Does anyone have a recipe for Carrot Cake and/or Spice Cake?

Question

I don't have any recipes for either cake and I want to make one. If you have one, please give the recipe.

Answer 1

This is my mother`s recipe. Hope it helps,

INGREDIENTS
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup butter
1 cup white sugar
1 cup light brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup coarsely chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Answer 2

Frosting
100g Icing Sugar
50g Cream Cheese or creamy Cottage Cheese
25g Margarine or Butter
2.5ml Vanilla Essence
Cake
225 g flour
225g grated carrot
100g Margarine or butter
100g brown Sugar
2 teaspoons cinnamon
1 tablespoon lemon juice
1.5 teaspoons baking powder
1 egg
some raisins
PROCEDURE
Frosting
Mix all ingredients together
Cake
Melt the Butter and Sugar together, and mix with the dry ingredients.
Beat the egg and add it.
Stir until everything is well combined.
Cook at 180 degrees C for about 50 minutes in a greased tin with greaseproof paper on the bottom.
When cake has cooled, add Cream Cheese Icing .

Answer 3

This recipe is really tasty!

CARROT WALNUT CAKE

1 1/2 cup sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/4 tsp ground nutmeg
5 medium carrots,shredded (about 3 cups)
1 cup coarsely chopped walnut
cream cheese frosting

1. Heat oven to 350 F. Grease and flour bottom and sides of a 13 x9 x 2 inches pan.
2. Mix sugar, oil, and eggs in a large boil until blended; beat with spoon for a minute. Stir in remaining ingredients except carrots, walnuts and cream cheese frosting, beat with a spoon for a minute. Stir in carrots and walnuts. Pour into pan.
3. Bake for 45 mins or until toothpick inserted at the center come sout clean.Cool on wire rack. Frost with cream cheese frosting.

Cream Cheese Frosting

1 package ( 8 oz) reduced-fat cream cheese,softened
1 tbsp fat-free skim milk
1 tsp vanilla
4 cups powdered sugar

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in sugar, one cup at a time, until smooth and spreadable.

Answer 4

CARROT CAKE


4 eggs4
1 cup granulated sugar 250 mL
1 cup packed brown sugar250 mL
1 cup vegetable oil250 mL
2 cups all-purpose flour500 mL
2 tsp baking powder 10 mL
½ tsp baking soda 2 mL
1 tsp salt5 mL
1 ½ tsp cinnamon7 mL
½ tsp nutmeg2 mL
3 cups grated raw carrots750 mL
½ cup raisins125 mL
½ cup finely chopped nuts125 mL

(optional)


In large bowl, beat eggs well. Add sugars gradually, beating until light. Gradually beat in oil. Mix together flour, baking powder, soda salt, cinnamon and nutmeg. Stir into egg mixture. Stir in carrots, raisins and nuts (if using).
Pour into greased and floured pan. Use one 10-inch (4 L) tube or Bundt pan or 13 x 9- inch (3.5 L) rectangular pan or two 9-inch (2.5 L) square layer pans or three 8 inch (2 L)
Square layer pans or three 8-inch (2-L) square layer pans.
Bake in 350 F oven for 1 ¼ hours for tube pan 45 to 50 minutes for rectangular, 35 to 40 minutes for layers, or until tester inserted in center comes out clean. Let cakes cool for 5 to 10 minutes in pan before turning out onto rack. When cool, frost with Cream Cheese Frosting if desired.

Answer 5

The above recipes sound good, but if they don't appeal to you try allrecipes.com:

http://allrecipes.com/Search/Recipes.aspx?WithTerm=carrot+cake
http://allrecipes.com/Search/Recipes.aspx?WithTerm=spice+cake

Answer 6

Ultimate Carrot Cake

Cake
1 box Betty Crocker® SuperMoist® carrot cake mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
Frosting
1 to 2 teaspoons orange peel, if desired
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
2. Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
3. Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.
High Altitude (3500-6500 ft): For 8-inch pans, bake 33 to 38 minutes. For other pans, no change.

OR

Three-Layer Carrot Cake

2 cups all-purpose flour, sifted after measuring
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon ground Ceylon cinnamon
1 tablespoon cocoa powder
1 cup light brown sugar
1 cup granulated sugar
1 1/4 cups peanut oil
4 eggs
1 tablespoon vanilla extract
3 cups finely grated carrots
1 1/2 cups pecans, chopped, not too finely
Frosting, recipe follows

Preheat oven to 350 degrees F.
Lightly butter and flour the cake pans.

Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.

Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve.

Frosting:
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into 2-inch pieces
24 ounces cream cheese, chilled
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1 1/2 cups chopped pecans

Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer, and fold in the pecans.

OR

Honey Spice Cake

2 1/3 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 tablespoons butter
2/3 cup clover honey
1/2 cup sugar
3 egg yolks
3/4 cup plus 2 tablespoons sour cream
4 egg whites
Honey Whipped Cream, recipe follows
Mint, for garnish
Powdered sugar, for garnish

Preheat oven to 350 degrees F.
Grease and sugar one 9-inch tube pan or one 8 to 10-cup fluted tube or bundt pan. Shake pan to remove excess sugar. Sift cake flour, baking powder, baking soda, ground ginger, cinnamon, cloves and salt together twice. In a large bowl beat butter until creamy. Gradually add honey and 1/4 cup sugar and beat on high speed until well mixed, for 2 to 4 minutes. Beat egg yolks in 1 at a time. Reduce speed to low and add the flour mixture in 3 parts, alternating with the sour cream in 2 parts. Beat until smooth, scraping down sides of bowl as necessary. In another large bowl beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating on high speed, until stiff. Gently fold egg whites into batter. Pour into pan and bake until tester comes out clean, about 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes and then invert onto the rack and allow to cool completely.

Serve topped with whipped cream and garnished with mint and powdered sugar.

Honey Whipped Cream:
2 cups heavy cream
2 tablespoons tupelo honey
Whip ingredients with hand-held or stand mixer until thick.

OR

Mocha Spice Cake

1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup cooled brewed strong MAXWELL HOUSE Coffee
1/2 tsp. vanilla
1/2 cup (1 stick) butter or margarine
2 squares BAKER'S Unsweetened Baking Chocolate
1-1/2 cups granulated sugar
2 eggs
1-1/2 cups flour, divided
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. CALUMET Baking Powder
1/2 tsp. salt

PREHEAT oven to 325°F. Mix sour cream, coffee and vanilla until well blended; set aside. Place butter and chocolate in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/2 cup of the flour, the baking soda, cinnamon, baking powder and salt; mix well. Add remaining 1 cup flour alternately with the sour cream mixture, beating well after each addition.
POUR into greased and floured 13x9-inch baking pan.
BAKE 45 min. or until toothpick inserted in center comes out clean. Cool completely. Cut into 16 squares to serve.

OR

Shortcut Carrot Cake

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

OR

Apple Cobbler with Spice Cake

Cobbler:
8 cups peeled and sliced firm, tart apples such as Granny Smith
1 cup sugar
Pinch salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons butter, diced
1/3 cup all-purpose flour
1 cup chopped walnuts
Spice Cake:
1/3 cup vegetable shortening
1 cup brown sugar
1 egg, well beaten
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/4 teaspoon salt

Serving suggestion: warm caramel sauce

Preheat the oven to 350 degrees F.
To make the apple topping: Grease a 12-inch Dutch oven or a large, deep baking dish. Add the apples, sugar, salt, cinnamon, nutmeg, butter and flour. Mix well then sprinkle with walnuts.

To make the cake: In a large bowl or mixer, cream together the shortening and brown sugar. Mix in the egg, sour cream and vanilla. Sift the flour, baking soda, nutmeg, cloves, cinnamon and salt together into a bowl. Add the dry ingredients to the shortening mixture and mix thoroughly. Spoon the cake batter over the apple topping then bake until cake is nicely browned, begins to pull from the sides of the pan and a toothpick can be inserted and removed cleanly, about 40 minutes. Let the cake cool for 10 minutes then turn it out onto a large plate. Serve slices of cake warm or at room temperature drizzled with hot caramel sauce, if desired.

OR

Easy Carrot Cake

1 cup KRAFT Mayo Real Mayonnaise
1 pkg. (2-layer size) yellow cake mix
4 eggs
2-1/2 tsp. ground cinnamon
2 cups finely grated carrots
1/2 cup chopped PLANTERS Walnut Pieces

BEAT mayo, cake mix, eggs, 1/4 cup water and cinnamon in large bowl with electric mixer on medium speed for 3 minutes. Stir in carrots and walnuts.
POUR into greased 13x9-inch baking pan.
BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost cake if desired.