Carrot Cake - Do you have a favorite recipe?

14 years ago

How about Carrot Cakes now?

Gary and I love love LOVE Carrot Cake. But, can you believe it, I've never made one. Ever! I've always bought them. And I'd love to make home made instead.

How about posting your favorite Carrot Cake recipe? I know that probably not as many of you have Carrot Cake recipes as have Chocolate cake recipes, or even Coconut Cake recipes, but I'm hoping for at least 2 or 3 and if you surprise me and I end up with 4 or more...that's even better.

I am sure expanding my cake recipe file! Love it!

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Comments (7)

lindac
14 years ago
I don't often come here, I mostly hang out of the Cooking forum....but stopped in and saw the request. this recipe came from a cookbook that is out of print, called "J.T's Cuisine"....and it is the best I have ever had.

Carrot cake Julie TÃ¯Â¿Â½s
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
3/4 teaspoon salt
2 tsps cinnamon
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1/2 cup raisins chopped with 1 Tablespoon of flour
Buttermilk glaze
1/2 cup sugar
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup butter
1 Tblsp light corn syrup
1 tsp vanilla
Orange Cream Cheese Frosting
1/2 cup softened butter
4 oz softened cream cheese
1 tsp vanilla
3 cups powdered sugar
1 tsp orange juice
1 tsp grated orange rind
Preheat oven to 350
With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins.
Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediately spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting.
Buttermilk glaze:
In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake
Cream cheese frosting:
Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake
woodsy_1
14 years ago
Too funny! I post here occasionally, and lurk on the Cooking Forum. I chimed in to post Lindac's recipe, but I see you're here! I can vouch for it's goodness. I served it on Thanksgiving to a group of 40 people. They wouldn't leave until I gave them each a copy of the recipe!

Lindac, I never thanked you. How rude. Thanks!!!
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Hre's the one I use....never EVER had a better one nor one nearly as good. Note the buttermilk and the lower amount of oil than is usual in a carrot cake....and the glaze! Oh my! the Glaze! Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.
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Hi Donna, First let me say thank you for posting this wonderful recipe. It is just wonderful, different and it grabs people that are not lovers of carrot cake or lovers of cheese cake. Normally my hubby wouldn't go out of his way to eat carrot cake, as I mentioned above, and I'm the same way with any kind of cheese cake. BUT, combine the 2 of them into one cake/cheese cake, it is a wonderful combo, wonderful taste and dispels the idea that both do not taste good. Second, I have to ask you some questions on making the cake in layers. I followed your directions to layer the different cakes and it didn't work out. So, please tell me what I did wrong. When I mixed the carrot cake part, it didn't make a lot of batter. I put the 1 1/2 cups on the bottom of the cake pan, then spooned the cheese cake batter, that was thin, on top of it. When I went to make the next layer of carrot cake batter, there wasn't anywhere near enough to cover the cheese cake batter with a second layer of carrot cake batter, so I just put it in the center and then covered again with the rest of the cheese cake batter. What did I do wrong? Should there only have been 1 cup of batter on the bottom, so that there would be enough carrot cake batter to make a second layer? On another interesting twist on the recipe. I gave the recipe to a very close friend, who passed in on to her daughter to try. She and her roommate made the cake to serve guests that where coming for dinner last night. There twist was this. Since the didn't have a 9 inch spring form pan, they did this. They doubled the cake batter and cheese cake batter recipe. then they used a 9" by 13" pan. Put all of the cake batter on the bottom, topped it off with the cheese cake batter. Then they decided that it "just looked to plain for company". So they shredded more carrots, dried them well with paper towels and then carefully sprinkled them on top of the cheese cake batter before baking. They baked it for about the same length of time as the recipe said too, about 55 minutes total. They found the shredded carrots sunk into the cheese cake batter just slightly and made a "really fancy appearance on the top of the cheese cake" "sort of dressed it up a bit, made it look better than just a cheese cake and added an interesting bit of texture, color and flavor to the cheese cake as well, blended with the carrot cake, but didn't overpower the taste of the cheese cake." Did I say these 2 young woman are only in their early 20's, just 1 year out of college, living on their own and working? Sounds like to me, they are going to turn into wonderful cooks. They asked me to say thank you to you Donna, for the wonderful recipe and to let you know how they changed things a bit and how wonderful it came out. Thanks again, and please let me know what I did wrong to end up not being able to layer the cake batters. Fran
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duluthinbloomz4
14 years ago
Made this for years and my Mother before me...

Carrot Cake

4 eggs
1 + 1/2 cups Crisco oil
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
3 - 4oz. jars Gerbers baby carrots
2 cups sifted flour
2 cups granulated sugar
2 tsps. baking SODA
optional: 1 cup of coconut and/or raisins and/or rough chopped walnuts.
Combine eggs, sugar, carrots, and oil. Add dry ingredients and any optional items.

Pour in greased 13x9x2 pan. Bake at 350, 50 minutes or until it tests done with wooden pick.

Frost with favorite Philly cream cheese icing.
nicole__
14 years ago
1.5lbs washed,unpeeled carrots, grated
3 cups all purpose flour
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 cup veg oil
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice or pumpkin pie spice
1 cup water
1/2 tsp salt
1 cup chopped walnuts

In a large bowl, mix by hand, all cake ingredients. Pour into a 9x13 sheet pan, that is greased & floured. Bake @ 350 for 45-50 minutes.

Cream Cheese frosting

8 oz cream cheese, room temperature
3 cups powdered sugar
1 tsp vanilla
3 TBL butter

Blend the icing with a mixer or by hand. Frost cake once it's cooled.

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marci_pa
14 years ago
Carrot Cake

Mix together and beat well:
1 C veg. oil (Could substitute some SF applesauce for some of the oil)
2 C sugar
4 eggs

Add:
2 C cooked mashed carrots (about 2 lbs.)

Mix together and blend into carrot mixture:
3 C flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon

Add:
1 C chopped nuts (walnuts or pecans)

Bake in greased tube pan @ 350ÃÂºF 45-50 min.

Frosting
3 oz. cream cheese, softened
6 T softened butter
1 tsp. vanilla
4-5 T. milk
3 C powdered sugar

Beat with electric mixer until well blended.
marci_pa
14 years ago
For some reason the 1/2 C did not show up in my recipe.

That should be: 1 1/2 C vegetable oil
and 1 1/2 C chopped nuts.

Sorry about that.
dlhealdquilter
14 years ago
I too am a "lurker" with occasional posts. I have a recipe VERY SIMILAR to the one Lindac posted and the secret to this VERY MOIST carrot cake is the buttermilk glaze. You will absolutely love the recipe.

Carrot Cake - Do you have a favorite recipe?

Comments (7)

lindac

woodsy_1

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