Does anyone have a good homemade Carrot Cake w/Cream Cheese Frosting recipe?

Question

I am particular about my carrot cake!! The best carrot cake I have EVER tasted was made from fresh ingredients. Someone made it for me years n years ago, using her family's "secret" recipe". I have since lost touch with this person.

I remember that it had crushed pineapple, raisins, nuts, shredded carrots in an extremely moist cake, and the cream cheese frosting was heavenly!

The closest anyone has come to making a carrot cake like that for me is the one they serve at Claim Jumper's restaurant! Anyone have a recipe they are willing to share? I promise I won't tell anyone you gave it to me (smile!)

Thanks in advance to all who answer!

P.S. The recipes that I have seen so far on the usual recipe.com sites I use, haven't had what I am looking for.

Answer 1

www.foodnetwork.com

www.epicurious.com both of these sites have great recipes.just use the search engine

Answer 2

Here's a recipe that sounds like what you're looking for.

Carrot Cake

1 c. cooking oil

2 c. sugar

3 eggs, well beaten

2 c. grated carrots

1 flat can crushed pineapple

3 c. flour

1 t. cinnamon

1 t. baking soda

1 1/2 c. chopped nuts

1 1/2 c. raising

1 t. vanilla

     Combine oil and sugar until well mixed. Add eggs, carrots, and pineapple. Sift together flour, cinnamon, soda twice; stir into batter and blend well. Stir in vanilla, nuts and raisins until all ingredients are moistened and blended. Spread batter in a well-greased 9x13 pan. Bake at 350 for 45-50 min or until center springs back when lightly touched. Cool on rack before frosting with a mixture of cream cheese and milk.

Here's a recipe for cream cheese frosting

2 (8oz) pkg. cream cheese

1/2 c. unsalted butter at room temp

1 1/2 t. vanilla

5 c. powdered sugar

     In med. bowl, beat cream cheese and butter until smooth; add vanilla. Gradually add powdered sugar until mixed well. Spread on cake.

Answer 3

Honestly, I used to make my carrot cake homemade and it was killer but I don't even know where that recipe is anymore. About 10-15 years ago I discovered a brand called Oregon Farms that is fantastic and since mine took me about 4+ hours to make and theirs is just a good, I opted to buy theirs now. I'm very particular about my carrot cake; I only eat OF and Cheesecake Factory's since I stopped making my own. You can buy Oregan Farms in many freezer sections of grocery stores. Claim Jumper is okay , easier to find, but not quite as good.  

Answer 4

My Mom is a die hard Carrot Cake Critic and this is her recipe:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

4 eggs

1 1/4 cups Brown Sugar

2 teaspoons vanilla extract

1 1/4 cups melted butter

3 cups grated carrots

1 (20 ounce) can crushed pineapple, drained

1/2 cup sweetened flaked coconut

1 cup chopped walnuts

1 cup raisins

Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the melted butter; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.  

Frosting:

1 (8 ounce) package cream cheese

1 cup white sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

  

DIRECTIONS

In a small bowl beat whipping cream until stiff peaks form; set aside.

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Answer 5

I get mine at Costco.

It's SO much easier!

Answer 6

CARROT CAKE  

Cake:

2 cups granulated sugar

2 teaspoons baking soda

2 cups all purpose flour

2 teaspoons ground cinnamon

1 1/2 cups Wesson oil

3 cups grated carrots

4 large eggs

pinch of salt

Icing:

1 8oz. soft cream cheese

1 stick soft butter

1 box confectioners (powdered) sugar

1 t spoon vanilla

1 cup chopped pecans

CAKE:

Sift dry ingredients together into mixing bowl Add oil and blend together by hand Add eggs then beat with mixer Add carrots then mix together on low speed. The mixture will be very thick-need strong mixer.

Prepare 3 round cake pans by spreading solid shortening on bottom & sides of pans. I also cut a round piece of wax paper the size of the pan and space it in bottom of pan. Spread shortening on the wax paper. Dust lightly with flour. This keeps cake from sticking.

Pour mixture into pans and bake at 350 degrees until firm. Cake will be dark due to the cinnamon.

Cool cake completely before frosting with icing

ICING:

Mix confectioners sugar, cream cheese and vanilla together with mixer until well blended. Pour in pecans and mix by hand.

Spread thick amount of icing between each layer and on the sides of your cake.

Note: Icing recipe can be doubled if you prefer a good amount of icing.

OPTIONS: You can add chopped canned pineapple (well drained) and raisins to the cake batter.



--------------------------------------...

CARROT CAKE  

Cake:

1 cup melted butter

1 cup sugar

2 cup flour

3 eggs

2 teaspoons cinnamon

2 teaspoons vanilla

2 teaspoons baking soda

2 cup shredded carrots

1 cup chopped walnuts

1 can crushed pineapple; do not drain

3-4 oz. bag coconut flakes

Frosting:

1 box powdered sugar

1-8 oz. pkg. softened cream cheese

1/2 cup melted butter

For the cake:

First sift dry ingredients into a large bowl. Mix wet ingredients in a separate bowl, then mix the two together.

Pour into a greased bundt pan.

Bake at 350°F for 45-50 minutes.

Answer 7

Buttermilk Carrot Cake

Ingredients

2  cups all-purpose flour

2  cups sugar

2  teaspoons baking soda

1-1/2  teaspoons ground cinnamon

1  teaspoon baking powder

1/4  teaspoon salt

4  medium carrots, shredded (2 cups)

1/4  cup buttermilk or sour milk

1/4  cup cooking oil

1  8-1/4-ounce can crushed pineapple, drained

1  cup chopped walnuts

1  cup raisins

3  eggs

1/2  cup coconut

1  teaspoon vanilla

1/2  cup sugar

1/4  cup buttermilk or sour milk

1/4  cup butter

2  teaspoons light-colored corn syrup

1/2  teaspoon vanilla

2  3-ounce packages cream cheese

1/2  cup butter, softened

2  teaspoons vanilla

4-1/2  to 4-3/4 cups sifted powdered sugar

1/2  cup chopped walnuts

Directions

Grease and lightly flour two 9x1-1/2-inch round baking pans (or one 13x9x2-inch baking pan); set aside. In a large mixing bowl combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt. Add shredded carrot, 1/4 cup buttermilk or sour milk, cooking oil, pineapple, nuts, raisins, eggs, coconut, and 1 teaspoon vanilla. Stir until combined. Spread batter in prepared pans.

Bake in a 350 degree F oven for 40 to 45 minutes or until cakes spring back when touched lightly.

Meanwhile, prepare glaze: In a medium saucepan combine 1/2 sugar, the remaining 1/4 cup buttermilk or sour milk, 1/4 cup butter, and corn syrup. Bring to boiling; reduce heat. Cook and stir for 4 minutes. Remove from heat and stir in 1/2 teaspoon vanilla. Pour evenly over tops of cakes. Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes from pans and place on wire racks (do not remove cake from 13x9x2-inch pan). Cool completely.

In a large mixing bowl beat cream cheese, 1/2 cup butter, and 2 teaspoons vanilla with an electric mixer on medium to high speed until light and fluffy. Gradually add sifted powdered sugar, beating to spreading consistency. Stir in walnuts. Frost cake. Store in the refrigerator. Makes 16 servings.

Make-Ahead Tip: Cover and chill frosted cake up to 48 hours.

WA