carrot cake help?

Question

can you anyone give me a really good recipe for carrot cake please

Answer 1

Try this link, there are loads here:

http://www.rllmukforum.com/lofiversion/index.php?t63273.html

I have to say that the best ever is Mary Berry's carrot cake. It's online somewhere and if I find it, I'll post it.

And here it is and it *is* the canine's nads:

8oz self-raising flour
2 teaspoons baking powder
5oz light muscovado sugar
2oz walnut pieces, chopped
4oz carrots, coarsely grated
2 ripe bananas, mashed
2 eggs
150ml sunflower oil

For the topping:
9oz marscapone cheese
2-3 tablespoons vanilla extract
2 tablespoons icing sugar, sifted
1oz walnut pieces

1. Lightly grease deep 8in cake tin and line the base. Pre-heat oven to gas mark 4 / 180c. Put all cake ingredients into a bowl and mix until thoroughly blended (easiest with electric mixer) and turn into cake tin and level the surface.

2. Bake for 50-60 minutes until well risen, golden and beginning to shrink away from the side of the tin (she makes it sound easy!). Allow to cool in the tin for a few minutes then turn out and allow to cool completely.

3. Add all the topping ingredients together and beat until well mixed - then spread on top of the cake. Important note - Store in the fridge!

Answer 2

Here's the original Carrot Cake recipe that has been handed down through our family for 5 generations. I recently made it but didn't have enough carrots called for so I substituted half the carrots with zucchini and it was very VERY moist and nice. Everyone asked for the recipe.

CARROT CAKE

2 c sugar
1 1/2 c salad oil
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
4 eggs
3 c finely grated carrots (I used 1 1/2 c each zucchini and carrots)
1 c pecans or walnuts (I use pecans and add some extra)
2 c flour

Beat eggs and add sugar. Add oil, carrots, (zucchini if you use it), and nuts. Sift the dry ingredients and add them, just stirring to moisten. Bake in a sprayed sheetcake pan in a 350º oven for 45 minutes.

You can cook it in 3 round cake pans if you want a layered cake. Here's the frosting to go with it:

CREAM CHEESE FROSTING

1 box powdered sugar (I always use a little less)
1 stick butter - softened
8 oz cream cheese softened
2 tsp vanilla

Beat the butter and cream cheese together. Then slowly add the powdered sugar and vanilla. Spread on your cake.

Answer 3

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots (see below). Cover and refrigerate any leftovers.

Serves 10 - 12.

Answer 4

Ingredients
7 oz (200 g) wholemeal self-raising flour
3 level teaspoons mixed spice
1 level teaspoon bicarbonate of soda
6 oz (175 g) dark brown soft sugar, sifted
2 large eggs
5 fl oz (150 ml) sunflower oil
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
4 oz (110 g) sultanas
2 oz (50 g) desiccated coconut
2 oz (50 g) pecan nuts

For the syrup glaze:
juice 1 small orange
1 tablespoon lemon juice
3 oz (75 g) dark brown soft sugar

For the topping:
1 x 250 g tub mascarpone
1 x 200g tub fromage frais, 8% fat
1 rounded tablespoon golden caster sugar
1 heaped teaspoon ground cinnamon

To serve:
2 oz (50 g) pecan nuts

You will also need 2 x 8 in (20 cm) sandwich tins, 1½ in ( 4 cm) deep, bases lined with baking parchment.Pre-heat the oven to gas mark 6, 400°F (200°C), then turn it down to gas mark 3, 325°F (170°C) when you have toasted the pecan nuts.

First, place all the pecan nuts on a baking sheet and, using a timer, toast them in the oven for 8 minutes. Now chop one half roughly for the cake and the other more finely, for the topping later. Then don’t forget to turn the oven down to gas mark 3, 325°F (170°C) for the cake.

To make the cake, whisk the sugar, eggs and oil together in a bowl with an electric hand whisk for 2-3 minutes, then check that there is no sugar left undissolved. Now sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the bits of bran left in the sieve. Then stir all this in gently, followed by the remaining cake ingredients. Divide the batter evenly between the prepared tins and bake the cakes on the centre shelf of the oven for about 30 minutes. They should be nicely risen, feel firm and springy to the touch when lightly pressed in the centre, and show signs of shrinking away from the sides of the tin. If not, give them another 2-3 minutes and test again.

Meanwhile, make the topping by whisking all the ingredients together in a bowl until light and fluffy. Then cover with clingfilm and chill for 1-2 hours, until you are ready to ice the cakes. To make the syrup glaze, whisk together the fruit juices and sugar in another bowl and then, when the cakes come out of the oven, stab them all over with a skewer and quickly spoon the syrup evenly over the hot cakes.

Now leave them to one side to cool in their tins, during which time the syrup will be absorbed. Then, when the cakes are completely cold, remove them from the tins. Spread one-third of the filling over one of the cakes, place the other on top, then cover the top and sides with the remaining icing. Scatter the remaining toasted pecan nuts over the top.

Answer 5

check out delia smiths website deliaonline.com and search carrot cake she has 3 different recipes i have used them and they are very popular in our house.

Answer 6

This is the best ever carrot and walnut cake recipe!

http://allrecipes.com/Recipe/Best-Carrot-Cake-Ever/Detail.aspx

Answer 7

Have you checked recipes sites such as allrecipes.co and foodnetwork.com for carrot cake recipe?

Answer 8

i bake alot of cakes
but not carrot cake i think its vile sorry i cant help

Answer 9

install `all recipes` widget and run it on your desk top.

Answer 10

just turn the light on if you cant see in the dark, don't worry about carrots.