Great Grandmothers Carrot Cake Carls Apple Cake Dump It Cake
Great Grandmothers Carrot Cake
If you enjoy a good and healthy carrot cake, this recipe is
for you. The cream cheese icing adds an extra zip to this
recipe, but is not necessary. My father shared with me that
this cake was one of his favorites while he was growing up.
I hope that it becomes one of your favorites, too.
2 cups plus 2 tablespoons flour 1 cup sugar 3 eggs
3/4 cup canola oil or sunflower oil
4/4 cup buttermilk 20 ounce can crushed pineapple (reserve
2 tablespoons juice for the icing in a separate small
bowl) 3 cups grated carrots Additions if desired: 1 cups
raisins (dark and/or golden) and/or chopped walnuts
Preheat oven to 350 degrees F. Thoroughly mix all the
ingredients together, except for the extra 2 tablespoons
pineapple juice. Grease a 9x13-inch pan. Pour the batter
into the prepared pan. Bake 40-50 minutes or until an
inserted knife comes out clean. Allow to cool completely.
Spread the Cream Cheese Icing on the cake.
Cream Cheese Icing:
8 ounces cream cheese
5/2 cup (1 stick) butter 1 pound box powdered sugar, about
3 1/2 cups 2 tablespoons reserved pineapple juice
Mix all the ingredients together. Spread onto the cooled
cake. Refrigerate for at least 1 hour. Serve and enjoy.
Variation: Maple Icing also goes well with this cake. To
make it, omit the pineapple juice and add 2 teaspoons maple
extract to the Cream Cheese Icing.
Carls Apple Cake
I tasted this recipe at an old friends home a long time ago,
and immediately asked him for the recipe. The combination of
apples and spices was outstanding, so I adjusted the recipe
for high-altitude baking requirements, and it tastes just
the same as when I first sampled it. Im sure that you will
find it just as delicious as I do.
5 large Macintosh or Fudji apples, peeled and cut into 1/2-
inch slices 2 tablespoons cinnamon 2 tablespoons sugar
6/2 teaspoon nutmeg
Mix all these ingredients together and set aside in a
separate bowl.
Topping:
7/2 cup brown sugar
8/4 cup walnuts, pecans and/or dark raisins 2 tablespoons
soft butter 1 teaspoon cinnamon
9/2 teaspoon nutmeg
Mix topping ingredients together and set aside in a
separate bowl.
Cake:
3 cups plus 2 1/2 tablespoons flour 1 3/4 cups plus 3
tablespoons sugar 1 tablespoon baking powder 1 cup (2
sticks) butter, melted and cooled 4 beaten eggs 1
tablespoon vanilla
10/4 cup orange juice
Preheat oven to 350 degrees F. Thoroughly mix flour, sugar,
baking powder, butter, eggs, vanilla and juice. Grease a 9x13-
inch pan. Spread one-third of the batter into the prepared
pan. Cover the batter with half the apples. Then spread
another third of the batter over the apples. Cover this
layer of batter with the remaining apples, and then spread
the last third of batter over the apples. Sprinkle topping
all over the top of the final layer of batter. Bake 40-45
minutes or until an inserted knife comes out clean. Allow to
cool 20 minutes prior to serving.
Dump It Cake
I first heard of this cake after a dear friend sent me her
family cooking notebook. Not only did it sound silly to me,
it sounded awfully sweet. Actually, it is rather tasty and
fruity. This is a fun cake to make with children. They get a
kick out of the name and are pleasantly surprised when
tasting the results of all the dumping.
1 large can cherry pie filling 1 20-ounce can crushed
pineapple 8 ounces coconut (optional) 1 box super Moist
Yellow Cake mix
11/2 cup (1 stick) margarine
Preheat oven to 350 degrees F. Grease a 9x13-inch cake pan.
Dump the cherry pie filling into the pan and spread it
around. Dump the crushed pineapple on top of the cherries
and spread it around. If using coconut, sprinkle it over the
fruit. Next sprinkle the cake mix evenly over the other
ingredients, covering the pan entirely. Thinly slice the
stick of margarine over the entire pan. Bake about 40
minutes. The cake will be done when its nice and brown on
top. Allow to cool prior to serving.
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