Anyone know a really good carrot cake recipe??!
looking for a really good carrot cake recipe!.!.!. anyone have a website link to one or something!? thanks Www@FoodAQ@Com
Answers:
Yeppers, the perfect one is on pioneerwomancooks!.com
Go visit the link, she's great as she takes fantastic pictures and gives you step by step instructions!. Wonderful site!.
Sigrid’s Carrot Cake
Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
Mix sugar, oil, and eggs!. Sift together flour, salt, baking soda, baking powder, and cinnamon!. Add to first mixture and combine!. Add carrots and mix well!. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use!. Cool completely!.
Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla
In large bowl, cream butter and cream cheese!. Add sugar and vanilla and blend, then mix in the nuts!. Spread on cooled carrot cake!.
Eat!. Faint!. Repeat as neededWww@FoodAQ@Com
Go visit the link, she's great as she takes fantastic pictures and gives you step by step instructions!. Wonderful site!.
Sigrid’s Carrot Cake
Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
Mix sugar, oil, and eggs!. Sift together flour, salt, baking soda, baking powder, and cinnamon!. Add to first mixture and combine!. Add carrots and mix well!. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use!. Cool completely!.
Icing:
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla
In large bowl, cream butter and cream cheese!. Add sugar and vanilla and blend, then mix in the nuts!. Spread on cooled carrot cake!.
Eat!. Faint!. Repeat as neededWww@FoodAQ@Com
this recipe one's really good :)
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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
Things You’ll Need:
* egg beater
* three 9-inch cake pans
* Pam food spray
* wire racks
* 4 eggs, beaten
* 1 ? cups vegetable oil
* 2 cups grated carrots
* 2 cups white sugar
* 2 cups flour
* 1 tsp each salt, baking soda, and cinnamon
* For the Frosting:
* 1 (8 oz) pkgcream cheese
* 1 stick butter
* 1 box powdered sugar
* 2 tsp vanilla
* 1 cup chopped nuts
Step1
The first step in cooking carrot cake is to beat the eggs, oil, and carrots with mixer!.
Step2
The next step to making carrot cake is to combine sugar, flour, salt, baking soda, and cinnamon and add to egg mixture!.
Step3
Then, mix the carrot cake batter until well blended!.
Step4
Pour batter into three 9-inch cake pans that have been sprayed with Pam and dusted with flour!.
Step5
Bake your carrot cake at 350* for 30 – 40 minutes!.
Step6
Remove from oven and let cool in pans for 10 minutes!.
Step7
Remove from pans and cool on wire racks until completely cooled!.
Step8
To make the frosting cream together cream cheese and butter!. Add the box of powdered sugar and mix until well blended!. Add vanilla and nuts!.
And there you have a perfect carrot cake recipe! Www@FoodAQ@Com
* egg beater
* three 9-inch cake pans
* Pam food spray
* wire racks
* 4 eggs, beaten
* 1 ? cups vegetable oil
* 2 cups grated carrots
* 2 cups white sugar
* 2 cups flour
* 1 tsp each salt, baking soda, and cinnamon
* For the Frosting:
* 1 (8 oz) pkgcream cheese
* 1 stick butter
* 1 box powdered sugar
* 2 tsp vanilla
* 1 cup chopped nuts
Step1
The first step in cooking carrot cake is to beat the eggs, oil, and carrots with mixer!.
Step2
The next step to making carrot cake is to combine sugar, flour, salt, baking soda, and cinnamon and add to egg mixture!.
Step3
Then, mix the carrot cake batter until well blended!.
Step4
Pour batter into three 9-inch cake pans that have been sprayed with Pam and dusted with flour!.
Step5
Bake your carrot cake at 350* for 30 – 40 minutes!.
Step6
Remove from oven and let cool in pans for 10 minutes!.
Step7
Remove from pans and cool on wire racks until completely cooled!.
Step8
To make the frosting cream together cream cheese and butter!. Add the box of powdered sugar and mix until well blended!. Add vanilla and nuts!.
And there you have a perfect carrot cake recipe! Www@FoodAQ@Com
My Great Carrot Cake Recipe
Ingredients:
250g grated carrots
80g brown sugar
60g raisins
3 eggs
90g white sugar
90ml grapeseed oil
1 tsp vanilla extract
95g crushed pineapple, drained
140g all-purpose flour (sifted)
1 tsp baking powder
1 tsp bicarbonate soda
1/4 tsp salt
1 tsp ground cinnamon
45g chopped walnuts
Cream Cheese Frosting
250g Cream Cheese
1/3 cup icing sugar
1 tsp lemon zest
1/2 tsp vanilla extract
Instructions:
1!. In a medium bowl, combine grated carrots and brown sugar!. Set aside for 60 minutes, then stir in raisins!.
2!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 10 inch cake pans!.
3!. 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!.
4!. 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 (i!.e!. beat all ingredients till smooth)!.
Www@FoodAQ@Com
Ingredients:
250g grated carrots
80g brown sugar
60g raisins
3 eggs
90g white sugar
90ml grapeseed oil
1 tsp vanilla extract
95g crushed pineapple, drained
140g all-purpose flour (sifted)
1 tsp baking powder
1 tsp bicarbonate soda
1/4 tsp salt
1 tsp ground cinnamon
45g chopped walnuts
Cream Cheese Frosting
250g Cream Cheese
1/3 cup icing sugar
1 tsp lemon zest
1/2 tsp vanilla extract
Instructions:
1!. In a medium bowl, combine grated carrots and brown sugar!. Set aside for 60 minutes, then stir in raisins!.
2!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour two 10 inch cake pans!.
3!. 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!.
4!. 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 (i!.e!. beat all ingredients till smooth)!.
Www@FoodAQ@Com
this is the best one i've made!.!.!.
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
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!.
Enjoy!Www@FoodAQ@Com
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
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!.
Enjoy!Www@FoodAQ@Com
Carrot Cake is my mom's favorite cake of all time, and she orders it whenever she sees it on a menu!. I made her the recipe below for her birthday recently!. She tasted it, and said she thought it was probably the BEST carrot cake she'd ever eaten! I would have to agree!. I left out the raisins!.
Carrot and Pineapple Cake
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, room temp
1 tsp pure vanilla extract
2? cups plus 1 Tbsp!. all-purpose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1? tsp kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
? cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
? pound unsalted butter, at room temperature
1 tsp pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
? cup diced fresh pineapple
Preheat the oven to 350oF!. Butter 2 (8-inch) round cake pans!. Line with parchment paper, then butter and flour the pans!.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow!. Add the vanilla!. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt!.
Add the dry ingredients to the wet ingredients!. Toss the raisins and walnuts with 1 tablespoon flour!. Fold in the carrots and pineapple!. Add to the batter and mix well!.
Divide the batter equally between the 2 pans!. Bake for 55 to 60 minutes, or until a toothpick comes out clean!. Allow the cakes to cool completely in the pans set over a wire rack!.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined!. Add the sugar and mix until smooth!.
Place 1 layer, flat-side up, on a flat plate or cake pedestal!. With a knife or offset spatula, spread the top with frosting!. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake!. Decorate with diced pineapple!.
--Ina Garten, “Barefoot Contessa At Home” cookbook
Www@FoodAQ@Com
Carrot and Pineapple Cake
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, room temp
1 tsp pure vanilla extract
2? cups plus 1 Tbsp!. all-purpose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1? tsp kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
? cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
? pound unsalted butter, at room temperature
1 tsp pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
? cup diced fresh pineapple
Preheat the oven to 350oF!. Butter 2 (8-inch) round cake pans!. Line with parchment paper, then butter and flour the pans!.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow!. Add the vanilla!. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt!.
Add the dry ingredients to the wet ingredients!. Toss the raisins and walnuts with 1 tablespoon flour!. Fold in the carrots and pineapple!. Add to the batter and mix well!.
Divide the batter equally between the 2 pans!. Bake for 55 to 60 minutes, or until a toothpick comes out clean!. Allow the cakes to cool completely in the pans set over a wire rack!.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined!. Add the sugar and mix until smooth!.
Place 1 layer, flat-side up, on a flat plate or cake pedestal!. With a knife or offset spatula, spread the top with frosting!. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake!. Decorate with diced pineapple!.
--Ina Garten, “Barefoot Contessa At Home” cookbook
Www@FoodAQ@Com