Carrot cake?!
Carrot cake?
can someone plz give me a really good carrot cake recipe
Answers:
Yes! Don't be scared of the addition of bananas and crushed pineapple in the batter -- it just lends a nice moist texture and a little extra sweetness. Sometimes I omit the raisins if folks don't like them. And the cinnamon cream cheese frosting is really nice. People absolutely LOVE when I make this cake.
For cake:
2 cups sifted all purpose flour
1 Tbs. ground cinnamon
2 tsp. baking soda
? tsp. salt
1 cup vegetable oil
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs
1 ? cups finely grated carrots (about 6 ounces)
1 cup drained, canned crushed pineapple in juice (about 10 oz.)
? cup mashed ripe banana
? cup chopped pecans or golden raisins
For frosting:
1 8 oz. cream cheese, softened
? cup butter, softened
? tsp. Cinnamon
1 pkg. 16 oz. powdered sugar
1 tsp. vanilla
Cake: Sift together first four ingredients. Whisk oil, sugar, bown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add pineapple, banana, pecans and blend well. Transfer batter to a greased and floured 12-cup Bundt pan or to two greased and floured 9-inch round cake pans. Bake Bundt pan about 1 hour, layers about 40 minutes, until tester inserted in center of cake comes out clean.
Frosting: Mix cream cheese, butter, cinnamon and vanilla. Add powdered sugar gradually to desired consistency. Frost when cake is completely cooled.
try this out!
Carrot Cake
INGREDIENTS
3 cups grated carrots
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup golden raisins (optional)
1 1/4 cups confectioners' sugar
1 (3 ounce) package cream cheese
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
DIRECTIONS
Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
Enjoy!
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.
or
1 box Betty Crocker? SuperMoist? carrot cake mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
Frosting
1 to 2 teaspoons orange peel, if desired
1 container (1 lb) Betty Crocker? Rich & Creamy cream cheese frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
2. Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
3. Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.
Cake:
1 lb. carrots peeled
1 1/2 c. unbleached flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon ([+,-] depending on your taste)
NOTE: i use a "ground cinnamon, ground cardamom, ground nutmeg and ground clove" mix, which makes it very aromatic and not too strong if you use the right amount)
4 eggs (large, organic)
2 tsp. madagascar bourbon pure vanilla extract
1 c. dark brown sugar, firmly packed
1/2 c. granulated sugar (pure, unbleached preferably)
1 1/4 sunflower oil
1 c. unglazed/glazed walnuts (Emerald Nuts makes a good version), finely chopped
1/2 c. black currants (some people use raisins, but i use currants in mine - it's delicious!)
things i throw in to make it really special: a small amount (1/4 c.) of cognac or good brandy and grated orange peel of 1 LARGE orange to add to the batter while mixing.
glazed walnut halves for decorating (optional)
maple frosting optional (i usually don't use it)
Maple Frosting:
6 tablespoons unsalted sweet-cream butter, at room temp.
3 cups confectioners' sugar (i'd use less since i don't like things TOO sweet)
1/4 c. pure maple syrup
Cream Cheese Frosting:
1 lb. cream cheese at room temp.
2 sticks unsalted butter, at room temp.
4 c. confectioners' sugar (i use less)
2 tsp. pure vanilla extract (use the best you can afford)
NOTE: i use vanilla bean paste in the frosting because it has tiny flecks of real vanilla bean in it. Nielsen-Massey makes a really good version. i also use a bit of OJ and brandy (enough to make the frosting smooth but still keep it thick)
Cake Procedure:
1. preheat oven to 350 F. Line an 11 X 8 inch rectangular baking tin with wax paper and butter it well.
2. grate carrots; set aside.
3. sift flour, baking powder, baking soda, salt and cinnamon or spice mix into a bowl. set aside.
4. using an electric stand mixer, beat the eggs until blended. add vanilla, sugars, and oil; beat to incorporate. in this step you would also beat in the cognac/brandy if you choose to use it. add the dry ingredients in 3 separate batches, folding in well after each batch.
5. add the carrots, walnuts and currants (or raisins) and fold in thoroughly. you would add the orange peel (along with the carrots and currants) here if you choose to use it.
6. pour the batter into the prepared tin and bake until the cake springs back when touched lightly, 40-45 minutes (some ovens take longer). let it stand for 10 minutes before unmoulding and transferring to a rack.
Frost it with either Maple Frosting or Cream Cheese Frosting.
Maple Frosting Procedure:
1. for the frosting, cream the butter with half the sugar until soft.
2. add syrup, then beat in the remaining sugar until blended.
3. spread the frosting over the top of the cake. using a metal spatula, make decorative ridges across the top.
4. Cut into squares and decorate with glazed walnut halves, if desired.
Cream Cheese Frosting Procedure:
1. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes.
2. Add the butter and continue to beat for an extra 2 to 3 minutes.
3. Add the confectioners’ sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible.
4. Add the vanilla or vanilla paste (OJ and brandy here also) and beat until combined.
Makes ~5 cups, enough to frost two 9-inch cake rounds or three 8-inch cake rounds.
Check out http://useinfo-cakes.blogspot.com/...
It has recipes for quite a few tasty cakes that can be prepared easily from home ..