Lost carrot cake recipe- Help!
It drives me nuts when I make something really good, and promptly lose the recipe. Last year in March (2008) I made a fabulous carrot cake. I believe it was from a food magazine, either Feb, Mar, or April edition '08. I think I have ruled out Cooking Light, Bon Appetite, and Food & Wine, but you never know. The cake had pineapple, coconut and shredded carrot. It also contained some kind of nut- maybe walnut? The recipe was for a sheet cake, no layers that I remember. The frosting was cream cheese, pretty basic there, nothing fancy. It was honestly the best carrot cake hubbie and I ever ate. Darn it. If anyone can help (or offer their version of a fabulous carrot cake), I would be forever grateful!
Just checked Bon Appetit 3/08 and there's a recipe for a sheet pan Carrot Cake that sounds just like what you're describing. It's on page 97 from the "Entertaining with Style" section. Is this it? It wasn't archived on Epicurious, but somebody posted it:
carrot cake with buttermilk glaze and cinnamon-cream cheese frosting
YES! Rubee you are fantastic. That is it exactly, I forgot about the glaze and cinnamon in frosting. Thanks a million :) By chance does the mags recipe match the one posted? The 1/5 measurements are throwing me off.
Also thanks to everyone else for their quick responses as well. Knew I could count on CH!
Yes, sorry I didn't check! There are a couple of typos. Here are the correct ingredients:
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1-1/2 cups sugar
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla extract
2 cups of coarsely grated peeled carrots
1-1/2 cups of sweetened flaked coconut
1 8-oz can crushed pinapple in juice
1 cup coarsely chopped pecans
1 cup sugar
1/2 cup buttermilk
1 stick (1/2 cup) unsalted butter, diced
1 Tb light corn syrup
1-1/2 tsp baking soda
1 tsp vanilla extract
12 oz cream cheese, room temp
1 stick unsalted butter (1/2 cup), room temp
1 1-lb box of powdered sugar
2 Tb brown sugar
1-1/2 tsp vanilla extract
1 tsp ground cinnamon
The rest of the directions are good, except more details on the glaze:
It should take 3-4 minutes for glaze to darken. After adding vanilla, spoon over the cake while it is still warm, and let cake cool in pan.
The cake can be made one day ahead; cover and chill.
It really does look good. I'm going to make it the next time we have company over.
If you don't find the one you're looking for, try this one from "Canadian Living". I've made many, many different carrot cake recipes and like it best. Second favourite is the one from "Southern Living" with the Buttermilk glaze between layers.
Try this one, as it meets your requirements:
Also, this one looks good too, although not a sheet cake: