Comment Guidelines
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.
OK
I made your carrot cake..my oh my everyone loved it. I substituted the nuts for 1/2 c. crushed drained pineapple ( did not have the nuts on hand) Thanks. :)
Hi,
I always get rave reviews about my carrot cake. My family and friends are always requesting it. This recipe only makes an 8x8 pan, but I usually double it and bake it in a 9x13 pan and cook it a little longer about 10 minutes. Enjoy!!
Jodi's Amazing Carrot Cake
11/2 cups flour
1tsp baking powder
1tsp baking soda
1tsp cinnamon
1/2 tsp salt
1 cup sugar
2/3 cup canola oil
2 eggs
1 cup shredded carrots
1/2 cup crushed pineapple with juice
1tsp vanilla extract
Preheat oven to 350 degrees. Grease an 8x8 pan and dust with flour. Mix together all dry ingredients except sugar. In a large bowl combine sugar, oil, eggs, carrots, pineapple and vanilla mix well. Add dry mixture and beat at medium speed for two minutes. Pour batter in pan and bake for 45-50 minutes or until top springs back when lightly touched. Cool 10 minutes and remove from pan and finish cooling on a wire rack.
Cream Cheese Icing
1/3 package cream cheese (250g)
4 tbsp margarine
1 tsp vanilla extract
11/2 cup icing sugar
Beat cheese and margarine at medium speed. Add vanilla and icing sugar. Blend well. Spread on cake.
Thanks for the recipes, I'm off to get ingredients, mmm yummy.
I've been making this for years and everyone loves it.
1 cup butter softened
1 1/2 cups sugar
3 whole eggs
2 cups grated carrots
1tsp vanilla
2 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup nuts ( I use walnuts)
icing:
1 phili cream cheese
icing sugar
1 tsp lemon juice
Cream butter, add sugar and eggs and beat until well blended. Add carrots and vanilla and continue to blend with mixer.
In a seperate bowl, sift flour, baking powder, cinnamon,baking soda and salt.
Pour dry ingredients a little at a time into wet ingredients alternating with the milk. Mix until well blended. Add the nuts and bake at 350 until done.
cream cheese icing:
with an electric mixer, cream the cream cheese well. The cream cheese must be at room temperature and very soft otherwise it will be too hard to mix.Add the icing sugar and lemon and continue to blend. I've never realy measured how much icing sugar I use, but if I had to guess, probably 1 cup or a little more.
Ice the cake when it has cooled down.
enjoy!!!!
Here's the recipe my mom makes (and I started making it too!).. really easy and turns out great. Everyone loves it!!
Stir until well mixed:
-1 cup white sugar
-1 cup mazolla oil
-3 eggs
Then add the following ingredients:
-1 1/2 cups of flour
-1 1/3 teaspoons baking powder
-1 1/3 teaspoons baking soda
-1/2 teaspoon salt
-2 cups grated peeled carrots
-1/2 cup chopped walnuts
Pour mixture into 9 X 13 buttered pan.
Bake at 325 for approximately an hour, or until cooked thoroughly
frosting:
-8 oz. brick of philadelphia cream cheese
-2 1/2 cups of icing sugar
-4 tbsp butter
-2 tsp vanilla
mix with hand mixer until smooth and
spread over cake
Hope you like it :)