Jason Tinling wrote:
> On Jul 7, 5:29�pm, 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. �Anyone have a tried and true one they'd be kind enough to
share?
>>
>>>TIA
>>
>>>Lou
>
>
> The "Diet for a Small Planet" recipe is 'Cypress Point Carrot Cake.'
> A favorite dessert when I was growing up, though Mom usually omitted
> the coconut. The pineapple really makes the cake.
Thanks, except for the pineapple, coconut and raisins it seems very
familiar, but iirc the Francis Lappe recipe used whole wheat flour? Any
way back in my more hippy commune days i would whip one up at the drop
of a tie dyed hat, and we used only whole wheat flour, and all but
wor****ped Ms. Lappe.
I still use her "souffle" recipe that becomes a quiche if baked in a
shallow rather than a deep pan.
--
JL
>
> INGREDIENTS
>
> * 2 cups all-purpose flour
> * 2 teaspoons baking powder
> * 1 teaspoon baking soda
> * 1/2 teaspoon salt
> * 1 teaspoon ground cinnamon
> * 1/2 teaspoon ground nutmeg
> * 1/2 teaspoon allspice
> * 4 eggs
> * 2 cups white sugar
> * 2 teaspoons vanilla extract
> * 1 1/4 cups vegetable oil
> * 2 cups grated carrots
> * 1 (20 ounce) can crushed pineapple, drained
> * 1/2 cup sweetened flaked coconut
> * 1 cup chopped walnuts
> * 1 cup raisins
>
>
>
> Feel free to omit the coconut, walnuts, or raisins as your taste buds
> suit you. However, getting rid of the pineapple will take away from
> the moisture of the cake.
>
> Nice page with step by step pictures here:
http://chowtimes.com/2008/04/26/classic-carrot-cake/
|
