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![](_themes/cookbook/atabrule.gif) |
![](images/carrotcake.JPG) |
Pat's Carrot Cake
Not as sweet as most carrot cakes but lot's of flavor. Note, makes a lot of
cake often divided into two cakes. All measurements are approximate. Fresh
carrots make a huge difference in the moisture of the cake.
|
Carrot cake really sounded good one day but
not the really sweet types. Hence this recipe was created. |
Quantity |
Ingredients |
Preparation Notes |
Cake |
Cake
- Preheat oven to 350 degrees
- Cream sugar and vegetable oil
- Beat in eggs
- Add vanilla and Triple Sec
- Fold in sour cream
- Add spices and mix
- Add flour and mix
- Add carrots, pineapple, orange rind and nuts
(suggest mixing in by hand to leave these more intact.)
- Bake in prepared pans. Bundt, loaf sheet and
layers will work well
- Bake for 50 minutes until tests as done at 350
degrees.
- Cool before frosting
- Store in cool area or refrigerator.
Frosting
- Mix all ingredients together and whip briefly.
- Refrigerate before frosting to set up.
- Garnish if desired
|
1 1/4 C |
Sugar |
3/4 C |
Vegetable Oil |
4 |
Eggs |
1 tsp |
Vanilla |
1/2 C |
Sour Cream |
2 Tbsp |
Triple Sec
Liqueur |
3 C |
Flour |
2 tsp |
Baking Soda |
1 tsp |
Salt |
2 tsp |
Cinnamon |
2 tsp |
Baking Powder |
3/4 tsp |
Nutmeg |
1/4 tsp |
Ground Cloves |
1/4 tsp |
Allspice |
2 C |
Grated Carrots |
1 C |
Grated Coconut |
8 oz |
Crushed
Pineapple
(mostly drained) |
|
Grated rind of
one orange |
1 C |
Walnuts or
Pecans chopped fine |
Frosting |
8 oz |
Cream Cheese
softened |
1/4 C |
Butter of
Margarine |
2 C |
Confectioner's
Sugar |
2 tsp |
Triple Sec
Liqueur |
Garnish (optional) |
Use
chopped nuts, grated coconut and/or grated orange rind if desired |
|
Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
|