I was reminded today of the carrot cake I make. I used to have 8 or 10 different recipes until I found this one. It has turned out to live up to its name, Best Carrot Cake Ever. I have since deleted all the recipes except this one:
* Exported from MasterCook *
Best Carrot Cake Ever
Recipe By :Nan - Allrecipes.com
Serving Size : 16 Preparation Time :1:30
Categories : Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups grated carrots
1 cup brown sugar
1 cup raisins -- optional
4 large eggs
1 1/2 cups white sugar
1 cup vegetable oil -- see note
2 teaspoons vanilla extract
4 teaspoons ground cinnamon
1 cup crushed pineapple -- drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1 cup flaked coconut -- optional
NOTE: If desired, substitute 1/2 cup unsweetened applesauce for half of the oil.
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins (or coconut).
2. Preheat oven to 350F. Grease and flour two 10-inch cake pans (or three 9-inch cake pans).
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon. Stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes (35 to 40 for 9-inch pans) in the preheated oven, until cake tests done with toothpick. Cool for 10 minutes before removing from pans to wire rack. When completely cooled, frost with a cream cheese frosting.
* Exported from MasterCook *
Best Carrot Cake Ever
Recipe By :Nan - Allrecipes.com
Serving Size : 16 Preparation Time :1:30
Categories : Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups grated carrots
1 cup brown sugar
1 cup raisins -- optional
4 large eggs
1 1/2 cups white sugar
1 cup vegetable oil -- see note
2 teaspoons vanilla extract
4 teaspoons ground cinnamon
1 cup crushed pineapple -- drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1 cup flaked coconut -- optional
NOTE: If desired, substitute 1/2 cup unsweetened applesauce for half of the oil.
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins (or coconut).
2. Preheat oven to 350F. Grease and flour two 10-inch cake pans (or three 9-inch cake pans).
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon. Stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes (35 to 40 for 9-inch pans) in the preheated oven, until cake tests done with toothpick. Cool for 10 minutes before removing from pans to wire rack. When completely cooled, frost with a cream cheese frosting.
Don't wait too long to tell someone you love them.
Billy
Billy