Ping: Koko
 

Koko - my son-in-law's birthday was last week and his favoRITE cake is
carrot cake. It's the second time I've made yours for his birthday,
but this year, the daughter (who does not like carrot cake, but is
pregnant and will eat about anything these days that doesn't gnaw on
her first) tried some of the cake. Got the following email:

"I just have to tell you that carrot cake was DELICIOUS!!! Carrot
cake is usually not my favorite, but your cake has changed my mind!!
It was SOO GOOD. Thank you so much for making it!"

So your carrot cake recipe has now made the rounds of the family (with
a caveat that it is way, way simpler than it looks). Oh, and the DH
still campaigns for your bacon wrapped dates every chance he gets.

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

Carrot Cake By Koko

desserts

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 walnuts; chopped
1 1/2 cups coconut; shredded
1 1/3 cups pureed cooked carrots
3/4 cup pineapple; drained, crushed
frosting ingredients:
1 1/2 pounds powdered sugar
12 ounces cream cheese; room temperature
1 tablespoon vanilla extract
2 ounces Butter; room temperature

NOTE: Make cake at least 1 day ahead.

1. Preheat oven to 350°F. 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 onfectioners
sugar.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese,
vanilla, and margarine. Beat at second speed until thoroughly blended.
Hold refrigerated and use as needed.

Contributor: Koko @ RFC (Silver Palate)

Yield: 1 cake

She went on to request my strawberry cobbler for her birthday next
month :-D

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 "meatloaf" with "cox"

Ping: Koko
 

Terry Pulliam Burd wrote:
>
> Koko - my son-in-law's birthday was last week and his favoRITE cake is
> carrot cake. It's the second time I've made yours for his birthday,
> but this year, the daughter (who does not like carrot cake, but is
> pregnant and will eat about anything these days that doesn't gnaw on
> her first) tried some of the cake. Got the following email:
>
> "I just have to tell you that carrot cake was DELICIOUS!!! Carrot
> cake is usually not my favorite, but your cake has changed my mind!!
> It was SOO GOOD. Thank you so much for making it!"
>
> So your carrot cake recipe has now made the rounds of the family (with
> a caveat that it is way, way simpler than it looks). Oh, and the DH
> still campaigns for your bacon wrapped dates every chance he gets.
>
> @@@@@ Now You're Cooking! Export Format
>
> Carrot Cake By Koko
>
(really good recipe snipped)
>
> She went on to request my strawberry cobbler for her birthday next
> month :-D
>
> Terry "Squeaks" Pulliam Burd

This recipe really really did look tasty & easy to make. Thanks for
sharing it. I've printed and saved it for future use to surprise
spouse, whose favorite is carrot cake.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Ping: Koko
 

In article >,
Terry Pulliam Burd > wrote:

> Carrot Cake By Koko
(recipe particulars snipped)
> 1. Preheat oven to 350°F. Grease two 9-inch springform pans.

Are you serious? I don't have ONE, much less TWO 9" springform pans.
That looks like a lot of batter, though. Whaddaya think about 3 regular
9" cake pans pans instead?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Glorified Rice 2-24-2009

Ping: Koko
 

On Fri, 27 Feb 2009 19:19:42 -0800, Terry Pulliam Burd
> wrote:

>Koko - my son-in-law's birthday was last week and his favoRITE cake is
>carrot cake. It's the second time I've made yours for his birthday,
>but this year, the daughter (who does not like carrot cake, but is
>pregnant and will eat about anything these days that doesn't gnaw on
>her first) tried some of the cake. Got the following email:
>
>"I just have to tell you that carrot cake was DELICIOUS!!! Carrot
>cake is usually not my favorite, but your cake has changed my mind!!
>It was SOO GOOD. Thank you so much for making it!"
>
>So your carrot cake recipe has now made the rounds of the family (with
>a caveat that it is way, way simpler than it looks). Oh, and the DH
>still campaigns for your bacon wrapped dates every chance he gets.
snippage

Thank you so much for sharing this with me. I appreciate you taking
the time to let me know how much your family likes it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/22

Ping: Koko
 

On Fri, 27 Feb 2009 21:44:58 -0600, Melba's Jammin'
> wrote:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> Carrot Cake By Koko
>(recipe particulars snipped)
>> 1. Preheat oven to 350°F. Grease two 9-inch springform pans.
>
>Are you serious? I don't have ONE, much less TWO 9" springform pans.
>That looks like a lot of batter, though. Whaddaya think about 3 regular
>9" cake pans pans instead?

You might have a little leftover, but it'll do. I have some deep cake
pans that I use.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/22

Ping: Koko
 

koko wrote:

>> Are you serious? I don't have ONE, much less TWO 9" springform pans.
>> That looks like a lot of batter, though. Whaddaya think about 3 regular
>> 9" cake pans pans instead?
>
> You might have a little leftover, but it'll do. I have some deep cake
> pans that I use.

So this makes two extremely-thick layers? Being a fan of frosting, if I made
this I just might cut the two layers in half crosswise to make four "normal"
layers. Or just make cupcakes instead!

Bob

Ping: Koko
 

On Fri, 27 Feb 2009 21:44:58 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> Carrot Cake By Koko
>(recipe particulars snipped)
>> 1. Preheat oven to 350°F. Grease two 9-inch springform pans.
>
>Are you serious? I don't have ONE, much less TWO 9" springform pans.
>That looks like a lot of batter, though. Whaddaya think about 3 regular
>9" cake pans pans instead?

Whatever blows your skirt up, girl, but I have used the two 9"
springform pans with great success. I'll defer to Koko on this, but
the bottom of the layers is pretty moist even when fully cooked
(spaghetti inserted comes out clean) and sitting overnight seems to
firm it up. I still used a frosting spreader (the kind with the offset
handle) the next day to loosen the cake from the springform bottom.

It's not too much batter, ackshully, although you do get two very
*tall* cake layers. I also made a 4-layer cake out of the two layers
once - just made about 25% more frosting. I was leery of adding the
pineapple - just seemed too weird, but it worked perfectly and I can't
imagine the cake without it. Two thumbs up from here!

Thanks, Koko!!! <waving>

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 "meatloaf" with "cox"

Ping: Koko
 

On Sun, 01 Mar 2009 17:53:32 -0800, Terry Pulliam Burd
> wrote:

>On Fri, 27 Feb 2009 21:44:58 -0600, Melba's Jammin'
> fired up random neurons and synapses to
>opine:
>
>>In article >,
>> Terry Pulliam Burd > wrote:
>>
>>> Carrot Cake By Koko
>>(recipe particulars snipped)
>>> 1. Preheat oven to 350°F. Grease two 9-inch springform pans.
>>
>>Are you serious? I don't have ONE, much less TWO 9" springform pans.
>>That looks like a lot of batter, though. Whaddaya think about 3 regular
>>9" cake pans pans instead?
>
>Whatever blows your skirt up, girl, but I have used the two 9"
>springform pans with great success. I'll defer to Koko on this, but
>the bottom of the layers is pretty moist even when fully cooked
>(spaghetti inserted comes out clean) and sitting overnight seems to
>firm it up. I still used a frosting spreader (the kind with the offset
>handle) the next day to loosen the cake from the springform bottom.
>
>It's not too much batter, ackshully, although you do get two very
>*tall* cake layers. I also made a 4-layer cake out of the two layers
>once - just made about 25% more frosting. I was leery of adding the
>pineapple - just seemed too weird, but it worked perfectly and I can't
>imagine the cake without it. Two thumbs up from here!
>
>Thanks, Koko!!! <waving>
>
My pleasure <blushing and waving back> I only wish I was talented
enough to be the originator of the recipe.

>Terry "Squeaks" Pulliam Burd

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/22