I would think dates might be good if they were chopped up fine. One of the 
reasons I bake carrot cake is because most of them you buy have nothing in 
them. 

-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of 
Jude DaShiell via Cookinginthedark
Sent: Monday, August 24, 2020 12:33 PM
To: meward1954--- via Cookinginthedark <[email protected]>
Cc: Jude DaShiell <[email protected]>
Subject: Re: [CnD] carrot cake

I would happily substitute figs for raisins since raisins are dehydrated grapes.
Nuts in cakes I very much like along with cinnamon.

On Mon, 24 Aug 2020, meward1954--- via Cookinginthedark wrote:

> Date: Mon, 24 Aug 2020 12:20:28
> From: meward1954--- via Cookinginthedark 
> <[email protected]>
> To: [email protected]
> Cc: [email protected]
> Subject: Re: [CnD] carrot cake
>
> I like lots of nuts in carrot cake.  The thing I don't like there is raisins, 
> but lots of people love them.  I guess it comes down to taste.
>
> -----Original Message-----
> From: Cookinginthedark <[email protected]> On 
> Behalf Of diane.fann7--- via Cookinginthedark
> Sent: Monday, August 24, 2020 11:05 AM
> To: [email protected]
> Cc: [email protected]
> Subject: Re: [CnD] carrot cake
>
> Pecans, walnuts. As long as you have lots of either or both.
>
> -----Original Message-----
> From: Cookinginthedark <[email protected]> On 
> Behalf Of meward1954--- via Cookinginthedark
> Sent: Monday, August 24, 2020 12:02 PM
> To: [email protected]
> Cc: [email protected]
> Subject: Re: [CnD] carrot cake
>
> I usually substitute pecans for walnuts.  My husband has trouble with 
> walnuts.  I like them, but good Texans use more pecans anyway.
>
>
>
> -----Original Message-----
> From: Cookinginthedark <[email protected]> On 
> Behalf Of Kathy Brandt via Cookinginthedark
> Sent: Sunday, August 23, 2020 5:47 PM
> To: [email protected]
> Cc: Kathy Brandt <[email protected]>
> Subject: Re: [CnD] carrot cake
>
> Will be interested in knowing how it turns out. Me, I?d be lucky to use half 
> the walnuts; I?ve never seen that much in a carrot cake, and I?m not really a 
> pineapple fan, but would maybe add a little more liquid to make up for no 
> juice if I were using.
>
>
>
> On Aug 23, 2020, at 6:33 PM, diane.fann7--- via Cookinginthedark 
> <[email protected]> wrote:
>
> I usually use DH carrot cake mix. I like this recipe and will try it. The two 
> cups walnuts is correct, and I would put at least that many. I will probably 
> add dried, unsweetened coconut flakes. I will use the cardamom.
>
> Diane
>
> -----Original Message-----
> From: Cookinginthedark <[email protected]> On 
> Behalf Of Jody M via Cookinginthedark
> Sent: Sunday, August 23, 2020 8:07 AM
> To: [email protected]
> Cc: Jody M <[email protected]>
> Subject: Re: [CnD] carrot cake
>
> good morning, maybe I missed something. What is the temperature and how long 
> do you bake this cake?
>
> Sent from my iPhone
>
> > On Jun 14, 2020, at 8:16 PM, Wendy via Cookinginthedark 
> > <[email protected]> wrote:
> >
> > This carrot cake recipe is from one of the Joanna Fluke mysteries. 
> > Is the amount of walnuts correct?
> > 2 cups sugar
> > 3 eggs
> > ? cup vegetable oil (not canola or olive)
> > 1 tsp. vanilla
> > ? cup sour cream/yogurt
> > 2 tsp. baking soda
> > 2 tsp. cinnamon, or ? tsp. cardamom & 1 1/2 Tsp. cinnamon
> > 20 oz. crushed pineapple & juice
> > Question:2 cups chopped walnuts
> > 2 ? cups flour
> > 2 cups packed grated carrots
> > Wendy
> >
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