On Jul 7, 5:29=A0pm, Wayne Boatwright <wayneboatwri...@[EMAIL PROTECTED]
> wrote:
> On Mon 07 Jul 2008 03:56:21p, Lou Decruss told us...
>
> > I've been asked to make a carrot cake for Louise to take to work. I've
> > never made one and If I googled I wouldn't have a clue what's good or
> > bad. =A0Anyone have a tried and true one they'd be kind enough to
share=
?
>
> > TIA
>
> > Lou
The "Diet for a Small Planet" recipe is 'Cypress Point Carrot Cake.'
A favorite dessert when I was growing up, though Mom usually omitted
the coconut. The pineapple really makes the cake.
INGREDIENTS
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon allspice
* 4 eggs
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 1 1/4 cups vegetable oil
* 2 cups grated carrots
* 1 (20 ounce) can crushed pineapple, drained
* 1/2 cup sweetened flaked coconut
* 1 cup chopped walnuts
* 1 cup raisins
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Coat a
10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
2. In a medium bowl, stir together the flour, baking powder, baking
soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl,
mix together the eggs, sugar and vanilla by hand. Stir in the oil; the
mixture should resemble pudding. Gradually stir in the dry
ingredients, then fold in the carrots, pineapple coconut, walnuts and
raisins. Pour the batter into the prepared pan, and spread evenly.
3. Bake for 55 to 60 minutes in the preheated oven, or until a
small knife inserted into the cake comes out clean.
Note
Feel free to omit the coconut, walnuts, or raisins as your taste buds
suit you. However, getting rid of the pineapple will take away from
the moisture of the cake.
Nice page with step by step pictures here:
http://chowtimes.com/2008/04/26/=
classic-carrot-cake/
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