A little early this week; but, Enjoy!
If you would like to be on or off of this weekly cooking thread, please send me a private message.
-JT
I have a great Carrot Cake recipe that I haven’t made in years. It uses (3) either 8” or 9” pans. Never thought about a tube pan, lol! Would be easier.
Stir (I don’t even own a sifter anymore) 2 c flour, 2 tsp cinnamon, 2 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 2 c sugar (I use less, maybe 1 3/4c.)
Beat 4 eggs with 1 1/2c. oil, 1 1/2tsp vanilla. Add to dry ingredients. Stir in 3c. grated carrots, 1 can crushed pineapple (drained). Can also add 1/2 c. chopped walnuts and 1/2 c. raisins.
Bake @350 for 25-30 minutes.
Cream Cheese Frosting
Mix (2) 8 ounce pkgs Philly cream cheese, softened, 1 tsp vanilla, 1/4c. butter
Mix in 1 lb. confec. sugar
This makes enough to frost all 3 layers. Refrigerate any leftovers.
I did this at Christmas-it disappeared very quickly. Please read comments after the recipes re cake pans etc.
https://food52.com/recipes/31386-double-layer-cranberry-ginger-upside-down-cake