Oh my!! Trying to forget this one!!

Carrot cake
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 tsps cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 Tablespoon of flour
Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 Tblsp light corn syrup
1 tsp vanilla
Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind

Preheat oven to 350

With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins.
Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting.

Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake

Cream cheese frosting:
Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Linda C

wow that looks like a good one! Thanks Linda!!!

This recipe was in Bon Appetît in the 1960's and is the benchmark in our family.

CARROT PINEAPPLE CAKE

2 cups Flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
1 1/2 tsp. Baking Soda
2 tsp. Ground Cinnamon
2 cups Sugar
1 1/2 cups Vegetable Oil
4 whole Eggs
2 cups finely grated Carrots (6)
8 1/2 oz. can Crushed Pineapple in syrup (1 cup)
1/2 cup chopped nuts
3 1/2 oz. can Flaked Coconut

Add ingredients in normal order, mix well. Add carrots, pineapple with juice, nuts and coconuts; blend well. Pour into greased and floured pan(s) -- 1 Bundt pan, or 3 8" layer pans, or 2 5 x7 loaf pans. Bake at 350ºF for 35-40 minutes. Cool.

FROSTING (amount for top only)

1/2 cup Butter
8 oz. Cream Cheese
1 tsp. Vanilla
3 1/2 cup Powdered Sugar (16 oz. box)

Cream all ingredients until smooth. Spread over cooled cake.

*** If needed for filling between layers, this recipe must be doubled or tripled.

Eileen...have you tried Marilyn's Carrot Cake?
It's SO good...:

My Best Classic Carrot Cake - DanaIN (Marilyn)

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4teaspoon ground ginger
1/2 teaspoon ground allspice
**allspice substitute is:
**1/2 teaspoon each ground cloves & cinnamon
1 cup vegetable oil
4 eggs
1 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup orange juice
1 teaspoon vanilla
2 cups shredded or grated carrots
1 cup chopped pecans

Pre-heat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour, baking powder, soda, salt and spices together. Beat oil, eggs, sugar and brown sugar at medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. Stir in carrots and nuts until combines. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool completely before filling and frosting with 1 recipe

Cream Cheese Frosting.

*You can split the layers and make a four-layer cake but you will need one and one half recipe cream cheese frosting.

Marilyn
******************************

SharonCb

Here is a link that might be useful: Thread on Marilyn's Carrot Cake & pics

I've made Marilyn's carrot cake three times now, and EVERYONE wanted the recipe. Several people commented on how it was THE BEST carrot cake they've ever had! IMO, it is best made the day before like someone had mentioned.

This was my Mom's recipe. It is still my favorite for a basic carrot cake.

Carrot Cake

Preheat oven to 350 degrees

2 cups sugar 2 teas. baking soda
2 cups flour 4 eggs
1 teas. salt 1 1/2 cup oil
2 teas. cinnamon 2 cups grated carrots

Mix all dry ingredients and sift well; beat eggs and oil together. Add to dry ingredients and mix well; add carrots last and mix.

Bake at 350 degrees for 45 minutes.

Let cake cool before icing.

Icing:

1 (3oz.) pkg. cream cheese
1 stick butter
1 lb. powdered sugar
1 teas. vanilla
1 cup pecans

Cream together cream cheese and butter. Add remaining ingredients and mix well until smooth and creamy. Frost cooled cake.

Linda

Does anyone have Marilyn's cream cheese frosting recipe? I used to have it but somehow it vanished from my file. I know there are other recipes but I was sure hers was included with the carrot cake recipe but now I don't find it.

Marilyn.....are you there ?? :-)

SharonCb

Sharon I have it. It's just tagged at the end of the recipe I have. I don't have any instructions but you know what to do! LOL

Marilyn's Cream Cheese Frosting

1 lb icing sugar (4 cups)
8 oz cream cheese, softened
1 stick of butter, softened
2 tsp vanilla

Linda I made your carrot cake its AWESOME!!!!!!!!!!! Thanks!!!

I told ya! It's that extra stuff you pour over it that does it! Gives you that butter/sugar flavor times 2.
That recipe came from J. T.'s Cuisine...Julie is a local farm wife that is a good cook....and she started cooking for a few of the Maytag Exec's wives when they would have a big dinner party. If you were having a bunch in for coffee....she would make ( and deliver!) her Butter Bright Rolls. Then the state started to complain so she put in another kitchen complying with all the regulations and started having parties at hr house. She would only serve a minimum of 10 and a maximum of I think 30.....by reservation only lunch or dinner. And she was busier than she wanted to be. She avoided the liquor license by allowing you to bring your own wine and not charging a corkage fee.
then she wrote a cook book and it's been a big seller around here!...I guess I need to buy one...but I have most of her special recipes on mimeographed handouts! LOL!
Glad you liked her recipe.

Linda C

A definate keeper!!!

Thanks Sharon for the frosting recipe!

Now I'm also cutting and pasting LindaC's recipe.

Darn I wish I hadn't stopped eating cake.....I know these both are delicious.
Maybe I'll just make one little teensy carrot cake around Christmas and invite my friends in to help me get rid of it :-)

SharonCb

Linda I made this again for Thanksgiving and the crowd went wild thanks again

Have been a little disappointed with my T&T carrot cake lately so looking forward to trying some of these. Thanks all. Have also found that the freshness of the carrots makes all the difference and I don't like baby carrots for it. Don't think they have the flavor.

Just copied Lindac and Marilyn's carrot cake recipes.
Re-Marilyn's cake. Sometime I don't want to layer a cake and wonder if anyone has just baked this in a 9X12 cake pan with good results.
Lois

These all sound great.

Thanks so much for sharing.
From reading them, I am suspicious mine does not have enough oil

ivamae

Lois, my sister makes my carrot cake recipe often in a 9X13 pan and it's just as good.

Marilyn

Danain,
Thanks, I thought it would be okay but its better to have some assurance rather than to have a cake disaster.
Lois

This is one I have made from Bon Appetit an it is a winner:

Triple-layer carrot cake with cream cheese frosting Bon Appétit : October 1994 (Four Forks - 500+ Reviews)

Serves 10.

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract
preparation

For cake:
Preheat oven to 325°F.
Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
Line bottom of pans with waxed paper.
Lightly grease waxed paper.
Using electric mixer, beat sugar and vegetable oil in bowl until combined.
Add eggs 1 at a time, beating well after each addition.
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally.
Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
Cool in pans on racks 15 minutes.
Turn out cakes onto racks and cool completely.
Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter.
Spread with 3/4 cup frosting.
Top with another cake layer.
Spread with 3/4 cup frosting.
Top with remaining cake layer.
Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake.

Can be prepared 2 days ahead. Cover with cake dome and refrigerate.

Serve cake cold or at room temperature.

Here is a link that might be useful: Triple Layer Carrot Cake

lindac - I made the cake yesterday as a birthday cake. I don't think I can try any other cc recipe after that. Fabulous!! What other recipes do you have that are must haves??