Yes my mom's delicious from scratch recipe --
1 1/2 c. oil
2 c. sugar
4 eggs
4 jars baby food carrots ( 4 oz. size)
3 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp cinnamon
1 1/2 c. chopped walnuts or pecans
Beat oil, sugar, and eggs until light and fluffy. Add jars of carrots, sifted flour, baking soda, b. powder, and cinnamon. Mix well and then fold in chopped nuts.
Bake in greased 13 x 9 pan @ 350 degrees for 40 -45 minutes.
** using baby food carrots rather than grated carrots makes the cake much more moist --it's really good.
Cream cheese icing
Beat 1 & 1/2 (8) oz. packs of cream cheese until creamy -- then mix in 2 cups powdered sugar, 1/4 c. honey, 1 T. milk and 1 tsp. vanilla.
Spread on carrot cake.
Yummy --
and I will make this for my sweetie one day.
2007-03-10 13:10:38
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answer #1
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answered by girlnamedmaria 6
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INGREDIENTS
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.
copy and paste sorry I am lazy
2007-03-10 08:01:19
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answer #2
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answered by Anonymous
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CArrot Cake
1 box Betty Crocker® SuperMoist® carrot cake mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
Frosting
1 to 2 teaspoons orange peel, if desired
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
2. Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
3. Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.
High Altitude (3500-6500 ft): For 8-inch pans, bake 33 to 38 minutes. For other pans, no change.
:)
2007-03-10 08:00:41
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answer #3
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answered by GerMel 6
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Let me ask my pet rabbit.
2007-03-10 08:06:19
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answer #4
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answered by Anonymous
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No but my sweetheart probably does!
2007-03-10 08:03:10
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answer #5
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answered by toughguy2 7
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nope.
2007-03-10 08:01:27
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answer #6
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answered by RANDELL 7
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