I love carrot cake !!
You don' have what size eggs to use, I used large-room temp. eggs.
The ingredients that I changed, is, I substituted unsweetened applesauce for the oil (to keep the calories down), and we don't like nuts, so I added fresh dark raisins, and I always use pure vanilla extract, not the imitation vanilla, there is a big difference.
I always make sure that I pre-heat the oven for 20 minutes, and place the 9"x13"
greased and floured metal baking pan in the center of the oven, where the temperature isn't too hot, or too cool, and always keep a temp. gauge in the oven at all times, and baked the cake for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean
When I made the frosting, I used 1/4 cup butter, left out the pecans, and used 2 teaspoons of pure vanilla extract, and I start with a one pound box of powdered sugar, adding a little at a time, until it was to the thickness that I liked.
When making a cake from scratch, the ingredients, must be exact, and the flour should be
fluffed first, before measuring it, and then level off the measuring cup, and beat the batter only until all of the ingredients are blended, and no more.
Thank You for this nice recipe!!
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I love carrot cake !!
You don' have what size eggs to use, I used large-room temp. eggs.
The ...
