does carrot cake realy have carrots in it?

Answer 1

Yes it does....finely grated carrots...and it is delicious.

Answer 2

Yes - I learned this the hard way. During my first pregnancy I had a craving for carrot cake. Now, I've always loved carrot cake, with the ginger and carrot flaver- yum-o. But my cravings were insane. I would eat nearly a piece a day, the full fat cream cheese icing and everything. My husband turns to me one day while I'm just out of the shower and tells me, "Are you using self tanner or something? " That's how much the carrots get into your system when you eat too much - your skin turns slightly orange.

So yes, there really are carrots in carrot cake!

Answer 3

YUP>>>> Here is a receipe.

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

Yes! I like to use the baby cut carrots and just shred them in the food processor

Answer 5

One of my favorites!! When I make my cake, I always substitute carrot baby food for the shredded carrots.

Answer 6

Mine takes about 3 cups of shredded carrots.

Answer 7

DUH OFCOURSE HERES A RECEPIE
Carrot Cake Recipe courtesy Alton Brown, 2005
See this recipe on air Monday Feb. 26 at 7:00 PM ET/PT.

Show: Good Eats
Episode: Carrots: A Taproot Orange





Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.


Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Answer 8

Yes, it does. Lots of shredded carrots!

Answer 9

yes, almost all carrot cakes have carrots in them, hence the name "carrot" cake

Answer 10

some do, but very little. More sugar and crisco fat than carrot, on the other hand, pumpkin pie actually has pumpkin, which like carrots are high in vitamin A.