Need help remembering a carrot cake recipe!?
Years ago I had a recipe off the TV for a carrot cake. I lost the recipe and need help to remember that everything that happens in it. There was a yellow cake mix, 2 eggs, oil, carrots (do not remember how many nuts), and orange juice (not sure how much). If anyone could help with the rest of the ingredients and the amount of orange juice and carrot to go on it. That's my best friend is pregnant and the desire for my carrot cake. She and I appreciate your input! Thanks
This could be that from the Cake Doctor book and presented in an episode of Home field in 2001. Solid vegetable shortening for greasing flour for dusting molds molds 1 package (18.25 ounces) cake mix 1 package of bright yellow (3.4 ounces) of mixture instant vanilla pudding 2 / 3 cup fresh orange juice 1 / 2 cup vegetable oil such as canola, corn, safflower, soybean or sunflower 4 large eggs 2 teaspoons ground cinnamon 3 cups grated carrots (5 medium carrots) 1 / chopped nuts 2 cup raisins 1 / 2 cup pecans or Fresh Orange Cream Cheese (see below) 1. Place a rack in the center of oven and preheat oven to 350 degrees F. generating two molds fat 9-inch round cake with solid vegetable shortening. Sprinkle with flour, then shake to remove excess flour. Frying is revoked. 2. Place cake mix, pudding mix, orange juice, oil, eggs and cinnamon in large bowl. Mix with an electric motor at low speed mixer for 1 minute. Stop machine and scrape sides of bowl with rubber spatula. Increasing the speed of the console medium and beat for 2 minutes, scraping down the sides again if needed. The dough should be thick and well blended. Gently stir in carrots, raisins and nuts with a rubber spatula. Divide mixture into prepared pans, smoothing with rubber spatula. Place in oven side by side. 3. Cook the patties until golden and spring again after a slight pressure with your finger, 30 to 35 minutes. Remove sheets from oven and place on a rack to cool for 10 minutes. Run a knife table at the edges of each layer and invert each on a grid, becoming another rack so that cakes are right side up. Allow to cool completely, 30 minutes. 4. While thus prepare the sweet orange cream cheese. (see recipe below) 5. Place one cake layer, right side up on serving plate. Spread top with frosting. Place the second layer, right side up, atop the first layer, frost top and sides of cake with clean, smooth strokes. Place this cake, uncovered, in the refrigerator until frosting sets, 20 minutes. Cover the cake with waxed paper and refrigerate for 1 week. Or freeze, wrapped in foil, for up to 6 months. Thaw the cake in the refrigerator before serving. Fresh Orange Cream Cheese 1 package (8 ounces) cream cheese, room temperature 8 tablespoons (1 stick) butter at room temperature sugar 3 cups confectioners' tablespoons sifted 2 tablespoons fresh orange juice, grated 1 cup tablespoon orange zest (from 1 medium orange) 1. Place cream cheese and butter in a large bowl. Mix with electric mixer on low speed until blended, 30 seconds. Stop the machine. Add powdered sugar, a bit like Once the mixture with the mixer on low speed until sugar is well combined, 1 minute. Add the orange juice and flavor to the mix. Increasing the average speed of mixer and beat until frosting and clarification is soft and fluffy, 1 minute more. 2. Use at once to frost the Carrot Cake.
Chocolate Cake Recipe
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