Where can i get a recipie for carrotcake?!
Answers: my hubby likes carrot cake and i wanat to make him one from scratch...
CARROT CAKE
mix together
2 cups sugar
1 cup salad oil
then beat in 4 eggs one at a time
Add:
3 cups grated carrots
1 small can crushed pineapple
1/2 cup chopped nuts
stir and then add these sifted ingredients:
2 cups flour
2 tsp baking powder
1 tsp soda
1 tsp salt
2 tsp cinnamon
Bake in 3 eight or 9 inch layer pans for 25 to 30 min in a 350 degree oven.
cool and then frost with this frosting
1 box powdered sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 tsp vanilla. Mix and spread on cooled cake.
Try this website.http://allrecipes.com/Recipe/Carrot-Cake...
http://allrecipes.com/Recipe/Carrot-Cake...
www.landolakes.com (homemade carrot cake with cream cheese frosting)
www.kraft.com (carrot coconut cake)
www.bettcrocker.com (carrot cake)
Also check www.foodnetwork.com
Have a good night!
All Recipe has 20 recipes and this one is the top rated with over 600 reviews. Enjoy this one or check out the site listed below.
Carrot Cake III
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
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.
14 KARAT CAKE
CAKE
1-1/3 c. sugar
2 eggs
2 egg whites
1/2 c. unsweetened applesauce
1/3 c. canola oil
1 c. all-purpose flour
1 c. whole-wheat flour
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
3 c. shredded carrots
1/2 c. golden raisins (optional)
In a mixing bowl, combine the first five ingredients until smooth. Combine the flours, baking soda, salt and spices; add to the egg mixture and mix well. Stir in carrots and raisins. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
FROSTING
6 oz. reduced-fat cream cheese
1 tbsp. butter or stick margarine, softened
1/2 tsp. vanilla extract
3 c. confectioners' sugar
1/4 c. chopped walnuts
3 tbsp. flaked coconut, toasted
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Beat in sugar. Frost the cake. Sprinkle with walnuts and coconut. Refrigerate. Makes 18 servings.
There are two really EXCELLENT recipe links here... one is a ton of cookbooks and the other is like a search... which may work for your carrotcake.
Go to the Leap Over Web Clutter section..
googlel or yahoo
(my mum and my best friends mum make really nice carrot cake)
Ultimate Carrot Cake
1 box 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 vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
Frosting
1 container cream cheese frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, 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 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. frost top of 13x9-inch cake. Store in refrigerator.