Carrot cake
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.

Linda C

CARROT PINEAPPLE CAKE

2 cups Flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
1 1/2 tsp. Baking Soda
2 tsp. Ground Cinnamon
2 cups Sugar
1 1/2 cups Vegetable Oil
4 whole Eggs
2 cups finely grated Carrots (6)
8 1/2 oz. can Crushed Pineapple in syrup (1 cup)
1/2 cup chopped nuts
3 1/2 oz. can Flaked Coconut

Add ingredients in normal order, mix well. Add carrots, pineapple with juice, nuts and coconuts; blend well. Pour into greased and floured pan(s) -- 1 Bundt pan, or 3 8" layer pans, or 2 5 x7 loaf pans. Bake at 350ºF for 35-40 minutes. Cool.

FROSTING (amount for top only)

1/2 cup Butter
8 oz. Cream Cheese
1 tsp. Vanilla
3 1/2 cup Powdered Sugar (16 oz. box)

Cream all ingredients until smooth. Spread over cooled cake.

*** If needed for filling between layers, this recipe must be doubled or tripled.

My Best Classic Carrot Cake - DanaIN (Marilyn)

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4teaspoon ground ginger
1/2 teaspoon ground allspice
**allspice substitute is:
**1/2 teaspoon each ground cloves & cinnamon
1 cup vegetable oil
4 eggs
1 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup orange juice
1 teaspoon vanilla
2 cups shredded or grated carrots
1 cup chopped pecans

Pre-heat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour, baking powder, soda, salt and spices together. Beat oil, eggs, sugar and brown sugar at medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. Stir in carrots and nuts until combines. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool completely before filling and frosting with 1 recipe

Cream Cheese Frosting.

*You can split the layers and make a four-layer cake but you will need one and one half recipe cream cheese frosting.

Marilyn
******************************

SharonCb

Carrot Cake

Preheat oven to 350 degrees

2 cups sugar 2 teas. baking soda
2 cups flour 4 eggs
1 teas. salt 1 1/2 cup oil
2 teas. cinnamon 2 cups grated carrots

Mix all dry ingredients and sift well; beat eggs and oil together. Add to dry ingredients and mix well; add carrots last and mix.

Bake at 350 degrees for 45 minutes.

Let cake cool before icing.

Icing:

1 (3oz.) pkg. cream cheese
1 stick butter
1 lb. powdered sugar
1 teas. vanilla
1 cup pecans

Cream together cream cheese and butter. Add remaining ingredients and mix well until smooth and creamy. Frost cooled cake.

Linda

Marilyn.....are you there ?? :-)

SharonCb

Marilyn's Cream Cheese Frosting

1 lb icing sugar (4 cups)
8 oz cream cheese, softened
1 stick of butter, softened
2 tsp vanilla

Linda C

Now I'm also cutting and pasting LindaC's recipe.

Darn I wish I hadn't stopped eating cake.....I know these both are delicious.
Maybe I'll just make one little teensy carrot cake around Christmas and invite my friends in to help me get rid of it :-)

SharonCb

Thanks so much for sharing.
From reading them, I am suspicious mine does not have enough oil

ivamae

Marilyn

Triple-layer carrot cake with cream cheese frosting Bon Appétit : October 1994 (Four Forks - 500+ Reviews)

Serves 10.

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
preparation

For cake:
Preheat oven to 325°F.
Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Line bottom of pans with waxed paper.
Lightly grease waxed paper.
Using electric mixer, beat sugar and vegetable oil in bowl until combined.
Add eggs 1 at a time, beating well after each addition.
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally.
Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
Cool in pans on racks 15 minutes.
Turn out cakes onto racks and cool completely.
Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter.
Spread with 3/4 cup frosting.
Top with another cake layer.
Spread with 3/4 cup frosting.
Top with remaining cake layer.
Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake.

Can be prepared 2 days ahead. Cover with cake dome and refrigerate.

Serve cake cold or at room temperature.