Just a tip for those looking for a GREAT dessert this Carrot Cake is outrageous look it up!!!!
What a GOOD idea!! For some reason I always think of carrot cake as a fall dessert!...but it sure would be good for Easter!
Carrot cake Julie TÂs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 tsps cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 Tablespoon of flour
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 Tblsp light corn syrup
1 tsp vanilla
Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind
Preheat oven to 350
With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins.
Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting.
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake
Cream cheese frosting:
Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.
Oh yeh that was the first thing I put onmy menu LOL!!!! Love it!!!!
Here is my recipe and it is really moist and good.
2C self-rising flour 4 Eggs
2 C sugar 1 Â½ C corn oil
1 tsp. salt 1 C coconut
2 tsp. baking soda 1 C chopped pecans
1 tsp. cinnamon 3 C grated carrots
Sift flour, sugar, salt, soda and cinnamon together.
Add oil, eggs, carrots, nuts and coconut.
Make 4 layers.
Bake 25 minutes at 350 degree.
1-8 oz. cream cheese 1 C chopped pecans
1 stick margarine 1 C coconut
1 box powder sugar 1 tsp. vanilla
Beat cream cheese and margarine together.
Add sugar and vanilla.
Mix until stiff and add pecans and coconut.
I've got it cooling on the counter...
I love the variety with coconut and pecans...but the first thing my grand children will do when I put it on their plate is squint at it...get their heads down close to it, sniff....and ask...Does this have nuts in it? And I can truthfully say no...not "just pick out the nuts, deal with it!" LOL!
lindac - I've made this and it is absolutely delicious - thank you! I wanted to point out though that you list baking soda in the ingredient list, but in the instructions you refer to baking powder. That through me off for a moment lol! On another thread, I had asked if you had any other of Julie's great recipes that you could post or do you know where I can buy her cookbook? I tried googling to no avail.
The proper ingredient is baking soda!! LOL!
I have listed a link to a book store that carries her book.
I will say that I have never had anything made by her or from her cook book that is other than outstanding. She believes that if some butter is good more is better....and why not add cream as well! She's the one who taught me that current jelly fixes everything, from am over done roast, to blah carrots, to a roast chicken with a too white skin, to a pork chop that needs a sweet-ish sauce to a cookie that needs some filling!
I hope there are some of her books left!
Here is a link that might be useful: Where to buy
Thanks Linda - I'll give them a call. Sorry to bug, but do you have the title of the book? Thanks again!
Not sure....but think it's called "J. T.'s cuisine"... The author's name is Julie Trussler.
This is a samll town, just ask for Julie's Cookbook....they'll know! LOL!
Thanks again Linda - I hope they have it!
Ah Linda - it's sold out and no plans to reprint.
I'll watch the 2nd hand book places around here and auction sales.
Thanks Linda - that would be great!