ISO: ISO Carrot Cake without pineapple. Is there such a thing? TIA

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This is my favorite recipe, tried and true and fabulous. Always gets raves.

Jim Rice's Carrot Cake

Grate 4 cups carrots (fine). in food processor. Set aside. Please remember to wash and peel the carrots first.

Mixture 1
4 eggs, well beaten
Add 2 cups sugar
Gradually stir in 1 cup vegetable oil

Sift together: 2 cups regular.
flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt.
Add to first mixture, mix well.
Add 2 teaspoons vanilla
Stir in carrots
Bake in well-greased, well-floured glass 9 x 13 baking dish for 1 hour at 350 degrees.
Cream Cheese Frosting:
Soften 1/2 cube butter, 4 ounces cream cheese, to room temp.
Beat together, and add 1/2 box powdered sugar and 1/2 teaspoon vanilla. Mix well
Frost Cake.
Make at least 2 days ahead of time, cover and put in refer to absorb flavors. I'm told the other secret is to grate carrots in the food processor.

 
Thank you all, I'll try Karen's first as it has less oil and more carrots. I plan to use

mini-muffin tins. Will let you know how it turns out.

 
aajay, steaming, then pureeing organic carrots will let you eliminate

a lot of the oil. You can then add fresh grated carrot for texture.

 
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