On Tue, 08 Jul 2008 07:53:25 -0500, Lou Decruss <Me@[EMAIL PROTECTED]
>
wrote:
>On Mon, 07 Jul 2008 21:54:32 -0700, sf wrote:
>
>>On Mon, 07 Jul 2008 20:15:34 -0500, Lou Decruss <Me@[EMAIL PROTECTED]
>
>>wrote:
>>
>>>On Tue, 08 Jul 2008 00:29:39 GMT, Wayne Boatwright
>>><wayneboatwright@[EMAIL PROTECTED]
> wrote:
>>>
>>>>
>>>>I like this one!
>>>>
>>>>
>>>>* Ex****ted from MasterCook *
>>>>
>>>> Andre Black's Carrot Cake
>>>
>>><snipped an saved>
>>>
>>>Thanks Wayne. I never would have thought of pineapple. I' gonna get
>>>a few together and let her pick the one she wants.
>>>
>>That one isn't an exact copy of the original, but it's close enough.
>>I make the original version. It calls for a certain size can of
>>pineapple, juice and all. If I can't find the original online, I'll
>>type it out for you. When does she need to make it?
>
>Thank you. There's no rush.
>
>Lou
This is close to mine, it has less sugar and more flour... half a cup
each way. http://www.cakechannel.com/best-carrot-cake-recipe.html
I prefer a carrot cake with less flour and more "stuff".
My recipe dates from the '70s - I think it was by Dole Pineapple
(didn't see it on their web site). Here's the recipe from the above
url with my comments about how my recipe differs in parentheses.
1 cup vegetable oil
2 1/2 cups flour (I use 2)
2 cups shredded carrots
(my recipe says "grated", but I've always shredded them)
3 eggs
1 1/2 cups sugar (I use a "short" 2)
10 ounces crushed pineapple with juice
(1 sm. can crushed pineapple with juice - my recipe doesn't specify
ounces, but there's a "short" can and a tall can - use the short one,
which is two inches high at most)
2 teaspoons vanilla extract
1 cup shredded sweet coconut
(2C flaked, unsweetened coconut)
2 teaspoons baking soda
1 teaspoon salt
My recipe also calls for
2t cinnamon
2C chopped walnuts
and I've added 1C raisins to that
I add allspice too, just because I love it. Sometimes I play with my
"sweet" spices. If you want amounts, Epicurious suggests:
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
Directions:
- Preheat the oven to 350°F
- Spray the pan with nonstick spray or line with parchment paper
(this is done by hand in a large bowl)
- Mix eggs and sugar slowly together
- Add while mixing oil and vanilla (whatever that means - just dump
them all in and mix)
- Start adding pineapple, coconut and carrots
- Sift the flour, baking soda, and salt
- Pour the batter into the pan
- Bake (in a sheet cake pan) for 45 minutes
(my recipe says 30 minutes... use a toothpick to test for doneness)
- Cool
- Frost
Frosting (mine)
4T soften butter
one 8oz package softened cream cheese
3C sifted powdered sugar
1t vanilla
(*fresh* lemon juice)
Blend the butter and cream cheese in a small bowl (I use an electric
mixer on low). Gradually add the powdered sugar, beating until smooth
and creamy. Stir in vanilla.
Somewhere in the past, I decided that I liked lemon juice in the
frosting too... so I added it. You can play with the amounts. More
liquid = looser frosting. 1t of each is fine by me.
HTH
--
I never worry about diets. The only carrots that interest me are the
number of carats in a diamond.
Mae West
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