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.

I've been working on these myself today.. I reduced the sugar to 2/3 each, used Whole Wheat Pastry Flour for the AP and diced a 1/2 c of apricots instead of raisins.. Hubby said "tell the boys they are no good". (so he can eat them all) LOL They are for tomorrows desserts..we have 9 coming, plus our 5. I'm glad they made quite a bit. I think they will freeze just fine..in fact..I may just wrap one up for my lunch box on Monday and tuck it in the freezer.. Good idea!

I don't often come here, I mostly hang out of the Cooking forum....but stopped in and saw the request. this recipe came from a cookbook that is out of print, called "J.T's Cuisine"....and it is the best I have ever had. Carrot cake Julie T�s 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 soda 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 immediately 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

I love the book, haven't made anything from it yet, but there is so much to go through, the pictures are amazing, and each recipe looks more delicious than the one before. One especially of a chocolate cake with thick layer of frosting. It's just begging for a glass of ice cold milk to with it. The cheesecake, everything in the book looks good! The pictures are all amazing. I recommend the book very highly. Here's the recipe, Monique. It sounds great and the picture of it looks fantastic! Looking forward to seeing your pictures of Bill's Big Carrot Cake... BILLS BIG CARROT CAKE (Baking From My Home To Yours by Dorie Greenspan) FOR THE CAKE 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 teaspoon salt 3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade 1 cup coarsely chopped walnuts or pecans 1 cup shredded coconut (sweetened or unsweetened) 1/2 cup moist, plump raisins (dark or golden) or dried cranberries 2 cups sugar 1 cup canola or safflower oil 4 large eggs FOR THE FROSTING 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 1 pound (3 3/4 cups) confectioners' sugar, sifted 1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract 1/2 cup shredded coconut (optional) Finely chopped toasted nuts and/or toasted shredded coconut, for topping (optional) GETTING READY: Position the racks to divide the oven into thirds and preheat the 325 degrees F. Butter three 9-x-2-inch round cake pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another. THE CAKE: Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans. Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up. (The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.) TO MAKE THE FROSTING: Working with the stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. If youÂd like coconut in the filling, scoop out about half of the frosting and stir the coconut into this portion. TO ASSEMBLE THE CAKE: Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or cover generously with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting (or more plain frosting). Top with the last layer, right side up, and frost the topÂand the sides, if you wantÂof the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now, while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving. MAKES 10 SERVINGS SERVING: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's best with vanilla ice cream or even some Lemon Curd (page 462) with a little whipped cream folded in. STORING: Covered, the cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then, when it is firm, wrap air-tight and freeze for up to 2 months; defrost, still wrapped, in the refrigerator overnight.