Friday's carrot cake?

[email hidden] (Jeff Novotny) wrote in news:92980bb.0312222247.52127be0
@posting.google.com:

Quoted message said:

Hello, Has anyone tried TGI Friday's carrot cake? I'm not sure if they still have it. My question:
it's an extremely moist cake, almost brownie-like moistness. How would you achieve this texture?
My guess would be adding extra liquid and/or eggs?

Thanks, Jeff

Told ya before...crushed pineapple.

"Jeff Novotny" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello, Has anyone tried TGI Friday's carrot cake? I'm not sure if they still have it. My question:
it's an extremely moist cake, almost brownie-like moistness. How would you achieve this texture?
My guess would be adding extra liquid and/or eggs?

I have a very moist carrot cake recipe that I posted here last week. If you do a google groups
search you can find it. I wouldn't call it "brownie-like" but then I can't remember ever having a
carrot cake that would match that description. If you truly want something like that, I would try
omitting the leavening, using a sheet pan, and under-baking it. If on the other hand, you simply
want a moist cake, try mine. As Wayne has said, using crushed pineapple add a lot of moisture to the
cake. Mine also has pumpkin.

"Vox Humana" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Jeff Novotny" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello, Has anyone tried TGI Friday's carrot cake? I'm not sure if they still have it. My
question: it's an extremely moist cake, almost brownie-like moistness. How would you achieve this
texture? My guess would be adding extra liquid and/or eggs?

I have a very moist carrot cake recipe that I posted here last week. If you do a google groups
search you can find it. I wouldn't call it "brownie-like" but then I can't remember ever having a
carrot cake that would match that description. If you truly want something like that, I would try
omitting the leavening, using a sheet pan, and under-baking it. If on the other hand, you simply
want a moist cake, try mine. As Wayne has said, using crushed pineapple add a lot of moisture to
the cake. Mine also has pumpkin.

Vox, I like the pumpkin idea. I'm going to have to try your recipe!

Wayne

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Vox Humana" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

"Jeff Novotny" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hello, Has anyone tried TGI Friday's carrot cake? I'm not sure if they still have it. My
question: it's an extremely moist cake, almost brownie-like moistness. How would you achieve
this texture? My guess would be adding extra liquid and/or eggs?

I have a very moist carrot cake recipe that I posted here last week. If you do a google groups
search you can find it. I wouldn't call it "brownie-like" but then I can't remember ever having
a carrot cake that would match that description. If you truly want something like that, I would
try omitting the leavening, using a sheet pan, and under-baking it. If on the other hand, you
simply want a moist cake, try mine. As Wayne has said, using crushed pineapple add a lot of
moisture to the cake. Mine also has pumpkin.

Vox, I like the pumpkin idea. I'm going to have to try your recipe!

The pumpkin adds a subtle layer of flavor and gives it great moistness.

Wayne Boatwright <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

[email hidden] (Jeff Novotny) wrote in news:92980bb.0312222247.52127be0 @posting.google.com:

Quoted message said:

Hello, Has anyone tried TGI Friday's carrot cake? I'm not sure if they still have it. My
question: it's an extremely moist cake, almost brownie-like moistness. How would you achieve
this texture? My guess would be adding extra liquid and/or eggs?

Thanks, Jeff

Told ya before...crushed pineapple.

...especially with a little shredded coconut as well 🙂

--Erica

"Erica" <[email hidden]> wrote in message
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Quoted message said:

Wayne Boatwright <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

[email hidden] (Jeff Novotny) wrote in

news:92980bb.0312222247.52127be0

Quoted message said:

Quoted message said:

@posting.google.com:

Quoted message said:

Hello, Has anyone tried TGI Friday's carrot cake? I'm not sure if they

still

Quoted message said:

Quoted message said:

Quoted message said:

have it. My question: it's an extremely moist cake, almost brownie-like moistness. How would
you achieve this texture? My

guess

Quoted message said:

Quoted message said:

Quoted message said:

would be adding extra liquid and/or eggs?

Thanks, Jeff

Told ya before...crushed pineapple.

...especially with a little shredded coconut as well 🙂

Plumping the raisins helps too.

Wayne Boatwright said:

Told ya before...crushed pineapple.

Oh yeah, you sure told him! <BG>

Don't mess with the ingredients - if it's yer first time with this particular recipe:

Carrot Cake

2 C. flour 2 C. sugar 3 eggs 1 C. oil 1 small can crushed pineapple 2 t. soda 2 t. cinnamon 1 t.
salt 2 t. vanilla 2 C. grated carrot 2 C. chopped walnuts 1 C. coconut (shredded, unsweetened)

Mix all ingredients together.

Pour into a greased & floured rectangular (9 x 13) cake pan.

Bake at 350 for 55 minutes

OR 3 well buttered & floured 8 inch round pans and Bake for 30 minutes.

%%%%%%

Cream Cheese Frosting

In a small bowl, blend 4 T soft butter 1 - 8 oz. package (near room temp.) cream cheese

Gradually add 3 C. sifted powdered sugar, beating until smooth and creamy.

Stir in 1 t. vanilla

Practice safe eating - always use condiments

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

Told ya before...crushed pineapple.

Oh yeah, you sure told him! <BG>

Hehehe!

Quoted message said:

Don't mess with the ingredients - if it's yer first time with this particular recipe:

Carrot Cake

2 C. flour 2 C. sugar 3 eggs 1 C. oil 1 small can crushed pineapple 2 t. soda 2 t. cinnamon 1 t.
salt 2 t. vanilla 2 C. grated carrot 2 C. chopped walnuts 1 C. coconut (shredded, unsweetened)

Mix all ingredients together.

Pour into a greased & floured rectangular (9 x 13) cake pan.

Bake at 350 for 55 minutes

OR 3 well buttered & floured 8 inch round pans and Bake for 30 minutes.

I love coconut in carrot cake!

Quoted message said:

%%%%%%

Cream Cheese Frosting

In a small bowl, blend 4 T soft butter 1 - 8 oz. package (near room temp.) cream cheese

Gradually add 3 C. sifted powdered sugar, beating until smooth and creamy.

Stir in 1 t. vanilla

Jeff Novotny said:

Hello, Has anyone tried TGI Friday's carrot cake? I'm not sure if they still have it. My question:
it's an extremely moist cake, almost brownie-like moistness. How would you achieve this texture? My
guess would be adding extra liquid and/or eggs?

Thanks, Jeff

Never Had TGIFriday's but I actually hold a Blue Ribbon for this. It's especially good for those
that don't like raisins the dried apples add the same mouth feel. (It was originally made for an ex-
gf that worked for Resolution Trust Corp.)

* Exported from MasterCook II *

Blue Ribbon Carrot Cake - RTC Version

Recipe By : John Williams Serving Size : 14 Preparation Time :0:45 Categories : Cakes

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
*---------- Cake ------------------------* 2 c flour 2 tsp baking soda 2 tsp cinnamon
1/2 tsp salt 3 ea egg
2/4 c vegetable oil
3/4 c buttermilk 1 c sugar 1 c brown sugar 2 tsp vanilla -- or Grand Manier 20 oz crushed
pineapple in syrup -- drained 12 oz mandrian oranges -- drained/crushed 3 oz dried apples --
chopped medium 3 c carrot -- grated (1#) 1 c English walnuts -- chopped *---------- Cream
Cheese Frosting -------* 1 c butter, unsalted -- 2 sticks (cold) 16 oz cream cheese --
softened 1 tsp vanilla -- or Grand Manier 4 c confectioner's sugar -- 1#

Preheat oven to 350, Pam 2 9" springform cake pans or 9x13 (Preheat is important because of the
heavy batter)

NOTE ABOUT MEASURES: - Pineapple is a large can 16-20oz will do. Mandrian oranges is a large can 11-
15 ozs is fine, carrots are 1#, the cup measure was just to get the nutritional calculations.

*----- Prepare
4. Fine shred, 1# carrots. (long thin shreds)
5. Chop 1 1/2 cups english walnuts
6. Chop 1/2 package of dried apples (dried apples are usually found in same section as raisins and
come in 6 oz packages)
7. Drain Pineapple (I use "with heavy syrup"😉 (drink the juice)
8. Drain mandrian oranges (Drink the juice)

*----- Cake Batter
NOTE: Mandrian oranges need to be same consistancy as crushed pineapple, I add the segments first
and let the mixer do the work while I beat the following)

In a large mixing bowl, on low, Beat oil, buttermilk (substitute 2 tbsp vinegar and regular milk),
both sugars, vanilla, cinnamon, baking soda, salt until well mixed.

Add eggs, scrape sides

Add flour until just mixed, ("Just mixed" means a little flour is still visible)

Hand mix pineapple, dried apples, carrots and walnuts

Spread evenly in cake pans, bake 55-60 minutes

*----- Cream Cheese Frosting -------------------------------------------------------* Cream butter
and cream cheese until fluffy, add vanilla, confectioners sugar, Mix until smooth.

Frost completely cooled cake, refrigerate until set, 2-3 hours.

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