Friday, February 13, 2009

Carrot Cake

My Blog name must leave some people wondering... what is, who are, what about that name "the Friday Friends?"
Long ago, before there were blogs, I started an e-mail forum...asking questions and posting answers of/from/for/about all my friends.
My friends lived all over the United States and we just started a forum, like a "chat" room, but it was mediated by me. I did it all.... I guess in a way, I forced them to have a message board.
And it used to be on Fridays.....and we just became the Friday friends.
Then I found the blogging world and thought I would make a blog for us/them. But none of them had blogs...none of them ever commented on my posts.
They wanted them in e-mail form, sent to their inbox every day.
You can check out one of the old FF posts here (before I was food blogging)

Why am I telling you all this? Because my carrot cake recipe comes from my oldest (not in age, but in longevity) friend who is also an original Friday Friend.
Theda. We've been friends since Jr. High School.
And now we are grandmas. It's such a cliche`, but really...where does time go?

Theda is a great cook and entertainer. She always has been.
This is her carrot cake recipe that I use.
Her words " I love this recipe - there is no better carrot cake in the entire world. I am just sure of it. I am often asked to bring my carrot cake. Well, not really "my" carrot cake. It is adapted from an old cookbook.

I agree with her....this is THE BEST carrot cake. I make it and pass it off as mine all the time.

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 tsp salt
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 1/4 cups corn oil
4 large eggs, slightly beaten
1 Tbsp vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple

1. Preheat oven to 350 degrees. Grease three 8 inch layer cake pans lined with wax paper.
2. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
3. Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30-35 minutes, until edges have pulled away from the sides and a toothpick comes out clean.
4. Cool on a cake rack for 3 hours. Fill cake and frost the top. I do not frost the sides, but you can if you want to.

Cream Cheese Frosting
8 oz cream cheese
6 Tbs sweet butter, at room temperature
3 cups powdered sugar
1 tsp vanilla extract
Juice of 1/2 lemon

1. Cream together cream cheese and butter in a mixing bowl.
2. slowly sift in powdered sugar and continue beating until fully incorporated. Mixture should be free of lumps.
3. Stir in vanilla and lemon juice.

It's good, good good!


Joie de vivre said...

That's so nice to read the story of your friend. That's a rare friend to find these days!

Karen said...

This is similar to the one I posted with cooked carrots and pineapple! It is a good recipe :)

Robin Sue said...

I am loving this round up. I am in need for a good carrot cake. but oh where to start they all look so good!

Laurie said...

I was going to make one with pineapple and coconut too! But I ran out of time this week and couldn't meet the deadline :(

Good luck to everyone who entered!

HoneyB said...

Sigh. I never got to this. I did make a carrot cake this morning but I followed Dorie's recipe (well, kinda followed it). Things have been very hectic for me this week!

nikkicrumpet said...

oh MAN....carrot cake is one of my favorites. I hate to cook so I'm stuck with bakery carrot cake...and it just isn't the same as momma used to make. That one looks tastey!

Anonymous said...


Friday Friend Recipe #202 -- Greek Pasta Salad

My Friday Friend Cookbook Countdown #202 (#willreallyfinishthissomeday) ...