Why I Joined Zaar Carrot Cake Food
WHY-I-JOINED-ZAAR CARROT CAKE
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!
Provided by Lennie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
- Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
- To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
Nutrition Facts : Calories 662.1, Fat 38.3, SaturatedFat 11.3, Cholesterol 77.5, Sodium 582.6, Carbohydrate 76.4, Fiber 2.9, Sugar 56, Protein 6.9
HEALTHIER ZAAR CARROT CAKE
This is based on the divine "Why I Joined Zaar" carrot cake by Lennie, but with many modifications to make it a bit healthier for my family. We use this as a breakfast muffin, but I also get raves when I frost them and serve them as dessert.
Provided by Fuzzys Finds
Categories Breakfast
Time 1h15m
Yield 17 muffins or one 9x13 pan, 17 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F; grease and flour a 9x13 pan, bundt pan, or about 17 cupcakes.
- 2. Mix powders (except sugar) in a large bowl; make a well in the center.
- 3. In separate bowl, mix eggs, liquids, and sugar; pour into the well of the powder bowl and mix with a large spoon until smooth.
- 4. Stir in carrots, coconut, walnuts, and pineapple. Pour into pan or in 1/2 cup increments for cupcakes- batter does not rise all that much.
- 5. Bake (about 45 minutes for a 9x13 pan, or about 17 minutes for cupcakes). Test for doneness with a toothpick or knife before removing from oven.
- 6. Optional cream cheese frosting: 8 oz cream cheese, 2 1/2 cups powdered sugar, 1/4 cup butter, and 1/2 teaspoon vanilla. (Wow. The frosting keeps a long time in the fridge as well.)
- Enjoy! I freeze these individually wrapped in saran wrap (unfrosted) and stored in freezer bags-- mostly to keep us from eating them nonstop when they're fresh. Yes, they really are that good.
Nutrition Facts : Calories 255, Fat 13.5, SaturatedFat 7.6, Cholesterol 32.8, Sodium 348.8, Carbohydrate 31.8, Fiber 2.8, Sugar 16.7, Protein 4.3
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