Looking for an awesome carrot cake receipe???

Answer 1

THIS IS THE BEST CARROT CAKE EVER!

Frog Commissary Carrot Cake(Philadelphia)
1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins

Pecan Cream Filling:
1-1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1-1/2 cups heavy cream
3/4 cup unsalted butter
1-1/4 cups chopped pecans
2 tsp. vanilla

Cream Cheese Frosting:
8 oz. soft unsalted butter
8 oz. soft cream cheese
1 box (1 lb.) powdered sugar
1 tsp. vanilla extract

Assembly:
1-1/2 cups shredded, sweetened coconut

Directions:
Pecan Cream Filling:
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake:
Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.

Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

Cheese Cream Filling:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.

Assembly:
Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.

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 won a blue ribbon with this recipe.

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

Carrot Cake with Cream Cheese Frosting
From Carroll Pellegrinelli,
Your Guide to Desserts / Baking.
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Thanks to Ginny for posting her recipe in the forum.
INGREDIENTS:
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 or sultanas
---
Cream Cheese Frosting:
---
3 8-ounce packages cream cheese
3 cups sifted powdered sugar
1 teaspoon vanilla
PREPARATION:
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.

Carrot Cake
Do you need a very good Carrot Cake recipe? Try this one!
www.zoraskitchen.com/
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.

The 2 extra ingredients that can make this recipe special are:
1. to the cake mixture, add one small/medium can or drained crushed pineapple . If you can't buy the crushed version already in a can, them chop up a can of pineapple pieces. This makes the cake very moist.

2. Tp the cream cheese frosting add a small amount of softened butter.

Answer 4

Don't let the baby food scare you, it makes an awesome moist cake.

Carrot Cake
INGREDIENTS
2 cups white sugar
1 cup vegetable oil
4 eggs
2 (4.5 ounce) jars carrot baby food
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
4 cups confectioners' sugar
1 1/4 cups chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.
Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.

Answer 5

TRIPLE-LAYER CARROT CAKE WITH CREAM CHEESE FROSTING
Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

Frosting
4 cups powdered sugar
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
4 teaspoons vanilla extract

For cake:
Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.

Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

For frosting:
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

Serves 10.

Answer 6

John Barricelli's Carrot Cake
Ingredients
Serving: Makes one 8-inch layer cake
1 1/2 Cups (3 sticks) unsalted butter, melted plus more for pans
3 Cups all-purpose flour, plus more for pans
1 Cup (3 ounces) pecan halves
1 Pound large carrots, peeled
3 large eggs, room temperature
1/3 Cup nonfat buttermilk
1 Teaspoon pure vanilla extract
2 Cups sugar
2 Tablespoons freshly grated ginger
2 Teaspoons baking powder
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon ground cinnamon
Orange Cream Cheese Frosting
Candied Carrot Strips

Directions
Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
Using the smallest holes (less than ¼-inch in diameter) of a box grater, grate carrots, yielding 2 ½ cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread ¾ cup frosting over top. Place a second cake layer on top, and spread with another ¾ cup frosting. Repeat with third layer and another ¾ cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
If using the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of second hand, gently squeeze the carrot strip and slide fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
Gently place tapered end of drained carrot strip in center of cake, and gently press it down the side; place a second strip next to it. Continue applying strips around entire cake every 2-inches. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve.

Answer 7

try this website www.cooks.com . they have receipes for everything .