ingredients in carrot cake?

Question

all of the ingredients

Answer 1

flour egg baking soda vanilla shredded carrots raisins and walnuts are optional. top with home made cream cheese frosting..a boat load of confectioners sugar and wahlah!

Answer 2

Best Carrot Cake:

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.

Yield: 1 (9-inch) cake

Answer 3

Carrot Cake

1 bundt 1¾ hours 45 min prep
Change to: bundt US Metric
3 cups carrots, grated
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon, ground
1 teaspoon salt
1/2 teaspoon nutmeg, ground
1 cup golden raisins (optional)
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Beat together the eggs, oil, and white sugar.
Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices.
Add the carrots and raisins.
Pour egg mixture into dry ingredients, and mix well.
Pour batter into well greased 10 inch tube or Bundt pan.
Bake at 350 degrees F (175 degrees C) oven for 45 to 50 minutes.
Cool cake on wire rack, and then refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla.
Spread over cooled cake.

Answer 4

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 5

Old Fashion Carrot Cake
Original recipe yield:
15 to 18 servings

PREP TIME 30 Min
COOK TIME 55 Min
READY IN 2 Hrs
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.

Answer 6

Carrot Cake

Ingredients:
2 c-Flour, all purpose
2 ts- Cinnamon
1 ts- Baking powder
1 ts- Baking soda
3/4 ts- Salt
1/4 ts- Nutmeg
1 pn- Cloves
1 1/2 c- Sugar
1 ea- Crushed pineapple (8 oz can)
3 tb- Vegetable oil
1 ts- Vanilla
3 c- Carrots, shredded
3 ea- Large egg whites

Method:
Preheat oven to 350 degrees F.

Line up 13x9" baking pan with foil. Coat it with vegetable cooking spray.

Mingle all the ingredients- flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a bowl.

Beat sugar, pineapple, oil and vanilla in mixer bowl until light and smooth.

Beat in dry ingredients until fully mixed.

Stir in carrots.

Now beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.

Pour batter into pan.

Bake for 40 minutes or until toothpick inserted in center comes out clean; cool in pan or on wire rack.

Invert cake onto wax paper; remove pan and foil.

Answer 7

CARROT CAKE

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 tsp. vanilla or rum
Confectioners sugar for topping

CREAM CHEESE ICING:

3 oz package cream cheese, softened
1 tbsp. butter, softened
1 tsp. vanilla


CAKE:

Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
With mixer running on low speed, slowly add the flour mixture.

Blend in vanilla or rum, carrot and pecans.

Pour batter into a well greased 8 x 12 inch pan.

Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.

When cake is cool, spread with cream cheese icing, below.

Note: Chopped peanuts or walnuts may be substituted for pecans.


CREAM CHEESE ICING:

In a small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed on electric mixer until light. Gradually add sugar, beating until fluffy. If necessary, add milk to thin out to spreading consistency.
If desired, mix in chopped nuts or sprinkle them on top after spreading.

Answer 8

Zoe's recipe looks like it would be great, although I would add some nutmeg to it. Other than that it's perfect.