I make carrot bread or muffins a lot, but now I need a carrot CAKE recipe. All the ones I can find have pecans. Do they all have pecans? Do most people like pecans(unless they are allergic)? We are going to be using it for our bake sale the day before Thanksgiving. Anyone have a tried and true recipe? Thanks!!!
well honestly I'm making one today or tomorrow for the birthday party-- I promised my mom. I simply use the one in the better homes and gardens (red and white checkerd cookbook)... Its the best and so is the cream cheese frosting. I'm sure its here: www.BHG.com I know they have a few there, but its called something like the ultamate carrot cake or very best carrot cake or somethinglike that.
I had a good friend in IL that made the best carrot cake I will try to get a hold of her to send it to me and I will get it to you. But, it does have pecans you don't have to add them add any kind of nuts or no nuts.
I have the red and white cookbook. I found it and if it's good, as you say, I will use it! Kris - let me know - I'm waiting on that one, too! Thanks!
The BEST carrot cake EVER!! This is the recipe my Grandmother has used for as long as I can remember. It is absolutely YUMMY!! I have used it too and it comes out everytime. ENJOY!! MEMA'S CARROT CAKE CAKE: 1 1/2 cup oil 2 cup sugar 4 eggs 2 cups flour 1 1/2 tsp baking soda 1 tsp salt 2 tsp cinnamon 2 cups grated carrots Combine oil and sugar.add eggs.gradually add baking soda,salt,and cinnamon. Mix well. Fold in carrots Bake in greased rectangular pan @ 325 degrees for 45 minutes or until toothpick inserted into middle comes clean ICING: 1/2 stick butter 1 3oz. package cream cheese 1/2 box powder sugar 1/2 tsp vanilla Cream butter,vanilla, and cream cheese together GRADUALLY add powder sugar. mix until smooth and creamy. Place on the cooled cake and enjoy!!
for those of you who do the betty crocker recipe: I add 1 t. salt and increase the cinnamon. I think I added too many carrots, it sank a little.
Dolphin the one Mommix3 posted is the same one I was going to post and it's great. Yes, I am with one I love ones with out links to cookbook to lazy to go look. LOL
best ever carrot cake from better homes & gardens Ingredients <LI class=bg1 minmax_bound="true">4 beaten eggs <LI class=bg2 minmax_bound="true">2 cups all-purpose flour <LI class=bg1 minmax_bound="true">2 cups sugar <LI class=bg2 minmax_bound="true">2 teaspoons baking powder <LI class=bg1 minmax_bound="true">1 teaspoon ground cinnamon (optional) <LI class=bg2 minmax_bound="true">1/2 teaspoon baking soda <LI class=bg1 minmax_bound="true">3 cups finely shredded carrots* (lightly packed) <LI class=bg2 minmax_bound="true">3/4 cup cooking oil <LI class=bg1 minmax_bound="true">1 recipe Cream Cheese Frosting 1/2 cup toasted, finely chopped pecans (optional) (see tip, page 224) Directions 1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans; set pans aside. In a large mixing bowl combine flour, sugar, baking powder, cinnamon (if desired), and baking soda. 2. In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. With a spoon, stir until combined. Pour batter into the prepared pans. 3. Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. 4. Frost tops and sides with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the refrigerator for up to 3 days. Makes 12 servings. *Note: The carrots need to be finely shredded or they may sink to the bottom of pan during baking. Cream Cheese Frosting: 1 - 8-ounce package cream cheese, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; and 5-3/4 to 6-1/4 cups sifted powdered sugar. Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8- or 9-inch layers. (Halve the recipe to frost a 13 x 9 x 2-inch cake.) Cover and store frosted cake in the refrigerator.
Mommix3 - I am going to try yours too! Thanks to you all! We are hoping for a great fundraiser this year! Sabrina
You guys are going to LOVE that recipe!! It's easy and it ALWAYS turns out YUMMY. I'm going to make it for our B.A.C.A. fundraiser in a couple of weeks. My grandma had prisoners that were on work release working in her yard and she made them some of these cakes. Of course she couldn't have any contact with the prisoners but the guards took it and gave it to them. And there are lots of prison ministries that my grandma makes cakes and other baked yummies for. She gets raves on them all. I've got a banana pudding recipe that is AWESOME!! FROM scratch (except for the wafers) too! It was my Great Grandma's recipe. I'll have to look for it and post it here. Angela
Mommix3 - Did you find that banana pudding recipe? I love the vanilla wafer boxes scratch recipe, but I will try another! I also love warm chocolat pudding from scratch! Yummy!
I forgot about the recipe. I'll find it tonight and try to get it posted after the kiddos go to bed. Sorry. Angela
Let me share one more, my MIL makes the best carrot cake ever. It is so moist. 2 C. all-purpose flour 2 C. sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 3 C. finely shredded carrots 1 C. cooking oil 4 eggs Pre-heat oven to 325. Grease and lightly flour a 13x9 pan. Mix well first 6 ingredients in a large bowl, then add next 3 with an electric mixer until combined. Beat on med. speed for about 2 mins. Turn into pan. Bake for 50-60 mins. or until done. Cool on wore rack. She then adds a store-bought cream cheese frosting.
All of these sound good. I wish I had a good recipe to share but my cakes usually come from a box! :angel: Just a note on the nut question… I LOVE pecans and don't know many that wouldn't, but it seems like more and more are allergic. So if you do decide to use nuts, I would just make a note so that everyone knows. My DH is a BIG carrot cake fan (well, any cake for that matter) but a bite of a nut will send him to the hospital.
I did have a request for definitely pecans, just no raisins. I personally for my family would add raisins and cut the sugar just a little. I also used to(haven't done it in a while) exchange some of the oil for applesauce. AND WOW how scary to have to watch so carefully for that!
