Herman Carrot Cake with cream cheese frosting happens to be one of my go to cakes. It's easily adjusted by adding in raisins or other dried fruit or nuts.
I used a Bundt pan for this Herman carrot cake and baked it for 1 hour and 10 minutes.
1 1/2 cups Vegetable oil
2 cups Granulated sugar
1 cup Herman starter
1 can (20 ounces) Crushed pineapple
2 cups Carrots, shredded
1/2 cup Chopped nuts
2 tsp Vanilla extract
2 1/2 cups All-purpose flour
Cream Cheese Icing8 ounces Cream cheese
4 Tablespoons Margarine
1 pound Confectioners' sugar
1 tsp Vanilla extract
1 Tablespoon Milk
1/2 cup Coconut
3 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking soda
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 8 x 12 x 2-inch pan
Mix together the oil and sugar. Add in the
starter and eggs(add the eggs, one egg at a time).
Fold in the pineapple, nuts, vanilla extract and carrots.
Sift dry ingredients together. Add to the Herman mixture and blend.
Fold in the coconut. Bake carrot cake in prepared pan until done. Cool and frost cake. Sprinkling Herman carrot cake with chopped nuts if desired.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!