Does anyone have an easy homemade carrot cake recipe?

Question

I need something very easy because I'm not a baker! Please help!

Answer 1

go to allrecipes.com!

Answer 2

Signature Homemade Carrot Cake

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Yield: 10 to 12 servings

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).


I hope this recipe works for you!

Answer 3

Here's one you might like to try. It's rated as a 5 star out of 5 recipe.

Carrot Cake
15 Servings

INGREDIENTS:
2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup chopped walnuts
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Good luck and good eating.

Answer 4

Yes, I do...tastes great with chocolate frosting!

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.

or

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

Answer 5

Carrot Cake

2 TBSP baking soda
2 tsp. vanilla
2 cups flour
2 cups sugar
1 cup nuts
2 cups raw grated carrots
1 small can crushed pineapple
raisins (optional)
1-1/2 cup oil
2 tsp. cinnamon
1 tsp. salt
3 eggs
1 pkg. coconut (7 oz.)

Mix all ingredients together and pour into a greased 9x13 inch pan. Bake at 350 for 50 to 60 minutes. Watch...don't burn.

Cream Cheese Frosting
8 oz, cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla
Mix until creamy and smooth; spread on cake. Refrigerate cake.

Answer 6

Carrot Cake

3/4 pound carrots (3 cups, shredded)
1/2 cup coarsely chopped walnuts
3 cups all-purpose flour
1 cup raisins (I use 1/2 to 3/4 cup)
2 teaspoons baking soda
2 cups sugar
2 teaspoons baking powder
1-1/4 cups corn oil
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
4 eggs
Cream cheese frosting (optional recipe below )
Onto a piece of waxed paper, sift together flour, baking soda, baking powder, cinnamon and salt. Place walnuts and raisins in a mixing bowl; sprinkle on 2 tablespoons of the flour mixture and mix to coat. Wash carrots (I don't peel them); dry; shred and set aside. In a mixing bowl, beat together sugar, oil and vanilla. Beat in eggs, one at a time. Stir in about 1/3 of the flour mixture, then 1/3 of the carrots, continuing until all is mixed in, mixing thoroughly between additions. Stir in the flour coated raisins and walnuts. Bake in a greased 10-inch tube pan in a preheated 350° F oven for 1-1/4 hours or until top springs back when lightly touched. Cool on a cake rack at least 15 minutes. Remove from pan and spread with frosting, if desired.

Cream Cheese Frosting

1 package. (3 ounces.) cream cheese, room temperature
2 tablespoons light corn syrup
2-1/4 cups sifted confectioner's sugar
1/2 teaspoon vanilla
In a mixing bowl, blend together the cream cheese and corn syrup. Gradually stir in the sugar and vanilla. Spread on top of carrot cake
http://teriskitchen.com/visitors/ccake-a.html

or this one is simple
http://www.cooking.com/recipes/static/recipe7640.htm

Use the cream cheese topping in above recipe and buy a box of spice cake mix (Duncan Hines of Betty Crocker)
add 5 carrots grated and 1 cup raisins and then bake according to box directions adding 10 mins.

Answer 7

moist Carrot Cake 2 cups all-purpose flour 2 teaspoons baking powder one million one million/2 teaspoons baking soda one million teaspoon salt 2 one million/2 teaspoons floor cinnamon 4 eggs one million one million/2 cups vegetable oil 2 cups white sugar 2 3/4 cups shredded carrots one million (8 ounce) can crushed pineapple, drained 3/4 cup chopped walnuts one million cup flaked coconut instructions Preheat oven to 325 levels F (a hundred sixty five levels C). Grease and flour a 9x13 inch pan. mixture mutually the flour, baking powder, baking soda, salt and cinnamon. set aside. In a huge bowl, mixture sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into arranged pan. Bake in the preheated oven for 35 to 40 minutes, or till a toothpick inserted into the midsection of the cake comes out clean. enable to chill.

Answer 8

go too the store and get you a carrot cake mix, add 2 cups shredded carrots. 1/2 cup chopped pecans, 1 can crushed pineapple( drained) and mix all that and bake according too directions on box...
for the icing get cream cheese icing or.....
1 box powedered sugar
1 stick sofened butter
1 teas vanilla flavoring
and mix all that and use that as your icing