usvi-on-line
Wanted: Carrot Cake Recipe
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Wanted: Carrot Cake Recipe
Okay, for all of you cooks out there, can you please post your favorite carrot cake recipe? SO loves it, and I want to try and make it.
Since I have started cooking (thanks to the forum), I have not done many desserts so please be very specific.
Thanks,
nothintolose
Since I have started cooking (thanks to the forum), I have not done many desserts so please be very specific.
Thanks,
nothintolose
-
Kentuckygirl
- Posts: 1903
- Joined: Sun Oct 08, 2006 10:17 am
- Location: Kentucky
Nothintolose,
Here is our favorite. My family has used this recipe for many years. My husband requests it every year for his birthday.
Carrot Cake:
2 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 cups vegetable oil
4 eggs
3 cups shredded raw carrot (pack it tightly)
Cream cheese frosting (below)
Mix dry ingred. Add oil and stir well. Add eggs and mix, then carrots, mix. Pour into 3 greased layer pans. (I usually use parchment paper, to make sure that the layers come out of the pans easily.) Bake at 350 for 30 minutes or until done.
Cool for 10 minutes, then remove from pans. Cool completely on wire racks, then ice.
Cream cheese icing:
1-8 oz. package of cream cheese, softened
1/2 cups chopped walnuts or pecans
2 tsp. vanilla
1 lb. confectioners sugar
1/2 cup butter, melted
Mix well and spread on cake.
Refrigerate cake until ready to serve. (It's best if you make it a day ahead.)
*You can also use one 9x13" pan, but I like it better as a layer cake. I might have to make one today too.
Here is our favorite. My family has used this recipe for many years. My husband requests it every year for his birthday.
Carrot Cake:
2 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 cups vegetable oil
4 eggs
3 cups shredded raw carrot (pack it tightly)
Cream cheese frosting (below)
Mix dry ingred. Add oil and stir well. Add eggs and mix, then carrots, mix. Pour into 3 greased layer pans. (I usually use parchment paper, to make sure that the layers come out of the pans easily.) Bake at 350 for 30 minutes or until done.
Cool for 10 minutes, then remove from pans. Cool completely on wire racks, then ice.
Cream cheese icing:
1-8 oz. package of cream cheese, softened
1/2 cups chopped walnuts or pecans
2 tsp. vanilla
1 lb. confectioners sugar
1/2 cup butter, melted
Mix well and spread on cake.
Refrigerate cake until ready to serve. (It's best if you make it a day ahead.)
*You can also use one 9x13" pan, but I like it better as a layer cake. I might have to make one today too.
[/url]
I made this for my husband's birthday - BIG hit! The recipe is for a 9x13" pan, but I made it a layer cake, using my 8" round pans.
4 eggs
3/4 cups canola oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 tsp nutmeg
3 cups grated carrots
8 oz can crushed pineapple, drained
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 cups confectioner's sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup chopped pecans
In a large bowl, beat together eggs, oil, apple sauce, sugars and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots and pineapple. Fold in pecans. Pour into greased pan(s).
Bake in a 350 degree preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean (mine took less time). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioner's sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy; stir in coconut. Frost the cooled cake. Top with pecans.
4 eggs
3/4 cups canola oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 tsp nutmeg
3 cups grated carrots
8 oz can crushed pineapple, drained
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
3.5 cups confectioner's sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup chopped pecans
In a large bowl, beat together eggs, oil, apple sauce, sugars and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots and pineapple. Fold in pecans. Pour into greased pan(s).
Bake in a 350 degree preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean (mine took less time). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioner's sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy; stir in coconut. Frost the cooled cake. Top with pecans.
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Awesome Carrot Cake with Cream Cheese Frosting
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:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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.
3. 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.
4. 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.
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:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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.
3. 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.
4. 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.
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
I got this from one of MaMa's cookbooks. You probably have it but just in case here it is.
Carrot Cake
2 cups sugar
1 1/2 cup crisco oil
4 eggs
2 cups flour
1 tsp salt
1 1/2 tsp soda
2 tsp baking powder
1 tsp cinnamon
3 cups raw grated carrots
3/4 cup chopped pecans
a few chopped raisins
Cream sugar and oil until light and fluffy. This will be very thin. Add eggs and cream well. Sift together flour, salt, soda, baking powder and cinnamon. Add sugar to this mixture. Fold in carrots, nuts and raisins. Pour in 3 greased 9inch pans. Bake 30-40 minutes at 300 degrees.
Icing:
1 (8 oz)pkg philadelphia cream cheese
1 stick butter
1 box confectioners sugar
2 tsp vanilla
1/2 cup chopped nuts
Cream the cheese and butter, add sugar gradually mixing well. Add vanilla and nuts. Put between layers and on top but do not frost sides.
Enjoy!
Carrot Cake
2 cups sugar
1 1/2 cup crisco oil
4 eggs
2 cups flour
1 tsp salt
1 1/2 tsp soda
2 tsp baking powder
1 tsp cinnamon
3 cups raw grated carrots
3/4 cup chopped pecans
a few chopped raisins
Cream sugar and oil until light and fluffy. This will be very thin. Add eggs and cream well. Sift together flour, salt, soda, baking powder and cinnamon. Add sugar to this mixture. Fold in carrots, nuts and raisins. Pour in 3 greased 9inch pans. Bake 30-40 minutes at 300 degrees.
Icing:
1 (8 oz)pkg philadelphia cream cheese
1 stick butter
1 box confectioners sugar
2 tsp vanilla
1/2 cup chopped nuts
Cream the cheese and butter, add sugar gradually mixing well. Add vanilla and nuts. Put between layers and on top but do not frost sides.
Enjoy!
-
Tracy in WI
- Posts: 1624
- Joined: Tue Aug 08, 2006 8:39 am
- Location: Wisconsin
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Cat - I didn't know about that one. I think I will have to try that one too as it IS MaMa's, and I KNOW what a good cook she is. Thanks!
I haven't gotten around to trying any of them yet as I got sidetracked by Gustav and had to empty our refrigerator when we came back as we were without power for too many days to trust that anything was still good and haven't restocked it as I was afraid Ike would wipe it out again.
Once I am comfortable that it's all clear, I will restock and start trying all these recipes. Right now all we have in the fridge is water, beer and leftovers from restaurants
I haven't gotten around to trying any of them yet as I got sidetracked by Gustav and had to empty our refrigerator when we came back as we were without power for too many days to trust that anything was still good and haven't restocked it as I was afraid Ike would wipe it out again.
Once I am comfortable that it's all clear, I will restock and start trying all these recipes. Right now all we have in the fridge is water, beer and leftovers from restaurants
-
California Girl
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA