How do you make carrot cake?!
How do you make carrot cake?
Answers:
Hi there!
This is the moistest most gorgeous cake ever!
BEST IN THE WORLD CARROT CAKE
INGREDIENTS
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts or pecans - toast these first!
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
CREAM CHEESE FROSTING
INGREDIENTS
3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans - toasted or walnuts
12 tosted halved walnuts or pecans
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, or light Philadelphia, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth. Smooth over the cake surface and decorate the sides with the chopped toasted pecans ( You can use walnuts if prefered) decorate top with halved walnuts or toasted Pecan nuts, and a few squiggly bits of candied orange peel!
Hope you like it!
Ingredients:
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 2 1/2 teaspoons vanilla
- 3 cups grated carrots
Frosting:
- 3 ounces cream cheese
- 1/4 cup butter or margarine
- 2 cups powdered sugar
- 2 teaspoons vanilla
Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan
Prep Time: 1 hour
Cook Time: 45 minutes
Directions:
Grease and flour pans. Preheat oven to 325°F.
Combine oil, sugar, and eggs and beat well.
Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.
Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
Ingredients
Grated Carrot 1 cup
Plain flour 1.5 cups
Brown Sugar 3/4 cup
Ground Nutmeg 2 spoonfuls
Ground Cinnamon 2 spoonfuls
1 Egg
Milk 3 spoonfuls
Butter 3/4 cup
Baking Powder 1 to 1.5 spoonfuls
Raisins/sultanas 5 spoonfuls
(substitute with 1 cup butter and 5 spoonfuls milk if you want an eggless cake)
Method:
Mix the flour and sugar together.
Warm the butter and fold it in the flour.
Add the grated carrot and the egg.
Now add the ground nutmeg, cinnamon, raisins and the milk. Add the baking powder. You may add more sugar depending on how sweet you want your cake to be.
Mix the above batter well till you get a smooth, moist consistency. If the mixture appears too dry, add a little milk.
Pour the mixture into a baking tin and bake in a preheated oven for about 30 mins...the smell of cinnamon and nutmeg will start wafting as the cake gets done. When the cake becomes a nice brown in color it means it is ready. Check it out by inserting a knife into the cake..it should come out clean.
This cake is excellent with coffee or cappucino. Bon appetite!!
I made this recipe from allrecipes.com- I went a little overboard with my shredded carrots- I had 4 cups, but it was really tastey with the extra. Also I used baby carrots, it was a pain to grate them, but gave the cake just the right amount of sweet. Everyone loved "my" carrot cake and wanted more! I also cut the sugar down to 2 and a half cups in the frosting. I cut back on the amount of oil and used 3/4c apple sauce and 1/2c oil instead. Every time we go to a get together, they ask for some carrot cake. =) It's called Carrot Cake III (3) on allrecipes.com if you want to read some of the reviews- but the few changes I made to the recipe make it de-lish! I promise!! =)
INGREDIENTS
4 eggs
1 1/4 cups vegetable oil (*use 1/2c oil and 3/4 c applesauce)
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 (*I used 4 cups of grated baby carrots)
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar (*I used 2.5 cups)
1 teaspoon vanilla extract
1 cup chopped pecans (I sprinkled the pecans on top)
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. Sprinkle the chopped pecans on top, much prettier! Frost the cooled cake.....try to wait to eat it...yeah right!!! =) ENJOY!!
Best Carrot Cake
3 eggs
1 3/4 cups sugar
1 cup oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups flour
2 cups grated carrots
1 cup walnuts
1 cup chopped pineapples
1 teaspoon vanilla
Frosting
8 ounces cream cheese, softened
1/2-1 cup butter, softened
3/4 cup powdered sugar
1-2 teaspoon vanilla
1/4 cup unsweetened coconut, toasted
1. ----------Cake----------.
2. Combine flour, salt, soda,& cinnamon.
3. Set aside.
4. Combine eggs, sugar,& oil; mix until smooth.
5. Stir in flour mixture a little at a time until well blended.
6. Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
7. Pour into a greased 9x13in pan.
8. Bake at 350 degrees for 45-55 minutes.
9. --------------Frosting--------...
10. Cream together, cheese and butter until smooth.
11. Add vanilla.
12. Add sugar a 1/4 cup at a time, until well blended.
13. After frosting cooled carrot cake, sprinkle with toasted coconut.
14. To toast coconut, put on cookie sheet, under broiler for about 1 minute.
15. Keep an eye on it to be sure it does not burn!
Fabulous Carrot Cake!:
1? hours 15 min prep
12 servings
CAKE
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrots
1 cup oil
4 eggs
3/4 cup chopped walnuts (optional)
ICING
1 (8 ounce) package cream cheese
1/2-1 cup margarine
2 teaspoons vanilla
3 1/2-4 cups powdered sugar
1. Mix dry cake ingredients.
2. Add carrots, oil and eggs.
3. Stir till all is wet.
4. Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.
5. Bake at 325* for 50-55 minutes .
6. Cool.
7. Cream together cream cheese, margarine, vanilla Add powdered sugar.
8. Spread over cooled cake.