COMMENT:
My mother, like every other mother in Cajun country, was a fabulous cook. Her dishes were always delicious, but unfortunately for us, she never used a written recipe. I learned to cook as everyone else did - just by watching and asking the right questions. My parents ran a grocery store and I was brought up working side by side with them. I had countless opportunities to observe Mama. Although she made many delicious candies and cakes, her favorite was always the gold brick fudge. I do remember her moist carrot cake, one of my favorites. Renella Lavergne, Opelousas, Louisiana
INGREDIENTS:
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups all purpose flour
- 3 tsps baking powder
- 3 tsps baking soda
- 1 tsp salt
- 2 tsps cinnamon
- 1 tbsp vanilla
- 1 cup chopped pecans
- 3 cups grated carrots
- 1 (20-ounce) can crushed pineapple
- 1 cup sugar
- 2 1/2 tbsps corn starch
- 8-ounces cream cheese
- 1/2 stick butter
- 1 lb powdered sugar
- 1 tbsp vanilla
METHOD:
Preheat oven to 350 degrees F. Oil and flour four 9-inch cake pans. Set aside. In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whipping after each addition. In a separate bowl, combine flour, baking powder, soda, salt and cinnamon. Add, a little at a time, into the egg mixture, blending well until all is incorporated. Fold in the vanilla, pecans and grated carrots. Once all is well blended, pour evenly into the 4 cake pans. Bake 30-40 minutes or until cake tester comes out clean. Remove and allow to cool. While cake is baking, make filling by combining pineapple, sugar and corn starch. Bring to a low boil over medium-high heat, stirring constantly for 5 minutes. Once mixture thickens, remove from heat and allow filling to cool. In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla. Blend on low speed until well mixed. Whip until icing is fluffy and smooth. Remove and set aside. Remove cakes from baking pans and spread pineapple filling between layers. Ice with the cream cheese frosting and serve.
Super Moist Carrot Cake - (Something New)
PREP TIME: 1 Hour
SERVES: 8
INGREDIENTS:
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup apple sauce, unsweetened
- 1 cup egg substitute
- 2 cups all purpose flour
- 3 tsps baking powder
- 3 tsps baking soda
- 1/2 tsp salt
- 2 tsps cinnamon
- 1 tbsp vanilla
- 3/4 cup chopped pecans
- 3 cups grated carrots
- 1 (20-ounce) can crushed pineapple
- 1/2 cup sugar
- 2 1/2 tbsps corn starch
- 1 box confectioner's sugar
- 1/2 tsp cream of tartar
- 3 egg whites
- 1 tbsp vanilla
METHOD:
Preheat oven to 350 degrees F. Oil and three four 9-inch cake pans. Set aside. Oil and flour four 9-inch cake pans. Set aside. In a large mixing bowl, cream sugar, oil and apple sauce until well blended. Add egg substitutes, a little at a time, whipping after each addition. In a separate bowl, combine flour, baking powder, soda, salt and cinnamon. Add, a little at a time, into the egg mixture, blending well until all is incorporated. Fold in the vanilla, pecans and grated carrots. Once all is well-blended, pour evenly into the 4 cake pans. Bake 30-40 minutes or until cake tester comes out clean. Remove and allow to cool. While cake is baking, make filling by combining pineapple, sugar and corn starch. Bring to a low boil over medium-high heat, stirring constantly for 5-10 minutes. Once mixture thickens, remove from heat and allow filling to cool. In the bowl of an electric mixer, place sugar. Add cream of tartar and, while whipping on medium speed, add egg whites, one at a time. Add vanilla and blend well until stiff icing forms. Remove cakes from pans and spread pineapple filling between layers. Ice with the royal icing and serve. |
