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Carrot Cake

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  • Carrot Cake

    [Replies: 7]
    Last Post Jun 7, 2009 10:52 AM by: Janet S.
    Janet S.
    2549249
    Posts: 1,503
    From: Canada
    Registered: 8/16/05
    (8 of 8)

    Re: Carrot Cake

    Jun 7, 2009 10:52 AM
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    Answers AND a glowing review - thank you, ladies! I'm adding this to my "gotta try it" file. :)
    Jennifer F.
    2864590
    Posts: 3,541
    From: moreno valley,ca
    Registered: 6/11/07
    (7 of 8)

    Re: Carrot Cake

    Jun 3, 2009 5:08 PM
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    I made this carrot cake yesterday and it's wonderful! Moist and yummy and the frosting is perfect! This tastes alot like my mom used to make and that's what I was looking for. Thanks so much for the recipe, Colleen!:)

    --
    Jennifer

    "Every Saint Has A Past,
    Every Sinner Has A Future"

    --
    Edited by 2864590 at 06/03/2009 2:09 PM PDT

    --
    Edited by 2864590 at 06/04/2009 11:38 AM PDT
    Colleen J.
    3361824
    Posts: 28
    From: Moreno Valley, CA
    Registered: 3/15/09
    (6 of 8)

    Re: Carrot Cake

    May 12, 2009 8:03 PM
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    Thanks for clearing that up, Cin. I've never actually done it so I wasn't sure. I've been thinking of trying that though. Did you notice that Jennifer's Coconut Pineapple cake did not have oil or butter in the mix? Only pineapple. And it is very moist.

    Colleen
    C (P) S
    2932550
    Posts: 4,016
    From: Arkansas: Tag using 'cin'
    Registered: 10/17/07
    (5 of 8)

    Re: Carrot Cake

    May 12, 2009 12:12 AM
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    > Colleen, I'm used to carrot cake made in layers, but I do like the idea of a 9 x 13" version. Any ideas on how much applesauce you might substitute for some of the oil? And I'm guessing that would be unsweetened applesauce?
    >
    > * Janet


    Janet...I'd use 3/4 to 1 c of the applesauce to the rest oil, (you can use either one, sweet or unsweet)....I like making Carrot Cakes in a bundt pan, they turn out beautiful....sometimes I drizzle a pineapple glaze over it.

    I have even used all applesauce and no oil.

    --
    >> ~~>*>Cin(\0/)<*<~~ <<
    >> ><(((*>Jesus<*)))>< <<
    Colleen J.
    3361824
    Posts: 28
    From: Moreno Valley, CA
    Registered: 3/15/09
    (4 of 8)

    Re: Carrot Cake

    May 12, 2009 12:02 AM
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    I'm sorry I haven't answered sooner. I'm really not sure but I think its equal amounts. I'll see if I can find a better answer for you soon.

    Colleen
    Janet S.
    2549249
    Posts: 1,503
    From: Canada
    Registered: 8/16/05
    (3 of 8)

    Re: Carrot Cake

    Apr 12, 2009 9:53 AM
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    Colleen, I'm used to carrot cake made in layers, but I do like the idea of a 9 x 13" version. Any ideas on how much applesauce you might substitute for some of the oil? And I'm guessing that would be unsweetened applesauce?

    * Janet
    Jennifer F.
    2864590
    Posts: 3,541
    From: moreno valley,ca
    Registered: 6/11/07
    (2 of 8)

    Re: Carrot Cake

    Apr 11, 2009 12:18 AM
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    Yea, it worked!:-D
    Printing this off to try.....thanks!;)

    --
    Jennifer

    "Every Saint Has A Past,
    Every Sinner Has A Future"
    Colleen J.
    3361824
    Posts: 28
    From: Moreno Valley, CA
    Registered: 3/15/09
    (1 of 8)

    Carrot Cake

    Apr 10, 2009 8:28 PM
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    Carrot Cake

    INGREDIENTS
    4 eggs
    1 1/4 c. vegetable oil
    2 c. white sugar
    2 tsp. vanilla extract
    2 c. all-purpose flour
    2 tsp.baking soda
    2 tsp.baking powder
    1/2 tsp. salt
    2 tsp. ground cinnamon
    3 c. grated carrots
    1 c. chopped nuts

    FOR FROSTING
    1/2 c. butter (I prefer real butter), softened
    8 oz. cream cheese, softened
    4 c. powdered sugar
    1 tsp. vanilla extract


    DIRECTIONS
    Preheat oven to 350. Spray a 9x13 inch pan with Pam.
    In a large bowl, beat together eggs, oil, white sugar and 2 tsps. vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
    Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
    Combine butter, cream cheese, powdered sugar, and 1 tsp. vanilla. Beat until the mixture is smooth. Frost.

    This is the recipe you wanted Jennifer. I thought I'd post it here so I could share. It calls for a lot of oil but I hear you can sub all or part applesauce. I have never tried that though.

    Colleen J.
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