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Topic: I need a good carrot Cake Recipe  (Read 1632 times)
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hugs-n-bugs
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« on: September 30, 2005 12:04:13 PM »

Not one you found off the internet, I need one you have made and it is awesome.  I have tried a few off the internet I Have found and they have been dry or just tasted aweful.  Could you please post yours if it is really good I need to make one next week for a party.
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706Designs
"To live a creative life, we must lose our fear of being wrong" -Joseph Chilton Pearce
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« Reply #1 on: September 30, 2005 12:11:59 PM »

I have made this one http://cake.allrecipes.com/az/CarrotPineappleCake.asp, which was very moist and tastey. 

Whenever I taste carrot cake, I always think of an former co-worker (who made the world's best carrot cake.)  She has, sadly, passed on.  The recipe is the closest I can come to making one like hers.



 
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GloryB
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« Reply #2 on: September 30, 2005 02:33:43 PM »

The best carrot cake I ever made was the one in Better Homes and Gardens cake book.  Sadly, it got left behind when I left my first husband, 21 years ago.
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LSTinVA
« Reply #3 on: September 30, 2005 03:47:06 PM »

I made a carrot pineapple cake VERY similar to the one posted and it was WONDERFUL -- if you have access to a food processor I HIGHLY recommend it for shredding the carrots.  I also splurged and used baby carrots because I think they are sweeter and more tender than regular carrots.  The recipe I had also called for shredded fresh ginger -- it really perked up the flavors nicely.  A little goes a long way -- I think it was a tablespoon of freshly grated or minced ginger.

Yummy!  Good luck!
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hugs-n-bugs
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« Reply #4 on: September 30, 2005 04:15:47 PM »

I hve a food processor and I normally only buy baby carrots, my boys will eat baby carrots not big ones.  I guess I did not realize there was pineapple in a carrot cake , I love carrot cake and hate pineapple, go figure,I have never seen a recipe with pineapple in it, maybe that is why mine always turn out so bad.
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carrotjello
« Reply #5 on: September 30, 2005 06:22:59 PM »

Here is my Grandmas recipe. She made it a lot, and even had it served at their 50th anniversary party.

Carrot Cake
3 eggs
1 1/4 c wesson oil
2 c sugar
2 1/2 c flour
1 tsp cinnamon'
1 tsp nutmeg
2 tsp soda
2 tsp vanilla
1 tsp salt
1 - 7 oz pkg angel flake coconut
2 c shredded carrots
1 c chopped walnuts
1 - 16 oz can crushed pineapple

Mix all ingredients. Place in a greased and floured 9 x 13 pan. Bake 1 hour at 350 degrees.

Frosting
1- 3 oz pkg cream cheese
1/2 box powdered sugar
1/2 cube butter or margarine
1/2 tsp vanilla
Mix all together until light and creamy. Add nuts if desired. 
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carrotjello
« Reply #6 on: September 30, 2005 06:24:18 PM »

oh, and let me add that it's crushed pineapple, so you don't notice it that much if you hate it.
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giggleloop
« Reply #7 on: October 01, 2005 01:38:12 PM »

Here's the recipe from America's Test Kitchen.  My sister made it and really liked it.  This recipe contrains no pineapple.

2 1/2 C. unbleached, all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 lb (6-7 medium)  carrots, peeled
1 1/2 C. granulated sugar
1/2 C. brown sugar
4 large eggs
1/2 C safflower, canola, or vegetable oil

Bake in middle rack at 350 for 35-40 minutes until toothpick is clean.  Cool cake in pan on wire rack for 2 hours.  Remove cake from pan and frost.

Frosting
8 oz cream cheese
5 TB unsalted butter
1 TB sour cream
1/2 tsp vanilla
1 1/4 C confectioner's sugar

The recipe is available at Americastestkitchen.com -- you have to register though.  I copied this froma a written version.
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terin
« Reply #8 on: October 01, 2005 02:12:45 PM »

Okay.  I'll give you one more to choose from.  This recipe is from The Grit Restaurant Cookbook, The Grit being a fantastic restaurant in Athens, Georgia.  I made this for a friend's birthday and it turned out great.

Cake:
3 cups sifted all-purpose flour
2 teaspoons freshly ground cinnamon
1-1/2 teaspoons double-acting baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
Genourous pinch of freshly ground nutmeg
Pinch of freshly ground clove
6 beaten eggs, at room temperature
3 cups sugar
2 cups vegetable oil
4 cups shredded carrots
1-1/4 cup finely chopped walnuts
1 generous cup dried sweetened cranberries

To prepare cake: Preheat oven to 350 degrees F. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
Sift together flour, baking powder, salt, nutmeg, and clove in a large bowl.  Thoroughly mix eggs, sugar, and vegetable oil and stir together with flour mixture until fully combined.  Add carrots, walnuts, and cranberries and stir until fully combined.  Divide batter evenly into prepared pans.
Bake 30 to 35 minutes or just until a knife or toothpick inserted in the center of layers comes out clean.  Remove from oven, cool 15 to 20 minutes on a wire rack, and remove from pans.  Allow layers to cool completely before icing.

Icing:
2 (8 oz) packages cream cheese, slightly softened and cut into small pieces)
1/2 cup (1 stick) butter, at room temperature
4 cups powdered confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Using an electric mixer, beat cream cheese in a large bowl until smooth.  Add butter and beat until smooth, creamy, and fully combined.  Add powedered confectioners' sugar and vanilla extract and beat slowly until sugar is incorporated.  Continue to beat util consistency is extremely smooth and fluffy.

Icing the Cake:
Frost between layers, and top and sides of cake.  Sprinkle lighly with crushed walnuts on top.

Note: This dark-colored cake has a large crumb which sometimes comes loose and can show through the white icing.  It may be useful to apply a crumb coating-- a very thin initial coating of icing to trap crumbs.  After applying, place cake in the freezer for a few minutes to solidify crumb coat and proceed with a clean, crumb-free spatula to decorate cake with remaining icing.
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hugs-n-bugs
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« Reply #9 on: October 01, 2005 05:46:08 PM »

OOOH Hthanks for all the recipes.I might combine a few things from each one.  I will let you know how it turns out.  Now is carrot cake like pound cake should I make it a couple of days ahead of time to let the flavors enhance?
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