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.

After years of making all kinds, this is the one the fruit cake loving friends and family like best. Even hubby, who claims he never liked fruit cake, will eat this. No alcohol. Just have a jumbo-size bowl to mix it in. Hubby helped make it one year and wondered what all the fuss was about - fruit cake wasn't laborious like he'd heard. I said we didn't need to grate the sugar from a cone of sugar; we didn't need to crack/shell the nuts; we didn't stone the dates; we didn't pick the seeds out of the raisins; make the candied fruit well ahead of when we needed it....... ;-) Oh! -Grainlady Source: Pillsbury Kitchens' Family Cookbook DARK FRUITCAKE 3 c. Pillsbury Best All Purpose or Unbleached Flour (I use freshly-milled spelt and wheat combination) 1-3/4 cups firmly packed brown sugar 2 t. baking powder 1 t. salt 2 t. cinnamon 1/2 t. nutmeg 1/2 t. allspice 1 c. liquid (fruit juice, water or milk) 3/4 c. shortening, melted OR oil 1/4 c. molasses 4 eggs 3 c. (1-lb.) raisins (I usually use 1 c. currants, 1 c. dark raisins, and 1 c. golden raisins) 2 c. (1-lb.) mixed candied fruit 2 cups (1/2-lb.) pecan halves (broken pecans work fine) 1 c. (1/2-lb.) whole candied cherries 1/2 c. chopped candied pineapple 8-oz. pkg. (1-1/4-c.) pitted dates, cut into large pieces Heat oven to 275°F. Grease (not oil) two 9x5-inch loaf pans and line with waxed paper or foil. In large bowl, blend all ingredients except fruits and nuts at low speed until moistened. Beat 3 minutes at high speed. Stir in fruits and nuts. Spoon batter into prepared pans. Bake at 275°F. for 2-1/2 to 3 hours or until toothpick inserted in center comes out clean. Remove from pans; cool. Peel off paper; wrap cooled cakes tightly in plastic wrap or foil to keep moist. If wrapped tightly, fruitcake will keep in refrigerator up to a year. Other Fruitcake Pan Sizes: For Dark Fruitcake recipe - fill containers 2/3 to 3/4 full. Coffee Cans (1-lb. size): 4 cans - bake 1-1/2 to 2 hours Soup Cans (10-1/2-oz. size): 12 cans - bake about 1-1/2 hours Miniature Loaf Pans: 6 pans - bake about 1-1/2 hours Muffin Pans: 48 cups (lined with paper baking cups) - bake

Thank you hablu. Ok, i just put it in water. Here's a picture. There seems to have some tiny balls binded on the tiny roots.

nlla, I wouldn't hesitate to eat that cake. It's not plain eggs left at room temperature and it's a cake, something that normally would not be refrigerated. I have a 6 egg pound cake and a 4 egg sponge cake, as well as a flourless chocolate cake that takes 6 eggs. They all cool on the counter and only the flourless one actually ever gets refrigerated, as it is very fudgy and cooling it helps with cutting and serving. If you give us the recipe or a link to the recipe, that would be more helpful in determining what may or may not cause an issue. If you'd like a second opinion (or a dozen, LOL), try over at Cooking, we all have opinions over there and they are usually all different! Annie