I could really go for a cookie or a piece of carrot cake :-)
This is not gonna wrk, layn n da bed eatn carrot cake..Omaha Steaks 1 (6 in.) Carrot Cake
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Oct 20, 2011 from Nik Tonglet
Miso carrot cake en foie gras icing, kumquat preserve.. Turns out jummy!
Oct 20, 2011 from Travis Quinnelly
Agreed! Cheesecake is the best...with Carrot Cake being a close second! - RT @: Cheesecake!!! RT @ Cake or pie?
Oct 20, 2011 from daryl tan
I just had that too!!RT @: Wanton mee, fried oyster, carrot cake, satay, stingray! Eat till sawng sawng ah!
Simply Organic Carrot Cake Mix, 11.6-Ounce Boxes (Pack of 3)
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Easy Carrot Cake Recipe With Cream Cheese Frosting
www.BettyCrocker.com Easygoing Carrot Cake Recipe With Cream Cheese Frosting Jaden Hair of steamykitchen.com shares her carrot cake recipe inspired by ...
carrot cake?
i paramour carrot cake but i've never baked one.i have a recipe but i've never used it and i dont know if its any good(it's not a very goodness cook book)anyway i would like someone to give me their recipe that they think makes the best carrot cake in the world . thanx in move
Most successfully Ever Carrot Cake With Cinnamon Cream Cheese Frosting
CAKE:
2c. flour
2c. sugar
2t. cinnamon
2t. baking soda
1t. pep
1&1/2c. oil
4 eggs
4T. applesauce (1 single serve size cup - use the cinnamon flavor)
3c. finely grated carrots
1/2c. finely chopped walnuts
FROSTING:
8oz. cream cheese; softened
1/2c. unsalted butter; allowance temp.
16oz. confectioners sugar
1t. vanilla
1t. cinnamon
CAKE:
Mix 1st 5 ingredients together.
Add oil & stir.
Add 4 eggs and stir.
Add applesauce & stir.
Add carrots & stir.
Add walnuts & stir.
Separate batter into 2- 9" prepared pans.
Bake 350F; 45-50 min.
Cool totally.
FROSTING:
Cream together cream cheese & butter.
Add confectioners sugar in smal increments until all is combined.
Stir in vanilla & then stir in cinnamon.
Setting up:
Split each layer into 2 layers each.
Spread frosting between layers & onto sides & top of cake.
Decorate top with whole walnuts if desired.
This is the defeat carrot cake I've ever made -
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2583745.ece
It doesn't have a standard frosting, instead it has citrus syrup poured into it but I guess you could frost it with a cream cheese frosting if you as a matter of fact wanted to. It is delicious as it is though.
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2583745.ece
It doesn't have a standard frosting, instead it has citrus syrup poured into it but I guess you could frost it with a cream cheese frosting if you as a matter of fact wanted to. It is delicious as it is though.
This is the most qualified carrot cake in the world. I am always asked for the recipe but I refuse to give it because I don't want to be figured out. LOL
It uses a lot of extra ingredients but it yields a very foggy, rich and delicious cake.
Cracker Barrel Cake
Taken from www.recipezaar.com
Ingredients
3/4 cup finely chopped english walnuts
2 cups finely shredded carrot
1 cup crushed pineapple (8oz can with liquid)
1/2 cup finely shredded coconut
1/2 cup raisins, that have been soaked in water until plump and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 egg
3 cups flour
2 teaspoons baking knack
2 teaspoons baking soda
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon foundation nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
cream cheese frosting
8 ounces cream cheese
1/2 cup butter, space temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecan (to garnish)
Directions
1Mix together flour, baking warrant, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until easy and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour composite a half at a time until blended through.
2Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 blink Test with toothpick for doneness. When cool frost with cream cheese frosting.
3Frosting:.
4Shade cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a perpetually until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
It uses a lot of extra ingredients but it yields a very foggy, rich and delicious cake.
Cracker Barrel Cake
Taken from www.recipezaar.com
Ingredients
3/4 cup finely chopped english walnuts
2 cups finely shredded carrot
1 cup crushed pineapple (8oz can with liquid)
1/2 cup finely shredded coconut
1/2 cup raisins, that have been soaked in water until plump and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 egg
3 cups flour
2 teaspoons baking knack
2 teaspoons baking soda
2 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon foundation nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
cream cheese frosting
8 ounces cream cheese
1/2 cup butter, space temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecan (to garnish)
Directions
1Mix together flour, baking warrant, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until easy and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour composite a half at a time until blended through.
2Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 blink Test with toothpick for doneness. When cool frost with cream cheese frosting.
3Frosting:.
4Shade cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a perpetually until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
CARROT CAKE
Ingredients:
1/2 cup oil
4 eggs
2 cups sugar
2 cups all-reason flour
2 cups grated carrots
1 cup raisins
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking drag
1 tsp. salt
Equipment:
Oven pre-heated to 300 degrees F
Buttered 10"x10" or so baking pan
Guideline baking stuff: bowls, spoons, grater for the carrots.
First preheat the oven to 300 degrees. Then rasp the carrots. Mix all of the wet stuff, then mix in the dry stuff. Pour the batter into your buttered baking pan and throw it in the oven for an hour or so. Clean-cut up your mess and make the frosting.
The Icing
This is the real stuff. Cream cheese frosting.
Ingredients:
1/2 puncture melted butter
1 8 oz. package cream cheese
1 box powdered sugar (not the big bag)
Vanilla to taste
Paraphernalia:
Electric mixer OR
Bowl, wooden spoon, really strong arms, and a lot of patience
Mix the melted butter and the cream cheese. Slowly stir in the powdered sugar, then the vanilla. Then you can mix in a cup to a cup and a half of chopped walnuts if you want a ancestral style carrot cake. Or you can leave them out (I don't put them in as I'm not a big walnut fan anyway and the cake is so good that it's almost a distraction). Clean up your pickle. The cake should be just about ready now...
Take the cake out of the oven and let it cool before putting the icing on.
☺☺☺☺☺
Ingredients:
1/2 cup oil
4 eggs
2 cups sugar
2 cups all-reason flour
2 cups grated carrots
1 cup raisins
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking drag
1 tsp. salt
Equipment:
Oven pre-heated to 300 degrees F
Buttered 10"x10" or so baking pan
Guideline baking stuff: bowls, spoons, grater for the carrots.
First preheat the oven to 300 degrees. Then rasp the carrots. Mix all of the wet stuff, then mix in the dry stuff. Pour the batter into your buttered baking pan and throw it in the oven for an hour or so. Clean-cut up your mess and make the frosting.
The Icing
This is the real stuff. Cream cheese frosting.
Ingredients:
1/2 puncture melted butter
1 8 oz. package cream cheese
1 box powdered sugar (not the big bag)
Vanilla to taste
Paraphernalia:
Electric mixer OR
Bowl, wooden spoon, really strong arms, and a lot of patience
Mix the melted butter and the cream cheese. Slowly stir in the powdered sugar, then the vanilla. Then you can mix in a cup to a cup and a half of chopped walnuts if you want a ancestral style carrot cake. Or you can leave them out (I don't put them in as I'm not a big walnut fan anyway and the cake is so good that it's almost a distraction). Clean up your pickle. The cake should be just about ready now...
Take the cake out of the oven and let it cool before putting the icing on.
☺☺☺☺☺
I have a approach for carrot cake cookies - it tastes just like carrot cake, just with a different spin. Thought I would share:
CARROT CAKE COOKIES
MAKES ABOUT 3 DOZEN SANDWICHES
1 cup stuffed light-brown sugar
1 cup granulated sugar
½ pound (2 sticks) unsalted butter, reside temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-resolution flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon table suspiciously
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 cups old-fashioned rolled oats
1 ½ cups finely grated carrots (about 3 huge carrots)
1 cup raisins
Cream-Cheese Frosting (recipe follows)
1.In an electric mixer tailored with the paddle attachment, combine sugars and butter, and beat on medium speed until light and trivial, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2.In a large dish, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to join. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Cool until firm, at least 1 hour, preferably overnight.
3.Preheat oven to 350 degrees. Shape 1 tablespoon of dough into a ball, and arrive on prepared baking sheets (lined with parchment paper), 2 inches apart.
4.Bake until browned and curly, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Reiterate baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese frosting onto a cookie. Sandwich together with a duplicate cookie. Repeat with remaining cookies. Store in an airtight container up to 3 days in the refrigerator.
CREAM-CHEESE FROSTING
8 ounces cream cheese, elbow-room temperature
¼ pound (1 stick) unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pasteurized vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula bludgeon cream cheese until smooth. Gradually add butter, and continue beating until smooth and well blended. Investigate in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
CARROT CAKE COOKIES
MAKES ABOUT 3 DOZEN SANDWICHES
1 cup stuffed light-brown sugar
1 cup granulated sugar
½ pound (2 sticks) unsalted butter, reside temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-resolution flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon table suspiciously
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 cups old-fashioned rolled oats
1 ½ cups finely grated carrots (about 3 huge carrots)
1 cup raisins
Cream-Cheese Frosting (recipe follows)
1.In an electric mixer tailored with the paddle attachment, combine sugars and butter, and beat on medium speed until light and trivial, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2.In a large dish, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to join. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Cool until firm, at least 1 hour, preferably overnight.
3.Preheat oven to 350 degrees. Shape 1 tablespoon of dough into a ball, and arrive on prepared baking sheets (lined with parchment paper), 2 inches apart.
4.Bake until browned and curly, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Reiterate baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese frosting onto a cookie. Sandwich together with a duplicate cookie. Repeat with remaining cookies. Store in an airtight container up to 3 days in the refrigerator.
CREAM-CHEESE FROSTING
8 ounces cream cheese, elbow-room temperature
¼ pound (1 stick) unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pasteurized vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula bludgeon cream cheese until smooth. Gradually add butter, and continue beating until smooth and well blended. Investigate in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
most appropriate carrot cake
INGREDIENTS
660 g grated carrots
220 g brown sugar
165 g raisins
4 eggs
300 g white sugar
235 ml vegetable oil
10 ml vanilla pull out
250 g crushed pineapple, drained
375 g all-purpose flour
7 g baking soda
6 g salt
9 g ground cinnamon
120 g chopped walnuts
DIRECTIONS
In a atmosphere bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a burly bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Pool the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mix and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Undisturbed for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
INGREDIENTS
660 g grated carrots
220 g brown sugar
165 g raisins
4 eggs
300 g white sugar
235 ml vegetable oil
10 ml vanilla pull out
250 g crushed pineapple, drained
375 g all-purpose flour
7 g baking soda
6 g salt
9 g ground cinnamon
120 g chopped walnuts
DIRECTIONS
In a atmosphere bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a burly bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Pool the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mix and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Undisturbed for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Carrot Cake
A spiced carrot cake with pecans or walnuts.
INGREDIENTS:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups self-rising flour
2 teaspoons instruct cinnamon
2 cups grated carrot
1 1/2 cups chopped pecans or walnuts
PREPARATION:
In a large mixing spin combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, dramatic until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan.Bake at 350° for 1 hour, or until cake springs back when lightly touched with get involved in. Frost with cream cheese frosting or glaze as desired.
Chocolate Carrot Cake
INGREDIENTS:
1 1/2 cups finely grated carrots
3/4 cup granulated sugar
1/2 cup canola oil
1 cup boiling shower
1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa
1 teaspoon cinnamon
1 1/2 teaspoons baking besprinkle
1/2 teaspoon salt
PREPARATION:
In a large mixing bowl, combine carrots, sugar & oil. Rush water over the mixture; set aside. In a separate bowl, combine flour, cocoa, cinnamon, baking dust, and salt. Add to the carrot mixture; mix well. Pour batter into a non-stick or lightly oiled 8" square pan.Bake at 350° for 35 minutes. Frost with cream cheese frosting or a cover, or serve with whipped topping or ice cream.
Spiced Carrot Snack Cake
Add raisins or chopped dates to this one layer carrot cake.
INGREDIENTS:
1 1/4 cups all-deliberately flour, stirred before measuring
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon spice
2 teaspoons cinnamon
3/4 cup vegetable oil
2 eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts
1/2 cup raisins or chopped dates, unrequisite
PREPARATION:
Grease bottom of an 8 or 9-inch square pan.
Measure flour, sugar, baking powder, aside, cinnamon, oil, eggs, and vanilla into a large mixing bowl. Blend for 1 minute on low speed of exciting mixer.
Stir carrots, nuts, and raisins into the batter. Pour into a prepared pan. Bake at 325° 40 to 45 minutes, until a doltish pick inserted in center comes out clean. Sprinkle with powdered sugar or top with whipped topping, if desired.
Carrot Cake with Cream Cheese Frosting
This carrot cake is made excess-special with maraschino cherries, coconut, and mashed bananas.
INGREDIENTS:
1 1/4 cups vegetable oil
2 cups granulated sugar
4 eggs
1 teaspoon vanilla
2 cups grated carrots
3 cups all-intention flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup flaked coconut
1 cup maraschino cherries, well drained
1 cup chopped pecans
2 bananas, well-ripened, mashed
PREPARATION:
Into a bowl sift together the flour, salt, baking powder, and baking soda. In a mixing move, cream together the sugar and vegetable oil. Add eggs, one at a time, beating well after each addition, then stir in vanilla. Stir in the sifted flour blend a little at a time until well blended. Add grated carrots, chopped pecans, coconut, cherries, and bananas. Mix well and spurt into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour, or until cake tests done (a knuckle-headed pick inserted in center should come out clean).
Cream cheese butter frosting
1/2 cup butter (1 impose on)
1 package (8 ounces) cream cheese
1 box (16 ounces) sifted confectioners' sugar (approx. 4 1/4 cups sifted)
1 cup chopped pecans
drain to thin, as needed
Cream together the butter, cream cheese, and confectioners' sugar, adding enough bleed to make a good spreading consistency. Stir in chopped pecans and spread over cooled carrot cake.
Applesauce Carrot Cake
Applesauce adds moisture to this carrot cake.
INGREDIENTS:
3/4 cup butter or margarine
1 cup granulated sugar
1 1/2 cups securely packed dark brown sugar
2 eggs
2 1/4 cups applesauce
3/4 cups shredded raw carrots
3 cups unsifted all-doggedness flour
1 1/2 cups unsifted whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons allspice
1 1/2 cups coarsely chopped walnuts or pecans
1 1/2 cups raisins
PREPARATION:
In a gigantic mixing bowl, cream butter until light and fluffy. Gradually beat in granulated and brown sugars. Belabour in eggs. Measure all-purpose and whole wheat flour into a bowl; add baking soda and spices and stir to meld.
Add dry ingredients to creamed mixture alternately with applesauce and carrots. Fold in walnuts and raisins. Spoon pommel into to a greased and floured bundt cake pan. Bake in a preheated 350° oven for 1 hour and 20 minutes to 1 hour and 30 minutes. Poise in pan for 5 minutes; tap to loosen and unmold on a wire rack to cool completely. Sprinkle with confectioners sugar or drizzle with a shine before serving.
A spiced carrot cake with pecans or walnuts.
INGREDIENTS:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups self-rising flour
2 teaspoons instruct cinnamon
2 cups grated carrot
1 1/2 cups chopped pecans or walnuts
PREPARATION:
In a large mixing spin combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, dramatic until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan.Bake at 350° for 1 hour, or until cake springs back when lightly touched with get involved in. Frost with cream cheese frosting or glaze as desired.
Chocolate Carrot Cake
INGREDIENTS:
1 1/2 cups finely grated carrots
3/4 cup granulated sugar
1/2 cup canola oil
1 cup boiling shower
1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa
1 teaspoon cinnamon
1 1/2 teaspoons baking besprinkle
1/2 teaspoon salt
PREPARATION:
In a large mixing bowl, combine carrots, sugar & oil. Rush water over the mixture; set aside. In a separate bowl, combine flour, cocoa, cinnamon, baking dust, and salt. Add to the carrot mixture; mix well. Pour batter into a non-stick or lightly oiled 8" square pan.Bake at 350° for 35 minutes. Frost with cream cheese frosting or a cover, or serve with whipped topping or ice cream.
Spiced Carrot Snack Cake
Add raisins or chopped dates to this one layer carrot cake.
INGREDIENTS:
1 1/4 cups all-deliberately flour, stirred before measuring
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon spice
2 teaspoons cinnamon
3/4 cup vegetable oil
2 eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts
1/2 cup raisins or chopped dates, unrequisite
PREPARATION:
Grease bottom of an 8 or 9-inch square pan.
Measure flour, sugar, baking powder, aside, cinnamon, oil, eggs, and vanilla into a large mixing bowl. Blend for 1 minute on low speed of exciting mixer.
Stir carrots, nuts, and raisins into the batter. Pour into a prepared pan. Bake at 325° 40 to 45 minutes, until a doltish pick inserted in center comes out clean. Sprinkle with powdered sugar or top with whipped topping, if desired.
Carrot Cake with Cream Cheese Frosting
This carrot cake is made excess-special with maraschino cherries, coconut, and mashed bananas.
INGREDIENTS:
1 1/4 cups vegetable oil
2 cups granulated sugar
4 eggs
1 teaspoon vanilla
2 cups grated carrots
3 cups all-intention flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup flaked coconut
1 cup maraschino cherries, well drained
1 cup chopped pecans
2 bananas, well-ripened, mashed
PREPARATION:
Into a bowl sift together the flour, salt, baking powder, and baking soda. In a mixing move, cream together the sugar and vegetable oil. Add eggs, one at a time, beating well after each addition, then stir in vanilla. Stir in the sifted flour blend a little at a time until well blended. Add grated carrots, chopped pecans, coconut, cherries, and bananas. Mix well and spurt into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour, or until cake tests done (a knuckle-headed pick inserted in center should come out clean).
Cream cheese butter frosting
1/2 cup butter (1 impose on)
1 package (8 ounces) cream cheese
1 box (16 ounces) sifted confectioners' sugar (approx. 4 1/4 cups sifted)
1 cup chopped pecans
drain to thin, as needed
Cream together the butter, cream cheese, and confectioners' sugar, adding enough bleed to make a good spreading consistency. Stir in chopped pecans and spread over cooled carrot cake.
Applesauce Carrot Cake
Applesauce adds moisture to this carrot cake.
INGREDIENTS:
3/4 cup butter or margarine
1 cup granulated sugar
1 1/2 cups securely packed dark brown sugar
2 eggs
2 1/4 cups applesauce
3/4 cups shredded raw carrots
3 cups unsifted all-doggedness flour
1 1/2 cups unsifted whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons allspice
1 1/2 cups coarsely chopped walnuts or pecans
1 1/2 cups raisins
PREPARATION:
In a gigantic mixing bowl, cream butter until light and fluffy. Gradually beat in granulated and brown sugars. Belabour in eggs. Measure all-purpose and whole wheat flour into a bowl; add baking soda and spices and stir to meld.
Add dry ingredients to creamed mixture alternately with applesauce and carrots. Fold in walnuts and raisins. Spoon pommel into to a greased and floured bundt cake pan. Bake in a preheated 350° oven for 1 hour and 20 minutes to 1 hour and 30 minutes. Poise in pan for 5 minutes; tap to loosen and unmold on a wire rack to cool completely. Sprinkle with confectioners sugar or drizzle with a shine before serving.
Vanessa William’s Carrot Cake
2 cups sugar
1 ½ cups salad oil
4 eggs
3 cups grated carrots
2 cups llano sifted flour
½ cup chopped nuts
2 tsp soda
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup raisins
Mix sugar, oil, and eggs. Add carrots, mix well, add flour, soda, baking electricity, cinnamon & salt, sifted together. Mix well. Fold raisins and nuts into batter and bake in 2 greased 9” orb-shaped layer pans or 13x9 pan. Bake at 350 for 35 or 40 minutes.
Icing
1 package (8 oz) cream cheese
2 tsp vanilla
¼ cup margarine
1 cup chopped nuts
1 box (1 lb) confectioners sugar
Industry cheese until soft, add softened margarine, beat in sugar gradually, add flavoring and nuts, mix & spread.
2 cups sugar
1 ½ cups salad oil
4 eggs
3 cups grated carrots
2 cups llano sifted flour
½ cup chopped nuts
2 tsp soda
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup raisins
Mix sugar, oil, and eggs. Add carrots, mix well, add flour, soda, baking electricity, cinnamon & salt, sifted together. Mix well. Fold raisins and nuts into batter and bake in 2 greased 9” orb-shaped layer pans or 13x9 pan. Bake at 350 for 35 or 40 minutes.
Icing
1 package (8 oz) cream cheese
2 tsp vanilla
¼ cup margarine
1 cup chopped nuts
1 box (1 lb) confectioners sugar
Industry cheese until soft, add softened margarine, beat in sugar gradually, add flavoring and nuts, mix & spread.
Most beneficent Ever Carrot Cake With Cinnamon Cream Cheese Frosting
CAKE:
2c. flour
2c. sugar
2t. cinnamon
2t. baking soda
1t. bite
1&1/2c. oil
4 eggs
4T. applesauce (1 single serve size cup - use the cinnamon flavor)
3c. finely grated carrots
1/2c. finely chopped walnuts
FROSTING:
8oz. cream cheese; softened
1/2c. unsalted butter; area temp.
16oz. confectioners sugar
1t. vanilla
1t. cinnamon
CAKE:
Mix 1st 5 ingredients together.
Add oil & stir.
Add 4 eggs and stir.
Add applesauce & stir.
Add carrots & stir.
Add walnuts & stir.
Segregate batter into 2- 9" prepared pans.
Bake 350F; 45-50 min.
Cool expressly.
FROSTING:
Cream together cream cheese & butter.
Add confectioners sugar in smal increments until all is combined.
Stir in vanilla & then stir in cinnamon.
Set-up:
Split each layer into 2 layers each.
Spread frosting between layers & onto sides & top of cake.
Decorate top with whole walnuts if desired.
CAKE:
2c. flour
2c. sugar
2t. cinnamon
2t. baking soda
1t. bite
1&1/2c. oil
4 eggs
4T. applesauce (1 single serve size cup - use the cinnamon flavor)
3c. finely grated carrots
1/2c. finely chopped walnuts
FROSTING:
8oz. cream cheese; softened
1/2c. unsalted butter; area temp.
16oz. confectioners sugar
1t. vanilla
1t. cinnamon
CAKE:
Mix 1st 5 ingredients together.
Add oil & stir.
Add 4 eggs and stir.
Add applesauce & stir.
Add carrots & stir.
Add walnuts & stir.
Segregate batter into 2- 9" prepared pans.
Bake 350F; 45-50 min.
Cool expressly.
FROSTING:
Cream together cream cheese & butter.
Add confectioners sugar in smal increments until all is combined.
Stir in vanilla & then stir in cinnamon.
Set-up:
Split each layer into 2 layers each.
Spread frosting between layers & onto sides & top of cake.
Decorate top with whole walnuts if desired.
The most superbly ever carrot cake is in one of the Cranks cookery books! It is divine, to die for - unless like me, you forget to put the carrots in after grating them. If you cannot give forth entangled with the books, they are in all libraries.
I used to work in a health food shop with a cafe and we could never make enough of it! Unfortunately I cannot now eat it because I am a diabetic!
I used to work in a health food shop with a cafe and we could never make enough of it! Unfortunately I cannot now eat it because I am a diabetic!
What is your delicious carrot cake recipe?
In actuality, I want to make carrot cake cupcakes. I want the yummy cream cheese type frosting too. I postulate a normal carrot cake recipe would work if it was really moist - don't want the little cuppies to dry out!
This one I've been making all my lifestyle, and my mother made it, and my grandmother made it before that. It takes time and patience (as any good cake does!) but everyone always begs me to make it for holidays and gatherings. My mom familiar to make it for bake sales as well.
I have no idea how well it would convert for cupcakes, but I suppose you could give it a try. I never have. It is a very moist cake though, given the carrots and pineapple that are included.
3 Layer Carrot Cake
Ingredients for the cake:
1 undersized can crushed pineapple
2 c. sugar
3 c. self-rising flour
2 tsp. cinnamon
1 c. chopped pecans
4 eggs, beaten
1 and 1/2 c. cooking oil
1 tsp. soda
2 c. grated carrots
2 tsp. vanilla
Directions for the cake:
Combine eggs, sugar and oil together with a mixer. A hand mixer is fine.
Sift flour together with soda and cinnamon. Add this, a bit at a outmoded, to the above egg mixture, beating together with a mixer.
Add 2 tsp. vanilla.
Fold in carrots, nuts, pineapple.
Divide and bake in 3 greased 9-inch pans at 350 degrees for 25 to 30 minutes.
Ingredients for the reward:
2 large (8oz) pkgs. cream cheese
2 box powdered sugar
4 tsp. vanilla
Directions for the icing:
This will beggary to be made in 2 batches, since it makes a lot of icing, and trying to do it all at one time will burn out a food processor. Use half of the ingredients in each amount. Then you can mix it together.
Using a food processor, blend chunks of cream cheese with the powdered sugar and vanilla, at times stopping the processor to stir the mixture up, because it will begin quite lumpy and clog up. Keep stirring and mixing until the consistency is unrelaxed but smoothe, and easy to spread.
Finishing the cake.
Additional ingredients:
A couple cups, or packages, of crushed / chopped nuts - pecan and walnuts, or upstanding pecans. Not really optional, this is what makes the cake good. ;)
Half pitted cherries (maraschino) are unmandatory.
Orange and green icing tubes are optional.
Turn the cakes out carefully on a rack and let them sedateness completely. They should easily fall from the cake pans. If you don't let the cakes cool completely, they will tear when you try to put fringe benefit on them.
After they're cool, spread each layer with icing, all the way around and on top. Stack them together, and touch up the icing on the sides so it looks accurate. Cover the entire cake with chopped nuts. You can, if you like, just cover the sides with the nuts, and then put cherries on the top of the cake, or use some have faith bought icing tubes to squeeze little carrots out on top as a final decoration.
How long can carrot cake stay out when it has cream cheese frosting?
I lack to make a carrot cake for my boyfriends birthday and the carrot cake will be out for about 3 hours when we go to dinner, will it be ok to leave the cake out for that long if it has cream cheese frosting?
That's admirable. I'm assuming you're leaving it at home while you go out to eat. Just keep the cake on the counter in a cool spot (out of the sun and away from a rouse source/vent)
After you have your dessert, refrigerate the rest immediately.
carrot cake - News
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National carrot cake day Carrot cake may be one of our favorite ways to simultaneously heal sugar cravings and have a healthy (and unnoticeable) serving of vegetables. During medieval times, carrots were acclimatized to sweeten cakes and desserts because actual sweeteners were rare |
L.A.'s Best on National Carrot Cake Day
by Lesley Balla Ah, carrot cake, the red-headed have child of the dessert world. Filled with carrots, raisins, walnuts, spices and brown sugar, carrot cake comes off as a sweet for health nuts, one that's dense and heavy. But done right, carrot cake
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