Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Carrot Cake
| 2 cups all-purpose flour |
| 2 teaspoons soda |
| ½ teaspoon salt |
| 2 teaspoons ground cinnamon |
| 3 eggs, well beaten |
| ¾ cup vegetable oil |
| ¾ cup buttermilk |
| 2 cups sugar |
| 2 teaspoons vanilla |
| 1 (8 ounce) can crushed pineapple, drained |
| 2 cups grated carrots |
| 1 (3 ½ ounce) can flaked coconut |
| 1 cup chopped nuts |
Buttermilk Glaze
Orange-Cream Cheese Frosting
Combine flour, soda, salt, and cinnamon; set aside.
Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and nuts. Pour batter into two 9 inch round cake pans, which have been greased and floured.
Bake at 350 for 35-40 minutes. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.
Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator.
Buttermilk Glaze:
|
1 cup sugar |
|
½ teaspoon soda |
|
½ cup buttermilk |
|
½ cup butter |
|
1 tablespoon light Karo corn syrup |
|
1 teaspoon vanilla |
Combine sugar, soda, buttermilk, butter, and Karo in pan. Bring to boil; cook four minutes, stirring often. Remove from heat and stir in vanilla. Yields about 1 ½ cups.
Orange-Cream Cheese Frosting
|
½ cup butter, softened |
|
1 (8 ounce) package lite cream cheese, softened |
|
1 teaspoon vanilla |
|
2 cups sifted powdered sugar |
|
1 teaspoon grated orange rind |
|
1 teaspoon orange juice |
combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice and beat until smooth. Yield: enough for one two-layer cake.
NOTE: I got this in the April 1981 Southern Living. It is called "Blue Ribbon Carrot Cake" and is incredibly moist and rich. I did use pecans in my cake, altho the recipe called for walnuts. I also sifted the flour, altho the recipe did not specify to do this. My mother just always said to sift flour, so I tend to do so.