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Carrot Cake

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ORIGINAL POST
Posted by annebin 20 yrs ago
Hi, I'm looking for a tried and tested recipe for carrot cake (with or without cream cheese frosting).


I have a recipe I found in one of my cookbooks using vegetable oil instead of butter. Can I substitute? Will it affect the texture?


Would appreciate recipes using loaf tins since bigger pans wil not fit in my table-top oven. Thanks!

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COMMENTS
annebin 20 yrs ago
Thanks Ruth. It's a similar recipe except for the partly-cooked carrots (the one in my book calls for grated carrots, uncooked) and the addition of nutmeg. Good to know I can do without that.


And the nutrition facts are appreciated too!

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gazmo28 20 yrs ago
ok heres a fool proof one for ya !


3 cups sr flour

2 cups sugar

1 tsp cinnamon

1.5 cup veg oil

3 eggs

1 200g tin crushed pineapple including juice

3 med carrots grated

1 cup chopped wallnuts


this is a all in recipe.

simply bake at 180 c for 45 to 1 hr or untill firm!good luck!

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annebin 20 yrs ago
Carrot cake was a big hit! I followed Gazmo's recipe (but used 4 eggs and only 2 cups APF). The cream cheese frosting was perfect too! Thanks guys

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annebin 20 yrs ago
Yes I added 2t baking powder, and 1 1/2 t baking soda. Also, since I couldn't find crushed pineapple, I used tidbits and passed them through a food processor briefly

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