Should I peel carrots before I use them in Carrot cake?

Question

I'm making carrot cake for the first time and I have a recipe that calls for cooked carrots, but most other recipes call for grated carrots....which is best, and should the carrots be peeled?

Answer 1

either (cooked or grated, it depends on the recipe) and yes the carrots should be peeled!

Answer 2

Grating Carrots

Answer 3

I've never used cooked carrot in my carrot cake, only grated raw, and no, I very rarely peel any vegetable, only take off any little bruises etc. Most of the nutrient on fruit and veg are just under the skin. You throw the best bits away by peeling/scraping!

Answer 4

I'm not sure about the cooking part but peeling the carrots is a must, they come from the ground and that's why you have to peel them, imagine all the junk that is on the outside.

Answer 5

It would have helped if you specified a girl or boy, but here are a couple suggestions. Again, I am assuming you are asking for replacement ideas for a 'regular' cake. 1) BOYS: Get a new / clean dump truck. Take already cooked 'Brown' (chocolate or dark spice) cake or Brownies, hand rip them into lg pieces. Place 1/3 of the pieces into the back of the truck, top with chocolate pudding -- continue layering so that you end up with pudding on the top -- then top it with crushed oreos -- looks like a pile of dirt in the truck. Instead of serving with a spoon -- use a clean toy shovel. The kids really got a kick out of it. 2) GIRLS: Take a Med size bowl (or ring mold) and fill with Jello (4-5 small boxes -- different flavors/colors) -- This will take some time because each colored layer must set up before you add the next one. When all 5 (or so) layers are set, carefully dip the bowl in hot water, making sure the water does not come in contact with the Jello and Unmold onto a platter - place in refrigerator to reset. It should look like a rainbow. After a little while, you can top the jello with Cool Whip -- then you can serve as is (cut into 'cake' slices) or use it as a Barbie doll 'skirt' -- you will need to carefully make a hole in the middle (unless you used the ring mold) so the legs will slide in without breaking your mold. ENJOY!!

Answer 6

i always peel carrots before using them in any dish. i do because even when u scrub them clean, they still have dirt on them and thats not something u really want to eat! lol. cooked carrots? thats odd. i usually see carrot cake with the carrots just being grated. heres another recipe u might wanna try:

More Ann Heller recipes

CARROT CAKE RECIPES
By Meridith Ford

Dayton Daily News

Ideas and ingredients from three carrot-cake recipes were combined in the Absolutely Perfect Carrot Cake. I developed a version of what I like best in a carrot cake. It's dense and moist but with a light crumb. It's sweet, with a strong, but not overpowering, spice flavor. It gets a lot of good old-fashioned rustic texture from raisins, nuts and medium-coarse carrots and uses a little honey for a rich flavor.

ABSOLUTELY PERFECT CARROT CAKE

Makes 16 servings


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon allspice

1 teaspoon salt

4 eggs

1 1/4 cups vegetable oil

1 1/2 cups granulated sugar

1/2 cup honey

2 cups grated carrots

3/4 cup baking raisins

3/4 cup chopped pecans

Cream Cheese Frosting


Preheat oven to 350 degrees. Grease and flour (or use Baker's Joy) two 8- or 9-inch round cake pans.

Sift together the flour, baking powder, baking soda, cinnamon, allspice and salt. Set aside.

Combine with a whisk the eggs, oil, granulated sugar and honey and mix until well-blended. Fold in the flour mixture, carrots, raisins and nuts.

Bake for 40 minutes, or until the center of the cakes spring back when touched lightly. Cool in pans for 10 minutes; remove from pans to wire racks and cool completely.

Ice with Cream Cheese Frosting (recipe follows).

Approximate nutritional analysis per serving, with Cream Cheese Frosting: 663 calories, 76 g carbohydrates, 2 g fiber, 34 g fat , 78 mg cholesterol, 298 mg sodium.


This is the quintessential frosting for any carrot cake. You may want to double this recipe.


CREAM CHEESE FROSTING

Makes 16 servings


1 (8-ounce) package cream cheese, slightly softened

1/2 cup (1 stick) unsalted butter, slightly softened

1/2 cup vegetable shortening

1 (1-pound) box confectioners' sugar, sifted

1 teaspoon lemon oil or extract

Using an electric mixer with a paddle attachment, mix together the cream cheese, butter and shortening until creamy. Add the confectioners' sugar and lemon oil and mix until smooth and light.

Approximate nutritional analysis per serving: 269 calories, 29 g carbohydrates, no fiber, 17 g fat, 31 mg cholesterol, 43 mg sodium.


ENJOY!!!!!!!!!!!=]

Answer 7

no good carrot cake recipe calls for cooked carrots because the carrots are going into the cake and the cake will be cooked. you must wash and peel the carrots and them grate them or put them into a food processor to shred them. once shreded put them into the cake mix and bake
here is a recipe for carrot cake:

* 4 beaten eggs
* 2 cups all-purpose flour
* 2 cups sugar
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon (optional)
* 1/2 teaspoon baking soda
* 3 cups finely shredded carrots* (lightly packed)
* 3/4 cup cooking oil
* 1 recipe Cream Cheese Frosting
* 1/2 cup toasted, finely chopped pecans (optional)


Directions

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans; set pans aside. In a large mixing bowl combine flour, sugar, baking powder, cinnamon (if desired), and baking soda.

2. In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans.

3. Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.

4. Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up to 3 days. Makes 12 servings.

*Note: The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Cream Cheese Frosting: 1 - 8-ounce package cream cheese, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; and 5-3/4 to 6-1/4 cups sifted powdered sugar.

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13 x 9 x 2-inch cake.) Cover and store frosted cake in the refrigerator.


Good Luck!

Answer 8

i would peel them,,, while healthy, the skin can be biter and would be grainy in a cake,,,,,
all carrot cakes i have made called for grated carrots,,,,, you can use them uncooked, they will cook in the cake,,,,, a cooked carrot smashed would work also i am sure,,,,,, but you wouldnt get the little carrot visible peices in it

Answer 9

you should always peel carrots before using them, if you dont, its like you just pulled them out of the dirt and put them in a cake. do you want a dirt cake?

Answer 10

I think you can chose either one.I probably would peel,grate and bake.Have fun carrot cake is awesome