What's the best-tried recipe for "Carrot cake"?

Answer 1

Use crisp, fresh carrots and grate them by hand or with a food processor. The crushed pineapple, ground nuts, and coconut are optional. If you add one, two, or three of them, aim for 1 1/2 to 2 1/2 cups total. This recipe can be made into a 9 by 1 1/2 inch round 2 layer cake or a 9 by 13 pan. To use less vegetable oil, substitute up to half (3/4 cup) with applesauce.

Preheat oven to 350 F. To prepare cake pans, grease, line bottom(s) with parchment paper (unless you're serving it from the pan), grease parchment, and dust with flour.

Sift and set aside:
2 cups all-purpose flour
2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg

In a large bowl, beat:
4 eggs
2 cups sugar

Add and beat slowly:
1 1/2 cups vegetable oil
2 tsp vanilla extract

Gradually add flour mixture and beat until combined. Then stir in:
3 cups grated carrots
1 cup crushed pineapple, well-drained
1 cup pecans, finely chopped
1/2 cup coconut, shredded

Pour evenly into prepared pan(s). Bake at 350 F, 33-38 minutes for two round pans, 38-45 for a 9 by 13 pan. As always, since ovens vary, test with a cake tester or toothpick - should come out clean when inserted in the middle. Cool for 10 minutes on a cake rack. Loosen sides with a flat knife and invert onto cooling rack. Cool completely. Dust with powdered sugar or frost with cream cheese frosting (recipe below).
Classic Cream Cheese Frosting

1/2 cup unsalted butter, room temperature
2 8-oz. pkgs. cream cheese, room temperature
3 cups confectioners' sugar
1 tsp vanilla extract
pinch of salt

Beat butter in medium bowl until fluffy. Add cream cheese and beat well. Gradually add confectioners' sugar. Add vanilla and salt. Beat well until blended. \

Answer 2

Great Grandmothers Carrot Cake
2 cups + 2 Tbs. flour
1 cup sugar
3 eggs
3/4 cup canola oil or sunflower oil
3/4 cup buttermilk
20 oz. can crushed pineapple (reserve 2 Tbs. juice for the icing in a
separate small bowl)
3 cups grated carrots
Additions if desired: 1 cups raisins (dark and/or golden) and/or
chopped walnuts

Heat oven to 350. Thoroughly mix all the ingredients together, except
for the extra 2 tablespoons pineapple juice. Grease a 9x13 pan. Pour
the batter into the prepared pan. Bake 40-50 minutes or until an
inserted knife comes out clean. Allow to cool completely. Spread the
Cream Cheese Icing on the cake.

Cream Cheese Icing:
8 oz. cream cheese, softened
1/2 cup (1 stick) butter
1 lb. box powdered sugar, about 3-1/2 cups
2 Tbs. reserved pineapple juice

Mix all the ingredients together. Spread onto the cooled cake.
Refrigerate for at least 1 hour. Serve and enjoy.


Variation:
Maple Icing also goes well with this cake. To make it, omit the
pineapple juice
and add 2 teaspoons maple extract to the Cream Cheese Icing.

Answer 3

Carrot Cake with Black Walnut Frosting
Cake
1 cup/250 ml. granulated sugar
3 eggs
2/3 cup/160 ml. Watkins Original Grapeseed Oil
1 teaspoon/5ml. Watkins Vanilla
1 1/2 cups/375 ml. all-purpose flour
2 teaspoons/10 ml. Watkins Cinnamon
1/2 teaspoon/2.5 ml. Watkins Ground Cloves
1/2 teaspoon/2.5 ml. Watkins Nutmeg
1/2 teaspoon/2.5 ml. Watkins Allspice
1/2 teaspoon/2.5 ml. salt
1 teaspoon/5 ml. Watkins Baking Powder
1 1/2 teaspoons/7.5 ml. baking soda
2 cups/500 ml. finely-grated carrots
1 cup/250 ml. walnuts, chopped

Frosting
1 (8 ounce/227 g) package cream cheese
1/3 cup/80 ml. butter (room temperature)
2 1/2 cups/625 ml. powdered sugar
1/2 teaspoon/2.5 ml. Watkins Black Walnut Extract or
another flavoring (butter pecan, butter nut)
1/2 teaspoon/2.5 ml. Watkins Vanilla Nut Extract

Preheat oven to 350 degrees F/180 degrees C. Spray two 8- or 9-inch/20- or 23-cm round pans (2 inches/5 cm high) with Watkins Cooking Spray and dust with flour.

Combine sugar, oil and eggs and beat for one minute. Mix in vanilla. Mix in all remaining ingredients except carrots and nuts. Beat about one minute. Fold in carrots and nuts. Pour into pans and bake for 30 minutes.

Beat butter, cream cheese and extracts until smooth. Add powdered sugar, 1/2 cup/125 ml. at a time and beat until frosting reaches a spreading consistency. Frost between layers and on top of cake.

Makes 12 servings.

Try this...Add golden raisins or pineapple, if desired. - Substitute 2 cups shredded zucchini in place of the shredded carrots.

Answer 4

lots of garlic, shallots and soy sauce, with egg, stir fry.