| T O P I C R E V I E W |
| Alee |
Posted - May 27 2007 : 2:59:23 PM
Hi Ladies!
I have an over flow of carrots right now and would love a delicious carrot cake recipe to use. Anyone have one they would like to share?
Alee |
| 11 L A T E S T R E P L I E S (Newest First) |
| mom2knk |
Posted - Jun 03 2007 : 6:53:20 PM
This is my hubby's very favorite cake!! I need to make him one, all these recipes look fantastic!! |
| Alee |
Posted - Jun 03 2007 : 3:45:29 PM
This carrot cake was a big hit with my friend Eva and my fiance! I think it will become a staple dessert for us!
Alee |
| Peg Graham |
Posted - Jun 02 2007 : 07:58:27 AM
Yummy Carrot Cake
2 cups sifted flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoon cinnamon
1/4 tsp. gr. nutmeg
1 3/4 cups sugar
1 cup vegetable oil
4 eggs
1 tsp. vanilla extract
2 cups grated carrots (jullienned)
2 cups chopped pecans
Measure and sift together all dry ingredients into a mixing bowl. Blend in the oil, eggs and vanilla. Fold in carrots and chopped pecans. Spoon batter into 2 greased and floured round layer cake pans. Bake at 350° for 25 to 30 minutes. Cool before frosting.
Cinnamon-Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1/2 cup butter, softened
1 tsp. ground cinnamon
1 tsp. vanilla
6 plus cups sifted powdered sugar
In a large mixing bowl beat together cream cheese, the 1/2 cup butter, the 1 teaspoon cinnamon, and the 1 teaspoon vanilla until light and fluffy. Gradually add about half of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.
Frost cooled cake and make candied pecan halves...
Candied Pecan Halves:
1/4 cup packed brown sugar
1 Tbsp. orange juice
1/2 cup pecan halves
Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased baking pan. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on wire rack. Place on top of frosted carrot cake. Serve!
miles of smiles~
Peg |
| Alee |
Posted - Jun 01 2007 : 6:38:13 PM
Michele-
I was allergic to nuts when I was younger so I never really developed a taste for them (Unless you add caramel and chocolate) So I always leave the nuts out too!
Alee |
| windypines |
Posted - Jun 01 2007 : 1:29:06 PM
You can also grate and freeze those extra carrots, to enjoy cakes all winter long. When you thaw them, if they have alot of water, or juice in the bag, I sometimes squeeze out some, before adding to the batter. Alee, I have a recipe like the one you posted, but without the pecans in it. I like those simple recipes, using ingreds. I have on hand. Michele |
| Alee |
Posted - Jun 01 2007 : 1:26:21 PM
I am addicted to carrot cake! Somebody stop me!!
Alee |
| KYgurlsrbest |
Posted - Jun 01 2007 : 08:40:44 AM
Alee, I'm going to make this when my "short and sweets" come in. They are topping now, and look so cute! I will eat cooked carrots, but dh won't...says it's a texture thing (freak!), so I'll probably have some to spare, and this is an ideal way to use them!
J
"In the spring, at the end of the day, you should smell like dirt." Margaret Atwood
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| Alee |
Posted - May 31 2007 : 9:22:00 PM
All of these recipes look wonderful, but I decided to use one that had ingredients that I had on hand. So if anyone is interested in a quick recipe that doesn't have too many components here is the one I ended up using. It came out great- about the consistency of a good gingerbread. I really pulverized the carrot pieces in my food processor.
from www.allrecipes.com
Carrot Cake III
SUBMITTED BY: Tammy Elliott
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
Original recipe yield:
1 - 9x13 inch cake
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 2 Hrs
PHOTO BY: Allrecipes US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
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
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. Stir in chopped pecans. Frost the cooled cake.
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| Michelle Marie |
Posted - May 28 2007 : 07:14:31 AM
Hi Alee,
I made my first homemade carrot cake at Easter. If I could figure out how to post a picture on here I would add it. But I searched the net and found the recipe off of the Joy of Baking website.
It was very good and moist. I was proud of myself because every cake I have ever tried to make from scratch turned out nasty and dry. I also used the cream cheese frosting recipe that came with it and it was so good. I topped it with toasted coconut and walnuts and used some of that decorating gel and frosting and made little carrots on the top. http://www.joyofbaking.com/CarrotCake.html
By the way, I made mine in a 9x13 pan. I just thought it would be easier to cut.
Michelle |
| UrbanChick |
Posted - May 27 2007 : 3:30:46 PM
I was just looking at this recipe yesterday evening. Tropical Carrot Cake from Cooks Country magazine. It's long but here goes.
Pineapple pudding:
1 pound frozen pineapple chunks, thawed
1/2 cup frozen pinapple juice concentrate, thawed
6 tablespoons cornstarch
Cake:
2 1/2 cups all-purpose flour
1 TBS Baking Powder
4 tsp pumpkin pie spice
3/4 tsp ground ginger
1/2 tsp salt
3/4 pound carrots (about 6 medium), peeled and cut into 1 inch chunks
1 cup sweetened shredded coconut
1 1/4 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cup vegetable oil
Cream Cheese Frosting:
12 TBS (1 1/2 sticks) unsalted butter, softened
3 Cups confectioner's sugar
16 oz cream cheese, cut into 8 pieces and softened
pinch of salt
3 cups sweeted shredded coconut, toasted
1. For the pudding: Process pineapple chunks and concentrate in a food processor until smooth. Transfer to medium saucepan and whisk in cornstarch until smooth (to avoid lumps whisk throughly and add cornstarch a little at a time). Bring to simmer over medium heat and cook, stirring constantly, until thickened, about 2 minutes. Transfer to a bowl and refridgerate until cold, at least 1 1/2hours.
2. For the cake: Adjust the oven rack to middle position and heat oven to 35o degrees. Spray 2 9-inch cake pans with cookig spray. Line pans with parchment and spray parchment with cooking spray. Whisk flour, baking powder, pumpkin pie spice, ginger and salt in a large bowl.
3. Process carots in a food processor until finely ground. Transfer to a large bowl and wipe processor bowl dry. Process coconut with the granulated sugar until coconut is finely chopped. Add brown sugar and eggs and blend until mixture is smooth, about 1 minute. With machine running, slowly pour in oil and process until combined.
4. Transfer mixture to bowl with carrots. Add flour mixture and 3/4 cup pudding mixture and stir until no streaks of flour remain. Pour into prepared pans and bake until toothpick inserted into center of cake comes out clean, 30-35 minutes, roateing pans halfway through baking time. Cool cakes in pans 10 minutes, then turn out onto rack, peel off parchment, and let cool completely, about 2 hours.
5. For the frosting: With and electric mixer at medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated. Beat in remaining 1 cup pineapple pudding and salt. (Mixture will apprea slightly grainy) Refridgerate until ready to use.
6. When the cakes are cooled, spread 2 cups of frosting on 1 cake. Top with second cake and spread top and sides with remaining frosting. Refridgerate for 15 minutes. Sprinkle toasted coconut on top and press into sides of cake. Cover and refridgerate until ready to serve, up to 2 days.
I'm going to try this sometime before the end of the month. After the house gets throughly clean. :)
"Courage dosen't always roar. Sometimes courage is the quiet voice at the end of the day saying: I will try again tomorrow." |
| EmmJay |
Posted - May 27 2007 : 3:16:57 PM
This cake is sooooooo moist and delish. You have to use Hellman's Mayonnaise.
3/4 cup Hellman's Mayonnaise
2 cups sugar
3 eggs
14 oz crushed pineapple
2 cups flour (might need a little more)
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 - 2 teaspoons baking soda
Blend mayonnaise, sugar and eggs. Add pineapple.
In separate bowl combine dry ingredients together and then add
to mayonnaise mixture.
Bake in glass cake pan at 350, approx 1 hour.
I usually make a cream cheese frosting that is marvelous with this. Let me know how it turns out....
MJ
"Thank GOD I'm a country girl"
http://s119.photobucket.com/albums/o134/EmmJay07/ |
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