14 Carrot Cake

 This is a recipe that I was fascinated to try. A recipe originally published in the

The Los Angeles Times

Thu, Aug 22, 1974 ·Page 132

https://www.newspapers.com/article/the-los-angeles-times/43285880/

I loved the fact that it did not contain any dairy but moreover, no shortening! For my first run at it on 08/30/2025, I used an oblong pan, 9 in x 13 in.

Recipe Sharing: Lemon Olive Oil Cake from www.completelydelicious.com

Hello - I'm sharing this recipe from http://www.completelydelicious.com/2015/05/lemon-olive-oil-cake.html

No milk and utterly delicious!

The Brown Derby's Grapefruit Cake Recipe | The Public Kitchen | Food | KCET

I would nix making the frosting from scratch and instead use Betty Crocker Whipped Cream Cheese frosting adding the lemon zest, food coloring and grapefruit sections.

http://www.kcet.org/living/food/the-public-kitchen/the-brown-derbys-grapefruit-cake-recipe.html#.U2bP22wxCAY.email

Pumpkin-Carrot Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 large egg + 1 egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin puree
3 tbsp vegetable oil
1 tbsp grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
baking spray
2 tbsp coarsely chopped walnuts

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with baking spray.

Sift together first 6 dry ings into a bowl. In a second bowl, add egg+white and beat with a mixer for 30 seconds. Add brown sugar, pumpkin, oil and orange rind. Beat until well blended. Add dry ings to wet, stirring until just moist. Then stir in raisins, carrot and cranberries. Spoon batter into a 8 inch square baling pan. Sprinkle with chipped walnuts.

Bake at 350 for 25 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Cool before frosting.

*The original recipe is from Cooking Light on Health.com and can be found here

Honey Cake

HONEY CAKE RECIPE 
by Kemp Minifie, Gourmet Live 

YEILD: Makes 1 (10-inch) Bundt cake 
ACTIVE TIME: 40 min 
TOTAL TIME: 4 hr 
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah. It's equally ideal for any other occasion or celebration, whether it's a dinner party, an impromptu gathering of friends, or a school bake sale. It's that simple-and that good. Don't be surprised if people start pestering you for the recipe after their first bite. 

INGREDIENTS 
For cake: - 2 1/2 cups all-purpose flour 
- 2 teaspoons baking powder 
- 1/2 teaspoon baking soda 
- 1/2 teaspoon salt 
- 2 teaspoons cinnamon 
- 1/4 teaspoon ground ginger 
- 1/4 teaspoon ground clove 
- 3 large eggs 
- 1 cup sugar 
- 1 1/4 cups vegetable oil 
- 1 cup pure honey 
- 3/4 cup lukewarm coffee (brewed, or instant dissolved in water) 
- 1 1/2 teaspoons packed grated orange zest 

For chocolate glaze: 
- 1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light) 
- 2 teaspoons light corn syrup 
- 4 ounces bittersweet (60% cacao) chocolate, finely chopped 

For garnish: 
- Flaky sea salt, such as Maldon (optional) 

EQUIPMENT 
- a 10-inch Bundt pan; nonstick baking spray (shake well first; see Cooks' Notes); cake tester or wooden skewer for testing cake doneness 

PREPARATION 
For cake: - Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray. 
- Whisk together flour, baking powder and soda, salt, and spices in a large bowl. 
- Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined. 
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth. 
- Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. 
- Let cake cool in the pan on a rack for 20 minutes. 
- Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely. 

For glaze: 
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined. 
- Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth. 
- Let glaze stand, stirring occasionally, until thickened slightly, but still pourable. 
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set. 
- Just before serving, sprinkle glaze lightly with flaky sea salt, if using. 

recipe tips: 
Find Your Honey 
"There's so much choice out there in terms of honey," says Minifie. She found several honey cake recipes calling for buckwheat honey, "which is dark, very strongly flavored, and not to everyone's taste." Minifie opted for a mild local option from the farmers' market but says it really is a matter of personal preference. Sample what's available and bake with a honey you really enjoy. 

Measure Wisely 
Minifie, who spent decades in the kitchens of Gourmet, says that the honey and the oil should be measured in a liquid measuring cup-the kind with a spout for pouring. Minifie recommends measuring the oil first, followed immediately by the honey. The residual oil helps the honey slide right out of the measuring cup; if there's anything left in the cup, use a rubber spatula to scoop it out. 

Bake Now, Enjoy Later 
"Honey cake," explains Minifie, "gets better and better as it sits." For Rosh Hashanah, or any special occasion, she advises baking one day in advance and storing the cake in a cake carrier at room temperature. The cake will be moist and full of flavor on feast day but leftovers will keep for several days after that. The glaze can also be made ahead and kept, in an airtight container, at room temperature. Use a spoon to test the consistency-you want the glaze to drip slowly down the cake. If necessary, warm the glaze in the microwave or on the stovetop until it liquefies just a bit, letting it cool and thicken slightly if necessary. Glaze the cake about an hour or two before serving; the chocolate will firm up but will still retain its lovely soft texture. 

cooks' notes: - Nonstick baking spray: Normally, I'm not inclined to use nonstick baking sprays, preferring to line the bottoms of greased cake pans with parchment paper, then greasing the paper and flouring the pans to ensure that the cake releases easily from the pans, but the design of a Bundt pan makes that method impossible. While developing this recipe, I had a disaster when the top half of one cake remained in the Bundt pan when I tried to turn the cake out (and I thought I had really played it safe by using a well-oiled nonstick pan, albeit an old one). On my next attempt, I turned to the nonstick baking spray, and since then, it has worked like a charm. - Measuring oil and honey: Both should be measured in a liquid measuring cup. The oil is listed first, because if you measure the honey in it afterward, without washing the cup, the honey will slide out easily, with barely any help needed from a rubber spatula. - Inverting the cake onto a rack: The best way to do this is to place a rack over the top of the pan, then, holding the rack and pan together, flip the cake pan and rack over so that the cake can slide safely out of the pan onto the rack.
- Chopping chocolate: The easiest way to chop chocolate is with a long serrated bread knife. Or you can break the chocolate into squares (if you are using a bar) and pulse it in a food processor. 

Originally from: http://shine.yahoo.com/shine-food/heavenly-honey-cake-recipe-tips-182500141.html

Fruit Cocktail Cake

1 cup all-purpose flour
1/2 cup granulated white sugar
1 egg, beaten
1 tsp baking soda
1 tsp vanilla extract
1 tbsp canola oil
1/2 tsp cinnamon
1-15 oz can S&W Brand lightly sweetened in juice fruit cocktail

Topping:
1/4 cup quick oats
1/4 cup brown sugar

Preheat oven to 350 degrees.

Grease a 9x9 square baking pan, set aside.

In a medium mixing bowl, add all ingredients minus the fruit and it's juice. Mix and then fold in the entire can of fruit plus it's juice.

Fill greased baking pan with batter and then sprinkle the top with quick oats and brown sugar. Bake in a 350 degree oven for 40 minutes or until lightly browned.

Yield 9 squares

Pineapple Upside Down Cake

1 stick Nucoa, melted
3/4 cup golden brown sugar
1 20 oz can pineapple rings (packed in water), drained
1 small jar maraschino cherries
1 box Duncan Hines Moist Deluxe Classic Yellow Cake Mix
3 eggs
1 1/3 cup cold water

Directions:

Preheat oven to 325 °F. Spray baking spray onto 13 x 9 oblong baking pan. Melt Nucoa in microwave safe dish and pour into pan. Evenly disburse brown sugar in pan. Drain pineapple rings and place one layer into baking pan. Add one or two maraschino cherries into the middle of each pineapple ring. Set aside.

In medium mixing bowl, add cake mix, eggs and water. Beat with a wooden spoon until batter is combined - about 3 minutes. Pour over fruit arranged in the bottom of the baking pan.

Bake in a 325 degree oven for 38 minutes or until the center of the cake springs back and toothpick comes out clean. Let stand for five minutes before inverting.

Note: This recipe modification is healthier for you than the traditional recipe because it uses less sugar in three ways; 1) because it uses 1/4 cup less brown sugar, 2)  pineapple packed in water instead of heavy syrup, and 3) you don't use that packing liquid in place of the water when you make the cake mix.

Pumpkin Cake

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin

Oven to 350 degrees

Directions:

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans or use one 9 by 12 rectangle cake pan. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool.

From About.com

Vanilla Bean Cake

1 box Trader Joe's Vanilla Cake & Baking Mix
2 large eggs
1/2 cup canola oil
1 cup cold vanilla soy milk

Preheat oven to 350 degrees. Grease and flour a 8x8 square baking pan. Mix everything in a medium bowl until blended smooth. Pour into prepared baking pan and bake for 40-45 minutes until toothpick test comes out clean. Cool for 10 minutes. Yield: 9 pieces.

Carrot Cake

2 eggs
3/4 cup light brown sugar
1 cup finely grated carrots
3/4 cup vegetable oil
1 2/3 cups flour
1 1/2 tsp ground cinnamon
1 1/2 tsp allspice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees

1. Finely grate the carrots and set aside
2. Cream together eggs, sugar and oil until fluffy
3. Add flour, spices, soda and salt. Mix until just combined.
4. Fold in carrot
5. Bake in a greased and floured/prepared 8x8 square pan for 35-45 minutes. Cool before cutting. Serves 9.