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YUM! What's not to like?! I'll have to try this... until now my favorite has always been >>
Joined: Jul 17, 2006
Posted to Thread #19572 at 1:42 pm on Dec 14, 2010
Killer Carrot Cake
(this one is worth breaking ANY diet for!)
2 cups sugar
1-1/2 cups vegetable oil
2 tsp. vanilla
3 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups grated carrots
1 cup chunky-chopped walnuts
1 cup coconut
13-1/2 oz can crushed pineapple with itís juice
Grease and flour an oblong pan (abt 11-1/2 x 15). Heat oven to 300 degrees.
Mix everything together as usual and pour into the prepared pan. Bake 1 hour.
1 cup butter or margarine
1 cups walnuts, chopped
1 cup coconut
1 cup sugar
1/4 cup milk
1 tsp. vanilla
Put first 4 ingredients in saucepan and heat on low until butter melts. Beat egg with the milk and add to saucepan. Bring to boil. Stir and cook 2 minutes more after it comes to a boil - be careful as it burns very quickly. Remove from heat and add vanilla. Pour over the cake while still warm.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 19572. If the Silver Palate "Carrot Cake" has ever failed on you, this might be the reason why.... - MarilynFL - 12:03pm on 12/14/10 (8)
- Interesting--I've noticed that CI has been specifying 2" pans--is this becoming the norm--mine... - charlie - 12:40pm on 12/14/10
- I've noticed this trend, too. I guess the higher 2" cakes are just more impressive?? [NT] - cheezz - 1:34pm on 12/14/10
- I think its from professional bakers, such as... - Richard in Cincy - 2:18pm on 12/14/10
- ah, thanks for providing the correct height, C. I edited my comments. [NT] - MarilynFL - 11:06am on 12/15/10
- Speaking of Carrot Cakes... REC: Buttermilk Glazed Carrot Cake - Richard in Cincy - 1:00pm on 12/14/10
- YUM! What's not to like?! I'll have to try this... until now my favorite has always been >> [LINK] - cheezz - 1:42pm on 12/14/10
- I've made this twice and it was a hit both times. [NT] - lorijean - 8:26am on 12/15/10
- Thanks Marilyn - SP is the recipe I always use and sometimes it does fall a bit [NT] - deb-in-MI - 4:14pm on 12/14/10