Does anybody know of a real good moist carrot cake recipe?

Answer 1

www.recipezaar.com/recipe/getrecipe

Answer 2

Signature Homemade Carrot Cake

2 cups vegetable oil
2 2/3 cups sugar
5 eggs
2 2/3 cups carrots, grated
1 1/3 cups walnuts
1 1/3 cups pineapple, crushed and drained
2/3 cup coconut flakes, sweetened
1/3 cup raisins
3 1/2 cups flour
1 1/3 tablespoons baking soda
1 1/3 tablespoons baking powder
2 2/3 tablespoons cinnamon
1 teaspoon salt

Cream Cheese Frosting:
6 ounces cream cheese
2 tablespoons or 1/4 stick butter, unsalted, softened
2 tablespoons vegetable shortening
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract

1 cup walnuts, toasted
1 cup coconut flakes, toasted

Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts.

For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes).

Answer 3

FINALLY..........MOIST CARROT CAKE

This is the best recipe! My husband begged me to get the recipe from my friend Molly. It melts in your mouth! I think its the pineapple that makes it so so moist!!

2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
2 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 cup walnuts
1 cup shredded carrots
1 cup flaked coconut
1 (8 3/4 ounce) can crushed pineapple with juice

Frosting

8 ounces cream cheese
1/4 cup butter, soft
3 cups powdered sugar

Mix sugar, oil, eggs,& vanilla, Then add& mix walnuts, carrots, coconut, pineapple, flour,cinnamon,baking soda,& salt.
Pour in a greased and floured 9 x 13 inch pan.
Bake for 1 hour at 325.
Frosting: Cream butter and cream cheese, add powdered sugar and blend really well.
(sometimes it takes a little longer to bake than the recipe says).

Answer 4

I have always loved a good moist carrot cake & this one is the best I have ever made,
One box Betty Crocker Super Moist cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 8oz can crushed pineapple (undrained)
1/2 cup nuts (your choice)
1/2 cup schredded coconut
1/2 cup raisins
The entire recipe is found on the Betty Crocker cake mix, believe me, you will not be dissapointed

Answer 5

This carrot cake recipe is perfection...I have used a few others and this beats them ALL!! ENJOY...I know you will. 1 1/4 cups canola oil 2 cups sugar 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon 4 large eggs 1 teaspoon vanilla extract 1 teaspoon burnt sugar 3 cups carrots, grated 1 cup pecans, chopped (optional) **To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter. Combine oil and sugar in a large mixing bowl. Sift dry ingredients together in another bowl and add half to oil and sugar. Add eggs, one at a time, alternating with the remaining dry ingredients. Stir in carrots, flavorings and nuts. Pour into a greased 9 x 13 pan. Bake at 325°F for approximately 1 hour. Cool and then frost with cream cheese frosting: 1 (8 ounce) package cream cheese, softened 1 lb confectioners' sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla Blend together cream cheese, confectioners' sugar, butter and vanilla. Beat with electric mixer until smooth and creamy

Answer 6

Carrot Coconut Cake


Recipe Rating:

Prep Time: 20 min
Total Time: 2 hr 10 min
Makes: 16 servings


Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy


2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. ground cinnamon
3/4 cup (1-1/2 sticks) margarine or butter, softened
1-1/2 cups sugar
3 eggs
1/2 cup milk
2 cups shredded carrots
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Walnuts
1 can (8 oz.) crushed pineapple in its own juice, undrained
PHILADELPHIA® Cream Cheese Frosting



PREHEAT oven to 350°F. Mix flour, baking powder and cinnamon until well blended; set aside.
BEAT margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, walnuts and pineapple; mix well. Pour evenly into 2 greased 9-inch round cake pans.
BAKE 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate; spread with PHILADELPHIA® Cream Cheese Frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting. Store in refrigerator.

Answer 7

Carrot Coconut Cake:

Prep Time: 20 min
Total Time: 2 hr 10 min
Makes: 16 servings

2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. ground cinnamon
3/4 cup (1-1/2 sticks) margarine or butter, softened
1-1/2 cups sugar
3 eggs
1/2 cup milk
2 cups shredded carrots
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Walnuts
1 can (8 oz.) crushed pineapple in its own juice, undrained
PHILADELPHIA® Cream Cheese Frosting

PREHEAT oven to 350°F. Mix flour, baking powder and cinnamon until well blended; set aside.
BEAT margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, walnuts and pineapple; mix well. Pour evenly into 2 greased 9-inch round cake pans.
BAKE 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate; spread with PHILADELPHIA® Cream Cheese Frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting. Store in refrigerator.


KRAFT KITCHENS TIPS

Safe Food Handling
Store cakes with a cream cheese frosting or icing in the refrigerator.

Variation
For more coconut flavor, toast 1/2 cup additional coconut. Sprinkle over frosted cake just before serving.

Answer 8

Not a recipe -- just a tip:

When adding nuts to a carrot cake (most recipes call for walnuts), make sure you either purchase or coarsely chop the nuts yourself. Anything smaller than a coarse chop will suck the moisture right out of your cake.

Answer 9

add 7up to your cake bat-er and it will make it moist and fluffy you can add it to any kind of cake recipe ,sorry I'm not at home or I would look up my recipe for you hope you find a good one

Answer 10

I don't have a recipe but if you use your normal one and add a grated courgette, this added moisture and keeps the cake soft for days.

Answer 11

EITHER ONE OF THE REICEPS ABOVE PLUS CUT BACK ON SOME PF YOUR LIQUID AND ADD A CUP OF APPLE SAUCE & IT WILL MAKE IT REAL MOIST.