5 Comments

1. alderson506@btinternet.com  •  Sep 28, 2009 @3:06 am
   

   Susan

   look on traditional cake recipes on the web.

2. Ms. Angel..  •  Sep 29, 2009 @3:32 pm
   

   Tonya

   Carrot Cake

   (adapted from this recipe from Cooking Light magazine, April 2007, makes one large sheet cake)
   INGREDIENTS
   Dry:
   1.5 C AP Flour
   1 C granulated Sugar
   1 t Salt
   2 t Baking soda
   2 t Cinnamon powder
   1/2 C desiccated Coconut shreds (or sweetened coconut flakes)
   1/3 C chopped toasted Pecans (or walnuts)
   Wet:
   2 large Eggs
   3 T canola Oil (or vegetable oil or peanut oil)
   Other:
   1.5 C drained canned crushed Pineapple
   2 C fresh grated Carrots
   Icing:
   1 cup (8 oz/ 1 packet) reduced-fat Cream Cheese, softened
   3 T usalted Butter, softened
   1 t Vanilla extract
   1.25 C powdered sugar
   METHOD
   1. Preheat oven to 350 degrees F.
   2. Spray a 9 x 13 inch baking pan with oil (or two smaller ones) and set aside.
   3. Dry ingredients: Sift flour into a bowl. Add granulated sugar, baking soda, salt, cinnamon powder, coconut, pecans.
   4. Wet ingredients: Beat eggs in a bowl. Then add oil and mix well.
   5. Pour the wet ingredients into the dry ones and stir gently.
   6. Stir in carrots and pineapple. Pour batter into the baking dish.

3. anneshafrancis260  •  Oct 2, 2009 @6:03 am
   

   Fernando

   u can find it a recipe book at a library are something

4. Joanne A. W  •  Oct 2, 2009 @11:17 am
   

   Louise

   From:

   Best Ever Carrot Cake with Cream Cheese Frosting

   1 1/2 cups corn oil
   1 3/4 cups sugar
   3 eggs
   2 cups flour
   2 tsp baking soda
   1/2 tsp salt
   3 tsp cinnamon
   1 tsp ground cloves
   2 cups peeled and grated carrots
   1 cup chopped walnuts
   1 can (8)oz crushed pineapple

   Cream Cheese Frosting (recipe follows)
   3/4 cup shredded coconut

   Preheat oven to 350F. Grease and flour tow 8-inch round cake pans.

   Beat eggs, corn oil, and sugar until well combined.

   Sift four, baking soda, cinnamon, and cloves together; add to egg-sugar mixture.

   Drain pineapple; combine with carrots and walnuts; stir into flour mixture; blend well. Pour into prepared pans.

   Bake at 350F 30-35 minutes or until cake tests done. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.

   Frost and fill cake layers with Cream Cheese Frosting and sprinkle with coconut.

   CREAM CHEESE FROSTING
   2 packages (8 oz each) cream cheese, softened
   1 cup powdered sugar
   1 tsp vanilla

   Combine cream cheese, powdered sugar, and vanilla; blend together well.

5. hambone  •  Oct 3, 2009 @7:33 am
   

   Eileen

   Could this be it?

Leave a Reply