Carrot cake is light in color...?
Linnea Lahlum
4 months ago
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Carrot Cake Jam with canned pears?
Comments (6)Apples worked great - 2 apples weren't quite 1.5C so I added a handful of raisins. 4.5C of sugar to start, took a little longer than 20 minutes (more like 30-35) to get the apples looking translucent, I was running out of liquid even with the pan covered, so I added a pint of homemade apple pectin and another cup of sugar. Brought it to 220 (actually was trying a little higher, my thermometer is off), but smelled burning sugar so pulled it off the burner and did a saucer test. Looked like a soft set. I'd been simmering the jars since they were cold out of the basement, so I processed for 10 minutes since jars weren't sterilized (would that have been necessary b/c of density with this jam, if I had had sterilized jars?). Made 4 half pints and almost filled a 12-oz jar that I didn't process since others were boiling by the time I got that one filled. That last one tastes caramelized but not burnt, is very thick and gooey - but good gooey, not like the strawberry-blackberry jam I made with Ball NS pectin. next time I think maybe some apple juice, less apple pectin? Or just less boiling? So, what do I do with this confection besides eat it by the spoonful right out of the jar (it's that good!)? Oh, I also put a few tsp of ground walnuts into the last 3 jars (stirred into the pot b4 filling). So technically those are a confit, not a jam, but I labeled them "jam" anyway b/c no one else in my family knows what a confit is....See MoreCarrot cake and making cupcakes
Comments (6)LindaC has a good recipe, lots of people here like it. Some people use the cake recipe and skip the buttermilk glaze. I haven't used this recipe, but it gets rave reviews: Carrot Cake - Lindac 3 eggs 3/4 cups vegetable oil 3/4 cups buttermilk 2 cups sugar 2 tsp vanilla 2 cups flour 2 tsp Baking Soda 3/4 tsp salt 2 tsp cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 TBSP of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 TBSP 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 powdered sugar and juice and rind...beat until smooth and frost the cooled cake. Annie...See MoreDo You Grate or Chop Carrots For Carrot Cake?
Comments (12)Another who grates the carrots....and even at the risk of over exposure, I'll post my carrot cake again....well not really MY recipe...came from Julie Trussler's cook book. and I will repeat what the others have said....be very very sure the cake is done. I think the cake needs all the moisture form the carrots. anyhow...here's the recipe....always a keeper. 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 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....See MoreCarrot Cake - Do you have a favorite recipe?
Comments (7)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...See MoreJudi
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Linnea LahlumOriginal Author