There are a variety of ways to make this moist delicious cake. This page contains carrot cake recipes.
This is my families most favorite holiday dessert besides pies! I add a few different things that are not found in most recipes.
This is a guide about making a carrot cake recipe with canned carrots. Even if you don't have fresh carrots you can still make a delicious carrot cake.
Had some leftover homemade cranberry sauce, prunes and a box of carrot cake mix and decided to get creative! It turned out delicious! You can also make cranberry upside down cake, or mix the cream cheese and cranberry together and put into muffins.
A fall favorite!
With the coming of spring brings an old, yet great, recipe for those family get-togethers that is scrump-delicious. Simple and easy to make, I'm betting it won't last long when everyone bites into your freshly homemade dessert.
Blend oil and sugar, then add eggs, one at a time. Sift all other dry ingredients together in another bowl. Add dry ingredients to sugar/oil/egg mixture.
I love carrot cake and I have sampled it all over the world. This recipe makes one of the moistest cakes I have ever had, but what makes it really special is the icing. Instead of regular cream cheese icing we like to make it with a cream cheese sauce. When serving the cake just pour or dollop on the cream cheese sauce, as little or as much as you want.
I'm looking for a REALLY yummy carrot cake recipe. One that is very moist. The recipe I tried was really dry and I've eaten some before that was really moist. Does anybody have a recipe like this?
The recipe with the crushed pineapple is the best one I've had.
I have been using the same recipe since I took it over from my mom. I make a carrot cake mix according to the directions, except I use the juice from a can of pineapple instead of water. butter instead of oil, not margarine. I take a small can of carrots and smash them and add them. You can add some crushed pineapple if you want to, though dont use the whole can, maybe 1/4 to 1/2 of it. Bake at recommended temp and time. I use cream cheese frosting and add some of the crushed drained pineapple to the frosting to thin it down a little and add flavor and texture.
Help! Does anyone out there have a really great recipe for Carrot Cake? I would love to have it, if you'd be willing to share it.
Bert from Oregon
hi, i made a tastey carrot cake but some of the shredded carrots turned green! it looks like zuchinni. how does this happen? and it tastes fine if you don;t think about it.
Hi, Bert in Oregon!
This is Brenda in Ottawa, Ontario. I have a page dedicated to The Best-Ever Carrot Cake which really is (at least in my opinion) delicious. You might enjoy checking it out at http://www.squidoo.com/carrotcake
A fall favorite!
I am looking for a recipe for carrot cake for approximately 20 people. I would like one using eggs, oil, flour, cinnamon, and carrots.
By ruby123 from Aberdeen, NC
This is the copycat recipe for the Sara Lee Carrot Cake. I have tried quite a few carrot cake recipes but this one is really good (and I am so picky)! You can always double the recipe and make two cakes.
Sara Lee's Carrot Square Cake Recipe
1 teaspoon Vanilla
6 ounces Oil
1 teaspoon Salt
1-1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1-1/4 cups All-purpose flour
1 cup Carrots -- grate fine
1 cup Walnuts -- well-chopped
1/2 cup Light raisins
Cream Cheese Icing
6 ounces Cream cheese - softened
1/4 pound Butter
1 pound Powdered sugar
1-1/2 teaspoons Orange extract
1 teaspoon orange peel
1 tablespoon Light corn syrup or pancake syrup
1 tablespoon Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325 about 50 minutes. Cool in pan about 30 minutes.
Frost with Cream Cheese Frosting and sprinkle with additional walnuts.
Icing: Cream the cream cheese with the butter until light and fluffy, using med-high speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.
This makes a very large cake - can be halved or cooked in 2 - 9x13 inch pans.
Preheat oven to 350 degrees F. Grease a 9 inch round cake pan. Dust with flour; tap out excess. Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts.
Pour batter into prepared pan. Bake cake until top springs back when lightly touched and a toothpick inserted in center comes out clean, 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners' sugar until well blended. To prepare topping, mix together nuts and brown sugar. Place cake on a serving plate. Spread icing over top and sides. Sprinkle with nut mixture.
By Robin from Washington, IA