Does anyone have a really good recipe for carrot cake?

Question

I used to make carrot cake for our family get -togethers, now my mom wants one for her birthday party tonight, and I can't find my recipe! Help!

Answer 1

Here's the one my mom uses (It's very very good):
INGREDIENTS
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Answer 2

Davids Carrot and Walnut Cake

everyone that eats this cake loves it

3 cup grated carrot
2 cups SR flour - see note
3/4 cup of sugar
4 large eggs
1 teaspoon Bicarbonate Soda
2 teaspoons of ground Cinnamon
1 cup of chopped Walnuts
1+1/2 cups vegetable cooking oil

Place these ingredients in a large mixing bowl and beat together until smooth, the more you beat it the thinner the mixture gets which is good.

Pour the mixture into a 10 inch by 12 inch rectangle baking dish or tin that has been prepared with baking paper or lined with aluminum foil then bake the cake for 1 to 1and a half hours at 325 F or 150 Celcius until cooked remove from oven and let it rest in the tin for 30 minutes before turning out to cool.
When cold frost with philly cream cheese frosting.

1x 8 ounce pack cream cheese
1x 8 ounce pack butter
1 teaspoon of Vanilla essence
and powdered sugar to taste

beat the first 3 ingredients in a bowl till smoothe and fluffy then add enough powdered sugar for your taste meaning sweetness, a little lemon juice can be added for that extra zing in the taste and then spread over cooled cake and enjoy.
I sometimes decorate this cake with walnuts or pecans.

NOTE SR Flour already has the raising agent in it
if you dont have this ingredient use your normal flour and add your raising agent.
My cup measures are English and Australian Standards 250ml, 8fl ounces if that helps

Answer 3

RICH CARROT GINGER CAKE

Cake:

1 cup sugar
1 3/4 cups all purpose flour
1 1/2 tablespoons freshly grated ginger (not powdered!)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Myer's Rum or 1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice (Jamaican preferred)
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 eggs, beaten
1 1/2 lbs peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tablespoons melted butter

Preheat oven to 350 degrees.
Grease and flour or spray 2 8 inch round cake pans with Baker's Joy. (If using butter and flour, tap out the excess).

Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.

Pour batter evenly into the two prepared cake pans.

Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.

Allow cake to cool, then remove from pan and frost with cream cheese frosting (see below).

Variation: Use orange flavoring instead of vanilla or rum.


Frosting:

12 oz. Philadelphia Cream Cheese
1 stick butter (8 tablespoons)
1 tablespoon vanilla extract
3 cups confectioner's sugar (slightly more if needed)

In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more or less sugar to achieve desired consistency.
Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.

If desired, sprinkle with flaked coconut or chopped nuts before serving.

Answer 4

Mom's Carrot Cake

INGREDIENTS
* 6 carrots, quartered
* 2 cups all-purpose flour
* 2 cups white sugar
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 3 eggs
* 2 teaspoons ground cinnamon
* 3/4 cup vegetable oil
* 2 teaspoons vanilla extract
* 3/4 cup buttermilk
* 1 (8 ounce) can crushed pineapple with juice
* 1 (3.5 ounce) package flaked coconut
* 1 cup chopped walnuts
* 1/2 (8 ounce) package cream cheese, softened
* 1/4 cup butter
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

DIRECTIONS
1. In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
2. In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
3. Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
4. Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
5. Place cake on a plate, and allow to cool completely before frosting.
6. To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

Answer 5

Killer Carrot Cake

1½ cups shredded carrot
2 sticks butter, softened
2 tsp. orange zest, optional
2 cups granulated sugar
4 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 tsp. ground cinnamon, optional
1 tsp. vanilla
1/2 cup chopped nuts
Cream Cheese Icing (recipe follows)

1. Shred or finely grate about 4 carrots to produce desired amount. Put shredded carrots on a glass pie plate, cover with plastic wrap and cook in the microwave for a minute or so to steam the carrots and soften them.
2. Remove from microwave and blot moisture off the carrot shreds with a paper towel. Set cooked, shredded carrot aside.
3. Beat butter and sugar together until creamy. Add egg yolks, one at a time, beating after each addition.
4. Stir baking soda into buttermilk. Add flour and cinnamon into batter, alternating with buttermilk mixture.
5. Stir in vanilla, shredded carrots and nuts.
6. Beat egg whites until peaks form and fold into mixture.
7. Pour into three greased and floured (8- or 9-inch) layer pans. Bake in a preheated 325-degree oven for 30 to 40 minutes or until cake is golden brown. Cool and ice.

Cream Cheese Icing

1 (8-oz.) pkg. cream cheese, softened
½ stick butter, softened
1 tsp. orange zest
1 tsp. vanilla
1 lb. confectioners' sugar
1/2 cup nuts, chopped fine

1. Beat cream cheese and butter.
2. Add vanilla, confectioners' sugar and nuts. Continue beating until of spreading consistency.

Answer 6

CARROT CAKE WITH ORANGE CREAM CHEESE FROSTING

For the cake:

unsalted butter for greasing the pans
flour for greasing the pans
1 lb organic baby carrots
3 large eggs, room temperature
1 tablespoon fresh grated ginger
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups brown sugar
1 1/2 cups canola oil
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup toasted pecans, crushed
additional 1/3 cup toasted pecans, crushed (for decorating)

For the frosting:

1 1/2 stick unsalted butter, room temperature
3 packages of cream cheese (8 oz each), room temperature
3 cups confectioners sugar
2 tablespoons freshly grated ginger
1 tablespoon orange zest
pinch of kosher salt

1) Preheat oven to 375 degrees.

2) Grease the cake pan with butter. Cut out a circle of parchment paper to line the bottom of the pan. Dust pan with flour. Shake out excess flour.

3) In a food processor, grate the carrots. Pour into a mixing bowl. Whisk in the eggs, ginger, vanilla, buttermilk, brown sugar and oil.

4) In separate large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

5) Fold the flour mixture into carrot mixture. When blended, fold in the toasted pecan pieces.

6) Pour into the pan and bake for about 45 minutes. Check for doneness.

7) Cool on wire rack for 10 minutes, then release cake. Continue to let cool on the rack.

8) Meanwhile, make the frosting. In an electric mixer, beat the butter for about 2 minutes or until it looks fluffy.

9) Add in the cream cheese and beat for 2 more minutes.

10) Slowly beat in sugar on low speed. Add the remaining ingredients. Beat for 5 minutes.

11) When the cake is cool, slice into 3 equal layers.

12) Place bottom layer on your serving dish. Spread 1/4 cup frosting over top. Gently lay down the second layer. Spread 1/4 cup frosting over top. Gently lay down top layer. Spread remaining frosting over the entire cake.

13) Garnish with toasted pecan pieces.

Makes 8 to 10 servings.

Answer 7

I don't have it with me, but Paula Deen has a really good one. Search for it on www.foodtv.com

Or look at www.allrecipes.com for their carrot cake recipes. Maybe you will find one that will remind you of the one you made before.

Good luck

Answer 8

http://www.recipes.com