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Melba's Swap Shop for July 23

Melba Lovelace shares recipes, insights and inspiration in her weekly swap shop.
Oklahoman Published: July 23, 2014
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Melba’s Swap Shop

With carrot cake, have your dessert and vegetable, too

DEAR MELBA: Years ago, you published a recipe for a three-layer carrot cake. I’ve lost the recipe and would appreciate it if you would publish it again. When I used to make it, everyone asked for the recipe, and I’ve never found another as good.

— Jennifer Price, Oklahoma City

CARROT CAKE

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

4 eggs

2 cups sugar

1 1/2 cups vegetable oil

2 cups carrots, peeled and finely grated (about 4 large carrots)

1 can (8 ounces) crushed pineapple, undrained

3/4 cup pecans, coarsely chopped

Place oven racks in upper and lower positions of oven. Preheat oven to 325 degrees. Butter three 9-by-2-inch round cake pans and line bottoms with parchment or wax paper.

In medium mixing bowl, stir together flour, baking powder, baking soda and cinnamon, mixing well.

In large mixing bowl, whisk eggs, gradually adding sugar, continuing to whisk until light, about 1 minute. Add oil in slow stream. Stir in carrots, pineapple and pecans.

Fold in dry ingredients. Pour into prepared pans; smooth tops. Bake 35 to 45 minutes, switching position of the pans on top and bottom racks and front and back positions once during baking until layers are firm and golden, until toothpick inserted in center comes out clean.

Cool cakes in pans 10 minutes, then invert onto racks to finish cooling.

Ice with your favorite cream cheese frosting or the following.

CREAM CHEESE FROSTING

1/2 cup butter, room temperature

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