Recipes

[Eileen in Virginia]

I cut this recipe out of The Washington Post decades ago and it's a hit every time I make it. Despite the way the recipe looks, it's really easy to make. I usually make it in a 9 x 13 pan, but the original recipe was for 2 round layers.

CARROT CAKE WITH CREAM CHEESE ICING

For the Cake:

2 cups granulated sugar

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 cup oil

4 eggs

3 cups grated carrot (@ 2 pounds)

1. Preheat oven to 350o.
2. Trim and peel carrots, then grate them and set aside. (This is much easier with a food processor.)
3. Sift and mix dry ingredients into a small bowl. Set aside.
4. Grease and flour the baking pan(s). Set aside.
5. Mix oil and eggs in a large mixing bowl.
6. Gradually add dry ingredients, mixing well and scraping the bowl to fully incorporate ingredients. Batter will be somewhat stiff at this point.
7. Stir in grated carrots. The carrots are moist, so the batter’s consistency will be moister/looser once they’re added.
8. Pour into baking pan(s) and bake at 350o for time noted below:
   1. 13 x 9 pan: 45 to 50 minutes
   2. 2 10” layer pans: 35 minutes
   3. Cupcakes: 25 minutes
   4. Mini-Cupcakes: 16 minutes
   5. For cupcakes and mini-cupcakes, use foil cupcake liners or grease & flour the tins very well.
   6. In all cases, test for doneness by inserting a toothpick in the center of the cake. Cake is done when toothpick is clean when removed.  Let cool completely before icing.

For the Icing:

8 oz. softened cream cheese

1 stick softened butter

1 tsp. pure vanilla extract

1 pound box confectioners’ sugar (3 ½ cups = 1 pound)

1 cup chopped walnuts (optional)

1. Using the whisk attachment of your mixer, cream the butter, cream cheese and vanilla extract together until smooth.
2. Gradually add the powdered sugar until fully incorporated. Scrape the bowl.
3. Beat the mixture on high speed for @ 3 to 5 minutes until it becomes light and fluffy.
4. Spread on the cake and sprinkle with the chopped walnuts.

This cake is very moist and rich. It’s also very filling, so a little goes a long way. I usually bake it in the 13 x 9 pan because it’s easier to cut reasonable portions. If baked in layer pans, slices that seem like decent-sized portions are actually too much for most people to eat. I’ll bake it in muffin tins (mini or regular) if I’m making it for a party. Once you ice it, cover and refrigerate it so the icing can set up, removing about 30 minutes before serving so it can come to room temperature.

This recipe will make 4 dozen mini-cupcakes, plus a dozen regular sized cupcakes. It will probably make 3 dozen regular sized cupcakes (I haven’t tried them yet). If you’re making cupcakes, make 1 ½ times the icing recipe to ensure you’ve got enough icing for all the cupcakes.

If you’re traveling, you can make the cake and icing in advance without icing the cake. Lay a piece of plastic wrap directly on the icing surface (to prevent a skin from forming) and chill it. Bring it to room temperature before icing the cake. Refrigerate the frosted cake until @ 30 minutes before serving.

[rrpell]

This one:

http://allrecipes.com/recipe/15810/carrot-pineapple-cake-i/

I love a moist, full of flavor, carrot cake with cream cheese frosting.  I want pineapple, nuts and coconut in the batter.  This one rocks 😀

[jaxs mom]

ITA, I've always made carrot cake with coconut, nuts and pineapple. The cream creese frosting really needs grated lemon zest in it also, it's so much better that way. I also use coconut oil in the cake too. 

[rrpell]

@jaxs mom

I never thought of adding lemon zest to the frosting and using coconut oil.

It is those little things that takes something from good to extraordinary.

Thank you for those great suggestions!

[dimin]

I'm tryimg this one tonight

[deepwaterdotter]

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@KatieB wrote:

@hovis

King Arthur's Carrot Cake

Moist, dense, and flavorful — who doesn't love carrot cake? Especially when it's topped with rich cream cheese icing. This much-requested recipe is easily customized to taste. Use any combination of add-ins you like, including raisins or coconut; just keep the total of any (or all) additions to 1 1/2 cups.

Cake

• 1 1/2 cups vegetable oil
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
• 2 teaspoons baking soda
• 3 cups finely grated carrots
• 1 1/2 cups chopped pecans or walnuts

Frosting

• 1/2 cup (8 tablespoons) unsalted butter
• one 8-ounce package cream cheese
• 1/4 teaspoon salt
• 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
• 2 1/2 to 3 1/2 cups glazing sugaror confectioners' sugar

Directions

1. To make the cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.
2. Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
3. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
4. To make the frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.
5. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake.

---

I like this recipe with a couple alterations.  I stir in 1/2 cup golden raisins and 8 oz drained, crushed pineapple with the carrots and nuts.  Bake for 45 minutes in a 9"x13" sheet pan, or 40 minutes in a bundt pan.

[denisemb]

Does anyone have a tried and true carrot cake recipe made with baby/junior food carrots?

Had one years ago from my aunt that was moist and delicious, but lost it.  I've googled some recipes but none of them seem familiar.  Thanks in advance!

[RespectLife]

Lavendersage posted this years ago...it is the only Carrot Cake I bother to make now.

The buttermilk glaze is the BOMB!!  (I do not use the flaxseed meal and it is fine omitting it)

This recipe does not call for frosting...and doesn't need it, but you certainly could!!

http://community.qvc.com/forums/recipe/topic/287021/golden-gate-carrot-cake.aspx

Golden Gate Carrot Cake   by lavendersage

page 192- National Grange Family Cookbook from Country Kitchens (adapted with my changes)

Preheat oven to 350.

In a medium bowl whisk together and set aside:

2 cups flour

2 teaspoons baking soda

1 ½ teaspoon cinnamon

½ teaspoon salt

2 tablespoons flaxseed meal

In a kitchen aid mixer, mix together:

3 eggs

¾ cup oil (I melted coconut oil in the microwave until it equaled ¾ cup liquid)

¾ cup buttermilk

1 ½ cup sugar

2 teaspoons vanilla

Add dry ingredients and mix until blended.

Then add:

1 (8 oz.) can crushed pineapple, drained

3 cups carrots- grated

1 cup chopped pecans or walnuts

1 cup grated coconut

½ cup golden raisins, coarsely chopped

Pour into greased and floured 9 x 13 pan. Bake at 350 for 50-55 minutes or until cake tests done.

Pour Buttermilk glaze over hot cake. The cake will absorb the glaze.

Buttermilk Glaze

2/3 - ¾ cup sugar

½ teaspoon baking soda

½ cup buttermilk

1 teaspoon light corn syrup

6 tablespoons unsalted butter

1 teaspoon vanilla

[deepwaterdotter]

---

@denisemb wrote:

Does anyone have a tried and true carrot cake recipe made with baby/junior food carrots?

Had one years ago from my aunt that was moist and delicious, but lost it.  I've googled some recipes but none of them seem familiar.  Thanks in advance!

---

2 cups sugar

1 cup vegetable oil

4 eggs

9 ounces carrot baby food

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

Beat sugar and oil in large bowl.  Beat in eggs, baby food, and vanilla until smooth.  Mix flour, salt, baking soda, and spices in medium bowl, then beat well into mixture in large bowl.

Bake in 2 greased and floured 9" round pans at 350 degrees for 30 minutes.  Cool in pans for 10 minutes, then remove from pans to wire rack.  If using greased and floured 13"x9" sheet pan, bake at 350 degrees for 50 minutes and let cool for 15 minutes before frosting. 

[RedTop]

@qualitygal,

My tried and true carrot cake recipe is the same as yours.   I love this cake too!   So much so that I have only made it 3x in the 43 years I’ve been married.   I could eat the entire cake by myself in a few short days, so I rarely make it unless I can find others to share it with.