What are your favorite recipes for carrot cake?

I LOVE LOVE LOVE carrot cake!What are your favorite recipes for carrot cake?
Fabulous Carrot Cake:





12 servings 1录 hours 15 min prep





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





Mix dry cake ingredients.


Add carrots, oil and eggs.


Stir till all is wet.


Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.


Bake at 325* for 50-55 minutes .


Cool.


Cream together cream cheese, margarine, vanilla Add powdered sugar.


Spread over cooled cake.What are your favorite recipes for carrot cake?
Carrot Cake VIII


SUBMITTED BY: Anra Lee PHOTO BY: chefalma





';A heavenly, homespun dessert perfect for a party or just simply for the family!';





SERVINGS %26amp; SCALING


Original recipe yield: 1 - 10 inch Bundt pan


US METRIC





About scaling and conversions





INGREDIENTS


1 pound carrots


2 cups white sugar


1 (8 ounce) can crushed pineapple with juice


3/4 cup vegetable oil


1/2 cup unsweetened applesauce


4 eggs


1 tablespoon vanilla extract


1/2 cup flaked coconut


1/2 cup chopped walnuts


1/2 cup raisins


1 1/2 tablespoons pumpkin pie spice


2 teaspoons baking soda


1 teaspoon salt


3 cups all-purpose flour





1 (8 ounce) package cream cheese


3 tablespoons unsalted butter, softened


1 1/2 cups confectioners' sugar


1 1/2 teaspoons orange zest


1 tablespoon fresh orange juice








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DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.


In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.


Grate carrots (to make 3 cups). Set aside.


In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.


Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.


Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.


To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.


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REVIEWSMORE MEMBER REVIEWS


Reviewed on Mar. 8, 2004 by RENA We thought this cake was fabulous. I made these alterations: I used two cups all purpose flour and one cup whole wheat flour, and this seemed to make the cake more dense--something I really liked. Also, I used low-fat cream cheese for the icing. Since this made the icing rather thin, I refrigerated the cake after frosting it, and it was fine.





9 users found this review helpful





Reviewed on Jan. 5, 2004 by REBA1 I loved the combination of the walnuts, raisins, pineapple, and coconut. However, I thought that the cake itself was a little dry and not sweet enough for my liking. All in all, it was a good cake.





8 users found this review helpful





Reviewed on Jan. 5, 2004 by Karen Just an average carrot cake, the icing was much better than average. One of my 4 yr. olds liked it and the other didn't.





6 users found this review helpful











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Looking for high fiber recipes?NUTRITION INFORMATION


Servings Per Recipe: 12





Amount Per Serving





Calories: 642





Total Fat: 29.6g


Cholesterol: 99mg


Sodium: 504mg


Total Carbs: 88.4g


Dietary Fiber: 3.1g


Protein: 8.3g


VIEW DETAILED NUTRITION





About: Nutrition Info





Powered by: ESHA Nutrient Database








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Magazines: Taste of Home Every Day with Rachael Ray Reader鈥檚 Digest ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com
Best-Ever Carrot Cake


12 servings Prep: 30 minutes


Bake: 30 minutes


Cool: 2 hours


Stand: 2 hours





Ingredients


4 beaten eggs


2 cups all-purpose flour


2 cups sugar


2 teaspoons baking powder


1 teaspoon ground cinnamon (optional)


1/2 teaspoon baking soda


3 cups finely shredded carrots* (lightly packed)


3/4 cup cooking oil


1 recipe Cream Cheese Frosting


1/2 cup toasted, finely chopped pecans (optional) (see tip, page 224)





Directions


1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans; set pans aside. In a large mixing bowl combine flour, sugar, baking powder, cinnamon (if desired), and baking soda.





2. In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans.





3. Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks.





4. Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up to 3 days. Makes 12 servings.





*Note: The carrots need to be finely shredded or they may sink to the bottom of pan during baking.





Cream Cheese Frosting: 1 - 8-ounce package cream cheese, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; and 5-3/4 to 6-1/4 cups sifted powdered sugar.





Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13 x 9 x 2-inch cake.) Cover and store frosted cake in the refrigerator.





Towering Praline Carrot Cake


Prep: 45 minutes


Bake: 35 minutes


Cook: 20 minutes





Ingredients


3 cups sliced carrots


2-3/4 cups sugar


3 cups all-purpose flour


1 tablespoon ground cinnamon


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


1-1/3 cups cooking oil


6 eggs


1 8-ounce can crushed pineapple, drained


1 tablespoon vanilla


1 cup chopped pecans


1/2 cup flaked coconut


2 recipes Cream Cheese frosting


1 recipe Praline Sauce





Directions


1. Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.





2. In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.





3. Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.





4. To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Saue into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce.





5. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator.





Make-Ahead Tip: Prepare Towering Praline Carrot Cake as directed through Step 5, assembling cake on the base of a cake container with a tight-fitting lid or one a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting i firm. Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)





To Serve: Let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired, garnish with additional chopped pecans.
Go to Honeybaked Hams and buy one - I swear it is better than any home-made carrot cake anywhere. It is expensive, but you will want to eat the whole thing yourself!
Container: 9'; x 13'; cake pan, 8'; round cake pan, or 9'; round cake pan


Prep Time: 1 hour


Cook Time: 45 minutes





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





Directions


Grease and flour pans. Preheat oven to 325掳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.
Carrot Cake with Black Walnut Frosting


Cake


1 cup/250 ml. granulated sugar


3 eggs


2/3 cup/160 ml. Watkins Original Grapeseed Oil


1 teaspoon/5ml. Watkins Vanilla


1 1/2 cups/375 ml. all-purpose flour


2 teaspoons/10 ml. Watkins Cinnamon


1/2 teaspoon/2.5 ml. Watkins Ground Cloves


1/2 teaspoon/2.5 ml. Watkins Nutmeg


1/2 teaspoon/2.5 ml. Watkins Allspice


1/2 teaspoon/2.5 ml. salt


1 teaspoon/5 ml. Watkins Baking Powder


1 1/2 teaspoons/7.5 ml. baking soda


2 cups/500 ml. finely-grated carrots


1 cup/250 ml. walnuts, chopped





Frosting


1 (8 ounce/227 g) package cream cheese


1/3 cup/80 ml. butter (room temperature)


2 1/2 cups/625 ml. powdered sugar


1/2 teaspoon/2.5 ml. Watkins Black Walnut Extract or


another flavoring (butter pecan, butter nut)


1/2 teaspoon/2.5 ml. Watkins Vanilla Nut Extract





Preheat oven to 350 degrees F/180 degrees C. Spray two 8- or 9-inch/20- or 23-cm round pans (2 inches/5 cm high) with Watkins Cooking Spray and dust with flour.





Combine sugar, oil and eggs and beat for one minute. Mix in vanilla. Mix in all remaining ingredients except carrots and nuts. Beat about one minute. Fold in carrots and nuts. Pour into pans and bake for 30 minutes.





Beat butter, cream cheese and extracts until smooth. Add powdered sugar, 1/2 cup/125 ml. at a time and beat until frosting reaches a spreading consistency. Frost between layers and on top of cake.





Makes 12 servings.





Try this...Add golden raisins or pineapple, if desired. - Substitute 2 cups shredded zucchini in place of the shredded carrots.





for more carrot cake visit this link


http://www.today-recipes.com/search.html鈥?/a>
This is our favorite carrot cake .. I have made alot of varieties..this one is so easy and just so good!


Carrot Cake





No need to beat with a mixer by hand is fine.


4 eggs


1 录 veg oil


2 cups white sugar


2 teas vanilla


2 cups flour


2 teas soda


2 teas baking soda


陆 teas salt


2 teas cinnamon


陆 teas cloves


3 cups grated carrot


1 cup chopped nuts .. pecans or walnuts


Mix all together in order.. mix well by hand.








Icing


陆 cup butter softened


8 oz cream cheese


4 cups confectioners sugar


1 teas vanilla


1 cup chopped nuts ( I sprinkled them on top





Preheat oven to 350


grease and flour a 9/13 pan





Mix together eggs oil sugar and vanilla.


Mix in flour baking soda and powder salt and spices.


Stir in carrots, fold in nuts


pour in pan


Bake 40 to 50 minutes... test with toothpick





Icing


Mix butter, cream cheese, confectioners sugar, and vanilla 鈥?beat until smooth and creamy


frost cake then sprinkle nuts on top