Do u have a recipe for carrot cake u could share with me?

Question

♥ thanks!!

Answer 1

THE ABSOLUTE BEST....YOU HAVE TO TRY IT!!!

Cake:
1 cup unsalted butter, plus 1 tablespoon for cake pan
2 cups sugar
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups grated carrot
2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
10 ounces finely chopped fresh pineapple, or tinned (well drained)
Icing:
1/2 cup unsalted butter, room temperature
1/2 pound cream cheese, room temperature
2 cups icing sugar
1 tablespoon lemon juice

Special equipment: an electric mixer and 2 (9-inch) cake pans


For the cake: Preheat the oven to 375 degrees F.
In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.

Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.

Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.

For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.

Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.

Answer 2

Blue Ribbon Carrot Cake

This carrot cake is moist and delicious and doesn’t contain every spice from the cupboard. And yes, I actually won a blue ribbon with this recipe. It's also exempt from the Yahoo! Carrot Cake Boycott Club!

Ingredients

For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup golden raisins
1/2 cup chopped pitted dates
1/4 cup currants

For the cream cheese frosting:
1 [8 ounce] package cream cheese
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
2 teaspoons pure vanilla extract

Method
Preheat the oven to 350.
Grease two 9 inch round cake pans.

In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots, raisins, dates, and currants. Divide the batter evenly between the two prepared pans.

Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.

To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the vanilla. Use to fill and frost the cooled cake layers.

Answer 3

This is a Brasilian carrot cake. A very big nation favourite. It is quite different from the carrot cakes that are baked in this country. There is no dried fruit added to the Brasilian one. As for the icing, it is made of chocolate.

Brazilian Carrot Cake
Ingredients:
3 large carrots
4 eggs
1 cup vegetable oil
2 cups sugar
3 cups flour
1 packet instant yeast

Preparation:
1. Cut the raw carrots into small rounds.
2. Add the eggs, the oil, and the sugar. Mix well.
3. Blend together the flour and yeast, then add this to the carrot mixture. Stir.
4. Pour into a well-buttered dish and bake for 40 minutes at 350 degrees.

A small tip: if you replace one cup of flour with one cup of cornflour, the cake will be much lighter.

In Brazil, this cake is served covered in a chocolate glaze, and you can imagine how much the kids love that!

Answer 4

This is a recipe for carrot cake made into muffins.

Morning Glory Muffins

INGREDIENTS:

• 2 cups flour
• 1-1/4 cups sugar
• 2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• ---
• 1 cup melted and cooled butter or vegetable oil
• 3 eggs
• 2 teaspoons vanilla
• ---
• 2 cups grated carrots
• 1/2 cup chopped nuts and 1/2 cup raisins (golden taste best)
• 1 grated apple, like a Rome or Granny Smith

PREPARATION:

Preheat oven to 350 degrees F. Grease 24 muffin cups. Combine first set of ingredients. Stir-in second set of ingredients. Just mix until moistened. Fold in last set of ingredients. Bake for 25 minutes.

Answer 5

Try this one, it's really good...
spicy carrot cake
1/3 c water hot to boiling
2 c finely shredded carrots
2 c flour, use an all purpose flour
1 1/4 c sugar
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1/2 c vegetable oil
3 eggs
1 1/2 tsp vanilla
1 1/2 c finely chopped nuts.
frosting of your choice, a lemon cream cheese frosting, or vanilla cream cheese frosting is really good.

Pour the water on the carrots in large to medium mixing bowl, heat your oven to 350 and grease and flour your cake pan. Use a standard cake pan 13x9. Mix the remaining ingredients in with the carrots and beat on low speed, working the sides of the bowl frequently for 2 minutes, then beat on medium speed for another minute and pour into the pan. Bounce pan on the counter to remove air bubbles.
Bake 45 to 50 minutes or until a tooth pick comes out clean when stuck in the center of the cake. Take out and let cool before frosting.
Remember finely shredded carrots.

Answer 6

Carrot Cake with Pineapple

Carrot Cake Recipe is made with coconut, pineapple, shredded carrots, and walnuts.

INGREDIENTS:

* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 3 eggs
* 1 1/2 cups vegetable oil
* 2 cups finely grated carrots (about 3 to 4 medium carrots)
* 2 teaspoons vanilla extract
* 1 can (8 ounces) well drained crushed pineapple
* 1 cup shredded coconut
* 1 cup chopped walnuts or pecans, divided

PREPARATION:
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan.
Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly

CREAM CHEESE FROSTING

INGREDIENTS:

* 1 package (3 ounces) cream cheese
* 1 tablespoon warm water
* 1 teaspoon vanilla extract
* 3 cups sifted confectioners' sugar

PREPARATION:
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake.

Answer 7

This is the best carrot cake you will ever taste. I had tried many recipes .....I believe the glaze put on when it comes out of the oven is the secret....

Favorite Carrot Pineapple Cake with Glaze and Cream Cheese Frosting


CAKE:
2 Cups Flour
2 tsp. Baking Soda
2 tsp. Ground Cinnamon * I like cinnamon so I add a little over a T. or more*
½ tsp. Salt
¾ Cup Crisco Vegetable Oil
¾ Buttermilk *if you don’t have buttermilk, mix together ¾ reg. Milk, 2t. vinegar or lemon juice. Let set for 10 mins. And use as recipe suggests for buttermilk*
3 eggs, slightly beaten
2 cups shredded carrots. * I use pre-shredded carrots*
15 oz. Can pineapple, drained
1 1/3 Cups Baker’s Angel Flake Coconut
1 Cup Walnuts chopped. I like to roast these in the microwave for about 5 mins. Or more. They develop a better taste. Chop them after you roast them.

Heat oven to 350*. Mix flour, baking soda, cinnamon and salt. Set aside.
In large mixer bowl. Mix oil, buttermilk and eggs until well blended. Add granulated sugar, carrots, pineapple, coconut, walnuts, and flour mixture, mix well. Pour into greased and floured 13 X 9 inch cake pan. Bake for 40 to 45 mins. Or until toothpick inserted in center comes out clean.

Glaze:
¾ Cup Granulated Sugar
1/3 Cup Buttermilk
Heat Granulated sugar and buttermilk in saucepan over low heat until sugar is dissolved. Pour this directly over hot cake when you take cake from oven. Cool.

Cream Cheese Frosting:

8 oz. Cream Cheese, softened
1 tsp. Pure Vanilla
1 lb. Powdered sugar, sifted * 3 ½ cups equals 1 lb. Powdered sugar.*
¼ Cup Softened Butter * I prefer real butter*

Using mixer. Beat Cream Cheese and Butter at medium speed until light and fluffy. Add Vanilla. Gradually add Powdered Sugar, beating until blended. Frost glazed cake and refrigerate. This is better the day after it is made, the flavors go thru, and it gets more moist.

Answer 8

Carrot Cake components 285g carrot, peeled and finely grated 225g unsalted butter 285g mushy brown sugar 4 super eggs, crushed 2 teaspoons floor cinnamon 3/4 teaspoon floor cardamom a million teaspoon blended spice 340g common flour a million point tablespoon baking powder grated zest and juice of a million lemon 225g finely floor almonds For the icing and garnish: 250g cream cheese 110g icing sugar, sifted grated zest and juice of a million orange 55g chopped walnuts training Preheat the oven to a hundred and eighty°C/gas mark 4. you will decide on a million x 30cm (12 inch) cake tin or springform mildew, gently oiled. Cream the butter and sugar jointly till gentle and fluffy. steadily upload the eggs to the creamed combination, beating properly between each and each addition. Sift the spices, slightly salt, flour and baking powder jointly; fold into the creamed cake combination. Stir interior the carrots, lemon zest and juice and floor almonds. positioned the aggregate into the arranged cake tin and unfold flat with a knife. Bake for a million hour, or till cooked; a skewer inserted into the centre of the cake will pop out clean while the cake is waiting. eliminate the cake from the oven and depart to relax for 5 minutes. Loosen from the tin and elevate onto a cord rack. enable the cake to relax thoroughly. To make the icing: positioned the cream cheese and icing sugar right into a bowl and stir jointly till properly mixed. upload the orange zest and juice to style. unfold it over the strategies-blowing of the cake and sprinkle the strategies-blowing with chopped walnuts. save refrigerated.

Answer 9

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