| Always happy to share, and I'm glad folks enjoyed the carrot cake. Here is the recipe; I'll bring something new and different next time :) Maybe ginger-apricot ice cream, if the next nearby trade is while the weather is still warm. Everything below is "give or take", since I don't measure a lot while cooking. 6C shredded carrots
1-1.5C sugar
1C golden raisins
6 eggs
1C oil
3t vanilla
1 box instant vanilla pudding
3C flour
1C nuts (I use pecans, broken into pieces)
2t cinnamon
1C coconut
1T lemon zest
1/2t powdered ginger
1/2t powdered clove
2t baking powder
2t baking soda
1t salt mix oil, sugar, vanilla, eggs
add dry ingredients (flour, pudding, spices, powder/soda/salt)
mixture will be very thick
add carrots, raisins, nuts, coconut - after the carrots, the batter seems more liquid even though there isn't any liquid added pour into three pie pans (greased/floured, and I strongly suggest using wax paper rounds on the bottom) bake at 350 for about 40 minutes or until done (then cool, and remove the wax paper) 1 can crushed pineapple
4t cornstarch
sugar (depending on if the pineapple is in syrup)
water (1C?)
Mix the sugar and cornstarch (keeps the cornstarch from glomming up). Put the pineapple and juice from the can, and sugar mix and water in a pot, bring to a boil and stir constantly until the mixture turns clear and thick. Let cool. Layer this between the cake layers 2 boxes of cream cheese (room temp)
2t vanilla
4-6oz softened butter (room temp)
powdered sugar to taste
Mix well, until all butter is fully incorporated. I'm not sure how much sugar I use, I tend to only use enough to make it taste ok, but not sweet. Best to all,
Keith |
