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Janet S.
Posts:
1,491
From:
Canada
Registered:
8/16/05
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(8 of 8)
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.  |
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Jennifer F.
Posts:
3,491
From:
moreno valley,ca
Registered:
6/11/07
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(7 of 8)
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 |
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Colleen J.
Posts:
28
From:
Moreno Valley, CA
Registered:
3/15/09
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(6 of 8)
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
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C (P) S
Posts:
3,944
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(5 of 8)
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<*)))>< <<
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Colleen J.
Posts:
28
From:
Moreno Valley, CA
Registered:
3/15/09
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(4 of 8)
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
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Janet S.
Posts:
1,491
From:
Canada
Registered:
8/16/05
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(3 of 8)
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
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Jennifer F.
Posts:
3,491
From:
moreno valley,ca
Registered:
6/11/07
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(2 of 8)
Apr 11, 2009 12:18 AM
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Yea, it worked!  Printing this off to try.....thanks!  -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
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Colleen J.
Posts:
28
From:
Moreno Valley, CA
Registered:
3/15/09
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(1 of 8)
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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