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You Asked For It

Veggies with a twist

Here are the recipes you're looking for.

By ELLEN FOLKMAN
Published May 31, 2006

Lucille Schenk wanted a recipe for a carrot cake made in a Bundt pan. Jean Dennis and Joan Capen sent a recipe for a pecan carrot Bundt cake with lots of flavor that comes from Taste of Home magazine. Ruth MacDowell shares an interesting recipe for a surprise carrot cake also from Taste of Home.

Lyle Lampson wanted a cauliflower recipe from Ruby Tuesday's restaurant. Ann McGee has never had their cauliflower but hopes the cauliflower mashed potatoes recipe she shares is something Lyle will like.

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For: Lucille Schenk of Clearwater

From: Jean Dennis of Dunedin and Joan Capen of Dunedin

Recipe: Pecan Carrot Bundt Cake

Pecan Carrot Bundt Cake

For the cake:

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

4 eggs

2 tablespoons grated lemon peel

2 tablespoons grated orange peel

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons orange juice

2 tablespoons lemon juice

1 pound carrots, grated

1 cup raisins

1 cup chopped pecans

In a mixing bowl combine butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture, alternating with juices. Stir in carrots, raisins and pecans. Pour into greased and floured 10-inch Bundt pan. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

For the frosting:

1 package (3 ounces) cream cheese, softened

1 teaspoon vanilla extract

1 1/2 - 2 cups confectioner's sugar

1/2 cup chopped pecans

In a mixing bowl, beat the cream cheese, confectioner's sugar and vanilla until smooth. Frost cake and sprinkle with pecans.

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For: Lucille Schenk of Clearwater

From: Ruth MacDowell of St. Pete Beach

Recipe: Surprise Carrot Cake

Surprise Carrot Cake

3 eggs

1 3/4 cups sugar

3 cups shredded carrots

1 cup vegetable oil

2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 cup chopped pecans

FILLING:

1 (8 OZ.) PACKAGE CREAM CHEESE, SOFTENED

1/4 CUP SUGAR

1 EGG

FROSTING:

1 (8 OZ.) PACKAGE CREAM CHEESE, SOFTENED

1/4 CUP BUTTER, SOFTENED

2 TEASPOONS VANILLA EXTRACT

4 CUPS CONFECTIONER'S SUGAR

IN A MIXING BOWL, BEAT EGGS AND SUGAR. ADD CARROTS AND OIL; BEAT UNTIL BLENDED. COMBINE THE FLOUR, BAKING SODA, CINNAMON AND SALT. ADD TO CARROT MIXTURE; MIX WELL. POUR 3 CUPS BATTER INTO A GREASED AND FLOURED 10-INCH BUNDT PAN.

IN A SEPARATE MIXING BOWL, BEAT CREAM CHEESE AND SUGAR. ADD EGG; MIX WELL. SPOON OVER BATTER. TOP WITH REMAINING CARROT MIXTURE BATTER.

BAKE AT 350 DEGREES FOR 55 TO 60 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL FOR 10 MINUTES BEFORE REMOVING FROM PAN TO A WIRE RACK TO COOL COMPLETELY.

FOR FROSTING: IN A SMALL MIXING BOWL, BEAT THE CREAM CHEESE, BUTTER AND VANILLA UNTIL SMOOTH. GRADUALLY ADD CONFECTIONER'S SUGAR. FROST CAKE. STORE IN THE REFRIGERATOR.

SERVES 12 TO 16-+

*   *   * 

For: Lyle Lampson of Clearwater

From: Anne McGee of Palm Harbor

Recipe: Cauliflower Mashed Potatoes 

Cauliflower Mashed Potatoes

1 head cauliflower florets

Garlic powder to taste

1/3 cup cream cheese

Butter to taste

Salt and pepper to taste

Boil cauliflower as you would potatoes, until soft. Sprinkle with garlic powder while boiling. Drain. Mash with cream cheese. Add butter, salt and pepper to taste.

Recipe requests

Jennie Miller would like a recipe for breaded onion rings.

Linda Jones loves Fred Fleming's Broccoli Casserole. She has tried to duplicate it, but it just isn't the same.

You Asked for It is a reader mail column. Send requests to You Asked for It, the St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request'' in the subject line. Be sure to include your full name, city and phone number.

[Last modified May 30, 2006, 12:10:36]