40. Here is a great Carrot Cake recipe from my favorite cookbook,
"The American Country Inn and Bed & Breakfast Cookbook" , on page 50.
This comes from The White Swan Inn, San Francisco, CA.
It is to be baked in a 13x9x2½ inch pan but I made cupcakes instead.
I just decreased the baking time in half and they turned out wonderful!
I also eliminated the frosting and made my own cream cheese
frosting (recipe follows). I always seem to change up recipes to
my liking...just me I guess.
Four Sisters Carrot Cake
The American Inn and Bed & Breakfast Cookbook
2 cups flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
✤ ✤ ✤ ✤ ✤ ✤
3 eggs
¾ cup oil
¾ cup buttermilk (or milk with a ¼ tsp of vinegar)
1 cup brown sugar, firmly packed
1 cup sugar
2 tsp vanilla extract
✤ ✤ ✤ ✤ ✤ ✤
1 8-oz can crushed pineapple, drained and squeezed
2 cups grated carrots
3½ oz of coconut
2 cups chopped nuts
✤ ✤ ✤ ✤ ✤ ✤
1 cup sugar
½ baking soda
½ cup buttermilk
½ cup butter
1 tsp corn syrup
1 tsp vanilla extract
Sift flour, 2 tsp baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, beat eggs. Add oil, ¾ cup buttermilk, 1 cup brown sugar, 1 cup sugar, and 2 tsp vanilla, mixing well. Add in the dry ingredients, blending thoroughly. Mix in the pineapple, carrots, coconut and nuts. Pour into a greased and floured 13x9x2½ inch pan. Bake in a 350º oven for 55 minutes (or till center springs back to the touch).
To make frosting, using a large saucepan, mix together 1 cup sugar, ½ tsp baking soda, ½ cup buttermilk, butter, and corn syrup. Boil for 5 minutes. Remove from heat and add 1 tsp vanilla. Pour over the hot cake. Serves 16.
Lilly's Cream cheese Frosting Recipe
1 8oz pkg cream cheese at room temperature
4 Tblsp butter, room temperature
3 cups confectioners sugar
1 tsp vanilla
Blend together cream cheese and butter till smooth, slowly add sugar and vanilla and whip for 2 minutes till smooth.
"If God had intended us to follow recipes,
He wouldn't have given us grandmothers."
~ Linda Henley
