I am in need of a recipe for carrot cake!!!?

Question

Carrot cake that is easy to make and pretty fast!

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

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

Servings: Makes 1 x 30cm cake
Level of difficulty: Intermediate
Preparation Time: 30 minutes, plus cooling time for the purée
Cooking Time: 1 hour


Ingredients
For the cake
5 medium-sized Carrots, sliced
1 orange, juice only
125ml corn oil
375g caster sugar
4 free-range eggs, separated
350g plain flour
15g Baking powder

For the filling
500ml double cream
2-3 tbsp orange-flavoured liqueur

For the topping
15g Butter
110g icing sugar
1.5 tsp orange-flavoured liqueur
1.5 tsp water


Method
1. Preheat the oven to 180C/gas 4.

2. Grease a 30cm round cake tin with butter.

3. To make the cake: place the carrots in a medium pan, just cover with water and add the orange juice. Bring to the boil and cook until tender. Drain, but do not cool.

4. Put the carrots, corn oil, sugar and 4 egg yolks in to blender or food processor and blend to a purée. Leave to cool.

5. Whisk the egg whites until stiff and set aside.

6. Place the carrot purée in a mixing bowl and gently fold in the flour and baking powder and mix well together. Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 40-45 minutes until golden and cooked. Remove from the oven and leave to cool on a wire rack.

7. Whisk the double cream until thick but not stiff and gradually stir in the liqueur.

8. When the cake is cold, cut it in half horizontally and sandwich with the whipped cream.

9. Sift the icing sugar into a bowl and stir in the liqueur and water until thick enough to coat the back of a spoon. Drizzle over the cake and leave to set.

Answer 3

http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/CakesOther/EasyCarrotCake.html
http://allrecipes.com/Recipe/Grandmas-Carrot-Cake/Detail.aspx
http://www.mccormick.com/recipedetail.cfm?ID=12088&CMP=KNC-ITF1103

try the above sites they are very good.
i often leave out the pineapple and the cake is just as good and moist as ever goodluck