Comments on: Quick and Easy Carrot Cake http://www.easycakerecipes.net/quick-and-easy-carrot-cake/ Making Cake In Your Kitchen Wed, 20 Jul 2011 08:27:37 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Barzelay http://www.easycakerecipes.net/quick-and-easy-carrot-cake/comment-page-1/#comment-16 Barzelay Thu, 15 Apr 2010 04:14:22 +0000 http://easycakerecipes.net/?p=14#comment-16 Thanks for your comment on my blog! But I wouldn't recommend making the cake recipe from that post. As I said in the post about that recipe, it's not a good carrot cake if you're planning on making a traditional carrot cake--it lacks the complexity and isn't as moist as I'd want for a normal carrot cake--but it's great for a pure, one-note carrot cake component of a plated dessert. Use this cake instead (my Mom's recipe), with the icing from the post (but without the orange oil). It's AWESOME. Ingredients: 3 cups all purpose flour 1 tsp salt 1 tsp allspice 1 ½ cups cooking oil 3 cups grated carrots 1 8 oz can crushed pineapple, drained 2 tsp baking soda 1 ½ tsp cinnamon 3 cups sugar 4 eggs (at room temperature) Directions: Sift together the flour, baking soda, salt, cinnamon and allspice; set aside. In a mixing bowl combine the sugar and cooking oil; blend well. Add eggs, one at a time, mixing after each egg. Add the sifted dry ingredients, one cup at a time, mixing after each cup. Add the carrots and mix well. Add the walnuts and crushed pineapple. Pour mixture into three greased and floured 8-inch round pans. Bake in a 350 degree oven for 45 minutes; check for doneness with a toothpick (at 35 minutes). Cream Cheese Icing Ingredients: 1 stick butter (at room temperature) 1 16 oz package cream cheese (at room temperature) 1 tsp vanilla 1 16 oz box 10X confectioners sugar Directions: Mix all ingredients together. This is enough for one cake. Thanks for your comment on my blog! But I wouldn’t recommend making the cake recipe from that post.
As I said in the post about that recipe, it’s not a good carrot cake if you’re planning on making a traditional carrot cake–it lacks the complexity and isn’t as moist as I’d want for a normal carrot cake–but it’s great for a pure, one-note carrot cake component of a plated dessert. Use this cake instead (my Mom’s recipe), with the icing from the post (but without the orange oil). It’s AWESOME.

Ingredients:
3 cups all purpose flour
1 tsp salt
1 tsp allspice
1 ½ cups cooking oil
3 cups grated carrots
1 8 oz can crushed pineapple, drained
2 tsp baking soda
1 ½ tsp cinnamon
3 cups sugar
4 eggs (at room temperature)

Directions:
Sift together the flour, baking soda, salt, cinnamon and allspice; set aside. In a mixing bowl combine the sugar and cooking oil; blend well. Add eggs, one at a time, mixing after each egg. Add the sifted dry ingredients, one cup at a time, mixing after each cup. Add the carrots and mix well. Add the walnuts and crushed pineapple. Pour mixture into three greased and floured 8-inch round pans. Bake in a 350 degree oven for 45 minutes; check for doneness with a toothpick (at 35 minutes).

Cream Cheese Icing

Ingredients:
1 stick butter (at room temperature)
1 16 oz package cream cheese (at room temperature)
1 tsp vanilla
1 16 oz box 10X confectioners sugar

Directions:
Mix all ingredients together. This is enough for one cake.

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