Is any one have a good recipe for amazing carrot cake?

Answer 1

Carrot Cake

1lb carrots, grated
2 cups granulated sugar
2 cups corn oil
6 eggs
3 cups flour
1 teaspoon cloves
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon pimento
2 teaspoon baking powder
1 teaspoon baking soda
1 cup nuts (walnuts preferred)
1 cup mixed fruit
1 cup raisins
vanilla/almond flavoring to taste

Instructions:
1. Preheat oven to 350degrees F. Grease 10 inch backup pan
2. Mix all dry ingredients and sift
3. Beat eggs, add oil and fold in
4. Pour mixture in baking pan and bake until done (about 1 hour)

serves 8

Answer 2

Carrot Cake

Rated: 5 out of 5 stars by 86 members

INGREDIENTS:
2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 1/2 cups vegetable oil
4 eggs 3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream
cheese
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 cups sifted confectioners'
sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Answer 3

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.


THIS WON A Blue ribbon

Answer 4

Cake:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
6 grated carrots

Cream Cheese Frosting:
1 (8 oz) package cream cheese
1 box powdered sugar
2 tsp vanilla
1/4 cup butter

Directions:
Preheat oven to 300 degrees. Cake: Mix all ingredients; divide evenly between 2 greased and floured 8-inch cake pans. Bake for 40-50 minutes (usually longer). Frosting: Mix all ingredients. Beat until fluffy. Frost with cream cheese frosting between layers and on top. Keep frosted cake refrigerated.

Answer 5

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

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 6

2 cup sugar
2 cup flour
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 1/2 cup veggie oil
4 eggs
3 cup grated carrots
1 cup chopped nuts
1 tsp. vanilla
sift together sugar, flour soda, salt and cinnamon. Add eggs, one at a time, mixing well after each. Add carrots, nuts and vanilla, mixing thouroughly. Pour into greased and floured 13X9 pan. Baka at 350 for 30 min.
Cream Cheese Icing
1/2 cup melted butter
8 oz. pkg cream cheese
1 tsp. vanilla
1 lb. box powdered sugar
combine butter, cream cheese, and vanillamixing well. Gradually add confectioner's sugar, beating until smooth. Spread on cooled cake. Enjoy!

Answer 7

II hate, hate, hate carrot cakes made with oil - I think they taste oily and eggy. I got a recipe from a McCall's magazine that used butter about 20 years ago and over the years I have modified it quite a bit. This makes a moist dense cake chock full of everything you like in Carrot Cake. I ALWAYS get compliments on it.

Carrot Cake with Cream Cheese frosting
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
2 cups dark brown sugar
4 eggs
1 cup crushed pineapple, drained
1/2 cup reserved pineapple juice
1 cup chopped walnuts
1 cup golden raisins
4 cups grated carrots (1 lb)

Cream cheese frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 tbs reserved pineapple juice

Grease and flour two 9 inch cake pans. Preheat oven to 350 degrees F.

Mix sift flour with baking powder, baking soda, salt and cinnamon. Set aside. Cream butter and sugar together. Beat in eggs one at a time, beat until light and fluffy. On low speed or by hand stir in flour mixture alternately with pineapple and pineapple juice, beginning and ending with flour mixture. Stir in carrots, raisins and nuts. Pour into prepared pans. Bake in preheated oven for 35-40 minutes or until cake tests done. Remove from oven and cool in pan for 10 minutes before inverting to a wire rack. Let cool completely.

Frosting:

Cream butter and cream cheese together. Beat in confectioner’s sugar. Add just enough pineapple juice to reach a thick spreading consistency.

Place one layer on cake plate. Spread about 1/2 cup of frosting on top of layer, top with second layer. Frost top and sides of cake with remaining frosting.

Answer 8

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 9

yes

Answer 10

search google there are some there