Help! I need a GREAT carrot cake recipe!

Question

People of Yahoo I desperately need your help! I have got my self in a carrot cake situation. I have some friends visiting me this weekend and last time they came I made them a cracking chocolate cake using choc and beetroot, it was totally fab! They made me promise i'd do a carrot cake next time they visited. I bigged it up and said yeah yeah course I would. Now I realise I don't have a carrot cake recipe :( I know I could trawl the net for one but i'd rather have some tried and tested favourites from people who know what rocks and what doesn't. So people help me out. ( one of the ladies that's visiting is quite scary and i'm a bit frightened for my life if I don't make her cake! ;)

Answer 1

Oh,this one is SO easy it isn't funny.And it is delicious!! Everyone who has tasted it wants the recipe!

Baby Food Carrot Cake

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 c. sugar

1 1/2 c. oil

3 jars (3 -4 oz.) pureed baby food carrots,plus one carrot,finely grated ( you can omit this if you want;I add it for more texture and a more "adult" flavor.)

4 eggs

1 tsp. vanilla

1 c. chopped nuts

Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix sugar and oil together. To this sugar and oil mixture add carrots, eggs (one at a time) vanilla and nuts. mix thoroughly. Add the dry ingredients and mix well. Bake in 9 x 13 inch ungreased cake pan for 35 minutes (or until done) in a 350 degree oven. Cool and frost. Sprinkle with crushed walnuts.

Cream Cheese Frosting

1 lg. ( 8 oz.) pkg. cream cheese (room temperature)

1/4 c. butter

1 box powdered sugar

1 tsp. vanilla

Milk

Cream butter,cheese and sugar,add a little milk as needed,then stir in vanilla. You can use an electric mixer for a smoother frosting.

I swear,this is so easy and is absolutely delicious!

Answer 2

lol love  the last part about the scary lady

enyways when the carrot cake is done can i come :)  

Answer 3

Ingredients (serves 10)

2 cups (300g) self-raising flour

1 1/2 cups (225g) plain flour

1 tsp bicarbonate of soda

2 1/2 tsp ground cinnamon

2 1/2 tsp ground nutmeg

2 cups (440g) caster sugar

3 1/2 cups coarsely grated carrot

100g walnuts, roughly chopped

1 1/4 cups (310ml) vegetable oil

5 eggs, lightly beaten

300g sour cream

2 tsp vanilla extract

Cream cheese frosting

500g cream cheese, softened

1 tsp vanilla extract

3 1/3 cups (500g) icing sugar

Candied carrot

1 large carrot, shredded lengthways using a zester, plus 1 small carrot

1 cup (220g) caster sugar

1 green jelly snake, cut into thin strips

Method

Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.

Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.

In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.

Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.

For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.

Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.

For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.

Answer 4

A recipe for carrot cake, tried and tested (also tasted!) many many times!

2 cups plain flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

4 eggs

1 1/4 cup oil

2 cups sugar

3 cups grated carrot

preheat oven to 350oF (around 180oc)

Grease tins

Sift flour, baking powder, cinnamon and salt together in a bowl.

Combine eggs, oil and sugar.  Beat until smooth.  

Whisk in flour mix and carrots.

Pour in to tin

Bake for 40 minutes (approximately)

This recipe is easy and tastes light and moist.  

I made it for my husband back when we were just friends, then when we were dating, and all the way through, even on our wedding day we had carrot cake!  :)  So it must be good...

Answer 5

4 Etra large eggs

1 3/4 cup Sugar

1 1/2 cup Vegetable oil

2 tsp Vanilla extract

2 cup Flour, sifted

1/2 tsp Salt

2 tsp Baking soda

2 tsp Cinnamon, ground

1 tsp Ginger, ground

1/8 tsp Cloves, ground

1/8 tsp Nutmeg, grated

1 lb Carrots, peeled and grated

1 cup Walnut, pieces

1 lb Cream cheese, room temp.

1 Butter, stick,softened

2 cup Confectioners',sugar,sifted

1 tsp Vanilla

2 tbsp Dark rum or brandy

Beat the eggs with the sugar until fluffy.Slowly add the oil in a

steady stream mixing constantly.Mix in the vanilla.

Sift the flour with the salt,baking soda,cinnamon,ginger,cloves and

nutmeg and mix well.Fold the carrots and walnut pieces into the

batter.Pour into two greased and flourd 9" layer pans and bake in a

preheated 350 deg.oven for 45 minutes or until a tester comes out

with a crumb clinging to it....

Cool on a rack for 10 minutes in the pans.Unmold,and allow to finish

cooling.Meanwhile,mix up the icing by beating the cream cheese until

smooth with the butter.Add the confectioners' sugar and beat until

very light and fluffy.Mix in the vanilla and rum or brandy...

Place one layer on a serving plate.Frost the top with a thick coat

of the cream cheese icing.Top with the other layer of the cake.Frost

the sides and top of the cake with the remaining icing,swirling the

icing on top.Makes 12 servings...  

Answer 6

try this:

A spiced carrot cake with pecans or walnuts.

Cook Time: 1 hour

Ingredients:

2 cups sugar

1 1/2 cups vegetable oil

4 eggs, beaten

3 cups self-rising flour

2 teaspoons ground cinnamon

2 cups grated carrot

1 1/2 cups chopped pecans or walnuts

Preparation:

In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.