garys@tekcbi.UUCP (Gary Scott) (02/03/86)
<<<<<<<<<<<<<<<<<<<<<<<<LINE EATER BEWARE>>>>>>>>>>>>>>>>>>>>
Here are several carrot cake recipes for those of you are not counting
calories or want to splurge with that something special. I can especially
recommend the UCLA version.
Gary L. Scott
Tektronix, Inc
ENJOY!!!!!
These recipes where originally published in "The Oregonian" @ Portland,
Oregon.
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Stone fence carrot-apple cake
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3/4 cup butter or margarine
1 cup granulated sugar
1-1/2 cups brown sugar firmly packed
2 eggs
2-1/4 cups unsweetened applesauce
3/4 cup shredded carrots
3 cups unsifted all-purpose flour
1-1/2 cups unsifted whole wheat flour
3 teaspoons baking soda
1-1/2 teaspoons each cinnamon, nutmeg and allspice
1-1/2 cups coarsely broken walnuts
1-1/2 cups raisins
In a bowl, cream butter until light and fluffy. Gradually beat in sugars.
Beat in eggs. Measure flours into a bowl; add soda and spices and mix well.
Add these dry ingredients to sugar mixture alternately with applesauce and
carrots. Fold in nuts and raisins. Scrape batter into greased and floured
fluted tube cake pan (12cup size). Bake in a 350 degree oven for 1 hour and
20 to 30 minutes, or until brown and firm to the touch. Cool pan for 5
minutes; tap to loosen and unmold. Cool thoroughly before cutting into thin
slices. Sprinkle with powdered sugar, if desired.
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UCLA Medical Center carrot cake
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1 cup butter or margarine
2cups sugar
3 eggs
2 teaspoons vanilla
2 cups sifted flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons soda
2 teaspoons nutmeg
1/4 teaspoon cardamom
1 cup walnuts, chopped finely
1/2 cup crushed pineapple, well drained
2 cups shredded and packed carrots
carrot cake frosting (recipe follows)
Cream butter until soft. Gradually add sugar and beat until fluffy, at least
ten minutes. Beat in eggs one at a time until thoroughly blended. Add
vanilla. In a separate bowl sift flour, salt, cinnamon, soda, nutmeg and
cardamom together several times and set aside. Add walnuts, pineapple,
raisins and carrots to egg-sugar mixture. Stir in flour mixture and mix
well. Pour into greased and floured pan and bake at 350 degrees for 1 hour.
Cool completely. Frost with carrot cake frosting
Carrot cake frosting
1 30z package cream cheese
1/2 cup butter or margarine
1-1/4 cups powdered sugar
3 Tablespoon crushed, chopped and well drained pineapple
1/4 cup chopped walnuts
1/8 teaspoon cardamom
Mix cream cheese, butter and powdered sugar until fluffy. Add pineapple,
walnuts and cardamom.
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Helen's carrot cake
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4 eggs, separated
1-1/2 cups sugar
1 cup grated carrots
1 cup finely grated walnuts
1-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
1 cup oil
2-1/2 tablespoon hot water
1/2 teaspoon baking soda
cream cheese filling (recipe follows)
1/2 cup strawberry, apricot or raspberry jam
1 cup whipping cream, whipped
Cream together egg yolks and 1 cup of the sugar until light. Stir in
carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil.
Mix together hot water and soda and stir into flour mixture. Beat egg whites
until foamy and gradually add remaining sugar. Beat until stiff and glossy.
Fold egg white mixture into flour mixture. Turn into a greased 13x9 inch pan
lined with greased wax paper and bake at 350 degrees 45 minutes or until
done. Cool. Slice in half horizontally. cover bottom layer with cream
cheese filling, then cover cream cheese layer with jam. Top with remaining
layer and frost entire cake with whipped cream sweetened with sugar if
desired.
Cream cheese filling
8 oz. package cream cheese
1/2 cup sugar
Soften cream cheese and gradually beat in sugar until smooth and fluffy