Carrot Cake
Last night, I baked a carrot cake using a recipe from 
mary_mayhem. My changes are in brackets:
Georgia Lucas' Carrot Cake
http://cunningcook.blogspot.com/2011/01/georgia-lucas-carrot-cake.html
[mary_mayhem] got this recipe from a lovely and gracious woman who sometimes brought treats to the people that worked for her husband.
Group 1
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. ground cinnamon
[pinch of ground cloves]
[generous pinch of ground allspice]
Group 2
2 c. sugar
1 1/2 c. oil
4 large eggs
Group 3
2 3/4 c. [13.75 oz] grated carrots
8.5 oz can crushed pineapple (drained) [4 oz after draining]
3/4 c. [2.5 oz] chopped nuts [smashed finely]
1 c. shredded coconut
Sift together Group 1. Mix Group 2 in a large bowl. Slowly add Group 1 to Group 2, mixing well after each addition. Add group 3 and blend thoroughly.
Pour into 3 greased and floured cake pans. Bake at 350°F for 45 minutes.
Frosting
1/2 c butter
8 oz. cream cheese
2 tsp. vanilla
16 oz. 10X sugar.
This is enough to go between layers and on top. If you need it on the sides, double it. I think that just on the top of each layer is plenty. More covers the lovely flavor of the cake.
It is also quite popular at my house to use the batter to make muffins that are eaten, unfrosted, often for breakfast, but we're really not fussy about time of day.
mary_mayhem. My changes are in brackets:Georgia Lucas' Carrot Cake
http://cunningcook.blogspot.com/2011/01/georgia-lucas-carrot-cake.html
[
mary_mayhem] got this recipe from a lovely and gracious woman who sometimes brought treats to the people that worked for her husband.Group 1
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. ground cinnamon
[pinch of ground cloves]
[generous pinch of ground allspice]
Group 2
2 c. sugar
1 1/2 c. oil
4 large eggs
Group 3
2 3/4 c. [13.75 oz] grated carrots
8.5 oz can crushed pineapple (drained) [4 oz after draining]
3/4 c. [2.5 oz] chopped nuts [smashed finely]
1 c. shredded coconut
Sift together Group 1. Mix Group 2 in a large bowl. Slowly add Group 1 to Group 2, mixing well after each addition. Add group 3 and blend thoroughly.
Pour into 3 greased and floured cake pans. Bake at 350°F for 45 minutes.
Frosting
1/2 c butter
8 oz. cream cheese
2 tsp. vanilla
16 oz. 10X sugar.
This is enough to go between layers and on top. If you need it on the sides, double it. I think that just on the top of each layer is plenty. More covers the lovely flavor of the cake.
It is also quite popular at my house to use the batter to make muffins that are eaten, unfrosted, often for breakfast, but we're really not fussy about time of day.