Can somebody give me a quick easy recipie for CARROT CAKE?

Answer 1

Easy Carrot Cake


Ingredients:
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 Walnut Pieces

Prep:
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.

Answer 2

Carrot Cake:

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 1/2 cups grated carrot, about 3-4 carrots
2 tablespoons orange juice
1/2 cup chopped walnuts
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan.
In a large bowl, beat together the eggs and sugar until creamy. Stir in the vegetable oil until well combined. Add the grated carrots, orange juice and walnuts and mix well. Add the flour, baking powder, salt, cinnamon and nutmeg and stir until just combined. Pour into prepared baking pan and bake for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool and then frost

Answer 3

Blue Ribbon Carrot Cake

Yes, I won a blue ribbon for this.

It's VERY easy and VERY good, moist and delicious and everyone loves it. Even people who claim that they don't like carrot cake.

Ingredients

For the cake:
2 cups self-rising flour [see note]
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.

note: No need to buy specialized flour, like self - rising flour, when it's easy to make your own.

Method
For each cup of all - purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt


Baker's Tip: Store your flour in a metal cansiter with a tight - fitting lid. Use a permanent marker to write the ratio of flour to baking powder and salt on the inside of the lid so you will always have it with the flour.

Answer 4

Carrot Cake

INGREDIENTS
3 cups grated carrots
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup golden raisins
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

DIRECTIONS
Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.

Answer 5

I love this recipe.
SIMPLE CARROT CAKE
ingredients
For the cake:
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots (appx. one pound)

Icing:
1 (8 oz.) package cream cheese (room temp.)
1 stick of butter (room temp.)
1 box 4x powdered sugar
2 teaspoons pure vanilla extract
Pecans, chopped (for garnish) preparation
Begin by heating your oven to 350-F and preparing two 9" round cake pans by lining the bottom with wax paper, (do not grease or flour).

In a large mixing bowl sift together the flour, sugar, soda, cinnamon and salt.

Add to that the eggs, vegetable oil and grated carrots, mixing until well combined.

Divide batter evenly between the two cake pans and bake for 30 minutes. (When finished baking be sure and let cakes cool completely before frosting, as the icing will easily melt if cake is the slightest bit warm.)

To make icing, place the cream cheese and butter in a medium-sized mixing bowl and cream until both are well incorporated. To that slowly add the powdered sugar in small increments until all gone and then the vanilla. Chill until ready to frost cake.

When frosting cake, if you'd like, add chopped pecans to the middle layer after frosting and also to the top and sides for a beautiful presentation.

Enjoy!

Answer 6

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
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 7

CARROT CAKE WITH COCONUT CREAM CHEESE
ICING

The Cake:

2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slighly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract

Preheat the oven to 350°F.
Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.

Bake for 1 hour or until done. Completely cool cakes before frosting.


The Frosting:

1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut

Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.

Answer 8

1 (2 layer) yellow cake mix
1 1/4 c. Miracle Whip salad dressing
4 eggs
1/4 c. cold water
2 tsp. cinnamon
2 c. finely shredded carrots
1/2 c. chopped walnuts
1 (7 minute) mocha frosting

Combine cake mix, salad dressing, eggs, water and cinnamon. Mix at medium speed until well blended. Stir in carrots and walnuts and pour into greased 13 x 9 inch pan. Bake at 350 degrees for 35 minutes. Cool and spread with 7 minute frosting, directions below.

2/3 c. sugar
1/2 c. light corn syrup
2 egg whites
3 tbsp. strong coffee
1/4 tsp. cream of tartar
1/8 tsp. salt

Place ingredients in top of double boiler over rapidly boiling water. Beat with rotary beaters until mixture stands and peaks. Remove from boiling water and blend in 1 teaspoon vanilla and frost on cool cake.

Answer 9

try this..
INGREDIENTS

* 1 pound carrots
* 2 cups white sugar
* 1 (8 ounce) can crushed pineapple with juice
* 3/4 cup vegetable oil
* 1/2 cup unsweetened applesauce
* 4 eggs
* 1 tablespoon vanilla extract
* 1/2 cup flaked coconut
* 1/2 cup chopped walnuts
* 1/2 cup raisins
* 1 1/2 tablespoons pumpkin pie spice
* 2 teaspoons baking soda
* 1 teaspoon salt
* 3 cups all-purpose flour
*
* 1 (8 ounce) package cream cheese
* 3 tablespoons unsalted butter, softened
* 1 1/2 cups confectioners' sugar
* 1 1/2 teaspoons orange zest
* 1 tablespoon fresh orange juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
2. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
3. Grate carrots (to make 3 cups). Set aside.
4. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
5. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
6. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
7. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.

Answer 10

Carrot Cake

INGREDIENTS
1 pound carrots
2 cups white sugar
1 (8 ounce) can crushed pineapple with juice
3/4 cup vegetable oil
1/2 cup unsweetened applesauce
4 eggs
1 tablespoon vanilla extract
1/2 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup raisins
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose flour

1 (8 ounce) package cream cheese
3 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
1 1/2 teaspoons orange zest
1 tablespoon fresh orange juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.
In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.
Grate carrots (to make 3 cups). Set aside.
In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.
Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.
Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.
To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.