I'm looking for a really good carrot cake recipe, got one?

Answer 1

Carrot Cake

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out." Original recipe yield: 1 - 9x13 inch cake.

INGREDIENTS:

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Answer 2

Carrot Cake
From Grandma's Great Desserts Cookbook

INGREDIENTS


1-1/3 cups vegetable oil

4 eggs

1-1/2 cups sugar

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

2-1/2 cups finely shredded carrots

1/2 cup chopped walnuts

CREAM CHEESE ICING:

1 package (3 ounces) cream cheese, softened

3 cups confectioners' sugar

Dash salt

1 teaspoon vanilla extract

2 tablespoons milk



SERVINGS 12

CATEGORY Dessert

METHOD Baked

PREP 15 min.

COOK 50 min.

TOTAL 65 min.

DIRECTIONS

In a large mixing bowl, combine oil, eggs and sugar. Combine flour, baking powder, soda and cinnamon; add to mixing bowl. Beat well. Stir in carrots and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for about 50 minutes or until cake tests done. For frosting, beat cream cheese and sugar in a medium mixing bowl. Gradually add salt, vanilla and milk, beating until smooth and spreadable. Add more milk if needed to thin frosting. Spread on cooled cake. Yield: 12 servings.

Answer 3

2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups grated carrots
1 1/3 vegetable oil
2 eggs, beaten
1 cup chopped pecans
1 cup drained crushed pineapple
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
PREPARATION:
Combine dry ingredients in a large mixing bowl. Add carrots, oil, and eggs. Beat until well mixed. Stir in remaining ingredients. Put batter in two 9x5x3-inch loaf pans. Bake at 350° for 1 hour. Frost with cream cheese frosting or glaze as desired.

This cream cheese frosting will frost a 9-inch square cake or the top of a 9x13-inch cake.
INGREDIENTS:
1 package (3 ounces) cream cheese
1 tablespoon warm water
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
PREPARATION:
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake.

Answer 4

Carrot Cake

2 cups Sugar
4 Eggs
2 cups Self-rising Flour
3 cups grated Carrot
3 tsp Cinnamon
3/4 cup Vegetable Oil
1 tsp Vanilla
1 cup chopped Nuts, optional

Sift together the sugar, flour and cinnamon. Stir in the oil. Add eggs, one at a time, mixing well after each addition. Add carrots, nuts, and vanilla, mixing thoroughly. Pour into a floured and greased pans. Bake in a 350 degrees. oven for 30 minutes. Cool in pan. Spread with Cream Cheese Icing

Cream Cheese Icing

1 8-oz. pkg Cream Cheese, softened
2 tsp. Vanilla
1/4 cup Butter, softened
1 box Powdered Sugar
1 cup Pecans, toasted and chopped

Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture.

Answer 5

Helen's Carrot Cake 4 Eggs, separated a million a million/2 c Sugar a million c Carrots, grated a million c Walnuts, finely grated a million a million/2 c Flour a million t Baking powder a million/4 t Nutmeg a million/2 t Cinnamon a million t Vanilla extract a million pn Salt a million c Oil 2 a million/2 t Water, warm a million/2 t Baking soda ----------------------------------FILL... 8 oz..Cream cheese a million/2 c Sugar a million/2 c Jam (strawberry, -apricot or raspberry) ----------------------------------FROS... a million c Whipping cream 2 T Sugar Preheat oven to 350 ranges F. Cream mutually egg yolks and 2 million cup of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. combination mutually warm water and soda and stir into flour mixture. Beat egg whites until foamy. progressively upload final sugar. Beat until stiff and shiny. Fold egg white mixture into flour mixture. turn mixture right into a greased pan, 13 x 9-inch, coated with greased wax paper and bake for 40 5 minutes or until accomplished. Cool. Slice in 0.5 horizontally, to sort 2 layers. Make the cream cheese filling: soften the cream cheese and beat interior the sugar, blending progressively, until the filling is gentle and fluffy. A nutrition processor works nicely for this. conceal backside layer with cream cheese filling, then conceal cream cheese layer with jam. place the suited layer of the cake intently on suited of the jam. Make the frosting: beat the whipping cream until extremely stiff, then upload the sugar and beat the aggregate to stiff peaks. Frost the entire cake with whipped cream.

Answer 6

Pecan-Carrot Cake:

The tangy flavor of buttermilk in the cake complements its creamy citrus frosting.

2/3 pound carrots, grated
1 cup water
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
4 large eggs
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1 1/2 cups finely chopped pecans
Citrus Cream Cheese Frosting

Bring carrot and 1 cup water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until tender. Do not drain.

Process carrot mixture in a blender or food processor until smooth, stopping to scrape down sides. Measure 1 cup puree, and set aside.

Beat butter and sugars at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition.

Combine cake flour and next 4 ingredients. Combine carrot puree, buttermilk, and vanilla. Gradually add flour mixture to butter mixture alternately with carrot mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans. Spoon batter into a greased and floured 13- x 9-inch pan.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread with Citrus Cream Cheese Frosting.

NOTE: Batter may be spooned evenly into 3 greased and floured 9-inch round cake pans. Bake at 350' for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool on wire racks. Spread Citrus Cream Cheese Frosting between layers and on top and sides of cake.

Yield: Makes 12 servings

Answer 7

Carrot Cake Recipe courtesy Alton Brown,

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.


Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups



Spiced Walnut Carrot Cake with Pineapple Recipe courtesy Gale Gand
2 1/2 cups grated carrot
1 1/2 cups walnut pieces
1 cup chopped pineapple, fresh or canned
1 cup golden raisins
1 cup shredded coconut
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
Powdered sugar

Preheat oven to 350 degrees F.
In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.
Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

Answer 8

Go to recipes.com there you can see recipes already made and the review people gave it!