Carrot Cake

Ingredients:
2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 1/4 cups salad oil
1 tsp. vanilla
4 eggs
3 cups grated raw carrots

Sift together dry ingredients. Add oit slowly. Beat well. Add eggs one at a time., then vanilla. Fold in carrots. Pour into greased 9 x 13 inch pan. Bake at 350* about 1/2 hour.

Icing:
8 oz. cream cheese
1/4 cup butter
1 cup icing sugar

Blend together and spread on cake.

Enjoy
Thank you for sharing this frenchy but for those of us outside North America who do not use "cups" as a measurement, do you you have an alternative in weight? We have cups of different sizes and it would obviously affect the success of the recipe!
I love carrot cake and this looks like a great recipe. notice you didn't for get the cream cheese frosting c);o)
There is a very slight difference between UK/European/Australian cups and US cups. The UK cups are 250mls and US cups are 240mls, so UK half cups are 125mls whereas US half cups are 120mls (quarter cups tend to be the same at 60mls). However for most recipes the difference is small and won't affect the finished dish.

For baking you may prefer to remove 2 teaspoons from each cup measure to get from UK to US measures. One thing to try to look for in the US recipes is how the flour is measured as you do get very different measurements depending on whether the cup is filled by scooping the flour up into the cup or if the flour is spooned into the cup and then levelled. Quite often it will state somewhere which measure is used but if in doubt it is better to spoon the flour into the cup then level the top by sweeping across with a palette knife or thin bladed spatula.
Below is a chart for additional help.
U.S. vs. Metric vs. Imperial (U.K.) Measures
1/16 teaspoon a dash
1/8 teaspoon or less a pinch or 6 drops .5 ml
1/4 teaspoon 15 drops 1 ml
1/2 teaspoon 30 drops 2 ml
1 teaspoon 1/3 tablespoon 1/6 ounce 5 ml
3 teaspoons 1 tablespoon 1/2 ounce 14 grams
1 tablespoon 3 teaspoons 1/2 ounce 14 grams
2 tablespoons 1/8 cup 1 ounce 28 grams
4 tablespoons 1/4 cup 2 ounces 56.7 grams
5 tablespoons pus 1 teaspoon 1/3 cup 2.6 ounces 75.6 grams
8 tablespoons 1/2 cup 4 ounces 1/4 pound 113 grams
10 tablespoons plus 2 teaspoons 2/3 cup 5.2 ounces 151 grams
12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams
16 tablespoons 1 cup 8 ounces .500 or 1/2 pound 225 grams
32 tablespoons 2 cups 16 ounces 1 pound 454 grams
64 tablespoons
Liquid or Volume Measurements
igger or measure 1 1/2 or 1.5 fluid ounces 3 tablespoons 45 ml
1 cup 8 fluid ounces 1/2 pint 16 tablespoons 237 ml
2 cups 16 fluid ounces 1 pint 32 tablespoons 474 ml
4 cups 32 fluid ounces 1 quart 64 tablespoons 946 .4
2 pints 32 fluid ounces 1 quart 4 cups 946
4 quarts 128 fluid ounces 1 gallon 16 cups 3.785 liters
8 quarts 256 fluid ounces or one peck 2 gallons 32 cups 7.57 liters
4 pecks one bushel
dash less than 1/4 teaspoon
Conversions For Ingredients Commonly Used In Baking(first number is ounces second grams)
1 cup all-purpose flour 5 142
1 cup whole wheat flour 8 1/2 156

1 cup granulated (white) sugar 7 198
1 cup firmly-packed brown sugar (light or dark) 7 198
1 cup powdered (confectioners') sugar 4 113

1 cup cocoa powder 3 85

Butter (salted or unsalted)
4 tablespoons = 1/2 stick = 1/4 cup 2 57
8 tablespoons = 1 stick =1/2 cup 4 113
16 tablespoons = 2 sticks = 1 cup 8 227
Per Whats Cooking America website.......
This should help those in making the best carrot cake on both sides of the pond.
:D
Laurie
thank for your help thelady to me a cup is a cup but then i am not use to different country measurement again thank you
You are most welcome :D
Laurie
TheLadyL wrote: There is a very slight difference between UK/European/Australian cups and US cups. The UK cups are 250mls and US cups are 240mls, so UK half cups are 125mls whereas US half cups are 120mls (quarter cups tend to be the same at 60mls). However for most recipes the difference is small and won't affect the finished dish.

For baking you may prefer to remove 2 teaspoons from each cup measure to get from UK to US measures. One thing to try to look for in the US recipes is how the flour is measured as you do get very different measurements depending on whether the cup is filled by scooping the flour up into the cup or if the flour is spooned into the cup and then levelled. Quite often it will state somewhere which measure is used but if in doubt it is better to spoon the flour into the cup then level the top by sweeping across with a palette knife or thin bladed spatula.
Below is a chart for additional help.
U.S. vs. Metric vs. Imperial (U.K.) Measures
1/16 teaspoon a dash
1/8 teaspoon or less a pinch or 6 drops .5 ml
1/4 teaspoon 15 drops 1 ml
1/2 teaspoon 30 drops 2 ml
1 teaspoon 1/3 tablespoon 1/6 ounce 5 ml
3 teaspoons 1 tablespoon 1/2 ounce 14 grams
1 tablespoon 3 teaspoons 1/2 ounce 14 grams
2 tablespoons 1/8 cup 1 ounce 28 grams
4 tablespoons 1/4 cup 2 ounces 56.7 grams
5 tablespoons pus 1 teaspoon 1/3 cup 2.6 ounces 75.6 grams
8 tablespoons 1/2 cup 4 ounces 1/4 pound 113 grams
10 tablespoons plus 2 teaspoons 2/3 cup 5.2 ounces 151 grams
12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams
16 tablespoons 1 cup 8 ounces .500 or 1/2 pound 225 grams
32 tablespoons 2 cups 16 ounces 1 pound 454 grams
64 tablespoons
Liquid or Volume Measurements
igger or measure 1 1/2 or 1.5 fluid ounces 3 tablespoons 45 ml
1 cup 8 fluid ounces 1/2 pint 16 tablespoons 237 ml
2 cups 16 fluid ounces 1 pint 32 tablespoons 474 ml
4 cups 32 fluid ounces 1 quart 64 tablespoons 946 .4
2 pints 32 fluid ounces 1 quart 4 cups 946
4 quarts 128 fluid ounces 1 gallon 16 cups 3.785 liters
8 quarts 256 fluid ounces or one peck 2 gallons 32 cups 7.57 liters
4 pecks one bushel
dash less than 1/4 teaspoon
Conversions For Ingredients Commonly Used In Baking(first number is ounces second grams)
1 cup all-purpose flour 5 142
1 cup whole wheat flour 8 1/2 156

1 cup granulated (white) sugar 7 198
1 cup firmly-packed brown sugar (light or dark) 7 198
1 cup powdered (confectioners') sugar 4 113

1 cup cocoa powder 3 85

Butter (salted or unsalted)
4 tablespoons = 1/2 stick = 1/4 cup 2 57
8 tablespoons = 1 stick =1/2 cup 4 113
16 tablespoons = 2 sticks = 1 cup 8 227
Per Whats Cooking America website.......
This should help those in making the best carrot cake on both sides of the pond.
:D
Laurie

Thank you Miss Information :D . I have never used a cup as a measure and if I did, they come in different sizes! Also it would seem there are 16 fluid ounces in a US pint compared with 20 here!
Your are very welcome Graham.
Laurie
frenchysmiley wrote: Pie crust easy

Put 6 cups of flour in a bowl. Add a pound of lard (shortening) Mix together then add a can of 7-up or sprite and mix all together really good pie crust if you just want to make one pie divide the rest of the dough for individual pie and freeze in a tight bag. Let me know what you think i make this all the time.


7up or sprite.  I must try that.  I made the butterscotch pie.  Delicious Frenchy, thanks ! 
Sandy22
you are most welcome i will be putting some more recipes up soon. if you try the recipe for the pie crust only use 7-up or sprite do not use ginger ale ok. hope you like it let me know ok

Fern
ok Frenchy, thanks much.  I will be trying it next week.  Looking forward to your other recipes also.  I like squares, do you have any nice recipes for delicious squares?  Your recipes are the best I have seen on the net.  
Made Spaghetti.....got onions, peppers, and these dehydrated mushrooms...I got some ground sirloin. I cooked the veggies and sirloin and added tomato sauce...salt, pepper, Oregano, Garlic. it was delightfully horrible....I have been cooking it for 2 days now and the mushrooms will not get soft..they are like 4 little rubber balls floating in there...I ate some and it's really bland...so today I added a can of Amy's organic Chili to it...now it's this pasta bean chili thing going on....I hate to say it but I think it's going to have to be tossed out. the more I mess with it the mushier the noodles get and it still tastes like dirty water. I know I put plenty of spices in it...and I cooked the tomato sauce down like it said..can't figure out where I went wrong.
MrC
When you use a dehydrated vegetable of any type for a stew or sauce, you need to rehydrate them for a day or two in a bowl of water in the fridge. If you dont and you try to cook with them they will not have the time or moisture to rehydrate correctly. When you cook your ground meat if you drained the oil off you lose a lot of your spicey flavor that you used when you cooked your ground meat. Best way to spice a sauce is to after you have sauteed your meat and veggies is to add your spices when you add your tomato sauce. This is how I make my sauces. I hope it helps.
Robert
Sandy22 wrote: Is that your mama Rural?  She looks too young to be.  I copied all her recipes. They sound so good.  I am going to make that butterscotch pie.
I haven't made pie crust for years but it shouldn't be too hard. 



For the ice cream, does it have to be chocolate? I like carmel or butterscotch.  Can I substitute? How much? 

Sandy22
You can use most any flavoring you want but I am not sure the exact measurements to replace the cocoa powder used in the ice cream. I will look into it for you and post something. I am sorry for the delay in responding I have been dealing with some other issues. Please accept my apology.
Robert
Sandy22

Here some squares recipes the first one is a Dattes Squares that my mom always use to make and i do also.

Dates Squares

Ingredients:
4 cups Oats
2 cups flour
1/2 cup brown sugar
1 1/2 cup butter or margarine
1 teaspoon salt
1 teaspoon baking powder
1 egg

Not cook. Mix everything together. Put half in bottom of a square pan. Set aside.

Boil:
1 lbs Dates
1/2 cup brown sugar
2 cups hot water

Boil till dattes come apart and thicken then add to the pan and add the rest of the oatmeal mix on top. then cook at 350* till golden on top.

enjoy
cron