ISO Carrot Cake Recipe

I am searching frantically for the carrot cake recipe that was featured in Taste of Home magazine a couple of months ago.  I want to make it for a co-worker's birthday next week.  Can anyone help???  Many thanks!

Sheila

It was in the Feb/Mar issue this year, on page 15, called Classic carrot cake.

I just tried to find it in the recipe search but that thing is impossible.

Let me know if you need the recipe.  I don't have time just now to type it in but could do it later for you.

Tasty.

Go here and see if one of these is the recipe you're looking for

http://www.tasteofhome.com/SearchResults.aspx?SearchPhrase=Carrot%20cake&T=0&searchSource=hdrbox-Recipes

IF you have time to type it later, I would be forever in your debt!  If you don't, no problem, I'll go with another recipe.

Sheila

Thank you, I don't see it there.  It was in the Feb/March issue of this year and was 3 round layers.  The other poster is right -- that search feature is about impossible.  Thanks for the link, I may have to go with one of the recipes there -- carrot cake is carrot cake, right?

Thanks again!

Classic Carrot Cake

1 can (8oz) crushed pineapple, unsweetened

2 cups ap flour

1 cup sugar

1 cup packed brown sugar

2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp salt

4 eggs

1 cup vegetable oil

2 cups shredded carrots

3/4 cup walnuts

FROSTING
2 8oz packages cream cheese, softened

1/4 cup butter, softened

2 tsp vanilla extract

1 1/2 cup confectioner's sugar

Drain pineapple, reserving 2 tbsps juice.  (Discard remaining juice or use for something else.)

In a large mixing bowl, combine dry ingredients.  Add the eggs, oil, carrots, pineapple and reserved juice.  Beat until combined.  Stir in walnuts.

Transfer to greased 9 x 13 pan.  Bake at 350 for 35 - 40 minutes or until done.   Cool on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until smooth.  Beat in vanilla.  Gradually beat in confectioner's sugar until smooth.  Spread over cake.

Enjoy!!

sheilajc1:

3 round layers. 

Sheila, the carrot cake is done in a 9 x 13 pan.  Could you possibly be thinking of the Toasted butter Pecan Cake on p 7?

TC

Hope this is what you are looking for, Sheila

Toasted Butter Pecan Cake

Taste of Home

Ingredients:

• 1 cup plus 2 tablespoons butter, softened, divided
• 2-2/3 cups chopped pecans
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• FROSTING:
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 2/3 cup butter, softened
• 6-1/2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 1 to 2 tablespoons milk

Directions:

In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
    In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
    Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.

No, you won't believe what I did.  I'm thinking 3 round layers because thats that I baked it in instead of the 9x13 pan because I had leftover lasagna in mine.  Good grief! 

I really, truly appreciate you posting this for me, I will hang onto it for dear life!  Thank you, you're a sweetheart!

Sheila

You're welcome.

Carrot Cake with Cream Cheese Frosting - No one can resist that creamy frosting on top of a moist carrot cake. 

Click here to get this recipe!