This is excellant--one of our favorites--it's more brownie-like, actually Chocolate Carrot Cake 1 cup white flour 1 cup whole wheat flour 1 cup packed brown sugar 1 cup granulated sugar 2/3 cup baking cocoa 1/2 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 2 cups grated carrot 1 1/3 cups oil 4 eggs 1/4 cup milk 1 teaspoon vanilla 1/2 cup sunflower seeds or chopped nuts 1/2 cup mini chocolate chips Preheat oven to 375 degrees. Grease a 9 X 13" pan. Whisk together the dry ingredients in a large bowl. Add the carrot, oil, eggs, milk and vanilla. Beat 2 minutes. Spread in prepared pan. Sprinkle with seeds or nuts and chocolate chips. Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool. You can frost with cream cheese or chocolate frosting, but we don't think it needs it.

Thanks guys :o) They were so good! I delivered them tonight and they were well received. I will make these again and again. Seagrass, yes, I have to stay away until the Ativan kicks in :o) Grainlady, I'm so glad you found recipes at that site that you enjoy. That flourless monster cookie thing sounds intriguing. Rusty, they were very chewy in the middle and crispy on the outside.... almost just like an oatmeal cookie, which is basically what they were... an oatmeal cookie with a twist. I don't like "cake like" cookies at all, so I'm very glad they turned out the way they did.

Note that the leavening is baking soda...and as of NOW the directions in also say soda instead of powder as in the first I posted....and now I will correct it on my copy too!!! Carrot cake Julie Ts 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 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.

Hre's the one I use....never EVER had a better one nor one nearly as good. Note the buttermilk and the lower amount of oil than is usual in a carrot cake....and the glaze! Oh my! the Glaze! Carrot cake Julie TÂs 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.