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.

I think this may be it - I've had it in my "want to try" file for along time. * Exported from MasterCook * Praline Carrot Cake with Candied Pecans Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. Carrots -- peeled and sliced 6 eggs 3 c. flour 8 oz. Crushed pineapple -- drained 2 c. sugar 1 T. vanilla 2 tsp. Baking powder 1 c. pecans -- chopped 1 tsp. Baking soda c. coconut 1 tsp. Salt 1 1/3 c. oil 2 tsp. Cinnamon Cook carrots until tender. Drain. Chop in food processor or coarsely mash with potato masher (should have 1 ½ cups) Stir together flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center. Add oil, eggs, pineapple and vanilla. Beat on low speed until combined. Fold in carrots, pecans, and coconut. Spread into 3 9" round pans. Bake at 350 for 35-40 min. Cinnamon Cream Cheese Frosting 8 oz. Cream cheese ½ c. butter 1 tsp. Cinnamon 1 tsp. Vanilla 6 c. powdered sugar Beat cream cheese, butter, and vanilla. Add powdered sugar and cinnamon. Beat until fluffy. Praline Sauce 3 T. butter 3 T. brown sugar 2 T. whipping cream 1 tsp. Vanilla Cook butter, sugar, and cream to a full boil. Boil gently 3 min. Stir in vanilla. Cool. Candied Pecans ¼ c. brown sugar 1 T. orange juice ½ c. pecan halves Combine all. Spread in greased 8 x 8 pan. Bake for 12 min. at 350. Pour out onto a second greased pan, separating into single nuts. Cool. To Assemble: Place one layer on cake plate. Use about 1 c. frosting to make a rim around the outside and a circle in the middle, leaving a tunnel of unfrosted cake (will resemble a bullseye). Fill tunnel with ½ praline filling. Repeat with second layer. Top with 3rd layer and frost top and sides. Garnish with candied pecans. Source: "http://ths.gardenweb.com/forums/load/recipex/msg1003275816251.html" - - - - - - - - - - - - - - - - - - -

OJ, I try so hard to make my words sweet, but I'm afraid I fail miserable. At least "salty" isn't as bad as "drunken sailor"! I've tried to limit "real" swearing to "Oh Helles Belles." I've sworn to myself to never use the "OMG" that is seen and heard everywhere. I've bit my tongue until it's bled, but now I say "Gracious" or "Oh Gracious" in its stead. As for salt...I've just about reached 100% salt free. For the first few months I thought I'd die from lack of "flavor" in my foods. Now, everything salt free tastes fine; if I eat anything processed I almost gag from the saltiness.

Isn't it wonderful that we all can make our own choices according to our own tastes?! And no one is right or wrong. I laughed when I saw your list of pineapple and dairy mixtures, Linda...bleh! I wouldn't eat any of them. Back in the olden days when people actually ordered banana splits, the one thing I never could abide was pineapple sauce on the ice cream! And coconut cream isn't dairy in my book, but not really a Pina Colada fan either. But I do love a fresh, ripe pineapple! Maybe it is regional...where I live there are so many fresh, local ingredients, many from the sea, and a real foodie culture, so you're right....beef stew would likely not be served for a company meal (regardless of the fancy French name it could be called); crepes might be served, not as a dessert, but maybe as a main dish or breakfast. Not much flaming of food these days. Back in the 1970's when I lived in a more rural area where people raise their own beef, so they eat much more of it, beef stew might have been something we'd have eaten (but still probably not for a company meal). Come to think of it, that's when carrot cake was at its most popular in my cooking life, too. Likely not what you'd find around here these days. Things seem to be focused on lighter fare, fresh ingredients, more veggies, fewer sauces, etc. But I'm sure I'd enjoy a beef stew dinner with crepes for dessert, if I were your guest. I'd pass on the ambrosia!