| T O P I C R E V I E W |
| luganlass |
Posted - Jan 11 2010 : 11:19:25 PM
I'mmm baaaaccckkk....OK. I made the caramels. I made the frosting. I am so grateful to all of you who helped me out this past Christmas with my caramel almost fiasco. Turned out great and everyone loved them! And I am back for more help.
Anyone have a good basic moist carrot cake recipe with cream cheese frosting? No raisins. He doesn't want raisins. Nuts are ok. Nothing fancy. Just good.
Thanks a bunch!
CC
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world". -JRR TOLKIEN |
| 5 L A T E S T R E P L I E S (Newest First) |
| sw80689 |
Posted - Apr 11 2010 : 1:31:42 PM
My family's favorite is carrot cake, we all use a recipe from a close family friend from when I was a young tot!
Blessings,
Sharon
*We are all angels with one wing, the only way to fly, therefore is to embrace one another* |
| pamcook |
Posted - Apr 08 2010 : 05:31:03 AM
I use the recipe under the sourdough bread thread. It's amazing. I do substitute pecans for the walnuts. My sister-in-law uses the recipe on the Pioneer Woman's website. It's delicious, too. I love carrot cake - I feel like I'm eating healthy :)
www.ikat.org
www.longaberger.com/pamcook |
| N@n |
Posted - Apr 05 2010 : 12:47:37 PM
Cindy, I am so glad you tried it and loved it as much as we do. Will try the coconut next time-bet it is fantastic that way. Never thought of it but I LOVE coconut so am sure it will be a great addition.
Have a great week and stay happy!!
N@n
keep searchin'-it's out there somewhere. |
| luganlass |
Posted - Apr 05 2010 : 12:42:10 PM
Hi Nan!
I just wanted to reply and say thank you very much for this recipe. It was a HIT!! Everyone LOVED IT!!! You were not kidding! Just to let you know...I did use the pecans because I am allergic to walnuts, and I also added about 1/2 cup of coconut to the frosting and it was delish!
Thank you again,
Cindy
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world". -JRR TOLKIEN |
| N@n |
Posted - Jan 12 2010 : 06:11:16 AM
Here is my family stand-by carrot cake. My son who just turned 41 requests it still every year for his birthday.
4 eggs
1 1/4 cups oil
2 cups white sugar
2 teaspoons good quality vanilla ( I use only Madagascar vanilla)
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
1 cup nuts (I prefer pecans)
Mix eggs, oil, sugar and vanilla and beat well. Mix together the dry ingredients and stir into egg mixture.
Stir in carrots and nuts.
Pour into 13x9x2 pan and bake at 350 for 40-50 minutes
Frost with icing made with
8 oz. cream cheese (softened)
1/2 cup butter softened
1 pound of confectioners sugar
1 tsp. vanilla
cream together cheese, butter then add vanilla and mix well. Slowly add sugar and beat til smooth. Spread on cooled cake .
Enjoy it this is a great recipe!!
keep searchin'-it's out there somewhere. |
