Recipes

[DiAnne]

I tried a new frosting for carrot cake.

1 - 8oz package cream cheese, softened
1/2 cup carmel sauce
1 cup powdered sugar

1/2 cup toasted pecans to sprinkle on top

The above amount is for a single layer 9 inch cake so for a bigger cake you could double it.  

[Nadine O]

Ree Drummond/Pioneer Woman has a wonderful carrot cake recipe.  It really is easy and delicious.   The icing is delicious also.  

[qualitygal]

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@RedTop wrote:

@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.    

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@RedTop, I got mine out of the newspaper so many years ago.  Wouldn't it be funny if you did too!?

[sfnative]

Late to the game, but here's mine.  Used during my bakery days.  A customer favorite.

Carrot Cake

Cake

3c A/P flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

1 lb carrots, grated finely

2 sticks salted butter, softened

1 c brown sugar, packed

1 c caster sugar

4 lg eggs, room temp

2 Tbs grated lemon zest

2 Tbs grated orange zest

2 Tbs lemon juice

2 Tbs orange juice

1 c coarsely chopped walnuts or pecans

1 c raisins or drained and pressed crushed pineapple (optional)

Simple Cream-Cheese Glaze

1 pkg (8 oz) cream cheese, softened

1 Tbs lemon juice

1 tsp grated lemon zest

1-1/2 c powdered sugar

½ c coarsely chopped walnuts or pecans

(This is not the original frosting I used on my bakery cakes, but is much easier to make.)

Lightly grease a 10x4 tube pan or 9x13 pan, placing parchment paper on bottom to fit, followed by greasing & flouring surfaces. Sift flour with baking powder, soda, cinnamon and salt.  Set aside.  Wash and pare carrots; finely grate.  Should measure about 4 cups.  Put grated carrots in a bowl and cover with Plastic wrap.   Preheat oven to 350.

In large bowl of stand mixer at high speed, beat butter and brown and regular sugars, scrapping sides as needed, until light and fluffy-about 4 minutes. Add eggs, one at a time, and beat well after each addition, until smooth and light.

In measuring cup, combine lemon and orange zests and juices. At low speed, beat flour mixture (in 4ths), alternately with lemon-orange mixture (in 3rds), beginning and ending with flour mixture.  Beat just until smooth-about 1 minute.

With a wooden spoon, stir in grated carrot, nuts and raisins; mix well. Turn into the prepared pan and spread evenly.  Bake 60 minutes in middle of oven or until a tooth pick comes out clean.  Cool on rack 20 minutes to cool slightly.

Meanwhile, make cream-cheese glaze. In medium bowl, combine cream cheese, lemon juice, lemon zest and powdered sugar.  With mixer at medium speed, beat mixture until smooth.  Set aside. 

Gently loosen edge of cake with a spatula. Turn out of pan onto rack.  Spread glaze over top of the warm cake, letting it run down the sides of the cake or cool cake, then spread.  Carefully remove cake to a cake platter or plate.  Sprinkle chopped walnuts or pecans around top edge of cake.  Serves 12.  Keeps well stored in a tightly covered cake taker or tin.

Enjoy!