111mho@ucla-cs.UUCP (05/01/85)
Does anyone have a good carrot cake recipe that they could post?
All the ones I get my hands on never turn out to be too great.
Thanks!klein@ucsfcgl.UUCP (Teri Klein%Langridge) (05/04/85)
This is an old family recipe for carrot cake. I make it as a three layer cake with cream cheese frosting. It can also be made in loaf pans, or a large, flat cake pat. The cake freezes very well. Carrot Cake 2 cups flour 2 teaspoons baking powder 1.5 teaspoons baking soda 1 teaspoon salt 2 teaspoon cinnamon 2 cups sugar 1.5 cups oil 4 eggs 3 cups grated carrots 1 (8.75 oz) can crushed pineapple, drained 0.5 cup chopped nuts Cream Cheese Frosting (recipe below) Sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar, oil, and eggs; mix well. Stir in carrots, pineapple and nuts. Turn into 3 greased and floured 9 inch layer cake pans. Bake 35 minutes at 350 degrees. Cool a few minutes in pans, then turn onto and cool on wire racks. Fill layers and spread top and sides with Frosting. Cream Cheese Frosting 0.5 cup butter 1 (8 oz) package cream cheese, softened 1 teaspoon vanilla 1 pound confectioner's sugar, sifted Combine butter, cheese, and vanilla; beat well. Gradually add sugar, beating well. If too thick, add a small amount of milk to thin to spreading consistency. Hope you enjoy! -Teri