tag:blogger.com,1999:blog-8378073932827516952.post7149378906838007794..comments2023-12-18T20:24:28.910+13:00Comments on Linno-Yum: Cream Cheese Frosting Linnohttp://www.blogger.com/profile/00271547471717477078noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8378073932827516952.post-81413805819546602622014-12-19T21:52:22.878+13:002014-12-19T21:52:22.878+13:00Ooh thanks for sharing this recipe, much appreciat...Ooh thanks for sharing this recipe, much appreciated! Definitely will have to try it. Cheers!Linnohttps://www.blogger.com/profile/00271547471717477078noreply@blogger.comtag:blogger.com,1999:blog-8378073932827516952.post-60834874906732313542014-12-19T20:28:14.213+13:002014-12-19T20:28:14.213+13:00Hi Linno
I first found your blog when searching fo...Hi Linno<br />I first found your blog when searching for a recipe for hazelnut triangles. My husband's family is Swiss and it's one of the family's favourite Christmas cookies. I really like your recipe. Here's a recipe for a carrot cake that I made a couple of weeks ago. I've made it before and had forgotten how much a liked it. It's from the New Basics Cookbook.<br /><br />BERTA'S CARROT CAKE<br />Source: The New Basics Cookbook by Julee Rosso, Sheila Lukins<br />Yield: 12 portions<br /><br />"Carrot Cakes abound, but there's none better than the one created by Sheila's mother. It has just the right texture and taste - and not too sweet. Try it unfrosted for breakfast. It's a classic for us and it will be for you."<br /><br />2 cups unbleached all-purpose flour<br />2 cups granulated sugar<br />2 tsp. baking soda<br />2 tsp. ground cinnamon<br />1 cup corn oil<br />3 eggs, lightly beaten<br />2 tsp. vanilla extract<br />1 1/3 cups pureed, cooked carrots<br />1 cup chopped walnuts<br />1 cup shredded coconut<br />3/4 cup canned crushed pineapple, drained<br />Cream Cheese Frosting (recipe follows)<br />Confectioner's sugar for dusting<br /><br />Preheat the oven to 350 degrees F. Line a 13 X 9-inch layer cake pan with waxed paper, and grease the paper.<br /><br />Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrots, walnuts, coconut, and pineapple. Pour the batter into the prepared pan. <br /><br />Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.<br /><br />Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour.<br /><br />Frost the top and sides of the cooled cake with cream cheese frosting, and dust the top with confectioner's sugar.<br /><br />CREAM CHEESE FROSTING<br />Frosting for a 13 X 9-inch cake.<br /><br />4 oz. cream cheese, at room temperature<br />3 tablespoons unsalted butter, at room temperature<br />1 1/2 cups confectioner's sugar<br />1/2 tsp. vanilla extract<br />Juice of 1/4 lemon<br /><br />Cream the cream cheese and butter together in a mixing bowl.<br /><br />Slowly sift in the confectioner's sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.<br /><br />Click here to view: http://www.recipelink.com/msgbrd/board_2/2006/MAY/18916.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8378073932827516952.post-22798530545760084042013-08-19T12:35:53.495+12:002013-08-19T12:35:53.495+12:00Thanks! Yeah not many times can you get away with ...Thanks! Yeah not many times can you get away with eating a whole pot of the stuff. So why not go for it when you have the excuse. Definitely not something you should do everyday!Linnohttps://www.blogger.com/profile/00271547471717477078noreply@blogger.comtag:blogger.com,1999:blog-8378073932827516952.post-13106986345549442232013-08-19T10:48:27.931+12:002013-08-19T10:48:27.931+12:00OOohhh I could totally eat a pot of cream cheese f...OOohhh I could totally eat a pot of cream cheese frosting!!!! Looks beautiful on your cake - well done Linda!Anonymousnoreply@blogger.com