Within the next few days, Jeff will be home from a year-long deployment. YIPEE! This has been the longest year. We've had a lot of changes (grad school) and Murphy's Law has been around our house a little too much (flooded basement several times, new appliances because the old ones quit working, half of a tree blew down, the mango incident ~FYI~ mangos are related to poison ivy and if you're really allergic to PI, you shouldn't touch mango skin and rub your face... I could go on and on... oh, and the garage door stopped working yesterday.) I am so ready for it to be over and done with! So JP and I are anxiously awaiting a phone call. A watched pot never boils, and... well, a watched phone never rings!
Since Jeff is coming home, I'm making Carrot Cake. It's Jeff's favorite. And being the wonderful wife I am, I thought I'd whip some up. I've never made it before (and we've been married for 15 years!) I don't have a tried and true recipe, so I found one at allrecipes.com. Carrot Cake III has 5 stars and 2727 reviews...so it must be a pretty good cake.
I don't know if you've figured this out by now or not... But I can't follow a recipe exactly. I'm always modifying recipes as I make them. Most of the time it works. However, some of my modifications have ended not so great... TLS recipes. Last week JP and I had a
Here's the original recipe. I'll post my adaptations and my review (hopefully it won't be branded TLS) after I make it. It's supposed to cool down to a balmy 95 degrees for the next few days, so I can bake and not worry about my AC bill. bahhhaahahhhaaaah
Carrot Cake III |
| Prep Time: 30 Minutes | Ready In: 2 Hours | ||
| Submitted By: Tammy Elliott | Cook Time: 1 Hour | Servings: 18 |
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
Ingredients:
4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon | 3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. |
| 2. | In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. |
| 3. | Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. |
| 4. | To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. |
| ALL RIGHTS RESERVED © 2010 Allrecipes.com | Printed from Allrecipes.com 8/3/2010 |
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