs
Combine first six ingredients in a large mixing bowl; set aside.
Combine carrots and next three ingredients; ad to dry ingredients,
and beat at thigh speed with an electric mixer 4 minutes. Pour into a
greased 9 inch square baking pan. Bake at 350F for 40 minutes or
untilo a wooden pick inserted in center comes out clean. Let cool in
pan on a wire rack. Let cool. Enjoy!
~~~
From: blac...@hunterlink.net.au (Norma Blackburn) From:
A...@ix.Netcom.Com (Au)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake - Charmane Andrews Skillen
Categories: Cakes
Yield: 16 Servings
2 c Sugar
1 1/2 c Oil
4 Eggs
3 c Raw grated carrots
2 c Flour
2 ts Baking powder
2 ts Soda
2 ts Cinnamon
1 ts Salt
1 c Raisins; (1 to 2)
Recipe by: Charmane Andrews Skillen
Preheat oven to 350 degrees. Mix sugar and oil thoroughly. Add eggs,
one at a time and beat well. Add carrots. Add dry ingredients to
mixture and beat 3 minutes. Stir in raisins. Bake in three greased 8
or 9 inch layer pans for 35 minutes in 350 degree oven.
For The Icing: 1 8-oz package cream cheese 1/2 stick butter or
margarine 2 teaspoons vanilla 1 box confectioners' sugar Combine
cream cheese, butter, vanilla and confectioners' sugar. Mix well and
spread on cake.
Yield: 16 servings
Entered for you by: Bill Webster From: Bill Webster
<the...@pipeline.Com
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lisas Aloha Carrot Cake
Categories: Cakes
Yield: 4 Servings
MM BY H PEAGRAM
1 3/4 c All-purpose flour -- plus 4
2 tb Baking soda
2 tb Cinnamon
1/4 ts Salt
1 1/2 c Vegetable oil
1 2/3 c Sugar
3 lg Eggs
4 c Finely shredded carrot
1 c Macadamia nuts -- chopped
1/2 c Raisins or currants --
Optional
Filling:
2 c Diced fresh pineapple
1/2 c Sugar
2 tb Cornstarch
1/4 c Fresh pineapple juice
1 ts Vanilla
Frosting:
2 8 oz pkg
1 c Unsalted butter -- softened
1 tb Pineapple juice
2 ts Vanilla
5 c Powdered sugar
1 c Macadamia nuts -- chopped
Fine
Cream cheese
Cake: Blend all wet ingredients in a large bowl. Blend all dry
ingredients. Blend wet with dry till smooth. Pour into 3 greased 9"
round cake pans.Bake in a preheated 350 degree oven for about 35
minutes or till pick test comes out clean. Cool. Filling: Blend the
pineapple with the sugar and bring to a boil over medium heat. Blend
juice with the 2 T cornstarch till smooth. Blend into hot pineapple
mixture and bring back to a boil, stirring constantly. Cook and stir
1 minute or till thickened. Remove from heat and blend in vanilla.
Set aside to cool and thicken. Frosting: Blend butter, cream cheese,
pineapple juice and vanilla till smooth. Slowly blend in powdered
sugar one cup at a time mixing till smooth. Assemble layers: Place
one layer on a cake plate and spread half the cooled thickened
pineapple mixture on top. Add next layer and pour remaining pineapple
mixture on top, spreading to edges on both layers. Add third layer
and frost whole cake with the cream cheese frosting. Sprinkle finely
chopped macadamia nuts over all.
Recipe By : Lisa Lepsy
From: Melizajane <meliz...@aol.Com>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cat's Carrot Cake
Categories: Cakes, Jewish
Yield: 12 Servings
1 c Vegetable oil
1 c Sugar
1 c Brown sugar
4 Egg
1 c Flour; all purpose
1 c Flour; whole wheat
2 ts Cinnamon
2 ts Baking soda
1/4 ts Salt
2 c Carrot; grated
8 oz Pineapple; crushed , can d
2 tb Pineapple;juice reserved
3/4 c Pecans; chopped fairly fine
Topping
6 oz Cream cheese; room temp.
1 ts Vanilla
3/4 c Powdered sugar
2 tb Milk
Preheat oven to 350 deg. Butter 9X13" baking pan. With electric
mixer, com- bine first 4 ing. in a large bowl. Sift together both
flours, cinnamon, bak- ing soda and salt. Mix into liquid
ingrediants. Stir in the carrots, pineapple with the reserved juice
and nuts. Pour into prepared pan. Bake un- til tester inserted in
center comes out >>> clean. About 45 minutes. Cool Using electric
mixer, combine cream cheese, butter and vanilla. Beat in the powdered
sugar alternately with milk. Spread on cake. Can be prepared one
dayahead. Refrigerate. Serves 12 Happy Day, CATHIE COPPOLINO (TDDB08B)
From: Fred Ball Date: 10 Oct 97
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Myrtlewood Carrot Cake
Categories: Cakes
Yield: 12 Servings
MMMMM----------------------------CAKE---------------------------------
2 1/2 c Flour
2 tb Baking soda
1/4 ts Salt
2 ts Cinnamon
1 c Brown sugar
1 c Sugar
1 1/2 c Butter, softened
3 lg Eggs
2 ts Vanilla
3 c Carrots, grated
1/2 c Pineapple, crushed & drain
1 c Raisins
1 c Walnuts, chopped
MMMMM---------------------------ICING--------------------------------
16 oz Cream cheese, softened
1/2 c Butter, softened
1 tb Lemon juice
2 ts Vanilla
3 c 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.
Date: 30 Oct 1997 23:36:48 Gmt
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake (2 Layer) (10)
Categories: Cakes
Yield: 1 Servings
MM by Helen Peagram
1 1/2 c Cooking oil
2 c Grated carrots
1 c Chopped nuts
1 ts Cinnamon
1 ts Soda
1 c White sugar
1 c Dark brown sugar
2 c Self rising flour
4 - eggs
pn Salt
Cream oil and sugar. Add eggs one at a time. Add carrots, flour, salt,
cinnamon and soda. Fold in nuts. Bake at 30-35 min. in 2 X 9 layers.
ICING:
1 8 ounce package cream cheese 1 teaspoon vanilla
1 1/2 stick melted butter 1 Cup chopped nuts 1 package powdered
sugar
Mix until smooth. Spread on cool cake. *MCformatted by Martha Hicks &
Buster* Recipe By
: Swannie Paradise
From: "Nitro_ii " <nitr...@classic.Msn
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Honest Sheepwagon Carrot Cake
Categories: Cakes
Yield: 2 Loaf cake
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
1 1/3 c Granulated sugar
1 1/3 c Water
1 c Raisins OR
Chopped candied fruit
1 tb Butter
2 lg Carrots; finely grated
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground nutmeg
1 c Chopped walnuts
2 1/2 c Sifted all purpose flour
2 ts Baking powder
1/2 ts Salt
1 ts Baking soda
Remember to start this cake the day before you want to serve it.
In a medium saucepan put sugar, water, raisins, butter, grated
carrots, cinnamon, cloves and nutmeg. Simmer mixture for 5 minutes,
then cover and let rest for 12 hours.
Add walnuts, flour, baking powder, salt and baking soda. Mix well.
Bake in 2 oiled 8-by-4-inch loaf pans or 1 tube pan at 275 degrees F
for 2 hours. Cool, then wrap in foil.
A good tasting, rich-looking, moist, sturdy pioneer cake and is good
for every meal including breakfast. Makes 2 loaf cakes or 1 tube cake.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy
Flatman Date: 25 Nov 97
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Jeannette's Carrot Cake
Categories: Cakes
Yield: 6 Servings
MM BY HELEN PEAGRAM
2 c Sugar
1 1/2 c Vegetable oil
4 Eggs
2 c Flour
2 ts Soda
2 ts Cinnamon
1 ts Salt
3 c Raw carrot grated
1 c Chopped nuts
Cream Cheese Frosting
Box powdered sugar
8 oz Cream cheese
2 ts Vanilla
1 1/2 Sticks butter (3/4 cup)
Milk
As needed for consistency
Fold in dry ingredients to wet (beat the eggs first, then add sugar
and oil); add carrots and nuts. Bake 350 F for 1 hour (in a 10" tube
pan or bundt pan) or until done.
Cream Cheese Frosting Mix everything together in the food processor;
or cream butter, add cream cheese, then sugar, vanilla, milk as
required.
Recipe By : friend
From: "Marti Verkuilen" <martiv@cascade
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake
Categories: Cakes
Yield: 20 Servings
MM BY HELEN PEAGRAM
1 c Flour
1 c Whole wheat flour
2 1/2 ts Cinnamon
2 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cloves
6 Egg whites
1 1/3 c Sugar
1 c Unsweetened applesauce
1/2 c Buttermilk
1 1/2 ts Vanilla
8 oz Crushed pineapple in juice
Undrained
2 c Shredded carrots --
Coarsely
2/3 c Chopped walnuts
1/2 c Raisins
1 3/4 c Light Cream Cheese Frosting
Preheat the oven to 350 degrees. Lightly spray a 13-by-9-by-2-inch
baking pan with no-stick spray. Set the pan aside. In a large bowl,
stir together the all-purpose flour, whole-wheat flour, cinnamon,
baking soda, nutmeg and cloves; set aside. In another large bowl,
beat the egg whites with clean, dry beaters until soft peaks form.
Slowly beat in the sugar. Then slowly beat in the applesauce,
buttermilk and vanilla. Using a spoon, stir in the flour mixture just
until combined. Then stir in, one ingredient at a time, the crushed
pineapple, carrots, walnuts and raisins. Spread the batter in the
prepared pan. Bake about 40 minutes or until a toothpick inserted
near the center comes out clean. Cool completely on a wire rack. Then
spread the frosting on top.
Source Prevention On-Line Formatted for Mastercook by Carol Floyd
Recipe By : Prevention On-Line
From: Carol & Bob Floyd <c.Floyd@arnpri
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Pineapple Bundt Carrot Cake
Categories: Cakes
Yield: 12 Servings
3 c Flour
2 c Sugar
1 1/2 ts Baking soda
2 ts Cinnamon
1 1/2 ts Salt
1 ts Baking powder
1 8 3/4 oz crushed pineapple
2 c Grated carrots
3 Eggs beaten
1 1/2 c Oil
1 1/2 c Chopped nuts
2 ts Vanilla
Mix all dry ingredients together. drain pineapple and reserve juice.
add juice to dry mixture. add eggs, oil and vanilla. Beat for 3
minutes. Stir in carrots, pineapple and nuts. Bake in bundt pan 325
for 1 1/2 hours. cool 10 minutes in pan before removing. Sprinkle
with powder sugar. From:
Date:
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Helen's Carrot Cake
Categories: Cakes
Yield: 12 Servings
4 Eggs, separated
1 1/2 c Sugar
1 c Carrots, grated
1 c Walnuts, finely grated
1 1/2 c Flour
1 ts Baking powder
1/4 ts Nutmeg
1/2 ts Cinnamon
1 ts Vanilla extract
1 pn Salt
1 c Oil
2 1/2 ts Water, hot
1/2 ts Baking soda
MMMMM--------------------------FILLING-------------------------------
8 oz Cream cheese
1/2 c Sugar
1/2 c Jam (strawberry,
-apricot or raspberry)
MMMMM--------------------------FROSTING-------------------------------
1 c Whipping cream
2 tb Sugar
Preheat oven to 350 degrees F. Cream together egg yolks and about 1
cup of the sugar until the yolk color lightens. Stir in carrots,
nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil.
Mix together hot water and soda and stir into flour mixture.
Beat egg whites until foamy. Gradually add remaining sugar. Beat
until stiff and glossy. Fold egg white mixture into flour mixture.
Turn mixture into a greased pan, 13 x 9-inch, lined with greased wax
paper and bake for 45 minutes or until done. Cool. Slice in half
horizontally, to form two layers.
Make the cream cheese filling: soften the cream cheese and beat in
the sugar, mixing gradually, until the filling is smooth and fluffy.
A food processor works well for this.
Cover bottom layer with cream cheese filling, then cover cream cheese
layer with jam. Place the top layer of the cake carefully on top of
the jam.
Make the frosting: beat the whipping cream until slightly stiff,
then add the sugar and beat the mixture to stiff peaks. Frost the
entire cake with whipped cream.
NOTES:
* Carrot cake with cream cheese filling -- I got this recipe
originally from _The Oregonian_ in Portland, Oregon.
: Difficulty: easy to moderate.
: Time: 30 minutes preparation, 1 hour baking and cooling, 10 minutes
frosting.
: Precision: measure the ingredients.
: Gary L. Scott
: Tektronix, Inc, Beaverton Oregon, USA
: ga...@tekcbi.UUCP
: Copyright (C) 1986 USENET Community Trust
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Reduced - Fat Carrot Cake
Categories: Cakes, Low-cal
Yield: 16 Servings
1/4 c Walnuts
2 1/2 c Sifted cake flour
2 ts Cinnamon
2 ts Baking powder
1 1/2 ts Soda
1 ts Salt
2 lg Eggs
2 lg Egg whites
2 c Sugar
1/3 c Vegetable oil
2 c Grated carrots (5 to 6
-small carrots)
1 cn 8oz crushed pineapple
Thoroughly drained
12 oz Low fat cream cheese,
Softened
1/2 c Powdered sugar
1 1/2 ts Pure vanilla extract
1 c Pitted prunes
6 tb Hot water
Directions:
: Cake: Preheat oven to 350 degrees. Coat the inside of three 9
inch layer cake pans with vegetable oil cooking spray. line the
bottoms with wax paper and set aside. Spread walnuts in a pie plate
and bake 8 - 10 minutes, or until fragrant. Let cool and chop
coarsely. In a medium size bowl, stir together flour, cinnamon,
baking powder, soda and salt. In a large bowl, whisk together eggs
and egg whites. Add sugar, prune puree and oil and whisk until
smooth. Add the flour mixture to the egg mixture and stir with a
wooden spoon until blended. Stir in carrots, pineapple and the
toasted walnuts. Divide the batter among the prepared pans and bake
30 to 35 minutes, or until a cake tester inserted in the center comes
out clean. Let cool for 5 minutes in the pan on a rack. Loosen edges
and invert cakes onto racks. Peel off paper and let cool completely.
Place 1 cake layer on a serving plate, Spread a scant 1/2 cup cream
cheese frosting over it. Top with another cake layer and spread
another scant 1/2 cup frosting. Place the third layer on top and
spread top and sides with remaining frosting.
Cream Frosting: In a mixing bowl,combine cream cheese, sugar and
vanilla; beat with an electric mixer until smooth and creamy.
Prune Puree: To make prune puree, combine 6 oz (1 cup) pitted prunes
with 6 tbsp. hot water in a food processor and process util smooth.
Makes 1 cup. NOTE: One cup puree contains 407 calories and 1 gram
fat. 1 cup of butter contains 1,600 calories and 182 grams of fat. 1
cup of oil contains 1,944 calories and 218 grams fat.
Makes 16 servings each 310 calories, 6 gram protein, 10 gram
carbohydrates, 392 milligrams sodium, 34 milligrams colesterol.
From United Features Syndicate as seen in March 1993 Food Section of
Houston Chronicle
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake
Categories: Cakes
Yield: 4 Servings
MM BY HELEN PEAGRAM
2 c Sugar
1 c Oil
4 Eggs
1 ts Vanilla
2 c Flour
2 ts Cinnamon
1 ts Baking Soda
1 ts Salt
1/4 ts Nutmeg
1 c Raisins
3/4 c Walnuts (chopped)
3 c Carrots (finely grated)
Cream sugar and oil. Add eggs and vanilla. Reserve 2 tablespoons
flour then sift remainder with other dry ingredients. Coat raisins
with 2 tablespoons flour.
Add flour mixture to sugar mixture, raisins, walnuts and carrots.
Bake in 9 x 13 inch pan at 350F for 45 minutes.
Frost cake with cream cheese frosting after cooled and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake - Jimmy G's
Categories: Cakes
Yield: 12 Servings
MM BY HELEN PEAGRAM
2 c All-purpose flour
2 c Sugar
1 ts Baking powder
1 ts Baking soda
1/4 ts 5 spice seasoning
3 c Carrots; shredded
1 c Walnuts; chopped medium
1 8oz can pineapple - crushed;
-drained
1/2 c Coconut; shredded
1/2 c Raisins
1 c Applesauce
4 lg Eggs
1 Recipe cream cheese frosting
Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease
one 13x9x2-inch baking pan. Set pan(s) aside. In a large mixing bowl
combine flour, sugar, baking powder, baking soda, and 5 Spice
Seasoning. Add carrots, oil, eggs, coconut. Beat with electric mixer
till combined. Add walnuts, and raisins and fold into batter. Pour
batter into prepared baking pan(s). Bake in a 350~F oven for 30 - 35
minutes for round pans or 35 - 40 minutes for 13x9-inch pan or until
a wooden toothpick comes out clean. Cool layer cakes on wire racks
for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or,
place 13x9-inch can in pan on a wire rack; cool thoroughly. Frost
with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12
to 16 servings.
Recipe by: Jimmy G
Posted to MM-Recipes Digest V4 #00 by gas...@cix.compulink.co.uk (SGS
Redwood Ltd) on Mar 12, 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake
Categories: Cakes
Yield: 1 Servings
MM BY HELEN PEAGRAM
2 c Sugar
1 1/2 c Oil
4 Eggs
2 c Self-Rising Flour
1 ts Cinnamon
1 ts Vanilla
1 ts Walnut Flavoring
3 c Grated Carrots
2 1/2 c Coconut
1 c Black Walnuts
<<Topping For Carrot Cake>>
1 c White Or Brown Sugar
1/2 c Buttermilk
1 tb White Corn Syrup
1/2 ts Baking Soda--Add To
-Buttermilk
FOR THE CAKE:
Mix sugar, oil and eggs, add other ingreds. Bake in well greased tube
pan at 350° for 1 1/2 hours.
FOR THE TOPPING:
Place all topping ingreds. in saucepan. Bring to a boil and pour over
warm cake.
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
Recipe by: Mrs. John Yorkaway
Posted to MM-Recipes Digest V4 #000 by Bill Spalding
<bil...@icanect.net>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake
Categories: Cakes
Yield: 12 Servings
MM BY HELEN PEAGRAM
2 c All-purpose flour
2 c Sugar
1 ts Baking powder
1 ts Baking soda
1/4 ts 5 spice seasoning
3 c Carrots; shredded
1 c Walnuts; chopped medium
1 8oz can pineapple - crushed;
-drained
1/2 c Coconut; shredded
1/2 c Raisins
1 c Applesauce
4 lg Eggs
1 Recipe cream cheese frosting
1. Grease and lightly flour 2 9x1 1/2-inch round baking pans or
grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a large mixing bowl combine flour, sugar, baking powder, baking
soda, and 5 Spice Seasoning. Add carrots, applesauce, eggs, coconut.
Beat with electric mixer till combined. Add walnuts, and raisins and
fold into batter. Pour batter into prepared baking pan(s).
3. Bake in a 350~F oven for 30 - 35 minutes for round pans or 35 - 40
minutes for 13x9-inch pan or until a wooden toothpick comes out
clean. Cool layer cakes on wire racks for 10 minutes. Remove from
pans. Cool thoroughly on wire racks. Or, place 13x9-inch can in pan
on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting.
Cover and store in refrigerator. Makes 12 to 16 servings.
Recipe by: Jimmy G
Posted to MM-Recipes Digest V4 # by carri...@aol.com (Carriej999) on
1998r,
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Ginger Carrot Cake
Categories: Cakes
Yield: 1 Servings
MM BY HELEN PEAGRAM
3/4 c Natural apple juice
1/2 c Canola oil
1 1/2 c Raisins
1/2 c Pure maple syrup
1 1/2 c Grated carrots
2 ts Finely grated fresh ginger
-root
2 c Whole wheat pastry flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1 c Chopped walnuts
Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9 inch
round pan and dust with flour, shaking out the excess.
Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and
orange zest in a blender and blend until smooth. Add the carrots and
ginger and pulse just to mix.
In a large bowl, whisk the flour, baking powder, baking soda,
cinnamon, nutmeg, and salt together. Add the apple juice mixture and
combine, using as few strokes as possible. Fold in the remaining 1
cup of raisins and the walnuts.
Pour the batter into prepared pan. Use a spatula to spread the batter
evenly. Bake until a toothpick inserted near the center of the cake
comes out clean, 35 to 45 minutes.
When the cake is done, remove from oven and let cool for 10 minutes
in the pan. Transfer to a wire rack.
Serves: 8. Veggies Unite! - http://www.vegweb.com/
Formatted by sue...@sover.net
Recipe by: From Jill Tompkins (tomp...@musc.edu)
Posted to MC-Recipe Digest V1 #002 by Sue <sue...@sover.net> on
1998r,
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Blueberry Carrot Cake (Motts)
Categories: Cakes
Yield: 16 Servings
MM BY HELEN PEAGRAM
1 c Oil
1 c Firmly packed brown sugar
1 ts Vanilla
1 c Chunky Apple Sauce
2 Eggs
2 1/2 c All-purpose flour
2 ts Baking soda
2 ts Cinnamon
1/2 ts Salt
2 c Shredded carrots
1/2 c Chopped walnuts
1 c Fresh blueberries
Heat oven to 350F. Grease 12-cup fluted tube pan.
In large bowl, combine oil, brown sugar, vanilla, apple sauce and
eggs; mix well. Stir in flour, baking soda, cinnamon and salt; mix
well. Stir in carrots and walnuts. Gently stir in blueberries.
Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until
toothpick inserted in center comes out clean.
Cool 15 minutes; invert onto serving plate. Cool completely. If
desired, serve with whipped cream and fresh blueberries.
Notes: Pantry: Mott's chunky Apple Sauce. For a tasty and colorful
garnish, serve slices of this delightful moist cake with a dollop of
whipped cream and fresh blueberries.
>Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce www.motts.com
Posted to MC-Recipe Digest V1 #000 by KitPATh
<phan...@wizard.ucr.edu>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cranberry Carrot Cake
Categories: Cakes
Yield: 1 Servings
MM BY HELEN PEAGRAM
2 1/2 c King arthur unbleached
-all-purpose flour
2 ts Baking soda
1/2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
3 Eggs
1 c Granulated sugar
1/2 c Vegetable oil
1 cn Whole cranberry sauce; (16
-oz.)
OR 2 cups homemade sauce
1 tb Vanilla extract
1 1/2 c Finely shredded carrots;
-(about 3
; medium-to-large
; carrots)
1/2 c Flaked coconut
1/2 c Chopped walnuts
Sugared cream cheese drizzle
1 3 Oz Package cream cheese;
-room temperature
1 c Confectioners' sugar
1 ts Vanilla; or 1/4 teaspoon
; orange oil
1 tb Milk; up to 2
In a large bowl, sift together the flour, baking soda, baking powder,
spices and salt. Set aside. In another bowl, beat the eggs and sugar,
on high speed of an electric mixer, till light and lemon-colored.
Beat in oil, 2/3 cup of cranberry sauce, and vanilla. Add dry
ingredients to wet ingredients, stirring to mix well. Gently stir in
carrots, coconut and walnuts. Grease a large ring pan. Spoon batter
into pan. Spread remaining cranberry sauce atop batter, then use a
knife to gently "marble" it into the batter with a swirling motion.
Bake cake in a preheated 350øF oven for 50 to 55 minutes, or until it
tests done. Remove from oven and cool completely on a wire rack. Beat
together cream cheese and sugar till well combined and fluffy. Add
vanilla. Then add just enough milk for the mixture to be drizzled
thickly. Spoon drizzle mixture onto cake in any pattern you wish.
Posted to Fabfood By Lisa List-Owner <MeLiz...@aol.com> June-1998
NOTES : For convenience, we use whole-berry cranberry sauce in this
recipe; but if you have fresh berries on hand, you can easily make
your own. Simply boil 1 cup water with 1 cup sugar, without stirring,
for 5 minutes. Add 2 heaping cups cranberries, cover, and simmer 5 to
7 minutes, or until cranberries burst. Chill till ready to use. To
Order From KA 1-800-827-6836 Recipe by: King Arthur Flour
Posted to MC-Recipe Digest V1 #000 by Liza...@aol.com
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Palmer House's Carrot Cake
Categories: Cakes
Yield: 1 Servings
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
2 c All-purpose flour
2 c Sugar
1 tb Ground cinnamon
2 ts Baking soda
1 ds Ground allspice
4 Eggs
1 c Cooking oil
4 c Finely shredded carrots;
-(about 1 1/3
; pounds)
MMMMM-------------------CREAM CHEESE FROSTING------------------------
8 oz Cream cheese
1/2 c Unsalted butter; softened
1/2 ts Vanilla
3 c Powdered sugar
1/2 c Apricot preserves
1. Grease and flour three 8x1 1/2-inch round baking pans. Set aside.
2. In a bowl, stir together the flour, sugar, cinnamon, baking soda, 1
teaspoon salt and allspice.
3. In a mixer bowl, beat eggs with an electric mixer till light and
frothy. Beat on medium speed while adding oil in a stream. At low
speed, beat in flour mixture just till batter is smooth.
4. By hand, stir in carrots. Pour batter into prepared pans.
5. Bake in a 350ø. oven for 20 to 25 minutes or till done. Cool on
wire racks 10 minutes. Remove from pans; cool.
6. Prepare Cream Cheese Frosting: In a large mixer bowl, beat cream
cheese, butter and vanilla until light and fluffy. Gradually beat in
enough sifted powdered sugar to make a spreadable frosting.
7. To assemble, set one cake layer on a serving plate. Spread half the
apricot preserves over it. Top with a second cake layer. Spread with
remaining preserves. Place third layer on top. Spread sides and top
of cake with Cream Cheese Frosting. Decorate as desired. Store,
covered, in refrigerator.
Makes 1 cake.
Note: If you only have two 8-inch cake pans, chill the remaining
batter while those two layers bake. Wash, grease and flour pan before
adding batter for the third layer. Bake as directed.
Printed in Midwest Living 4/91
Submitted by Carri...@AOL.com 6/98
Recipe by: Palmer House
Posted to MC-Recipe Digest V1 #000 by Carri...@aol.com
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cake Icing
Categories: Frostings
Yield: 1 Servings
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------
1 lb Powdered sugar
1/2 Stick butter or margarine
8 oz Cream cheese
1 ts Vanilla
Mix together and spread between layers and on top of carrot cake.
Posted to MC-Recipe Digest V1 #000 by Barb at PK <abp...@wf.net>
MMMMM
--
The Mom at hpea...@cleannet.net and
m...@hwcn.org
lorelei wrote in message <6oneig$4t...@iccu9.ipswich.gil.com.au>...
>Would anyone be willing to share a recipe for carrot cake?
>
JM
>> Would anyone be willing to share a recipe for carrot cake?
>>
>> I'd be grateful if you could send it to:
>> riv...@gil.com.au
Here's my own carrot cake recipe, which I developed recently when my
mother-in-law visited during her birthday. It's also posted on my recipe
page: http://www.geocities.com/Heartland/8098/recipes.html
Enjoy,
Joan
--
Reply via email to jo...@iname.com
http://www.bigfoot.com/~joanm
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
*********************************************************
Joan's Dark Carrot Cake with Orange Glaze
=========================================
This is a pleasantly spiced carrot cake that is moist and
dense, packed with nuts and raisins.
Makes: 1 10-cup bundt cake -OR- 2 standard loaf cakes
1 c. milk
2/3 c. plain yogurt
2 large eggs
1/4 c. butter, melted
1 c. dark brown sugar, packed
1/2 c. whole-wheat flour
1-1/2 c. all-purpose flour
2-1/4 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
2 t. ground nutmeg
1/2 t. ground cloves
2-1/2 c. grated carrot, packed into measuring cup
1-1/2 c. coarsely chopped walnuts
1 c. raisins
Preheat oven to 350 degrees Fahrenheit (325 for convection).
Grease and flour bundt cake or 2 standard loaf pans.
In a large mixing bowl, combine milk, eggs, butter, and yogurt. Beat
until well mixed. Add brown sugar and beat well.
In a separate bowl, whisk together flour, baking powder, baking soda,
salt, and spices. Add them to the milk mixture; beat just until blended.
Stir in the carrot, walnuts, and raisins. Spread evenly into prepared
pan.
Bake 45-55 minutes for bundt cake, about 10-15 minutes less for loaf
cakes, or until cakes test done. Remove from oven and let cool in pan
for 10 minutes; turn out onto wire rack to cool completely.
Spread with cream-cheese frosting or orange glaze, if desired.
SUGGESTED VARIATION:
Modify quantities as follows:
2/3 c. milk
1 c. plain yogurt
3 large eggs
3 T. butter, melted
2 c. grated carrot, packed into measuring cup
1 c. coarsely chopped walnuts
3/4 c. raisins
ORANGE GLAZE
------------
2 c. sifted powdered sugar
1 t. vanilla extract
1-1/2 T. orange juice
Combine ingredients thoroughly. Stir in additional orange juice, 1
teaspoon
at a time, until icing reaches drizzling consistency. Drizzle it over the
cake.
Makes: 1 cup
Lar
-------------------------------------------------------------
GROUND ALMOND CARROT CAKE
185 grams ground almonds (almond meal)
1 cup firmly packed grated carrot
¾ cup breadcrumb
grated rind 1 lemon
½ teaspoon nutmeg
1 teaspoon baking powder
6 egg yolks
1¼cups castor sugar
6 egg whites
Butter base and sides of 23cm spring form tin.
Mix almonds with carrot. Add breadcrumbs, lemon rind, nutmeg and
baking powder. Stir well.
Beat egg yolks and caster sugar in separate bowl until thick, then stir
into carrot and almond mixture.
Beat egg whites to stiff peaks. Add a to the carrot mixture to lighten it,
then fold in another a and then the final a , folding gently but
thoroughly.
Pour into prepared tin and bake at 180°C for about 30 minutes. Turn oven
down to 160°C and bake for another 30 minutes or until cake is firm to
touch on top.
If it is colouring too much, rest a piece of foil on top of the tin for the
last 10 minutes or so of baking. Leave cake to cool for 5 minutes in the
tin, then carefully loosen the sides of the tin and leave cake sitting on
the
base of the tin until cold.
ICING: 30g unsalted butter, 1 cup icing sugar
beat together and add enough lemon juice
to make creamy.
----------------------------------------------------------------------------
-----------------------
COCONUT CARROT CAKE
Mix: 2 cups brown sugar
1½ cups oil
4 beaten eggs
Blend the following and then combine with above:
2 cups whole meal flour
2 tsp baking powder
½ tsp salt
Fold in: 1 heaped tsp cinnamon,
1 tsp vanilla or black walnut flavour
1 cup grated coconut
½ cup grated carrot
Pour in lined and oiled 20cm tin and bake at 350°F for 1 hour
-----------------------------------------------------------------------
HEALTH FOOD CARROT CAKE
Sift together:
1½ cups wholemeal flour
1 tsp cinnamon
¼ nutmeg
1 tsp baking powder
1 tsp bicarbonate soda
Tip in the husks remaining in the sifter.
Add:
1 cup firmly packed grated carrot
Mix the following together, then add to above:
½ tsp vanilla
1/3 cup light vegetable oil
½ cup honey
2 eggs
Stir well.
Add:
¾ cup drained crushed pineapple
½ cup roughly chopped walnuts or pecans
½ cup dessicated coconut
Mix gently but thoroughly.
Pour into lined and greased 20cm tin.
Bake 350°F for 35-40 minutes, until toothpick put
into the centre comes out clean.
Leave to cool in tin for 5 minutes, then turn onto
cake rack.
CREAM CHEESE TOPPING
beat together:
125g cream cheese
45g unsalted butter
½ tsp vanilla
grated rind of 1 lemon
1 Tblspn lemon juice
1 cup icing sugar
Spread onto cake and store in refrigerator.
- Lar
JM wrote in message ...
Denyb66998
>From: "Lar" <larw...@melbpc.org.au>
>Date: 7/30/1998 11:55 PM Eastern Daylight Time
>Message-id: <6psa78$hj3$1...@quole.melbpc.org.au>
>
>Here's a few of my favourites:
Carrot Cake
3 eggs, beaten
2 cups sugar
1 cup oil
2 cups flour
1 tsp baking powder
2 tsp cinnamon
2 tsp baking soda
1 tsp vanilla
2 cups coarsely grated carrots
1 (8 oz) can crushed pineapple with juice
1 cup shredded coconut
1/2 - 1 cup chopped walnuts (optional)
Preheat oven to 350 deg. Combine eggs, sugar, oil and dry ingredients. Stir
in carrots, pineapple, nuts and coconut. Bake 45-50 minutes in 13 x 9 inch pan
or tube pan.
Frosting
2 (6 oz) cream cheese
1 1/2 cups conf. sugar
1 tsp vanilla
water to make proper speading consistency
Mix and spread on cake.