The Melting Pot 2.0/The Melting Pot 2.0.iso/food/cakes/carrot11

Text File | 1995-09-27 | 18KB | 614 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Mostly Harmless)
Subject: COLLECTION: Carrot Cakes (LONG)
Message-ID: <[e-mail]>
Organization: Space Telescope Science Institute
Date: Tue, 14 Sep 1993 16:50:10 GMT

                Some Carrot Cakes from the Net


UNITED ARILINE CARROT CAKE
CARROT CAKE
CARROT CAKE
SWISS CARROT CAKE
CARROT-PINEAPPLE BUNDT CAKE
CARROT NUT CAKE
CARROT CAKE
PINEAPPLE-CARROT CAKE
SWISS CARROT CAKE
WHEAT-GERM CARROT CAKE
YUGOSLAV CARROT CAKE
DARLING CARROT CAKE
JENNIFER'S CARROT CAKE
BLACK WALNUT CARROT CAKE WITH BUTTERMILK GLAZE
HONEY CARROT CAKE
BASIC CREAM CHEESE FROSTING
        & VARIATIONS
++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Here are some carrot recipes i have gathered from the net lately. Enjoy!

From: [e-mail] (Kathleen Creighton)
Subject: Here's Carrot Cake!

There have been several requests here lately for a *good* carrot cake recipe
and I haven't seen any replies.  I got this recipe from rec.food.cooking in
March, tried it out, and it's *great*!  The original article was posted by
Dorothy Westphal, [e-mail].
-----------------------------------------------------------------------------

This recipe appeared in the San Jose (California) Mercury food section
about ten or fifteen years ago, and it has been my favorite ever since.
The flavor and texture of both cake and frosting are excellent,
and it is EASY!

                        United Airlines Carrot Cake

               13x9" pan
               350 degrees  50 min.

corn oil       1 1/2 cup
sugar          2 cups
eggs           3
grated carrot  1 1/2 cup [about 2 large or 3 med]
flour          2 cup
baking soda    2 t
salt           2 t
cinnamon       1 t
allspice       1 t
vanilla        1 t
cornstarch     1 T
walnuts, chopped
               3/4 cup
===========
mix until blended.
pour into wax-paper lined pan.
Bake. Cool. Top.
-----------------------------------------------------------------------
               Cream  Cheese  Icing

Butter         6 oz.
Cream Cheese   8 oz.
Powdered sugar 2 c
Vanilla        1/2 t
lemon juice    1 t
============

  cream butter and cream cheese.
  beat in other stuff till fluffy.



+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++


Carrot cake:

350 g (12.4 oz.) flour
1 tsp baking powder                     Mix together and sift

300 g (10.6 oz) sugar or brown sugar
2 tsp cinnamon
3/4 tsp "cardamone" (sorry I don't know what it is in English but it is
not essential, you can use a little more cloves or cinnamon)
2 pinch ground cloves
1 pinch of salt                          Add all to the flour/baking powder mix

250 g (8.8 oz) finely grated carrots
1 lemon,  peel and juice
250 g (8.8 oz) ground almonds            Mix to the previous ingredients

4 eggs, beaten
200 g (7 oz) melted and cooled margarine - Add to the rest of the preparation.
                                           Stir with a wooden spatula until
                                           smooth. Pour into a loaf pan,
                                           whose sides and bottom were
                                           previously buttered.

   Cook for about 65 min. on the lowest rack of the oven, preheated at
180 Celsius (350 F).
After 50 min., you can "plant" little marzipan carrots in a row on the
top of the cake.
Cool down. Enjoy.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
A friend of mine here at work makes the most
outrageous carrot cake I've ever tasted.
Her name is Lynn and here's her recipe:

3 c all-purpose flour
2 1/2 c sugar
1 tbs. baking soda
1 tbs. cinnamon
1 tsp. salt
4 large eggs
1 1/2 c salad oil
1 tsp. vanilla extract
2 c packed shredded carrots
2 c chopped walnuts
1 20 oz. can crushed pineapple (w/juice)

Preheat oven to 350 degrees F.  Grease and flour two 10-inch round
cake pans.  In a large bowl with a spoon, mix flour, sugar,
baking soda, cinnamon and salt.

In a small bowl, with a fork, beat eggs slightly.  Stir in salad
oil and vanilla extract.  Stir egg mixture, shredded carrots,
walnuts and crushed pineapple into flour mixture just until
flour is moistened.

Pour batter into pans.  Bake 40-45 minutes until toothpick
comes out clean.  Cool cake in pans on wire racks for
10 minutes.  Remove cake from pans; cool completely on
racks.

When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting

In large bowl, with mixer at medium speed, beat 12 oz packages
of cream cheese (softened), 1/2 c butter (softened), 1 tbs.
lemon juice and 1 1/2 tsp vanilla extract until smooth.
Gradually beat in 5 1/2 c confectioners' sugar until smooth.

++++++++++++++++++++++++++++++++++++++++++++++++++++

From: [e-mail] (Joelle Mornod)
Organization: Ecole Polytechnique Federale de Lausanne

Here, dessert lovers, I'll be really nice with you and send a bunch of
wonderful recipes from Europe. They're half in metric half in American
measures (I have to type the recipes in as I don't have my recipes on
the computer, so I got tired of typing & converting all the time.
  so for your help :

  FLOUR   1 cup is  150 g
  SUGAR   1 cup is 200 g
  FLUIDS  1 cup is 2.5 dl
  8 OZ correspond to 250 g

Swiss carrot cake

  5 eggs, separated
  300g sugar
  1 Tbs lemon zest
  300 g grated carrots (it doesn't need to be precisely measured)
  300 g almonds (I use less, and put a little more flour, and most of the
                 time substitute walnuts for half the almonds)
  4 Tbs flour
  1/2 tsp cinnamon
  1 pinch clove powder
  1 t baking powder
  1 pinch salt
  1 Tbs kirsh or rhum (it won't kill the kids, but it's optional)

beat yolks, sugar and zest until "white" and foamy. Add carrots and nuts,
flour, spices, baking powder, salt and kirsh
Beat egg whites until stiff, carefully fold them into cake mixture.
Bake at 350F for 90 minutes

You can glaze it with heated apricot jam, or serve powdered with confectioners
sugar or with the following cream cheese frosting:

Cream cheese frosting: (enough for at least 2 layers)

        2 packages cream cheese (8 oz)
        60 g softened butter (3 oz) :    beat well
        2 tsp vanilla               :    add
        15 oz (1 lb) conf. sugar    :    add
        juice from 1 lemon          :    add

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: [e-mail] (Josette Giacobbi)
Subject: Carrot-pineapple Bundt Cake

Someone requested a carrot cake w/pineapples.  This is very good:
        CARROT-PINEAPPLE BUNDT CAKE

3 cups flour
2 cups sugar
1 1/2 teas baking soda
2 teas cinnamon
1 1/2 teas salt
1 teas baking powder
1 can (8-3/4 oz) crushed pineapple
2 cups raw carrots, grated & loosely packed
3 eggs beaten
1 1/2 cup salad oil
1 1/2 cup chopped nuts (I use walnuts)
2 teas vanilla

Grease & lightly flour pan. Mix together flour, sugar, cinnamon,
baking soda, baking powder & salt. Drain pineapple, save the syrup.
Add syrup to dry mixture.  All eggs, oil & vanilla.  Beat 3 minutes.
Stir in pineapple, carrots & nuts.       Bake 325 for 1-1/2 hours.
Cool 10 min in pan before unmolding.  Sprinkle w/power sugar.

+++++++++++++++++++++++++++++++++++++++++++++++++++++
From: [e-mail] (Jann Springer)
Subject: Carrot Nut Cake with Cream Cheese Icing
Date: Fri, 13 Nov 1992 21:45:54 GMT

This is my favorite Carrot Cake recipe...it comes out very moist
and the icing is delicious.

Carrot Nut Cake

1 C. butter (at room temperature)
1 1/2 C. sugar
1/2 C. packed brown sugar
1/2 tsp. cinnamon
1 lemon rind, grated
1/4 tsp. nutmeg
4 eggs (at room temperature)
3 C. sifted flour
3 tsp. baking powder (** or 1 1/2 tsp. + 1 T water if altitude > 5000 ft)
1/2 tsp. salt
1/2 C. fresh orange juice (at room temperature)
2 C. finely grated carrots (at room temperature)
1/2 C. finely chopped walnuts or pecans
1 tsp. vanilla

In a large mixing bowl, cream together butter, sugar, and brown sugar
until mixture is light and fluffy. Add the cinnamon, lemon rind, and nutmeg.
Beat in the eggs, 1 at a time. Into a large bowl, sift together flour,
baking powder, and salt. Add the flour mixture alternately with the orange
juice, beginning and ending with the flour mixture. Stir in the carrots
nuts and vanilla. Pour the batter into a greased and floured 9"x12" pan
(or 10" tube pan) and bake at 350 degreesF for 45-60 minutes or until
the cake tests done. Let the cake cool and ice with Cream Cheese Icing.
Serves 14-16.

Cream Cheese Icing

4 oz. cream cheese (at room temperature)
1/2 C. butter (at room temperature)
2 1/2 C. sifted confectioners sugar
1/2 tsp. vanilla

In a bowl, cream together the cream and butter. Slowly add the
confectioners sugar and vanilla and blend until the mixture is smooth. Spread
icing on a cooled cake.

Originally from: La Bonne Cuisine: Cooking New Orleans Style,
                 The Women of All Saints' Episcopal Church
                 River Ridge, Louisana

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
From: [e-mail] (Charles & Carol Lynne Shotton)
Subject: Carrot Cake
Date: Wed, 21 Apr 93 22:25:35 EST

        The following recipe is from the Virginia Hospitality
Cookbook.

                                                                CARROT CAKE


2 cups flour                      4 eggs
2 cups sugar                      3 cups carrots, shredded
2 teaspoons baking soda           1 teaspoon vanilla
2 teaspoons cinnamon              1 cup nuts, chopped (optional)
1 teaspoon salt                   8 ounces crushed pineapple, drained
1 cup salad oil

       Pre heat oven to 350.  Sift dry ingredients together.  Add
the oil and eggs one at a time.  Beat until thoroughly mixed.  Add
carrots and vanilla.  Mix well.  Pour into greased and floured 9 x
13 inch pan, and bake for 45 minutes.

Icing:

1/2 cup butter softened                     1 teaspoon vanilla
1 pound confectioners' sugar                1 cup nuts, chopped
8 ounces cream cheese, softened

Mis all ingredients together.  Spread on top and sides of the cake.

Note:  I keep this in the 'fridge because of the cream cheese icing.


       Hope you enjoy the cake.

                                        Carol Lynne Shotton

+++++++++++++++++++++++++++++++++++++++++++++++++++

---------------------*----------------------------
Pineapple-carrot cake.

Sift together:
  2 C flour
  2 tsp baking soda
  1 1/4 tsp salt
  2 tsp cinnamon.

Mix well together:
  4 eggs
  2 C sugar
  1 C oil, or melted butter.

Add to liquid mixture (beat well after each addition):
  2 C grated carrots
  2 C crushed pineapple (well drained)
  1 C walnuts, or fresh coconut.

Add sifted dry ingredients.  Mix well.

Pour into greased and floured 9x13-inch pan.
Bake at 350 F for 40 minutes.

---------------------*----------------------------
Swiss carrot cake

Sift together:
  2 C sifted all-purpose flour
  2 tsp baking powder
  1 1/2 tsp baking soda
  1 tsp salt
  2 tsp cinnamon.

In large mixing bowl, beat thoroughly with electric mixer:
  1 1/2 C salad oil
  2 C sugar.

Add, 1 at a time, beating well after each addition:
  4 eggs.

Sift flour mixture into egg mixture.  Beat thoroughly.

Stir in:
  2 C grated carrots
  1 small can crushed pineapple
  1 1/2 C chopped walnuts or pecans
  1 tsp vanilla extract.

Pour batter into well-greased and floured 9x13-inch pan, or 2
loaf pans.

Bake in preheated 350 F oven for 1 hour, or until cake passes
toothpick test.
Let cool in pan 5 minutes.
Turn onto cake rack to finish cooling.

---------------------*----------------------------
Wheat-germ carrot cake

Beat together:
  1 1/2 C cooking oil
  2 C packed brown sugar
  4 eggs.

Mix in:
  1 Tbl grated orange peel
  1 1/2 tsp vanilla extract
  3 C grated carrots.

In separate bowl, combine:
  1 1/2 C wheat germ
  2 C flour
  3 tsp baking powder
  1 1/2 tsp salt
  1 1/2 tsp cinnamon 3/4 tsp nutmeg.

Stir into carrot mixture.

Add:
  1 C raisins
  3/4 C chopped pecans.

Turn into greased and floured 10-inch bundt pan.

Bake in 350 F oven 60 - 70 minutes, or until cake passes
the toothpick test.

Cool in pan 10 minutes.  Remove to cake rack to finish cooling.

---------------------*----------------------------
Yugoslav Carrot Cake

Cream together until light:
  4 egg yolks (egg whites are used later)
  1 C sugar.

Stir in:
  1 C grated carrots
  1 C minced walnuts
  1 1/2 C flour
  1 tsp baking powder
  1/4 tsp nutmeg
  1/2 tsp cinnamon
  1 tsp vanilla
  1/8 tsp salt
  1 C oil.

Mix together and add to mixture:
  2 1/2 Tbl hot water
  1/2 tsp baking soda.

Beat until foamy
  4 egg whites.

Add to egg whites and beat until stiff and glossy:
  1/2 C sugar.

Fold egg whites into flour mixture.
Turn into greased 9x13-inch pan lined with greased waxed paper.
Bake at 350 F 45 minutes or until cake tests done.

Cool.
Remove from pan, remove paper and slice cake into halves, horizontally.
  (Hint:  Before cutting, carefully mark the mid-point of the layer
  with toothpicks placed frequently around the middle of the cake.  An
  electric knife works well to do the actual cutting.  Use a bread
  knife if you don't have an electric knife.)

Cover the bottom half of the cake with cream cheese filling (recipe
  follows).

Cover filling with:
  1/2 C strawberry, apricot, or raspberry jam.

Top with remaining cake half and frost cake with whipped cream,
sweetened to taste with powdered sugar.

Cream cheese filling:
  8 ounces softened cream cheese.
  1/2 C sugar.

Gradually beat sugar into cream cheese until smooth and fluffy.

---------------------*----------------------------
Darling Carrot Cake (from _The Joy of Eating_, by Renny Darling)

Beat together:
  4 eggs
  1 1/2 C Crisco oil
  8 ounces cream cheese
  1 tsp vanilla.

Add, and beat until well mixed:
  2 C flour
  2 C sugar
  2 tsp baking powder
  2 tsp cinnamon
  1 tsp baking soda
  1/2 tsp salt.

Add, and mix well:
  1 C chopped walnuts
  3 C grated carrots.

Pour batter into a greased and floured 9x13-inch pan, or into 2
  9-inch round pans.
Bake at 350 F for about 40-45 minutes (for 9x13 pan) or about
  35-40 minutes (for 9-inch round pans).
Do toothpick test for doneness.

---------------------*----------------------------
Jennifer's Carrot Cake  (this recipe is from Jennifer Pfeiffer, of
                         Portland, Oregon, and won a prize in a cooking
                         contest)

(This recipe recommends, if possible, baking and frosting the cake
 2 days in advance of serving, and then allowing it to season in the
 refrigerator)

Mix for 2 minutes at highest speed on electic mixer:
  3 C unbleached white flour
  2 C sugar
  1 C shredded coconut
  2 1/2 tsp baking soda
  2 1/2 tsp cinnamon
  1/4 tsp nutmeg
  1 tsp salt
  2 C shredded carrots
  1 1/4 C oil
  2 tsp vanilla
  1 tsp grated orange zest
  1 (11 ounce) can mandarin oranges (undrained)
  3 eggs.

Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes.
Let cool in pan for 10-20 minutes before removing.

---------------------*----------------------------
Black Walnut Carrot Cake with Buttermilk Glaze

Preheat oven to 350 F.
Grease a 10-inch tube pan.

Mix tegether:
  3 C grated carrots
  4 eggs
  1 1/2 C oil
  2 C sugar
  2 C sifted flour
  1 C chopped black walnuts
  1 tsp vanilla
  1/4 tsp black walnut extract
  1 tsp cinnamon.

Bake 90 minutes.

Remove from oven and, while cake is still hot, glaze with:

Buttermilk Glaze

Blend well:
  1/2 C buttermilk
  1 C sifted powdered sugar
  1/2 tsp baking soda
  1 Tbl white corn syrup.

Pour on top of hot cake.  Let stand for 1 hour.  Remove
cake from pan and serve.

---------------------*----------------------------
Honey Carrot Cake

Mix together:
  2 C flour
  1 tsp baking powder
  1 tsp baking soda
  1 tsp cinnamon
  1/2 tsp salt.

Add and mix thoroughly:
  1 1/2 C oil.

Add, one at a time, beating thoroughly after each addition:
  4 eggs.

Add and mix thoroughly:
  1 1/2 C honey
  1 tsp vanilla.

Blend in:
  3 C grated carrots
  1/2 C chopped pecans or walnuts.

Pour into greased 9x13-inch baking pan.
Bake at 350 F for 1 hour.

---------------------*----------------------------
Basic cream cheese frosting (will frost 2 9-inch round layers)
  1/4 pound butter, softened
  1/2 pound cream cheese, softened
  1   pound powdered sugar
  1 tsp vanilla
  1/4 tsp salt
  milk (perhaps 3 or 4 Tbl) to thin frosting to spreading consistency
  1 C chopped, toasted pecans or walnuts (optional).

Beat butter and cream cheese until fluffy.
Blend in vanilla and salt.
Gradually add powdered sugar, beating until smooth and creamy.
Gradually beat in milk, if necessary, until proper spreading consistency
  is obtained.
Blend in nuts, if desired, or sprinkle them on top of the cake after you
  have frosted it.

Variations:

Omit the salt and use unsalted (sweet) butter.
Add more vanilla.  Try 1 Tbl, rather than 1 tsp.  Then add or subtract
  based on taste.
Change the ratio of cream cheese to butter (2:1 in the above recipe).
  I have seen ratios as low as 4:3.  There is no upper bound on the
  ratio, as I have seen recipes which use no butter at all.  Just
  cream cheese, vanilla and powdered sugar.
Replace half of the vanilla extract with almond extract, walnut extract,
  or banana extract.
Rather than using milk to thin the frosting, use
  1. 1/4 C (melted) frozen orange juice and/or lemonade concentrate.
  2. 1/4 C maraschino cherry juice.  Stir in 1/4 C minced maraschino
     cherries.
Replace all or part of the nuts with toasted coconut flakes.
Replace 1/2 C powdered sugar with 1/2 C firmly packed brown sugar.  Melt
  the brown sugar with all of the butter and a little milk.  Cool.
  Then beat in the cream cheese and the rest of the ingredients
  (remember to remove 1/2 C of the powdered sugar).