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Old 04-17-2017, 12:51 AM   #1
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REALLY-GOOD, No Really Good Carrot Cake

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Cake:
1¼ C. Vegetable Oil
2 C. Sugar
3 Eggs
2 C. AP Flour
1 tsp. Baking Soda
1½ tsp. Baking Powder
½ tsp. Salt
1 tsp. ground Cinnamon
2 C. grated Carrots
1 C. shredded Sweetened Coconut
1 C. chopped Pecans
1 tsp. Vanilla Extract
1 C. crushed Pineapple in Juice (do not drain and do not use “in syrup”)

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Frosting:
1 C. softened Butter
16 oz. softened Cream Cheese
2 tsp. Vanilla Extract
2 lbs. Powdered Sugar

For the Cake:
Preheat oven to 350⁰
Combine the first 3 ingredients in a large bowl with a hand or a stand mixer.
Add the next 5 ingredients.
Stir in by hand the last of the cake ingredients.
Pour the batter into a lightly greased and parchment paper lined 9x13 inch-pan or two 9-inch pans or three 8-inch pans.
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans, until an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

For the frosting:
Beat the butter and cream cheese with your hand or stand mixer until fluffy. Add in the vanilla and powdered sugar and beat until smooth.
Frost and decorate as you please, you’ll have PLENTY of icing!
Refrigerate for an hour before serving

*I like to guild the lily and decorated my cake with a piping bag and some extra chopped Pecans and Coconut.
This recipe makes a LARGE cake, more than enough for a party!

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I gotta tell y'all, I've had plenty of Carrot Cake in my life, but boy howdy-dowdy!! This recipe takes the CAKE!!

*Note to self-do not ever loose this recipe!!!

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Old 04-17-2017, 01:03 AM   #2
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Thank you Kgirl.

I may try to scale it down to fit my 7" springform and do in Instant Pot.

That is AFTER I make a full size recipe. HMMMMMMMMMM Can I use a Bundt pan or a 9X13 pan? I don't have any round cake pans.
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Old 04-17-2017, 01:36 AM   #3
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Originally Posted by msmofet View Post
Thank you Kgirl.

I may try to scale it down to fit my 7" springform and do in Instant Pot.

That is AFTER I make a full size recipe. HMMMMMMMMMM Can I use a Bundt pan or a 9X13 pan? I don't have any round cake pans.
Certainly you can use a 9X13 inch pan and bake for 35-40 minutes.
This is a VERY moist cake, so don't skip the parchment paper as well as grease I used that spray flour+oil spray stuff, works like a charm
And I can't say enough how GOOD this cake is... even Missus DF who REFUSES to eat anything that contains sugar had a small piece of cake
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Old 04-18-2017, 12:50 PM   #4
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I'm going to have a go at this. I've never been successful with carrot cakes - they always end up damp - well soggy, really. And I haven't liked the flavour. However, the pineapple is new to me so will try it.

Failing all else if I don't like it I could give it to the staff at the stables - they are always mad for cake donations!
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Old 04-18-2017, 04:07 PM   #5
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Originally Posted by Mad Cook View Post
I'm going to have a go at this. I've never been successful with carrot cakes - they always end up damp - well soggy, really. And I haven't liked the flavour. However, the pineapple is new to me so will try it.

Failing all else if I don't like it I could give it to the staff at the stables - they are always mad for cake donations!

MadCook, this recipe for Carrot Cake does come out quite moist, I can't say damp or soggy, but very moist.
But as you say, if it's a go for you then I would think that donations of any type of baked is welcome just about anywhere
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Old 04-18-2017, 09:43 PM   #6
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I have never been a fan of carrot cake recipes that include pineapple. Several years ago, I was hired to test a number of carrot cake recipes. The winner was:

Recipe Details

I love this recipe--it is moist, has the density one wants in a carrot cake, sweet, but not too sweet.

I had to make this one twice...the first one, the Saint girls tipped over the table where it was sitting, frosted, waiting to be tasted, in a cake carrier. They gave it a paws up. Note to self: Don't leave anything on the table or counter. Put in microwave/oven or on top of fridge (if there isn't a foster Great Dane in the house).

And yes, that was a bit of mess to clean up--the table ended up blocking the door to the kitchen.
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Old 04-20-2017, 11:16 AM   #7
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Originally Posted by Kaneohegirlinaz View Post
MadCook, this recipe for Carrot Cake does come out quite moist, I can't say damp or soggy, but very moist.
But as you say, if it's a go for you then I would think that donations of any type of baked is welcome just about anywhere
Moist is OK. I wouldn't have minded moist.

I'll definitely try your recipe.
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Old 04-23-2017, 03:13 AM   #8
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I am definitely saving this recipe. I have to make gluten free carrot cake for us, but have been looking for a good recipe to make for others. I have one to bake as a thank you to our selling realtor (we had a different one for buying) and this will be perfect!
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Old 04-23-2017, 07:53 AM   #9
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Craig asked me what I thought about this recipe the other day. I told him that it reminded me of 1 that I had made years ago that we REALLY liked (with the crushed pineapple and undrained juice) but that I had LOST. So yes, don't lose it.
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Old 04-23-2017, 11:52 AM   #10
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We still have a third of that ginormous cake left!
I may just pitch it after today or better yet
I'll serve cake to the folks that come over to my yard sale.
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cake, carrot, carrots, recipe

REALLY-GOOD, No Really Good Carrot Cake [ATTACH]26682[/ATTACH] [ATTACH]26683[/ATTACH] Cake: 1¼ C. Vegetable Oil 2 C. Sugar 3 Eggs 2 C. AP Flour 1 tsp. Baking Soda 1½ tsp. Baking Powder ½ tsp. Salt 1 tsp. ground Cinnamon 2 C. grated Carrots 1 C. shredded Sweetened Coconut 1 C. chopped Pecans 1 tsp. Vanilla Extract 1 C. crushed Pineapple in Juice (do not drain and do not use “in syrup”) [ATTACH]26684[/ATTACH] [ATTACH]26685[/ATTACH] Frosting: 1 C. softened Butter 16 oz. softened Cream Cheese 2 tsp. Vanilla Extract 2 lbs. Powdered Sugar For the Cake: Preheat oven to 350⁰ Combine the first 3 ingredients in a large bowl with a hand or a stand mixer. Add the next 5 ingredients. Stir in by hand the last of the cake ingredients. Pour the batter into a lightly greased and parchment paper lined 9x13 inch-pan or two 9-inch pans or three 8-inch pans. Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans, until an inserted toothpick to come out clean. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely. For the frosting: Beat the butter and cream cheese with your hand or stand mixer until fluffy. Add in the vanilla and powdered sugar and beat until smooth. Frost and decorate as you please, you’ll have PLENTY of icing! Refrigerate for an hour before serving *I like to guild the lily and decorated my cake with a piping bag and some extra chopped Pecans and Coconut. This recipe makes a LARGE cake, more than enough for a [B]party![/B] [ATTACH]26686[/ATTACH] I gotta tell y'all, I've had plenty of Carrot Cake in my life, but boy howdy-dowdy!! This recipe takes the CAKE!! *Note to self-do not [I]ever[/I] loose this recipe!!! 3 stars 1 reviews
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