Simple Carrot cake recipe please?!
I asked and made a fantastic banana bread today!, now looking for a good carrot cake recipe with basic ingredients!.
These are for the children's packed lunches and after school snacks!.
I also would like to freeze some!.Www@FoodAQ@Com
These are for the children's packed lunches and after school snacks!.
I also would like to freeze some!.Www@FoodAQ@Com
Answers:
You can buy spice cake mix -add allspice or cinnamon , nutmeg, clove!. Grated carrots in mix!. and bake!. opt to you can use crushed pineapple = drain pineapple and use juice as part of the liquid in the cake mix and add pineapple to cake!.
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you can try this!.!.!.!.
Ingredients
* 300g plain flour
* 2 tsp cinnamon
* 1 tsp baking powder
* bicarbonate of soda
* 200g soft brown sugar
* 4 eggs
* 250ml oil
* 1 orange , zested
* 1 lemon , zested
* 200g carrots , finely grated
* 150g walnuts , chopped
* 227g tin pineapple pieces, well drained and chopped (optional)
For the cream cheese frosting
* 125g unsalted butter at room temperature
* 50g icing sugar
* 250g cream cheese
Direction
# Heat the oven to 150C/fan 130C/gas 2!. Line a 20cm, 10cm deep cake tin!. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar!. Beat the eggs with the oil and citrus zests!. Stir in the carrots and fold everything into the flour mixture!. Fold in the walnuts and pineapple if using!. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean!. Cool!.
# For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese!. Chill the mixture until it’s thick but spreadable!. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake
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Ingredients
* 300g plain flour
* 2 tsp cinnamon
* 1 tsp baking powder
* bicarbonate of soda
* 200g soft brown sugar
* 4 eggs
* 250ml oil
* 1 orange , zested
* 1 lemon , zested
* 200g carrots , finely grated
* 150g walnuts , chopped
* 227g tin pineapple pieces, well drained and chopped (optional)
For the cream cheese frosting
* 125g unsalted butter at room temperature
* 50g icing sugar
* 250g cream cheese
Direction
# Heat the oven to 150C/fan 130C/gas 2!. Line a 20cm, 10cm deep cake tin!. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar!. Beat the eggs with the oil and citrus zests!. Stir in the carrots and fold everything into the flour mixture!. Fold in the walnuts and pineapple if using!. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean!. Cool!.
# For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese!. Chill the mixture until it’s thick but spreadable!. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake
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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!.
CARROT CAKE
1 cup flour
1 1/2 tsp!. baking powder
1/2 tsp!. cinnamon
1/2 tsp salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 tsp!. vanilla or rum
Confectioners sugar for topping
CREAM CHEESE ICING:
3 oz package cream cheese, softened
1 tbsp!. butter, softened
1 tsp!. vanilla
CAKE:
Combine flour, baking powder, salt and cinnamon!. In a separate bowl, beat eggs, sugar and oil!.
With mixer running on low speed, slowly add the flour mixture!.
Blend in vanilla or rum, carrot and pecans!.
Pour batter into a well greased 8 x 12 inch pan!.
Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean!.
When cake is cool, spread with cream cheese icing, below!.
Note: Chopped peanuts or walnuts may be substituted for pecans!.
CREAM CHEESE ICING:
In a small mixing bowl, combine cream cheese, butter and vanilla!. Beat at low speed on electric mixer until light!. Gradually add sugar, beating until fluffy!. If necessary, add milk to thin out to spreading consistency!.
If desired, mix in chopped nuts or sprinkle them on top after spreading!.
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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!.
CARROT CAKE
1 cup flour
1 1/2 tsp!. baking powder
1/2 tsp!. cinnamon
1/2 tsp salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 tsp!. vanilla or rum
Confectioners sugar for topping
CREAM CHEESE ICING:
3 oz package cream cheese, softened
1 tbsp!. butter, softened
1 tsp!. vanilla
CAKE:
Combine flour, baking powder, salt and cinnamon!. In a separate bowl, beat eggs, sugar and oil!.
With mixer running on low speed, slowly add the flour mixture!.
Blend in vanilla or rum, carrot and pecans!.
Pour batter into a well greased 8 x 12 inch pan!.
Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean!.
When cake is cool, spread with cream cheese icing, below!.
Note: Chopped peanuts or walnuts may be substituted for pecans!.
CREAM CHEESE ICING:
In a small mixing bowl, combine cream cheese, butter and vanilla!. Beat at low speed on electric mixer until light!. Gradually add sugar, beating until fluffy!. If necessary, add milk to thin out to spreading consistency!.
If desired, mix in chopped nuts or sprinkle them on top after spreading!.
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SIMPLY CARROT CAKE
3/4 cup oil
1 cup sugar
3/4 cup water
4 large eggs
1 box Duncan Hines spice cake mix
1 box vanilla instant pudding
1 teaspoon cinnamon
2 cups grated carrots
1 cup chopped nuts
Preheat oven to 350F degrees!.
Cream oil and sugar, add water, eggs, then dry ingredients!. Fold in carrots and nuts!. Pour into a greased 9x13 rectangular pan or 2 9" round pans!.
Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted into center comes out clean!.
Top with cream cheese frosting, simply super good!
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3/4 cup oil
1 cup sugar
3/4 cup water
4 large eggs
1 box Duncan Hines spice cake mix
1 box vanilla instant pudding
1 teaspoon cinnamon
2 cups grated carrots
1 cup chopped nuts
Preheat oven to 350F degrees!.
Cream oil and sugar, add water, eggs, then dry ingredients!. Fold in carrots and nuts!. Pour into a greased 9x13 rectangular pan or 2 9" round pans!.
Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted into center comes out clean!.
Top with cream cheese frosting, simply super good!
Www@FoodAQ@Com
Several months ago, I bought a box of
"Betty Crocker" carrot cake!.!.!.I had my doubts if it would compare to a recipe from scratch!.!.
You know what!.!.!.It was awesome!.!.!.I made it in a 8 x 8 dish!.!.since then I have also made some mini cupcakes with this mix!.!.!.
Try it, it sure did surprise me!!Www@FoodAQ@Com
"Betty Crocker" carrot cake!.!.!.I had my doubts if it would compare to a recipe from scratch!.!.
You know what!.!.!.It was awesome!.!.!.I made it in a 8 x 8 dish!.!.since then I have also made some mini cupcakes with this mix!.!.!.
Try it, it sure did surprise me!!Www@FoodAQ@Com
You need to go to Allrecipes!.com They have just about everything! Plus you can print out the recipe you want!. Pick a recipe that has alot of stars as people lke them best!. Any carrot cake will freeze for a few months!.Www@FoodAQ@Com