Can you please provide me an EASY carrot cake recipe?

Question

Hi!!>..^_^

I live in India, thought I'm not an Indian...^_^

Anyway, I wanted to know some really easy carrot cake recipes.

A recipe that uses basic and easily available ingredients.....^_^

Thanks!!

Answer 1

This might not be the easiest but it sure is the best

Vanessa William’s Carrot Cake

2 cups sugar
1 ½ cups salad oil
4 eggs
3 cups grated carrots
2 cups plain sifted flour
½ cup chopped nuts
2 tsp soda
2 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup raisins

Mix sugar, oil, and eggs. Add carrots, mix well, add flour, soda, baking powder, cinnamon & salt, sifted together. Mix well. Fold raisins and nuts into batter and bake in 2 greased 9” round layer pans or 13x9 pan. Bake at 350 for 35 or 40 minutes.

Icing
1 package (8 oz) cream cheese
2 tsp vanilla
¼ cup margarine
1 cup chopped nuts
1 box (1 lb) confectioners sugar

Work cheese until soft, add softened margarine, beat in sugar gradually, add flavoring and nuts, mix & spread.

Answer 2

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.

OR

Carrot Cake
Recipe #1852913 ratings
Quick and easy moist cake with a cream cheese frosting.
by Charlotte J Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe.


18 servings 45 min 15 min prep
Change to: servings US Metric
3 cups grated carrots
2 cups sugar
1 1/3 cups salad oil
4 eggs
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 cup chopped nuts

1 (3 ounce) package cream cheese
1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla

Not the one? See other Carrot Cake Recipes
< 60 mins Cakes
Grains Cakes
Potluck Cakes
Mix all cake ingredients together and put in a 9x13-inch pan.
Bake at 350 degrees for 45 mins or until cake tester (your common toothpick works well) comes out clean. [After reading Gina review I adjusted the baking tempature and time.]
Cool.
Frosting: Cream together cream cheese, butter, powdered sugar and vanilla

Answer 3

The easiest recipe I have found is to cheat. Find a boxed spice cake mix in the store. Add shredded carrots, about 2 cups, chopped walnuts (to your taste - I use about 1 cup), and 1/2 cup crushed pineapple, drained.
The cooking time will increase to about 1 hour.

Answer 4

Here you go

Carrot Cake

3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot)
4 oz (110 g) plain wholewheat flour
½ level teaspoon bicarbonate of soda
½ level teaspoon ground cinnamon
3 fl oz (75 ml) groundnut oil
3 oz (75 g) soft brown sugar
1 large egg, lightly beaten
2 oz (50 g) chopped walnuts

For the topping:
2 oz (50 g) full-fat soft cream cheese
1 oz (25 g) unsalted butter (at room temperature)
1 oz (25 g) icing sugar, sieved
8 walnut pieces (optional)

Pre-heat the oven to gas mark 2, 300°F (150°C).

Grate the carrot straight into a mixing bowl, then sift in the dry ingredients to give them a good airing and tip any grains left behind in the sieve into the bowl too. Add all the rest of the cake ingredients and stir well until everything is well and truly mixed, then scrape the mixture into your prepared tin.

Bake the cake in the centre of the oven for 1 hour, or until well risen. When cooked it will come about two-thirds of the way up the tin and just begin to shrink away from the sides of the tin. After that remove it from the oven and leave the tin on a wire rack to cool for 5 minutes before turning the cake out and stripping off the paper.

When it has cooled for 45 minutes or so, you can spread the topping on. To make the topping, combine the ingredients in a small bowl and beat until smooth. Spread it thickly on the top of the cake and decorate it, perhaps with additional walnut pieces. Store in an airtight tin or container.

OR Low-fat Moist Carrot Cake
6 oz (175 g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas

For the topping:
9 oz (250 g) Quark (skimmed-milk soft cheese)
¾ oz (20 g) caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting

For the syrup glaze:
juice ½ small orange
1 dessertspoon lemon juice
1½ oz (40 g) dark brown soft sugar

Pre-heat the oven to gas mark 3, 325°F (170°C).

Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.

While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.

Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.

Answer 5

From Kraft foods (can you get cake mixes and Mayo there>)

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.

If that one doesn't work for you maybe this one will - from diabetic site so also healthier perhaps.


Diabetic Easy Carrot Cake Recipe
Flour Greased Pan

1 1/2 cups (285 g) unbleached all-purpose flour
3/4 cup (103 g) one-to-one sugar substitute
1/3 cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk powder
1 1/2 teaspoons (7.5 ml) baking soda
1 1/2 teaspoons (7.5 ml) baking powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground cloves
1/2 teaspoon (2.5 ml) ground nutmeg
1/2 teaspoon (2.5 ml) ground allspice
1/8 teaspoon (0.6 ml) salt (optionl)
1/2 cup (120 ml) canola oil
3/4 cup (180 ml) liquid egg substitute
1 large egg white
1 1/2 cups (225 g)finely grated carrots
1/4 cup (32 g) finely chopped pecans
1/4 cup (36 g) currants
1 6-ounce (180 g) can unsweetened crushed pineapple, drained
frozen non-fat, sugar-free whipped topping, thawed (optional)


Preheat oven 350°F (180°C), Gas Mark 4. Coat an 10 inch (25 cm) spring form pan with cooking spray.
Sift the flour into a large bowl. Add the sugar substitute, dry milk, baking soda, baking powder, spices and salt. Stir to mix well.
Mix in the oil and egg substitute using a low setting on your electric mixer. Fold in the carrots, walnuts, currants and pineapple.
Spread in the prepared pan and bake until a tooth pick inserted into the center of the cake comes out clean, about 30 minutes. Cool in pan, remove the outside of the cake pan and slice.
If using, top with thawed whipped topping.
Per serving: 155 calories (44% calories from fat), 4 g protein, 8 g total fat (0.6 g saturated fat), 20 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 204 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1 1/2 fat

I hope one of these works for you.

Answer 6

Mayonnaise EWwwww!

Easy recipe


1c butter
2c sugar
2c flour
2t cinnamon
2t baking soda
4 eggs
4c grated carrots
2/3c chopped nuts ( any kind)

preheat oven 350 degrees,grease and flour 2 cake pans

Cream butter and sugar until light and fluffy, sift flour,cinnamon and baking soda. altanate flour mixture with eggs start and finish with flour, scrap down bowl, add carrots, and nut mix do don't over beat.

bake 30-35 min or until golden brown.

Cream cheese icing

3 (8oz) cream cheese( soft)
3cups powdered sugar
1t vanilla

Cream all ingredents until spreadable

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

Easy Carrot Cake

Prep Time: 15 min
Total Time: 50 min
Makes: 16 servings


http://www.kraftfoods.com/recipes/CakesPiesCheesecakes/CakesOther/EasyCarrotCake.htmlEasy 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.


Carrot Cake with Cream Cheese Icing Recipe
HEALTHY RECIPES
Recipe Brought to you by FoodFit



This recipe serves: 12
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients

For the carrot cake:
1/4 cup (1/2 stick) unsalted butter
1 egg
1 egg white
3/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup grated carrots
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup drained, canned, crushed pineapple
1/4 cup raisins
1/4 cup chopped walnuts, optional
Nonstick cooking spray

For the cream cheese icing:
4 ounces low-fat cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon juice
1/2 teaspoon vanilla extract

Cooking Instructions

For the carrot cake:
1. Preheat the oven to 350°F. Remove the butter and eggs from the refrigerator to allow them to come to room temperature.
2. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the brown sugar and continue to beat until the mixture is very fluffy.
3. With the mixer on low speed, add the egg and egg white. Stir in the cinnamon, nutmeg and carrots.
4. Sift the flour, baking powder and salt together.
5. Fold in half the flour mixture. Stir in the pineapple, raisins and walnuts. Fold in the rest of the flour mixture. The batter should be smooth, but do not over mix.
6. Coat a 10-inch round cake pan with nonstick spray. Pour the batter into the pan. Bake until the cake is golden brown and set in the center, about 35 minutes. Allow the cake to cool for 10 minutes before removing it from the pan.

For the cream cheese icing:
1. In a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon zest, lemon juice and vanilla together until the mixture is smooth.
2. Using a spoon or spatula, spread the icing on top of the cooled cake. Store the cake in the refrigerator in an airtight container. Cut the cake into 12 pieces and allow it to come to room temperature before serving.

Nutrition Facts
Serving Size: 1 slice
Calories 234
Protein 3 g
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sodium 94 mg
Total Fat 10 g
Saturated Fat 6 g
Percent Calories from Fat 36%
Percent Calories from Protein 5%
Percent Calories from Carbohydrate 58%

http://www.lifescript.com/channels/food_nutrition/recipes/cookies_cakes_bakes/carrot_cake_with_cream_cheese_icing.asp

Answer 9

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