Great carrot cake receipe?

Question

Quick and easy one

Answer 1

http://orion.passwall.com/spacefood/5MaySweets/CarrotCake.htm

Answer 2

Carrot cake Recipe

Carrot Cake

Recipe By : Diabetic Candy, Cookie & Dessert Cookbook
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dia's Scrap Book

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Liquid shortening
2 tablespoons Granulated fructose or
- granulated sugar
- replacement
4 Eggs **
1/2 cup Water
2 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
1/2 cup Pecans - chopped
3 cups Carrots - grated
**PERSONAL NOTE from Ursula
- Taylor - to cut down on fat
- content why not use egg
- substitutes for eggs.

SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand,
copyright 1982, ISBN #'s 0-8069-5568-6 AACR2, 0-8069-5569-4 (lib.bdg.) and 0-
8069-7586-5(pbk.). MM Format by Ursula R. Taylor. Beat shortening, sugar
replacement and eggs until lemon colored. Add water, flour, baking powder, ba
king soda, cinnamon, nutmeg and salt, beating well. Stir in pecans and carrot
s. Pour into well-greased and floured 3-qt. tube pan. Bake at 350~F for 30 t
o 40 minutes, or until done. MICROWAVE: Cook on Medium for 15 to 17 minu
tes. Allow to rest 5 minutes before removing from pan.

YIELD: 16 servings

EXCHANGE 1 serving with fructose: 1 bread and 3 fat CALORIES 1 serving w
ith fructose: 229 EXCHANGE 1 serving with sugar replacement: 1 bread and
3 fat CALORIES 1 serving with sugar replacement: 220

Answer 3

This is the recipe that I use. It comes out really moist. I use round cake pans instead of of the loaf pans.

Carrot Cake

1-1/2 cups margarine, divided
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 can (20 oz.) DOLE® Crushed Pineapple, well drained
4 cups shredded DOLE Carrots
1 cup DOLE Seedless Raisins
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 package (8 oz.) cream cheese, softened
1-1/2 cups powdered sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Beat 1 cup margarine and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla.
Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 5 (5 x 3-inch) greased and floured mini loaf pans.
Bake at 350°F., 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
Beat cream cheese with remaining 1/2 cup margarine until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.

Answer 4

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Buttermilk Carrot Cake Recipe
Recipe Ingredients


CAKE

2 cup all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cup sugar
2 tsp vanilla extract
1 can 8oz crushed pineapple, drained
2 cup grated carrots
1 cup walnuts, chopped

BUTTERMILK GLAZE

1 cup sugar
1/2 tsp baking soda
1/2 cup buttermilk
1/4 lb butter
1 tbsp corn syrup
1 tsp vanilla extract

CREAM CHEESE FROSTING

1/4 lb butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
2 cup powdered sugar
1 tsp orange juice
1 tsp grated orange peel



Recipe Preparation
Preheat oven to 350 degrees. Generously grease two 9" cake pans; set
aside. Sift flour, baking soda, cinnamon and salt together; set
aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and
vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts;
stir well. Pour into cake pans, bake for 55 minutes or until wooden
tooth pick inserted in center comes out clean. While cake is baking,
prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze
over hot cake. Cool cake in pan until glaze is totally absorbed,
about 15 minutes. Turn out of pans, and cool completely. Prepare
Cream Cheese Frosting; frost top of one layer first, then set the
other layer on top of that, frost sides and top. Refrigerate until
frosting is set. BUTTERMILK GLAZE: In a small saucepan, combine
sugar, baking soda, buttermilk, butter and corn syrup. Bring to a
boil. Cook 5 minutes, stirring occasionally. Remove from heat and
stir in vanilla. CREAM CHEESE FROSTING: Cream butter and cream cheese
until fluffy. Add vanilla, powdered sugar, orange juice and grated
peel. Mix until smooth.







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Answer 5

Mrs. Fields Carrot Cake

2 1/2 cups All-purpose flour
1 tbs Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts

ICING
16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

Icing: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

Answer 6

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Answer 7

my best friend - MRS BETTY CROCKER !!!