ISO: ISO Great Carrot Cake recipe- Pref with pineapple

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tammyarcadia-ca

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This is for a very special young man who works with me- his birthday is Monday and this is his fave!! Gotta have a great cream cheese frosting too!! Oh, and if its not too much to ask...Cooks ina 9x13 pan for convenience sake!!?????

Anyone have a T & T????

Thanks

 
Here's recipe for cake at Robert Redford's Tree Room restaurant

Tree Room Carrot Cake

3 eggs
3/4 cup cooking oil
3/4 cup buttermilk
2 tsp. vanilla
2 cups sugar
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 cups finely shredded carrots
1 cup chopped walnuts
1 cup crisp rice cereal
1 cup coconut
1/2 cup drained, crushed pineapple

In a large mixer bowl combine eggs, oil, buttermilk and vanilla. Add sugar and beat to mix well. Sift together the flour, baking soda, cinnamon and salt. Beat in at medium speed for one minute. Add remaining ingredients and mix well. Pour mixture into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick comes out of center clean.

Suggested icing: cream cheese icing.

 
Two T&T's for you. The first one was a favorite for nearly

(yikes, can't believe I'm saying this) 30 years, and everyone loves it. But now I think I like the second one, the Silver Palate version, just as well.

Carrot Cake

1 cup salad oil
2 cups finely grated carrots
1 medium can (8 oz) crushed pineapple, drained
1/2 tsp salt
2 cups white sugar
3 eggs
2-1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1/2 to 1 cup nuts (usually use walnuts)

Mix oil, eggs and sugar. Beat in carrots and pineapple. Add flour, spices and vanilla. Mix in nuts. Bake at 350 degrees for 50 minutes to 1 hour in greased 9x13 pan or 2 9-inch cake pans or cupcakes for 12-15 minutes.

Frosting

1/2 cup butter
1 box powdered sugar
8 oz. package cream cheese
1 tsp vanilla
1 cup chopped, nuts, optional

Cream together and add nuts, if desired. Add a little milk if too thick.

Source: Got the recipe from a friend, in the 70s.


Carrot Cake

3 cup unbleached all-purpose flour
3 cup granulated sugar
1 tsp salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups chopped walnuts
1-1/2 cups shredded coconut
1-1/3 cups pureed cooked carrots
3/4 cups drained crushed pineapple
Cream-Cheese Frosting (recipe follows)

Preheat oven to 350 deg. F.. Grease two 9" layer cake pans and line with wax paper.
Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple. Pour batter into prepared pans. Set in the middle rack of the oven and bake for 30 to 35 minutes until edges have pulled away from the sides and a cake tester inserted in center comes out clean. Cool on a cake rack for 3 hours. Fill cake and frost sides with cream-cheese frosting. Yield: 10-12 portions

Cream-Cheese Frosting

8 oz. cream cheese at room temperature
6 tbsp sweet butter at room temperature
3 cups confectioner's (aka powdered) sugar
1 tsp vanilla extract (I used 2 tsp)

Cream together cream cheese and butter in mixing bowl (I use a mixer). Slowly sift in confectioner's sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in vanilla. Yield: Frosting for a 2-layer cake.

Source: Silver Palate Cookbook

 
Silver Palate's is also my benchmark. I use Rosy Beranbaum's candied

fresh pineapple, and always use steamed/pureed organic carrots. Generic brands don't seem to have as much taste.

Oh, and I use lemon juice and zest instead of vanilla in the icing.

 
Epicurious has a great one "Mother Berta's Carrot Cake"

I've made it into a 13x9 and double layer 9 inch cake. It's moist and delicious. See reviews for tweaks on the spices.

 
I love it, too, but centers tend to fall once in awhile.....

But the taste is supurb! I use lemon instead of vanilla in the frosting, also. Both are great, though!

 
REC: Killer Carrot Cake

Killer Carrot Cake
(this one is worth breaking ANY diet for!)

2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups grated carrots
1 cup chunky-chopped walnuts
1 cup coconut
13-1/2 oz can crushed pineapple with it’s juice

Grease and flour an oblong pan (abt 11-1/2 x 15). Heat oven to 300 degrees.

Mix everything together as usual and pour into the prepared pan. Bake 1 hour.

Frosting:

1 cup butter or margarine
1 cups walnuts, chopped
1 cup coconut
1 cup sugar
1 egg
1/4 cup milk
1 tsp. vanilla

Put first 4 ingredients in saucepan and heat on low until butter melts. Beat egg with the milk and add to saucepan. Bring to boil. Stir and cook 2 minutes more after it comes to a boil - be careful as it burns very quickly. Remove from heat and add vanilla. Pour over the cake while still warm.

 
doesn't look like you need any more...but if you do i've got a t&t carrot/pineapple and a killer

frosting recipe, too. let me know if you're still recipe shopping!

 
Well, I went with Pat's #1 post-its cooling now-

It's for tomorrow at work- All recipes sounded great! Pat, I had only an 8 oz can of pineapple, and that's what yours called for- Used my new Calphalon 9x13 and it cooked up pretty quick- Prepared the frosting, stuck it in the fridge- will frost in AM before work!!

Thanks again- Smells heavenly

I personally like them with coconut also, but this guy is a coconut hater!!

 
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