What is your delicious carrot cake recipe?!
What is your delicious carrot cake recipe?
In fact, I want to make carrot cake cupcakes. I want the yummy cream cheese type frosting too. I guess a normal carrot cake recipe would work if it was really moist - don't want the little cuppies to dry out!
Answers: This one I've been making all my life, and my mother made it, and my grandmother made it before that. It takes time and patience (as any good cake does!) but everyone always begs me to make it for holidays and gatherings. My mom used to make it for bake sales as well.
I have no idea how well it would convert for cupcakes, but I suppose you could give it a try. I never have. It is a very moist cake though, given the carrots and pineapple that are included.
3 Layer Carrot Cake
Ingredients for the cake:
1 small can crushed pineapple
2 c. sugar
3 c. self-rising flour
2 tsp. cinnamon
1 c. chopped pecans
4 eggs, beaten
1 and 1/2 c. cooking oil
1 tsp. soda
2 c. grated carrots
2 tsp. vanilla
Directions for the cake:
Blend eggs, sugar and oil together with a mixer. A hand mixer is fine.
Sift flour together with soda and cinnamon. Add this, a bit at a time, to the above egg mixture, beating together with a mixer.
Add 2 tsp. vanilla.
Fold in carrots, nuts, pineapple.
Divide and bake in 3 greased 9-inch pans at 350 degrees for 25 to 30 minutes.
Ingredients for the icing:
2 large (8oz) pkgs. cream cheese
2 box powdered sugar
4 tsp. vanilla
Directions for the icing:
This will need to be made in 2 batches, since it makes a lot of icing, and trying to do it all at one time will burn out a food processor. Use half of the ingredients in each batch. Then you can mix it together.
Using a food processor, blend chunks of cream cheese with the powdered sugar and vanilla, occasionally stopping the processor to stir the mixture up, because it will begin quite lumpy and clog up. Keep stirring and mixing until the consistency is stiff but smoothe, and easy to spread.
Finishing the cake.
Additional ingredients:
A couple cups, or packages, of crushed / chopped nuts - pecan and walnuts, or just pecans. Not really optional, this is what makes the cake good. ;)
Half pitted cherries (maraschino) are optional.
Orange and green icing tubes are optional.
Turn the cakes out carefully on a rack and let them cool completely. They should easily fall from the cake pans. If you don't let the cakes cool completely, they will tear when you try to put icing on them.
After they're cool, spread each layer with icing, all the way around and on top. Stack them together, and touch up the icing on the sides so it looks nice. Cover the entire cake with chopped nuts. You can, if you like, just cover the sides with the nuts, and then put cherries on the top of the cake, or use some store bought icing tubes to squeeze little carrots out on top as a final decoration. look on foodnetwork.com at the barefoot contessa. she has a really good carrot cake recipe. im not a cook Carrot Cake
INGREDIENTS
* 1 1/3 cups water * 1 1/3 cups white sugar
* 1 cup raisins
* 2 large carrots, grated
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground nutmeg
* 2 teaspoons butter
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 cup chopped walnuts
* 1 pinch salt
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
2. Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
3. In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
4. Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks. http://southernfood.about.com/od/carrotc... Alright, the trouble with carrot cake is that a lot of people don't like all the extra junk in it: raisins, nuts, spices, pineapple, so I say take it back to basics and then you can always add stuff back in.... This is my favorite and most popular recipe from recipezaar. As for the cream cheese frosting, use one pkg (8oz) creamcheese, 1/4 cup or half a stick of butter, 1 tsp vanilla, and one 16 oz package confectionary sugar. whip it up ;-)
Recipe #79742
2 ratings
Simple no-fuss carrot muffins are adapted from Bon Appetit (August 1981).
by ellie_
24-30
muffins
55 min 15 min prep
2 cups sugar
1 1/4 cups oil
4 eggs, lightly beaten
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1/2 cup chopped nuts, optional
1/2 cup raisins, optional
Not the one? See other Carrot Muffins Recipes
Preheat oven to 350-degrees F.
Grease or prepare muffin pans with paper liners.
Beat sugar and oil in bowl.
Add eggs to bowl and blend well.
In seperate bowl, sift dry ingredients (flour- salt).
Stir dry ingredients into batter, blending well.
Fold in carrots, nuts and raisins.
Spoon batter into muffin tins, filling 2/3 full.
Bake for 35-40 minutes or until tooth pick tests clea I do not like carrot cake. you can look for more recipes here. www.cookingclub.com www.pillsbury.com www.tasteofhome.com www.bettycrocker.com hope this helps.