A recipe for carrot cake...

Question

Hi, I would like to bake a carrot cake.

The thing is...I've never done it.

Does anyone have a no-fail-recipe for carrot cake that doesn't involve tons of sugar?

I need to watch my weight a bit...

Thanks

Answer 1

GO ON COMPUTER LOOK  RECIPE CARROT CAKE THERE ARE GOOD RECIPES ON IT?

Answer 2

but a lowfat spice cake mix. and vanilla icing. ( this is the quick way) wile mixing the cake mix ad fine, skinny, lil bitty pieces of washed and grated carrots. bake , top with icing and decorate as you please :)  

Answer 3

Carrot Cake

Ingredients:

Cake:

4 eggs

2 tsp. baking powder

2 cups sugar

1 cup pecans, chopped

4 cups grated carrots

1 cup vegetable oil

2 cup flour

2 tsp. baking soda

2 tsp. cinnamon



Cream Cheese Frosting:

1/2 stick butter, softened

8 oz. cream cheese, softened

1 box powdered sugar (1 lb.)

2 tsp. vanilla extract



Cake Directions:

1.  Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

2. Mix until just blended and then add the carrots and pecans.

3. Bake at 375F to 400F for 35 to 40 minutes or until done.

Frosting Directions:

1.  Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.  

Answer 4

http://www.deliaonline.com/recipes/low-f...

http://www.canadianliving.com/food/canad...

Answer 5

u put carrots in it u now

Answer 6

make a ake and put a carrot on top lol

Answer 7

http://allrecipes.com/Recipe/Carrot-Cake...

this recipe has two cups of sugar but it makes 18 servings. Hope it helps.

Answer 8

this is a healthy carrot cake recipe

Cake

1/2 cup chopped walnuts

2 cups whole-wheat pastry flour (see Ingredient Note)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

1 1/2 cups sugar

3/4 cup nonfat buttermilk

1/2 cup canola oil

1 teaspoon vanilla extract

1 20-ounce can crushed pineapple, drained, juice reserved

2 cups grated carrots (4-6 medium)

1/4 cup unsweetened flaked coconut

Frosting

2 tablespoons coconut chips or flaked coconut

12 ounces reduced-fat cream cheese, softened

1/2 cup confectioners' sugar, sifted

1 1/2 teaspoons vanilla extract

1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

5. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

6. Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

Answer 9

  

    This an old family recipe I hope it helps.

      Ingredients

    * 4 eggs

    * 1 1/4 cups vegetable oil

    * 2 cups Splenda sugar

    * 2 teaspoons vanilla extract

    * 2 cups all-purpose flour

    * 2 teaspoons baking soda

    * 2 teaspoons baking powder

    * 1/2 teaspoon salt

    * 1 teaspoons ground cinnamon

    * 3 cups grated carrots

    * 1/2 cup chopped pecans

    

    * 1/2 cup butter, softened

    * 8 ounces cream cheese, softened

    * 1 cup Splenda' sugar

    * 1 teaspoon vanilla

    * 1 cup chopped pecans

     Directions

   1.   Preheat oven to 350 degrees F (175 degrees C). Grease and flour  a 9x13 inch pan.

   2. In a large bowl, beat together egg, Splenda sugar and 1 teaspoon of vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

   3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

   4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. If you want you may add a little bit of pecans on top.

Answer 10

Try this one:

Light Carrot Cake

You can either use the large holes of a box grater or the large holed shredding disk in a food processor for grating the carrots. Use a metal cake pan, not a glass or Pyrex pan, for best results. This cake is terrific with a dusting of confectioners’ sugar.

Servs 16

Vegetable cooking spray

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon table salt

3 large eggs

1 cup packed light brown sugar (7 ounces)

1 cup granulated sugar (7 ounces)

1/2 cup vegetable oil

1 pound carrots (about 6 medium), peeled and grated (about 3 cups)

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13 by 9-inch metal baking pan with vegetable oil spray, then line the bottom with parchment paper.

2. Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl; set aside. Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and creamy, 1 to 3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30 to 60 seconds. Sift half the flour mixture over the batter and gently mix in. Repeat once more with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots.

3. Pour the batter into the prepared pan, and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking (do not overbake). Cool the cake in the pan for 10 minutes, then invert the cake onto a wire rack and remove the parchment paper. Flip the cake right-side up, and cool completely on a wire rack, about 2 hours, before frosting (if desired) and serving.

Per serving: Cal 250; Fat 8 g; Sat fat 1 g; Chol 40 mg; Carb 42 g; Protein 3 g; Fiber 1 g; Sodium 150 mg

Per serving, with frosting: Cal 350; Fat 12.5 g; Sat fat 4 g; Chol 55 mg; Carb 54 g; Protein 5 g; Fiber 1 g; Sodium 240 mg  

Answer 11

If you're going to eat carrot cake, it may as well be the best one possible.  Just exercise portion control.  The one below is the best one ever!

Carrot and Pineapple Cake

For the cake:

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, room temp

1 tsp pure vanilla extract

2½ cups plus 1 Tbsp. all-purpose flour, divided

2 tsp ground cinnamon

2 tsp baking soda

1½ tsp kosher salt

1 cup raisins

1 cup chopped walnuts

1 pound carrots, grated

½ cup diced fresh pineapple

For the frosting:

3/4 pound cream cheese, at room temperature

½ pound unsalted butter, at room temperature

1 tsp pure vanilla extract

1 pound confectioners' sugar, sifted

For the decoration:

½ cup diced fresh pineapple

Preheat the oven to 350ºF. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

--Ina Garten, “Barefoot Contessa At Home” cookbook

Answer 12

You can use splenda in place of sugar and applesauce in place of the vegetable oil.

Carrot Cake

http://www.cherskitchen.com/recipes/brea...

Answer 13

http://www.fitnessandfreebies.com/local/...

This recipe uses crushed pineapple for part of its sweetness.

It turns out really well and I like that little bit of tartness the pineapple gives it.