The DH and I irregularly host family Sunday dinners and rotate dessert
requests among the various family members, as it pleases me to make a
dessert that a family member enjoys but rarely or ever gets in a
homemade version. The SIL has requested a carrot cake with sour cream
frosting, which I do not have in my recipe database, do not like the
look of any offerings in Epicurious, and can't find anything I like in
my cookbook collection.

Anyone have a tried-and-true, old fashioned carrot cake with sour
cream frosting recipe they'd care to share? In appreciation, I offer
in advance:

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter
in medium heatproof bowl set in skillet of water maintained at just
below
simmer. Remove bowl from skillet; mix in sugar and salt with wooden
spoon
until butter is absorbed. Beat in eggs, then corn syrup and vanilla.
Return bowl to hot water; stir until mixture is shiny an dhot to the
touch,
about 130°. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture
over evenly. Bake until center feels soft, like gelatin, when gently
pressed, about 50 to 60 mins. Transfer to rack; let cool completely,
at
least 4 hour. Serve pie at room temperature or warm with lightly
sweetened
whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat, 22 Sep 2007 22:46:09 -0700, Terry Pulliam Burd
> wrote:

>The DH and I irregularly host family Sunday dinners and rotate dessert
>requests among the various family members, as it pleases me to make a
>dessert that a family member enjoys but rarely or ever gets in a
>homemade version. The SIL has requested a carrot cake with sour cream
>frosting, which I do not have in my recipe database, do not like the
>look of any offerings in Epicurious, and can't find anything I like in
>my cookbook collection.
>
snip to my lou

This is my tried and true all time favorite. It's dark rich and moist.
I don't use the pureed carrots I use cooked shredded just because I
like seeing carrots in my carrot cake.

Carrot Cake The Silver Palate
3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting
Confectioners' sugar, for dusting top
Instructions
1. Preheat oven to 350F. Grease two 9-inch springform pans.
2. Sift flour, sugar, salt, baking soda and cinnamon into a bowl. Add
oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots
and pineapple.
3. Divide batter between prepared pans and smooth tops with a rubber
spatula. Set on the middle rack of the oven and bake until edges have
pulled away from sides and a cake tester inserted in center comes out
clean, about 50 minutes.
4. Cool 15 minutes, then remove sides of pans and place layers still
on pan bottoms on cake racks to cool completely, 3 hours.
5. Gently remove layers from pan bottoms and use Cream Cheese Frosting
to fill cake and frost the sides. Dust top of cake with confectioners'
sugar. Serves 10 to 12.

koko
---
http://www.kokoscorner.typepad.com
updated 9/13

"There is no love more sincere than the love of food"
George Bernard Shaw

$10,000 Triple Layer Carrot Cake
3 lrg Eggs, beaten
2 cup Sugar
1 cup Plus 2 tablespoons salad oil
2 cup Plus 1 tablespoon sifted cake flour
1 1/8 tsp Cinnamon
1 tsp Nutmeg
1 1/2 tsp Salt
1 tbl Baking soda
1 1/2 cup Coconut
2 cup Grated carrots
1 cup Plus 2 tablespoons crushed. drained Pineapple
1 cup Chopped walnuts
1 cup Raisins
FROSTING
3/4 cup Soft butter, (1 1/2 sticks)
12 oz Cream cheese, (1 1/2 Packages)
3 cup Confectioners sugar, (1 1/2 pounds)
1 1/2 tsp Vanilla
1 tsp Cinnamon
Method :
Preheat oven to 350. Grease and flour 3 8" layer cake pans.
With mixer on high speed, cream eggs, sugar and oil until creamy and thick,
3-5 minutes. Sift together flour (which has been sifted once, remember!)
cinnamon, nutmeg, salt and soda. Slowly add 1/3 of dry to egg mixture; beat
well. Repeat with remaining dry ingredients, beating well after each
addition. Batter will be stiff. One at a time, fold in coconut, carrots,
pineapple, walnuts and raisins. Divide batter among prepared pans. Bake for
40-45 minutes until tester inserted in middle comes out clean. Let cakes
cool in pans 5 minutes before turning out onto racks to cool completely.
FOR FROSTING: cream butter and cream cheese. Add vanilla and cinnamon.
Slowly add confectioners sugar and beat until smooth and spreadable. Frost
cooled cake.

On Sat, 22 Sep 2007 22:46:09 -0700, Terry Pulliam Burd
> wrote:

>old fashioned carrot cake with sour
>cream frosting recipe they'd care to share?

Sour Cream frosting...what thickens it up for spreading? Did you
mean cream cheese frosting? This is from Birninbaum Cake Bible or
Fields cookbook...I can't recall.

@@@@@ Now You're Cooking! Export Format

Carrot Cake

cakes, desserts

----CAKE----
2 1/2 cup flour
2 tb baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 cup brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 large eggs
2 teaspoon vanilla
3 cup carrots, grated
1/2 cup pineapple, crushed & drain
1 cup raisins
1 cup walnuts, chopped
----ICING----
16 oz cream cheese, softened
1/2 cup butter, softened
1 tb lemon juice
2 teaspoon vanilla
3 cup confectioners' sugar

Preheat oven to 350F. Grease and flour two 9-inch cake pans.

In a large bowl stir together flour, baking soda, salt, cinnamon and
sugars. Add butter, one egg and vanilla; blend with electric mixer on
low
speed. Increase speed to medium and beat for 2 minutes.

Scrape down sides of bowl. And remaining eggs, one at a time, beating
30
seconds after each addition. Add carrots, pineapple, raisins and
walnuts.
Blend on low until thoroughly combined.

Pour batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick
inserted
into center should come out clean. Cool in pans for 10 minutes. Then
invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium bowl with eclectic mixer on medium
speed,
beat cream cheese and butter until smooth add lemon juice and vanilla;
beat until combined. Add sugar gradually, mixing on low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a
metal spatula spread icing over the top to form a thin filling. Place
second layer over the first, rounded side up. Coat the top and sides
of
the cake evenly with remaining icing. Refrigerate 1 hour to set
icing.


Yield: 12 servings


** Exported from Now You're Cooking! v5.82 **



The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Terry Pulliam Burd > wrote in
news

>
> Anyone have a tried-and-true, old fashioned carrot cake with sour
> cream frosting recipe they'd care to share? In appreciation, I offer
> in advance:


Here's a healthy version........ BLECH!!

http://www.abc.net.au/newcastle/stories/s1881502.htm


here's one 'with a difference'.........

http://www.abc.net.au/westernvic/stories/s2037352.htm


Israeli carrot cake????

http://www.abc.net.au/brisbane/stories/s1634445.htm


Hazelnut & Sour Cream Carrot Cake with a Blood Orange Glaze

http://www.abc.net.au/newcastle/stories/s1268732.htm


And here's about 50,000 variations.

http://tinyurl.com/yt3xgd

Carrot cake is good as a base........ people just do their own little
things to zing it up, so every recipe is a winner.

koko wrote in :


>
> Carrot Cake The Silver Palate

> 3/4 cup drained crushed pineapple




It's about the only time I will allow canned pineapple into my kitchen.

And don't get me started about people who have pineapple on their pizza!!!!

On Sat, 22 Sep 2007 22:46:09 -0700, Terry Pulliam Burd
> wrote:

>The DH and I irregularly host family Sunday dinners and rotate dessert
>requests among the various family members, as it pleases me to make a
>dessert that a family member enjoys but rarely or ever gets in a
>homemade version. The SIL has requested a carrot cake with sour cream
>frosting, which I do not have in my recipe database, do not like the
>look of any offerings in Epicurious, and can't find anything I like in
>my cookbook collection.
>
Cream cheese frosting was the original on carrot cake. If your SIL
really does want sour cream frosting, it's similar to the cream cheese
frosting. Substitute sour cream for the cream cheese and butter. You
can find a gazillion recipes for sour cream frosting on the net.

Carrot Cake (this is very near the original version)

2C flour
2C sugar
3 eggs
1C oil
1 small can (?oz) crushed pineapple
1t baking soda
2t cinnamon
1t salt
2t vanilla
2C shredded carrot
2C chopped walnuts
1C coconut

Mix all the ingredients together and pour into a greased and floured
rectangular cake pan (or 3 well buttered and floured 8 inch round cake
pans).

Bake at 350° for 55 minutes.

Frosting

4T soft butter
one 8 oz. package cream cheese (softened)
3C sifted powdered sugar
1t vanilla
1/2t lemon juice (optional)

Using a hand held beater, blend the butter and cream cheese.
Gradually add the powdered sugar, beating until smooth and creamy.
Stir in the vanilla (and lemon juice).
--

History is a vast early warning system
Norman Cousins

PeterLucas wrote:
> koko wrote in :
>
>
>> Carrot Cake The Silver Palate
>
>> 3/4 cup drained crushed pineapple
>
>
>
>
> It's about the only time I will allow canned pineapple into my kitchen.
>
> And don't get me started about people who have pineapple on their pizza!!!!
>
>
I love canadian bacon, green peppers, onions, black olives and pineapple
on a pizza. An odd sounding combination that works very well, IMO.
And I like my crusts thin,thin,thin!

On Sun, 23 Sep 2007 00:23:54 -0700, koko rummaged among random neurons
and opined:

>This is my tried and true all time favorite. It's dark rich and moist.
>I don't use the pureed carrots I use cooked shredded just because I
>like seeing carrots in my carrot cake.

<snip recipe>

Thanks, Koko and Co.! I'm going to fiddle with the 3 I like the looks
of best - the DH suggested I make a couple this weekend as a test.
Hmmm, might have something to do with the Inns of Court breakfast
meeting he has this week at his office and he's supposed to provide a
breakfast offering...

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"