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Thread: Carrot Cake Recipe -

  1. #1
    Senior Member TnBecky's Avatar
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    Carrot Cake Recipe -

    I am looking for a made from scratch Carrot Cake recipe. If you have a tried & ture one that you love, please pass it on. Also Looking for a Cream Cheese frosting recipe for the cake. I already have one, but someone might have a better one.

    Thanks,
    Becky

  2. #2
    Power Poster QuiltE's Avatar
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    Not a recipe ... here's how I do the cream cheese icing ....

    Cream the Cream Cheese with a little butter.
    Add a little lemon juice and cream some more.
    Mix in sifted icing sugar.
    If too thick, or you want a little more flavour zip ... a little more lemon juice.

    Make more than you think you need, as you can never have enough!!
    And if there is too much, you can put it in the freezer, ready for another time.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Sew many ideas ... just sew little time!!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  3. #3
    Senior Member TnBecky's Avatar
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    Quote Originally Posted by QuiltE View Post
    Not a recipe ... here's how I do the cream cheese icing ....

    Cream the Cream Cheese with a little butter.
    Add a little lemon juice and cream some more.
    Mix in sifted icing sugar.
    If too thick, or you want a little more flavour zip ... a little more lemon juice.

    Make more than you think you need, as you can never have enough!!
    And if there is too much, you can put it in the freezer, ready for another time.
    Sounds good, I like the fact that you can freeze some for later. Thanks.

  4. #4
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    Carrot Cake
    3 cups whole wheat flour (I used all-purpose myself)
    1tsp.salt
    2tsp. Baking soda
    2tsp. Baking powder
    2tsp. Cinnamon
    1and 1/2 cups chopped walnuts
    1and 1/2 cup raisins
    3and 1/2 cup shredded carrots
    4eggs
    1and 1/2 cups white sugar
    1 and 1/2cups salad oil

    1.Grease and flour the bottom of a 10 cup tube pan.
    2.Mix dry ingredients. Add nuts and raisins
    3.Beat eggs in large bowl. Add sugar. Continue beating until light and fluffy and stir in oil.
    4.Stir in prepared carrots
    5.Stir in dry ingredients and mix thoroughly.
    6.Pour into prepared tube pan and smooth batter( batter will be quite heavy)
    7.Bake at 350* for 1 to 1 and 1/2 hours or until toothpick comes out clean when tested
    8.Split into layers and ice with cream cheese icing. Decorate the top and sides with chopped walnuts if desired

    Cream Cheese Icing

    8oz cream cheese at room temperature
    3-4 cups icing sugar
    2-3 tbsp. lemon juice
    1.Cream cheese and sugar alternately with the Lemon juice until fluffy
    2.Spread as filling and over tops and sides of cake

  5. #5
    Dee
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    Super Member Dee's Avatar
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    Sounds real yummy. DH has been asking for one. Thanks for sharing.

  6. #6
    Super Member fireworkslover's Avatar
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    I got this from my sister-in-law and it's yummy. Moist and delicious!

    Carrot Cake

    Sift the following together:
    2 c. sifted flour
    2 tsp. baking powder
    1 tsp. baking soda
    1 1/2 tsp. salt
    2 tsp. cinnamon

    Mix well:
    2 c. sugar
    1 1/3 c. oil
    4 eggs

    Add liquid to sifted ingredients, stir.
    Add: 2 c. finely grated carrots, 8 1/2 oz. can crushed pineapple (drained), 1/2 c. chopped nuts and 3 1/2 oz. flaked coconut. Stir all together gently. Pour into cake pans, I usually use round layer pans.

    Bake at 350 degrees for 1 hour.

  7. #7
    Senior Member ladydukes's Avatar
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    This is absolutely the most delicious carrot cake I've ever eaten!

    Blue Ribbon Carrot Cake
    2 cups all purpose flour
    2 tsp. baking soda
    2 tsp. cinnamon
    1/2 tsp. salt
    3 beaten eggs
    3/4 c. cooking oil
    3/4 cup buttermilk
    2 cups sugar
    2 tsp. vanilla
    8 oz. crushed drained pineapple
    2 c. grated carrots
    1/2 c. coconut
    1 c. chopped walnuts
    Sift dry ingredients. Set aside. In bowl, combine eggs, oil, buttermilk, pineapple, grated carrots, coconut, nuts. Beat. Combine ingredients. Pour into greased 9x13 pan or 2-9" pans. Bake 55 minutes @ 350 degrees. Remove from oven. Cool 15 minutes.

    Cream Cheese Frosting
    1 c. butter or oleo, softened
    8 oz. cream cheese
    1 tsp. vanilla
    2 cups powdered sugar
    1 tsp. orange juice (a must-don't leave out)
    1 tsp. grated orange rind
    Cream butter and cream cheese. Add remaining ingredients. Beat smooth and fluffy. Frost cake. Refrigerate to set.

  8. #8
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    I have not personally made the carrot cake with pineapple, but I have eaten it and it is super moist and delicious!

  9. #9
    Member Donna Bates's Avatar
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    Carrot Cake w Cream Cheese Frosting

    Hi Becky ~ My family loves this one..I collected it in the 70's and the only note on the handwritten recipe says 'Southern Living Cookbook'.
    3 cups grated carrots - I use a food processor
    2 cups all purpose flour
    2 cups sugar
    2 t. baking soda
    1 t. baking powder
    1/2 t. salt
    1 t. ground cinnamon (I use 1 1/2 t.)
    4 eggs
    1 1/4 c. vegetable oil (sometimes I sub. applesauce for half of the oil - try it both ways & decide for yourself)
    1 t. vanilla (I use 2 t.)
    1 cup nuts - pecans are perfect (black walnuts work well)
    In the large bowl of a mixer combine: flour, sugar baking soda, baking powder, salt and cinnamon. Add the oil and vanilla, then the eggs one at a time. Mix thoroughly and remove the bowl from the mixer and stir in the carrots and nuts. Bake at 350 for 45 min. in a 9x13 glass casserole dish / 30 min. if you use two 9" cake pans. Cool on wire rack. (12 servings from a 9x13) If you're making a two tier round cake you can get 10 nice slices. Be sure to cover the cake rounds with parchment or wax paper on the bottom. AND for either pan: lightly coat with veg spray.
    Cream Cheese Frosting: 4 oz. room temp Philly, 1 pound + powdered sugar (sifted) 4 T. margarine. Cream the cream cheese for a minute or two till smooth (best if you use fairly freshly purchased) then add the rest. This yields about 1 3/4 cup - enough for the 9x13 top. OR use these amounts for the two tier and just ice between layers and on top and use a few nuts to garnish the top. Hint: if you roast the pecans the flavor is out of this world.

  10. #10
    Super Member
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    I'm eating a piece of my carrot cake as I'm reading posts! This is made in the blender - no grating of carrots. I use carrots from my garden - the ones in this cake were dug last Wednesday and there are a few more out there. In Wisconsin, the ground is usually frozen solid by now. Here's the recipe: It's best to have all ingredients at room temperature.
    First thing, clean up the carrots - scrap only if needed. Place 4 cups chunks into a microwave safe bowl and heat about 5 minutes or until they are very hot. Sift or stir together the dry ingredients. Put eggs, vanilla, buttermilk a few of the carrots into the blender and blend. Keep adding carrots until they are all in. If you wish, you can add about a cup of pineapple now. Add the oil and push the stick of butter down the middle and it will disappear. Pour wet ingredients into dry. Add nuts and pour into 9x13 in. pan. Bake at 350 for 45 minutes. Sprinkle with powdered sugar or frost with cream cheese frosting. (If baked in a tube pan, it needs to bake for 1 hour.)

    2 1/2 c whole wheat (one time I used coarse whole wheat)
    1 1/2 tsp baking soda
    1 1/2 tsp cinnamon
    1/2 tsp mace
    1/2 tsp salt
    1 3/4 c. sugar
    4 eggs
    1/4 c buttermilk
    1 tsp vanilla
    4 c. carrot chunks
    1/2 c sunflower oil or equivalent
    1/2 c butter
    3/4 c chopped walnuts
    Confectioner's sugar or Cream cheese frosting
    Mavita - Square dancer and One Room School Teacher

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