Good recipe for carrot-cake?

Question

Need a recipe for home-made carrot-cake and also a recipe for any type of icing i can spread on top?

Answer 1

Try this one is scrumpcious;

A good carrot cake recipe
This is a recipe for a good carrot cake that came from Peggy Fiedler some years ago. The orange rind in the icing is a post-Peggy innovation. The cake works well as a two-layer cake, but you'll need to make more icing than is called for in the recipe.



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Cake
2 cups flour
2 cups sugar
2 teasp. baking soda
2 teasp. cinnamon
1 teasp. salt
3 cups grated carrots
4 eggs
1 teasp. vanilla extract
1 1/2 cup vegetable oil


Sift dry ingredients into a mixing bowl.
Mix in grated carrots, vanilla, eggs.
Beat, and add oil slowly.
Pour into a buttered 8"x12" pan, or two 8" diameter round pans.
Bake at 325 degrees for 35-45 minutes or until the center is done.
Let cool.


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Frosting
8 oz. cream cheese
1 stick butter
1 tablespoon vanilla extract
1 lb. powdered sugar
rind of an orange
walnuts


Beat cream cheese, adding butter, orange rind, and vanilla.
Add powdered sugar in thirds, beating.
Frost cake, top with nuts.

Answer 2

Swiss Carrot Cake

INGREDIENTS
5 egg yolks
1 1/4 cups white sugar
1 1/2 cups finely chopped almonds
2 cups grated carrots
1 lemon, zested and juiced
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
5 egg whites
1 pinch salt
1 lemon, juiced
1 cup confectioners' sugar, or as needed

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

Answer 3

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 4

Carrot Cake with Cream Cheese Frosting

4 eggs
1 cup oil
2 cups flour
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
4 cups (about 1 pound) grated carrots
2/3 cups chopped nuts
1 cup golden raisins
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Cream Cheese Frosting:
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3 8-ounce packages cream cheese
3 cups sifted powdered sugar
1 teaspoon vanilla


Preheat oven to 350 degrees. Grease and flour 2 - 9 inch round pans.
In mixing bowl: beat eggs until foamy; add oil in a thin stream and beat well. Mix flour, sugar, cinnamon & soda together; add to egg mixture and mix well.
Fold in carrots, nuts and raisins. Pour into prepared pans and bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan and invert on rack to cool.
Beat cream cheese until smooth. Add conf. sugar and mix thoroughly. Beat at high speed until smooth. Do not over mix.

Answer 5

2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 eggs, beaten
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 cup chopped walnuts (optional)
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups coconut

Buttermilk Glaze
1 cup sugar
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter or solid margarine, softened
1 (16 ounce) package powdered sugar, sifted
1 teaspoon vanilla

Combine first 5 ingredients; beat well.
Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
Add carrots, walnuts, pineapple and coconut; stir well.
Pour batter into greased and floured 13x9 baking pan.
Bake at 350° for 55 minutes, or until pick comes out clean.
Pour buttermilk glaze over warm cake; let cake cool.
Spread cream cheese frosting on top of cooled cake.
Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
Bring to a boil; cook 4 minutes on medium heat.
Remove from heat; add vanilla.
Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
Gradually add sugar, beating until light and fluffy.
Stir in vanilla.

Answer 6

Type it into a search engine...like yahoo... and browse through the receipes. Try the one you fancy. If you're an inexperienced cook you may still mess up the best receipe in the world. Personally, I prefer a creamcheese/sugar icing for carrot cake. Again, do a search.

Answer 7

The recipe that ClemsonKate submitted is the exact one that I make and it's great (I like to add some raisins just because I like them). This cake is moist and delicious, probably the best I've had!

Answer 8

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35456

This a great recipe....use it all the time and get lots of complements...Enjoy!