How do you make a carrot cake?!


Question:

How do you make a carrot cake?


Answers:
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.


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.

Here you go:

http://web.foodnetwork.com/food/web/cach...


Happy baking!

Carrot cake is one of my favorites, but ive never made one,

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger


Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

12 walnut halves (for garnish)

This is my favorite:

ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon 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, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. 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, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

*the prep time is about 30 minutes, the cook time is about 1 hour, and the cake is usually ready in about 2 hours!

=)

Best Carrot Cake:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Yield: 1 (9-inch) cake

I love a good carrot cake and this one works well every time. It's a good example of how you can modify some of your favourite baking recipes so you cut back on the fat used or change the type of fat. It keeps well for up to one week

You need:
2 cups grated carrot (2 medium carrots)
1/4 cup pecan or walnuts, chopped
1/ 2 cup sultanas
1/ 4 cup canola or light olive oil
1 cup brown sugar, lightly-packed
2 teaspoons cinnamon
3 eggs
1 ? cups wholemeal self-raising flour
1 teaspoon bicarbonate of soda

Method:
Preheat oven to moderate (180 degrees Celsius). Line a 20 x 10 cm loaf pan with baking paper.

Place carrots, pecans and sultanas in a large mixing bowl. Set aside.

Beat oil until light and frothy in another bowl. Add sugar and cinnamon. Beat until smooth.

Add eggs, one at a time, and continue beating until thick.

Fold in sifted flour and soda. Add flour mixture to prepared carrot mixture. Mix well.

Spoon mixture into prepared loaf pan and smooth top.

Bake for 1 hour or until cooked when tested. Leave to cool in tin for 5 minutes, before turning out to cool on a wire rack.

Check out http://useinfo-cakes.blogspot.com/...
It has recipes for quite a few tasty cakes that can be prepared easily from home ..




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