Maybe Linda's the one who will have a good carrot cake recipe. It's impossible to find here or else they put in this powdered almond stuff like marzipan that I find kind of yucky.

I'll have to convert stuff to metric but I'll manage.

Does anyone have a good one?

Thanks in advance.

I'm also looking for a pumpkin muffin or bread recipe as I get really good organic ones and they are good but I'd like to make muffins occasionally.

Me too. I would love a recipe for a good carrot cake. Wouldn't mind a tried and tested recipe for chicken soup as well.

Are you interested in a carrot and pineapple cake? It's really nice and the pinapple gives it a sort of freshness, if that makes sense
Just in case ...

1 cup plain flour
1 teaspoon baking powder
1/2 tsp bicarb
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup soft brown sugar
1/4 cup oil
2 eggs
1 cup grated carrot
440g crushed pineapple
1/4 cup chopped peacans

Preheat oven 180*C. Brush 20cm tin with oil and line base and sides.
Sift flour, baking powder, soda, cinnamon, nutmeg in bowl. Add sugar, stir to combine. Make well in centre and add whisked oil and eggs until pale and smooth ... stir until smooth. Add carrot and pineapple and pecans, stir to combine ... put mixture in tin, smooth surface and bake 35-40 minutes.
ICING.
60g butter
60g cream cheese
1 cup icing sugar
1 tspn orange juice
1/2 tsp vanilla essence.
Beat butter and cream cheese, add icing sugar, juice and vanilla ... beat your little heart out and put it on the cake and enjoy.

As for the bread ... do you have a breadmaker?, I've some good recipes for a maker. We bought one about 5 years ago and I've never brought a loaf since, best thing ever!

Cross posting there JoJo! i've a recipe for chicken and sweet corn soup ... that do? I make it all the time ... just yesterday in fact, i love cooking ...

2cm ginger grated
440g tin of corn kernels
6 cups chicken stock
1 1/3 cups of shredded chicken
2 tablespoons corn flour
1/3 cup water
440g tin of creamed corn
8 spring onions finely chopped
1/2 teaspoon sesame oil
salt pepper to taste.

heat the stock ... add the kernels, chicken and ginger. Simmer for 5 minutes uncovered. Blend corn flour and water and to pot stirring continuosly until soup boils and thickens. reduce heat, add the creamed corn, spring onions and oil, stir a bit. Salt and pepper .. how ever much you want, give it a couple more minutes and it's done.

I usually put in an egg also, just at the end whisk an egg and slowly dribble it into the hot soup stirring it so it doesn't all cook together. It's a dead easy soup, ready in about 25 minutes.

Just covering up some other stuff

.... but Heather did you forget about this or just didn't like the sound of the pineapple ?

MY Carrot Cake recipe...
*and just in time...She's GONE, now!*

CARROT CAKE

2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1 tsp cloves
1 tsp nutmeg
4 eggs
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/3 vegetable oil (really)
2 1/2 cups grated raw carrots
1 cup raisins
chopped nuts
icing sugar

Mix together flour, baking powder, baking soda, salt and spices. Set aside.

In large bowl, beat together eggs, brown and white sugar and oil. Stir in dry ingredients. Add carrots, raisins and nuts. Mix well.

Pour batter into greased and floured 3.5 litre(sorry) cake pan. Bake in 350 oven for 60 to 70 minutes or until toothpick inserted in centre comes out clean.

Let cool, then dust with icing sugar...or whatever.

Can also be baked in a bundt pan...

It IS good!

Now what do I know about muffins?

Dunno...but I've got the world's best fresh apple cake recipe, too!

NO IDEA why it's here THREE times!
But the last one is correct! ..and complete!

lefois, what other two?

Sorry it was the pineapple I admit, nana used to put it in there too, and I liked it but I don't know if I'd put it in myself.
Can you ever forgive me?

Pinhead!

It does say "moderator" there!
Did you make them disappear???? I wonder? I'm pretty sure I saw three posts...but it was earlier this afternoon...and I was cookin' for Easter dinner, and sampling the wine...and...well..ya know how it goes!

Anyway....it's a GREAT recipe!

lefois, t'was I, Pinhead, jerkin' your chain...lol I did the evil deed.

Pumpkin Muffins....metric too!
*********************
250 g all-purpose flour
145 g firmly packed brown sugar
65 g white sugar
10 g baking powder
5 g salt
2 g ground cinnamon
1 g baking soda
0.4 g ground ginger
115 g butter, melted
125 g canned pumpkin
80 ml buttermilk
2  eggs, slightly beaten

Directions  
Heat oven to 400.

1.Stir together all dry ingredients.
2. Mix butter, pumpkin, buttermilk and eggs in large bowl. Stir into flour mixture just until moistened.

3.Spoon batter into paper-lined or greased muffin pan. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes; remove from pan.

Makes 1 dozen

[ 04-01-2002, 07:35 PM: Message edited by: Pinhead ]

Thank you, Pinhead! I feel so much better now!
....HEY!....Do you have anything DIFFERENT to do with rhubarb?

You're welcome.

Oh yes, my mom has the most delicious rhubarb cake recipe and for muffins too.... psst, and I don't even like rhubarb.

What kind of recipe are you looking for?

Well...I have the "cakes", and the "muffins", and the "jams", and the "crisps".....what's left?
Thanks!

lefois, ask, and you shall receive... I hit the mother lode:

10-Rhubarb Recipes
10.1 - Rhubarb Bars Recipes (and squares and such)
10.2 - Rhubarb Bread Recipes
10.3 - Rhubarb Cake Recipes
10.4 - Rhubarb Cobblers (and crisps, fools, crunches, and crumbles)
10.5 - Rhubarb Cookie Recipes
10.6 - Rhubarb Desserts
10.7 - Rhubarb Drinks (other than wine)
10.8 - Frozen Rhubarb Recipes
10.9 - Rhubarb Jam (and jellies, conserves, preserves and marmalades) 10.10 - Rhubarb Muffins
10.11 - Miscellaneous Rhubarb Things 10.12 - Rhubarb Pies
10.13 - Rhubarb Puddings (and yougurts, sobet, triffel and frozen deserts)
10.14 - Rhubarb Salads (and salad dressings)
10.15 - Rhubarb Sauces (and chutney, relish, salsa, compote and stewed rhubarb)
10.16 - Rhubarb Soup
10.17 - Rhubarb Tart Recipes
10.18 - Rhubarb Wine (and other fermented forms of rhubarb)

11 - Medicinal Uses
11.1 - Medicine
11.2 - This is new Stuff

12 - Other Uses of Rhubarb
12.1 - Cleaning pots and pans
12.2 - Hair Color
12.3 - Insecticide
12.3.1 - Recipe 1
12.3.2 - Recipe 2
12.4 - Rhubarb inspired art
12.4.1 - Paintings
12.4.2 - Music
The Rhubarb Tart Song
12.4.3 - Poetry
Rhubarb Limericks
12.5 - CFC control
12.6 - Rhubarb Paper

Pinhead! THANKS!
Don't quite know where to begin....
"The Rhubarb TART Song" sounds interestin'!
Rhubarb ART??? ...and good EATS, too!
You're a gem, Pinhead! Thanks!

I'm glad I could help.

[ 04-01-2002, 09:39 PM: Message edited by: Pinhead ]

Hi! Just thought I'd post my recipe for carot cake, as anyone who's ever tried some goes mad for it! It's legendary amongst my boyfriend's friends! It's really moist and yummy!

INGREDIENTS
6oz (175g) Dark brown soft sugar
2 Large eggs
4 fl oz (120 ml) Sunflower oil
7 oz (200g) Wholemeal self-raising flour
1.5 teaspoons of bicarbonate of soda
3.5 teaspoons of mixed spice
1 Orange zest, grated
7oz (200g) carrots, peeled and coasely grated
6oz (175g) Sultanas

(Syrup Glaze)
Juice of half a small orange
1 Dessertspoon of lemon juice
1.5oz (40g) Dark brown soft sugar

(Topping)
Butter
Icing Sugar

1. Pre-heat the oven to 170 C (325 F, Gas mark 3).

2. Whisk sugar, eggs and sunflower oil together oin a bowl using an electric whisk for 2-3 minutes.

3. Sift together the flour, bicoarbonate of flour and mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.

4. Stir all this together, then fold in the orange zest, carrots and sultanas.

5. Divide the mixture between two baking tins (lined with baking parchment). Bake on te centre shelf for 30 - 35 minutes until it is well-risen and feels firm and springy to the touch when lightly pressed in the centre.

6. While the cake is cooking, make the syrup glaze. This keeps the cake lovely and moist and gives it a fruity tang. Whisk together the fruit juices and sugar in a bowl.

7. As soon as the cake comes out of the over stab both halves several times with a skewer, then spoon over the syrup glaze as evenly as possible.

8. Leave to completely cool, then make the butter cream icing (by mixing together the buter and icing sugar). You may have to vary the quantities to personal taste. Sandwich the two cake halves together with this icing, then spread it on top of the cake too.

I really hope you enjoy it! It's magical!