what is the best corrot cake recpie....?

Question

i need the best recipie plz!

Answer 1

http://www.chow.com/recipes/10139

Answer 2

This cake is awesome, I make it all the time. Only change I make is to omit the nuts from the frosting. Very rich and moist, but I've never had better.


Gigi's Carrot Cake


3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans


Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

Answer 3

Do you have scales with oz? 6oz Margerine 6oz Caster Sugar 6oz Self Raising Flour (if chocolate take a a few teaspoons out and substitute with cocoa powder) 3 eggs Light the oven to 180 degrees. Mix the ingrediends until light and fluffy. Put the mixture into the cake tins (greased) or cases. Bake for about 15-20 minutes. Hope this helps! Can I have best answer?

Answer 4

2 ¼ cups all purpose flour
2 heaping teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon nutmeg
2 cups sugar
1 ¼ cups vegetable oil or canola oil
3 large eggs
2 teaspoons vanilla extract
2 cups shredded carrots (about 3 large carrots)
2 cups flaked coconut
1 cup chopped pecans
1 cup raisins
1 (8-ounce) can crushed pineapple in juice
Additional pecan halves, for garnish (optional)


FROSTING

Beat 8 oz cream cheese and 1 teaspoon vanilla.
Add 1/2 stick melted butter
Add 3-4 tablespoons milk and 4 cups of powdered sugar
alternately until frosting is smooth and spreadable.
Frost between layers, top and sides of cake

Preheat the oven to 350F. Generously grease and flour three
8-inch round cake pans.

In a large bowl, with mixer at medium speed, beat sugar, oil, eggs,
and vanilla until mixed. Add flour, cinnamon, baking soda, salt,
nutmeg and allspice; beat until blended. With spoon,stir in the
carrots, coconut, pecans, raisins and pineapple. Pour the mixture
into the prepared pans and bake 25 – 30 minutes until a knife
inserted in center comes out clean. Spread some Cream Cheese
Frosting (recipe below) between cake layers and frost top and
side of cake with the remaining frosting. Garnish Carrot Cake
with pecans as desired.

Answer 5

A moist and flavorful recipe . I have been hounded to make this cake time and time again.

INGREDIENTS:
6 c. grated carrots
1 c. brown sugar
1 c. raisins
4 eggs
1 1/2 c. white sugar
1 c. vegetable oil
2 tsp. vanilla extract
1 c. crushed pineapple, drained
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
4 tsp. ground cinnamon
1 c.chopped walnuts


DIRECTIONS:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F - Grease and flour two 10" cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

FROSTING & INGREDIENTS:
8 oz. package cream cheese
2 tbsp. cream
1 c. confectioners' sugar

DIRECTIONS:
Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend.

Answer 6

here is a wonderful recipe....


The best carrot cake recipe in the world
Some while back,Terri gave me a present after returning from her wanderings around Europe. More recently, she was talking about carrot cakes and I commented that I know the best carrot cake recipe in the world. With a claim like that, she wanted to know more.

I made it this past weekend as a sort-of welcome home present for James who invited a few friends round to his place to welcome him back after his recent run-in with a bus in Hangzhou. So, there's absolutely NO connection between this post and what has been written on this blog about gingers/carrot-tops in the past few days.

The great thing about this cake, apart from its extreme deliciousness, is how very easy it is to make. Follow the simple instructions and there's absolutely no way of landing up with a flop.

250 ml oil
4 extra large eggs
500 ml sugar
10 ml ground cinnamon
5ml ground ginger
dash ground nutmeg
5 ml salt
750 ml grated carrots
625 ml flour
10 ml bicarbonate of soda
10 ml baking powder
grated rind of 1 lemon
250 ml flaked almonds

Beat the oil, eggs, sugar, cinnamon, ginger, nutmeg and salt together in a bowl. Stir in the grated carrot.


Blend the flour, bicarbonate of soda and baking powder and stir into the carrot mixture. Break the nuts into the bowl, stir in with the grated lemon rind. Pour into a deep, greased and floured 25 cm cake tin.

Bake at 180 C for about 80 – 90 minutes until piercing the cake with a skewer leaves the skewer clean

What about the icing, you may be asking? It seems to be traditional to have a a lemon- or orange-flavoured icing spread on top of carrot cake. Icing, of course, helps hide any cracks the cake may develop on top. Anyway, I'm sure it would taste good with icing but it's totally unnecessary as the cake is delicious enough without any.

See, I told you this is a simple recipe.


here is a good icing recipe if you want....

-----ICING-----

8 oz. cream cheese, softened

1/2 cup butter -- softened

2 tsp. Orange Rind -- grated

1 tsp. vanilla extract

16 oz. Confectioners' sugar

Answer 7

Best Carrot Cake
Recipe #928013 ratings
I made this cake for Easter, and everone loved it, saying it was the best carrot cake ever.
by Leslie O | Edit...My Notes

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1 13 inch square cake 1½ hours 30 min prep
Change to: 13 inch square cake US Metric
3 eggs
1 3/4 cups sugar
1 cup oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
2 cups grated carrots
1 cup walnuts
1 cup chopped pineapples
1 teaspoon vanilla
Frosting
8 ounces cream cheese, softened
1/2-1 cup butter, softened
3/4 cup powdered sugar
1-2 teaspoon vanilla
1/4 cup unsweetened coconut, toasted

Not the one? See other Best Carrot Cake Recipes
Easter Cakes
Oven Cakes
Pineapple Cakes
----------Cake----------.
Combine flour, salt, soda,& cinnamon.
Set aside.
Combine eggs, sugar,& oil; mix until smooth.
Stir in flour mixture a little at a time until well blended.
Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
Pour into a greased 9x13in pan.
Bake at 350 degrees for 45-55 minutes.
--------------Frosting----------
Cream together, cheese and butter until smooth.
Add vanilla.
Add sugar a 1/4 cup at a time, until well blended.
After frosting cooled carrot cake, sprinkle with toasted coconut.
To toast coconut, put on cookie sheet, under broiler for about 1 minute.
Keep an eye on it to be sure it does not burn!

Answer 8

Fabulous Carrot Cake!:

1¼ hours 15 min prep
12 servings

CAKE
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrots
1 cup oil
4 eggs
3/4 cup chopped walnuts (optional)
ICING
1 (8 ounce) package cream cheese
1/2-1 cup margarine
2 teaspoons vanilla
3 1/2-4 cups powdered sugar

1. Mix dry cake ingredients.
2. Add carrots, oil and eggs.
3. Stir till all is wet.
4. Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.
5. Bake at 325* for 50-55 minutes .
6. Cool.
7. Cream together cream cheese, margarine, vanilla Add powdered sugar.
8. Spread over cooled cake.

Answer 9

Best Carrot Cake Ever

INGREDIENTS

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

DIRECTIONS

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Answer 10

Hi !!!
Here is the recipe the I have been using...I love cakes that are made with buttermilk...the texture is much better...also the glaze that is used, makes the cake moist.

Buttermilk Carrot Cake

16 servings Prep: 25 minutes
Cook: 40 minutes

Cake:

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
4 medium carrots, shredded (2 cups)
1/4 cup buttermilk or sour milk
1/4 cup cooking oil
1 8-1/4-ounce can crushed pineapple, drained
1 cup chopped walnuts
3 eggs
1/2 cup coconut
1 teaspoon vanilla

Glaze:

1/2 cup sugar
1/4 cup buttermilk or sour milk
1/4 cup margarine or butter
2 teaspoons light-colored corn syrup
1/2 teaspoon vanilla

Frosting:

2 3-ounce packages cream cheese
1/2 cup margarine or butter, softened
2 teaspoons vanilla
4-1/2 to 4-3/4 cups sifted powdered sugar
1/2 cup chopped walnuts

Directions
1. Grease and lightly flour two 9x1-1/2-inch round baking pans (or one 13x9x2-inch baking pan); set aside. In a large mixing bowl combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt. Add shredded carrot, 1/4 cup buttermilk or sour milk, cooking oil, pineapple, nuts, eggs, coconut, and 1 teaspoon vanilla. Stir until combined. Spread batter in prepared pans.

2. Bake in a 350 degree F oven for 40 to 45 minutes or until cakes spring back when touched lightly.

3. Meanwhile, prepare glaze: In a medium saucepan combine 1/2 cup sugar, the remaining 1/4 cup buttermilk or sour milk, 1/4 cup margarine or butter, and corn syrup. Bring to boiling; reduce heat. Cook and stir for 4 minutes. Remove from heat and stir in 1/2 teaspoon vanilla. Pour evenly over tops of cakes. Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes from pans and place on wire racks (do not remove cake from 13x9x2-inch pan). Cool completely.

4. In a large mixing bowl beat cream cheese, 1/2 cup margarine or butter, and 2 teaspoons vanilla with an electric mixer on medium to high speed until light and fluffy. Gradually add sifted powdered sugar, beating to spreading consistency. Stir in walnuts. Frost cake. Store in the refrigerator. Makes 16 servings.

* Make-Ahead Tip: Cover and chill frosted cake up to 48 hours.