Carrot Cake Recipes

[Shawn]

Originally posted by Jeannie in APril 2003 WFD Thread

Carrot Cake
Ingredients:
· 1 C Canola oil or corn oil or vegetable oil
· 1 C Sugar
· 1 C Brown Sugar
· 1-½ t Vanilla
· 4 Eggs
· 2 C All-purpose flour
· 1/3 C Non-fat dry milk
· 2 t Baking powder
· ½ t Baking soda
· ½ t Salt
· 1-½ t Cinnamon
· 3 C Grated, raw carrots
· 1 C Chopped pecans
· ¼ t Grated dried lemon peel
Directions:
Preheat oven to 350°F.
In large bowl, blend oil and sugars on low speed of electric mixer until well mixed. Add vanilla. Beat in eggs, one at a time, beating well after each addition.
In a separate bowl, stir together flour, non-fat dry milk, baking powder, baking soda, salt and cinnamon. Gradually add dry ingredients to sugar mixture until well blended. Fold in pecans and carrots by hand.
For a Layer Cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 350°F for 35 to 40 minutes. Test with cake tester or toothpick. Cool before frosting.
For a Tube Cake: Pour batter into a 10-inch tube or fluted pan. Bake at 350°F for 50-60 minutes. Test with cake tester or toothpick. Cool in pan, then invert on serving plate and frost.
For a Sheet Cake: Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350°F for 50-60 minutes. Test with cake tester or toothpick. Cool before frosting.

Cream Cheese Frosting
Ingredients:
· ¾ C Butter, softened
· 8 oz. Cream cheese, softened
· 1 lb. Confectioner's sugar (1 16-oz. box)
· 1 t Vanilla extract
· 1 C Chopped pecans (optional)
Directions:
Blend softened cream cheese and butter with electric mixer. Beat in the sugar, a little at a time. Add the vanilla and pecans, if desired, and mix well

[Shawn]

Originally posted by TraciDD in April 2003 WFD Thread

carrot cake.
4 beaten eggs
2 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
3 cups finely shredded carrots
3/4 cup oil

Preheat oven to 350. Allow eggs to stand at room temp. for 30 minutes. Grease and flour 13x9 pan. In bowl stir together flour, sugar, baking powder and soda, and cinnamon. combine carrots and oil with eggs. Add egg mixture to flour mixture. Stir. Pour into prepared pan Bake at 350 for 30-35 minutes.Cool and frost.

Cream cheese frosting
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
3+ cups powdered sugar
1/2 cup finely chopped pecans
Beat cream cheese, butter and vanilla with mixer until fluffy. Gradually add powdered sugar until it reaches spreading consistency. Frost cake and top with pecans.

[barbszy]

Lizzie-boo originally posted this recipe in What’s for Dinner November 2006:
CARROT CAKE from the SILVER PALATE COOKBOOK

3 cups all purpose flour
3 cups granulated sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 1/2 cups canola oil
4 large eggs, lightly beaten
1 tbsp. vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots (or grated raw carrots)
3/4 cup drained crushed pineapple

Preheat oven to 350 degrees. Grease two 9" layer cake pans and line with waxed paper. Sift dry ingredients into a large bowl. Add oil, eggs and vanilla. Beat well.

Fold in walnuts, coconut, carrots and pineapple. Pour batter into prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean.

Cool on a cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting. Dust top with confectioner’s sugar.

Cream Cheese Frosting:
8 ounces cream cheese at room temperature
6 tbsp. sweet (unsalted) butter at room temperature
3 cups confectioner’s sugar
1 tsp. vanilla extract
juice of 1/2 lemon

Cream together the cream cheese and butter in mixing bowl. Slowly sift in the confectioner’s sugar and continue beating until fully incorporated. Mixture should be free of lumps. Stir in the vanilla and lemon juice. Frosting for a two-layer cake.