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| This is a very moist cake |
This was one I made for a friend for his 32nd birthday. I love heart shapes..as much as I like everything cat...it's a girl thing...we all have a favorite animal and shape and of course our favorite color!! Mine is yellow if you are curious, means I'm of a sunny disposition..outgoing..friendly..basically a people person. So fits me to a tee. I also like lime green but that is because of the yellow in it. I don't like any other shade of green. No offense to my green lovers!! Lol This recipe was requested by my friend Stella as she is know in the gaming world. I play online games..about cooking and baking of course!!! Lol I met this charming lady through that media and she is a fun loving hoot of a woman. So here's to you my fun friend.
INGREDIENTS:
2 cups flour 1 cup cooking oil
2 tsp baking power 2 cups sugar
1-1/2 tsp baking soda 2-3/4 cups shredded
carrots
1 tsp salt 1 8 oz can crushed
pineapple, drained
2-1/2 tsp ground cinnamon 3/4 cup walnuts,
chopped
4 eggs 1 cup flaked coconut
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 x 13 baking pan or two 8 inch cake pans. Mix together flour, baking soda, baking power, salt and cinnamon. Set aside. In large mixing bowl, mix sugar, oil and eggs. Beat in flour mixture. Stir in carrots, pineapple, walnuts and coconut. Pour into pan(s). Bake in oven for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Let cake sit and cool. If 8 inch pans are used remove from pans onto cooling racks and let cool completely before frosting with cream cheese frosting.
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| This is my own version of cream cheese frosting you may want to only add half stick butter. |
CREAM CHEESE FROSTING
INGREDIENTS:
1 8 oz pkg cream cheese, softened
1 stick butter, softened
1 box powdered sugar (may want to add more if you like it sweeter)
1 tsp vanilla extract
1 to 2 tbsp half and half (may need more to get right consistency)
DIRECTIONS:
In large mixing bowl cream together butter and cream cheese. Add half box of powdered sugar, vanilla, mix, if to thick start adding half and half. Add remaining powdered sugar and half and half one tablespoon at a time. Mix till creamy and right consistency to frost cake.
These are my favorite ingredients in a carrot cake so dense and moist, very rich. Weighs a ton, so make sure it is in a secure cake carrier. Like any of my recipes please, please feel free to add to or take away to make it your own creation of perfection. I promise people will rave about this cake. When I can't find a recipe to my liking I make up my own, as long as you have the basic ingredients it will turn out. Just takes a little trial and error to get it just how you want it. Way back before I had a computer I could not find a recipe for cream cheese frosting so this is what I came up with. I don't like my frosting really sweet, I NEVER use margarine or shortening. To me gives frosting a greasy taste that sticks to your tongue. Butter is natural and is good for you in moderation...but we are eating decadent carrot cake here, so don't think the butter matters at all in the scheme of things!!Lol I like to be able to taste the butter and just not the sweetness. But like everything it is what you like and what your creative mind designs that counts, the fact that you took the time to do something special for the ones you love. As always don't forget to add the secret ingredient of love..add ample doses, some days they need it more than others! Janie's philosophy :D
Hi Janie! It's Stella! :-) OMG, I feel like a movie star, since you mentioned me, above!! Lol! The Carrot Cake sounds delicious, and I cannot wait, to have the time, to try it! :-) Thank you so much for posting the recipe for me! Much luv n kisses! :-) xoxoxo♡♡♡
ReplyDeleteHi Janie, the carrot cakes looks so good! Eric was just diagnosed with gout and we were told that cherry juice and cherries in general are a good food source to counteract the uric acid. Do you have any deserts that use cherry juice or fresh cherries?
ReplyDeleteMy favorite way to eat cherries is to dip them in hardening chocolate!! Very yummy!! But I will see what I can find for you for cherry recipes.
DeleteOh, that's a great idea too. He likes chocolate and a little dark chocolate would be good for him also. Cherry juice is a little trickier to find a use for. I thought about trying to use it in a main dish, like cherries over pork chops, I just can't find the right recipe. Then....there's the issue that I can't find fresh cherries up here this time of year so it has to be cherry juice. Maybe a cherry-loaded nut bread?
ReplyDeleteMmmm how about cherry muffins...just use a basic muffin recipe and add the cherries could even substitute cherry juice for some of the liquid. Mmmm a cherry cheese muffin with cream cheese would make it even richer and creamier tasting. I have a recipe somewhere for cherry pork chops, I will search for it for you. A cherry chutney would be good to put over a pork loin roast. One restaurant here serves a cherry dipping sauce with their coconut shrimp which was very unique and different from the usual orange marmalade. You could probably make a cherry jelly from the cherry juice. I use to make grape jelly from grape juice it was really good and very simple to make. Just let that quick sharp mind of your start thinking like I am doing here and you will come up things so fast you will have to grab a pen and paper to start jotting them down. Have you thought of using dried cherries during the off seasons? You could always reconstitute them to make them softer. Down here we have all fruits all year round, just cheaper in season. Strawberries come in 3 times a year. Already had the strawberry festival here.Let me do a little digging in my recipes and see what I can come up with for you. Tell Eric aunt Janie will fix him up real good! Maybe I will create a recipe just for him and name it after him with a little Elvis mixed in!! lol
ReplyDeleteP.S. A cherry nut bread sounds yummy. When cherries do come in up there try making a sauce with cherries and juice and serve over pound cake for a quick easy dessert. Mmmm crepes filled with cherries and cream cheese. Oh how about canned cherry pie filling for now? Could use it for a sauce over meat or seafood. Would have to check the nutritional value of it. And would have to add something to take away some of the sweetness but it should be doable. Just throwing ideas out as they pop in this head of mine!
Oh, those are all great ideas. We have to limit red meat and fats (being overweight plus having polycythemia vera plus the gout) so fats, red meats and seafood are out. Well, seafood for sure is out but limited red meat and limited fats. They say lowfat yogurt is good for cutting the uric acid so I'm wondering if I could use lowfat yogurt instead of cream cheese for cherry crapes. I told Eric what you said about his own recipe and he said "awesome!" He has a cookbook of recipes that are all Elvis's favorites:) I also like the cherry nut bread idea, I bet I could cut down on some of the sugar or use a substitute there. They also said not to have sucraluse which is in so many things. Sigh......time to take the time to start really read labels. My old brain is just so full right now, I'm having a hard time remembering simple things. Now, that I'm thinking "out loud" :) I think I'll pick up a notebook specifically for low purine foods and recipes for Eric which will also be good for the rest of us. Thanks Janie, so much for all the great ideas!
ReplyDelete