I've had this one for about 30 years, contributed to a community cookbook by one of the committee members. I have no idea from where she got it :-) Carrot Cake 3 cups flour ) 2 teaspoons baking soda ) stir together 2 teaspoons cinnamon ) 1 1/2 cups oil or you can successfully substitute the same amount of apple sauce 2 teaspoons vanilla 2 cups sugar 2 cups finely grated carrots 3 eggs 1 tin crushed pineapple, drained I add: generous handful chopped pecans generous handful sultanas/white raisins Cream oil/applesauce and sugar, add vanilla and eggs. Mix in carrots and fruit/nuts. Stir in flour mixture and bake at 350F until done. The original recipe suggests using an angel food ring pan, I've used round pans, loaf pans, you name it. I see no reason why you couldn't use a 9" x 13" pan.

Norma, I went to a few other recipe sites and someone had the Just Desserts cookbook. Here is the recipe: SWEET BABY CARROT CAKE Cake 2 c. self-rising flour 2 tsp. ground cinnamon 2 (4 oz.) jars strained baby carrot food 4 eggs 2 c. sugar 1 1/2 c. vegetable oil Frosting 1/4 c. (1/2 stick) butter, softened 1 (8 oz.) pkg. cream cheese, softened 1 (16 oz.) box powdered sugar 1 tsp. pure vanilla extract Preheat oven to 325*. Grease & flour three (3) 8" or 9" cake pans. Mix all cake ingredients together & blend with a hand-held mixer. Pour batter into prepared cake pans. Bake 25-30 minutes, or until golden brown. Allow to cool in pans for 5 minutes. Invert onto lint-free dishcloth, or waxed paper and allow to cool completely. For frosting, mix all ingredients with a hand-held mixer & blend until smooth and creamy. Frost layers, top, and sides of cooled cake. Serves 16.

Mine has no apples....but it's very yummy! I suppose you could substitute dried apples for the raisins...but it's pretty good as it is. Carrot cake 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Is the recipe you mean by the base? It's from the University of Illinois Extension. How to Make a Friendship Cake Starter There are a least a hundred versions of the starter and the resulting bread or cake recipe going around. There is one with fruit, one with nuts, one made with whole wheat flour and raisins and the list goes on and on. Here is one method for starting the starter. Friendship Cake Starter Recipe 1 package active dry yeast 3 cups warm water (105° to 115°F), divided 2 cups all purpose flour, sifted 2 tablespoons sugar Starter food Dissolve yeast in 1/2 cup warm water, stirring well; let stand 5 minutes or until bubbly. Combine remaining water, flour and sugar in a medium size, non-metallic bowl; mix well. Add dissolved yeast and stir well. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80°-85°F) three days, stirring 2-3 times daily. Place fermented mixture in refrigerator at this point. Stir daily and use within 11 days. Always bring starter to room temperature before using in cake recipe. Allow to set in a warm place for one hour or longer before using. Stir well, then measure amount needed for recipe. Or on day 10 divide the mixture. Measure two to three cups starter for recipe. Divide remaining starter into one cup portions. Place in plastic or glass containers, loosely cover with plastic wrap. Keep one cup for yourself and give one cup each to friends along with the "Nurturing Your Starter" instructions and cake recipe. Nurturing Your Starter Starter Food--Your starter should have a sweet yeasty smell. If at any time you notice signs of spoilage toss the starter and begin again. Do not add milk, cream, or eggs to starter or it may produce harmful bacteria. Day #1 -- The day your receive your 1 cup of starter, stir the mixture with a wooden spoon, let it sit on a counter, loosely covered with crumpled plastic wrap or wax paper for one day. Do not refrigerate at this point. Use a nonmetallic container. Day #2, 3, 4 -- Refrigerate, stir the mixture each day, keep loosely covered. Day #5 -- Transfer starter to a larger glass or ceramic jar or bowl. Add the following "starter food." 1 cup water 1 cup flour 1 cup sugar Stir to mix, cover loosely and return batter to the refrigerator. Mixture will expand. Your container should not be more than half full. Refrigerate the starter at this point. Day #6, 7, 8, 9 -- Stir only and keep refrigerated, loosely covered. Day # 10 -- You may need to transfer the batter to an even larger container. Add more starter food and stir. Allow starter to sit at room temperature for one hour. Remove 3 cup for three friends, and measure 3 cups for the following recipe. Note: If you keep a cup for yourself, start over, beginning with Day #1. Fruit & Nuts Friendship Cake 1-1/2 teaspoons baking soda 1 cup sugar 2 cups all purpose flour 2/3 cup vegetable oil 2 teaspoons baking powder 1-1/2 teaspoons vanilla 1/4 teaspoon salt 1 cup chopped apples 3 cups starter 1 cup raisins or chopped nuts 1 egg plus 2 egg whites Combine dry ingredients in a large bowl, set aside. In another large bowl mix starter, egg and whites, sugar, oil and vanilla. Add flour mixture, apples and raisins or nuts. Pour into a greased and floured tube pan or 9 x 11 loaf pan. Bake at 350°F for 50 to 60 minutes. Cool, dust with powdered sugar. Note: Any combination of fruit and nuts can be used as long as the total equals 2 cups. Try crushed, drained pineapples, dates, pecans, or almonds.