you can add approx. 1 c. raisins to either of these:
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
3/4 cup vegetable oil
3/4 cup apple sauce
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese (or Cream Cheese)
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, apple sauce, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
2 cups of sugar
1 1/2 cups vegetable oil
4 eggs
2 cups of flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
2 cups grated carrots
1/2 cup walnuts...chopped well
2 tsp. vanilla extract
In a bowl beat with a mixer sugar and vegetable oil ....well.
Add eggs and beat well
Add alittle 1/2 the flour mix slow and all spices in the center mix slow
add the rest of the flour and mix well. Add the vanilla mix
Now fold in grated carrots mix with large wooden spoon....blend in well
Fold in the chopped walnuts.
Pour into greased and floured cake pans or used sheet cake pan
Bake 350 degrees 35 minutes to 40 minutes or until knife comes out clean
Icing:
1 stick of Butter
little whole milk for consistancy to your liking
1 tsp. vanilla
1 box powder sugar
Pour over ther top
Carrot Pineapple Bread
3 eggs
2 cups sugar
1 cup vegetable oil
1 cup finely shredded carrots
1 can (8 ounces) crushed pineapple, undrained
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely. Makes 2 loaves.
4 cups all-purpose flour
1 1/4 cups nonfat dry milk
4 teaspoons baking powder
1 teaspoon ground cinnamon
4 large eggs
3 1/2 cups (about 7 medium) mashed very ripe bananas
2 cups granulated sugar
1 cup vegetable oil
1 cup chopped walnuts
PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.
COMBINE flour, dry milk, baking powder and cinnamon in medium bowl. Beat eggs, bananas, sugar and oil in large mixer bowl on medium speed. Gradually beat in flour mixture; stir in nuts. Spoon into prepared pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
1 cup all-purpose flour
1 cup sugar
1/2 tsp baking soda
1 stick margarine
2 well ripened bananas--mashed
1/2 cut walnuts or pecans
Melt margarine and add everything except for the bananas and walnuts. Once well mixed add bananas and nuts. Spray loaf pan with veggie spray . Bake for about 55 minutes or until toothpick comes out clean.
