How can I make a really good carrot cake?

Question

I don't want to make it crazy with fire coming out of it and a water fountain in the center, but I want to make it savory. How can I do it? Also, is there any suitable frosting other than cream cheese? Tell me how you do it, with an ingredients list, measurements, and such. Thanks!

Answer 1

This is my recipe, I use chocolate frosting instead.

KRISPY's CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans.
Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.

Answer 2

Sorry, I have never had anything but cream cheese with this.


Vanessa William’s Carrot Cake

2 cups sugar
1 ½ cups salad oil
4 eggs
3 cups grated carrots
2 cups plain 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 powder, cinnamon & salt, sifted together. Mix well. Fold raisins and nuts into batter and bake in 2 greased 9” round 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

Work cheese until soft, add softened margarine, beat in sugar gradually, add flavoring and nuts, mix & spread.

Answer 3

I really think cream cheese would be the only one to pair with carrot cake. here is my recipe

Cake
2 3/4 cups grated carrots
1 cup puréed pineapple
2 1/4 cup flour or cake flour
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. baking powder
1 1/4 tsp. baking soda
4 eggs
1 cup vegetable oil
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
Optional Add Ins
1/2 cup nuts and/or raisins

Frosting
16 oz. cream cheese
5 cups confectioner's sugar
2 tsp. vanilla extract

Answer 4

specific, of path CARROT cake is composed of CARROTS. What do you think of is in it?! Carrot flavouring? in case you're figuring out to purchase carrot cake that tastes this synthetic then i might recommend you're making your individual somewhat.

Answer 5

I love this recipe. The cake is so moist you don't need frosting. How about a dollop of freshly whipped cream, or vanilla ice cream?

Answer 6

This carrot carrot cake is the best I've ever had, and I'm a carrot cake connoisseur...

http://www.luzianne.com/recipe_details.cfm?RecipeID=284

Answer 7

go to allrecipes.com for sure!!!!!!!!!!!!!!!