Sure I know how to make a cake....sure!!

15 years ago

so....I mixed the sugar and flour together....but the recipe said to add the sugar to the eggs, oil and buttermilk.

No problem, says I...it all goes into the same pan.

Then I mixed the flour ...and the sugar, with the carrots and pineapple and raisins.....noticed it was VERY thick...

oops....forgot the butter milk!

So the flour was mixed with the sugar and the butter milk was added as an after thought...

Think I better start on another one now?

Yeah....I know how to make a cake!!

Read the directions first!!!!

Linda C....smelling cinnamon and vanilla !

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Comments (14)

annie1992
15 years ago
It's a carrot cake, I think it'll be fine as long as you managed to get all the ingredients in there before you put it in the pan. It's kind of heavy and dense anyway, with the fruit and carrots and raisins.

Instructions? We don't need no stinkin' instructions! LOL

Annie
Terrapots
15 years ago
Bet it was OK. Cream cheese frosting?
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caavonldy
15 years ago
Wee, how was it? I bet it was still good. A carrot cake is very forgiving.
lindac
Original Author
15 years ago
Well...I haven't tasted it....it's for Easter....but the center of both layers is sunken....not baked long enough. I took it out of the oven early because it looked like it was getting too brown and was shrinking from the sides of the pan, poured on the glaze and it really sunk.....think I'm going to make another this evening....as soon as I buy more carrots, pineapple, and raisins.
I'll just send the cake with the flat middle home with Patrick!
I repeat....sure I know how to make a cake! Right....
jcrowley99
15 years ago
Oh, too bad! It sounds so good! I do stuff like that all the time. I'll bet it still tastes good even if it does not look perfect!

Joanne
diinohio
15 years ago
Linda will you share the carrot cake recipe? I've seen it before but always forget to clip it. I'd like to make it for Easter. How far in advance can you make it? I would rather not freeze it, a day or two early?
Thanks,
Di
kathleenca
15 years ago
See what happens when we get too confident? I can't count the times I've done the same, Linda. Right up there with not putting the mashed bananas in the banana nut bread.

Sigh.
lindac
Original Author
15 years ago
Here's the recipe....it's ever on my desk top as I will be making another 2 layers tonight!!
I think it'll easily keep 4 or 5 days in the refrigerator...it's very moist....well maybe not SO moist if you cook it the full 35 minutes....
I like to freeze it and frost it while it's still frozen....helps with the ever present crumb problem. I freeze the cake and make and refrigerate the frosting....then leave the frosting out for about 30 to 40 minutes....stir with a fork and frost the layers while they are still frozen.
here's the recipe...
Carrot cake Julie TÂs
3 eggs
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
Buttermilk glaze
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.
Buttermilk glaze:
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.
lakeguy35
15 years ago
Sorry to hear about your cake mishap. I've been wanting to try your recipe for some time now and I think it's time now! So this wll be one of our desserts for Easter. Have to have a choice here with my picky group. Having said that I'll leave the raisins out of the recipe..LOL!

David
lindac
Original Author
15 years ago
David.....chop those raisins fine....they'll never know. I have a family of anti raisin people....and they never know!
it needs the extra sweet( yeah! right!) and moisture.
But chop those raisins into pieces the size of sesame seeds and they'll never know!
Linda C
lakeguy35
15 years ago
Linda, I'm the one with the raisin challenge..lol! I'm thinking the pineapple and glaze should help with the moisture issue. I hope so anyway...I'll know next weekend. I'm liking the addition of the orange to the frosting too.

David
diinohio
15 years ago
Sally, I'm bumping this up for you, sorry I don't know how to link.
Di
connie37
15 years ago
Sounds delicious and I'm trying this out for Easter.

If I bake this cake in the 2 round cake pans, do I pour the glaze over the cake while it is still in those pans? Will I be able to remove the cake from the pans after it is cooled?
lindac
Original Author
15 years ago
Pour the glaze over the cakesa s soon as they come out of the oven.
if you have greased the pan well, it will come out without a problem....
And remember the mantra of this cake....if some sugar is good.....more is better! The amount of sugar is amazing! LOL!
Linda c

Sure I know how to make a cake....sure!!

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annie1992

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Sure I know how to make a cake....sure!!

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