Carrot Cake Recipe

My fav. carrot cake recipe and wished I did it for the wedding! You can add raisins to it if you want but I am not into raisins in my carrot cake.

Carrot Cake with Irish Cream Frosting

2-1/2 c. all-purpose flour
1-1/2 tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
1/4 tsp. allspice
2 sticks (1 c.) unsalted butter, softened
1 c. firmly packed brown sugar
4 large eggs
2-1/2 c. finely grated carrot
1/2 c. finely chopped walnuts, plus extra for sprinkling on top
2 tsp. freshly grated orange zest
1/4 c. fresh orange juice

Oven: 350°F

In a bowl combine well flour, baking powder, salt, cinnamon, nutmeg, and allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, one at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, walnuts and zest, and combine the mixture well. Stir in the flour mixture alternately with the orange juice in two batches and stir the batter until it is combined well.

Divide the batter between two greased and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a pre-heated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made one day in advance and kept, wrapped well, at room temperature.

Irish Cream Frosting: ( MY FAVORITE PART)
2 sticks (1 c.) unsalted butter, softened
2-1/4 c. confectioners sugar
1/2 tsp. salt
1/4 c. Irish cream liqueur
confectioners sugar for sifting over the cake

In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.

Assembling the cake:
Invert one of the cake layers onto a plate, spread one-third of the frosting on top, and top it with the second layer. Spread the frosting on the top and side of the cake; reserve the remaining frosting in a pastry bag fitted with a star tip. Sprinkle the top of the cake with walnuts, then pipe the reserved frosting decoratively around the top and bottom edges of the cake.

For my shower my mom had everyone bring recipes to start a recipe book..they are coming in handy this week! lol. This one is actually my moms...i love it she's made it for years..and now i want some! I am not a fan of carrot cake w/raisins and such...so it doesn't have those add-ons in it. but it's super good..nice & moist!

You'll Need:

For Cake:

2 cups flour
2 cups sugar
2tbls. cinnamon
2tbls. baking soda
1tsp. salt
4eggs
1 1/2 cups wesson veg. oil
3 cups grated carrots
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-Mix all dry ingredients together in bowl minus the carrots.
-Add veg. oil and mix well
- Add eggs one at a time mixing well after each one
-Add 3 cups grated carrots & mix well.
(i know it's a pain, but try not to use electric mixer unless u have a fancy one with all kinds of settings..the mixture will turn to complete mush which is what u don't want!)

Pour all of the above into a greased & floured rectangular pan. Bake at 350 for about 40minutes..(check w/toothpick or fork)
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For Icing:

1 box confectionary sugar
1 stick of softened butter
1 8oz. bar softened cream cheese
1 tsp. vanilla.

beat well w/electric mixer & ice cake once cooled! (feel free to top icing with anything u want! i usually do shaved almonds
)

I have a carrot cake recipe that everyone at work begs me for the recipe for everytime! You have to make it. It's a cupcake recipe that I just use as a cake recipe. :)

I know it seems like alot of stuff, but I am telling you, it's delicious.
The pineapple in this help to keep the cake really moist. It is so good!!

Carrot-Coconut Cupcakes wiht Cream Cheese Frosting

Cupcakes:
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 8oz cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans

Frosting:
1 1/2 ounces imported white chocolate, chopped about 1/4 cup
1 8oz package cream cheese (room temperature)
1/4 cup (1/2 stick) Unsalted Butter (room temperature)
1 teaspoon grated lemon peel
1 cup powdered sugar

Preparation:

Preheat oven to 350F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally.Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.

For Frosting:
Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar, process until smooth. Spread frosting on cupcakes. (can be made 1 day ahead. Cover and refrigerate.)

Oh my god...these all sound sooo good! How will I chose one????????????????????

I may lean toward Nifheim only because DH despises cream cheese....but not sure yet!

It's seriously the best carrot cake I have ever made/had. The pineapples just keep the cake so moist. Take the time to at least make this once in your life lol The lemon zesting and stuff can be tedious and I hate that part so I actually purchased some already dried zest. But, it makes it taste soooo good.

I want some now haha

its very rich but with whipping it really makes it light (texture) but its not like cream cheese but you can thin it out with some milk if you like.

I personally love cream cheese frosting but cream cheese and the irish cream makes my stomach go blah so i stick with the basic recipe.

I LOVE my carrot cake recipe and actually made this for co-workers for the holidays as gifts!

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
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.


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. Frost the cooled cake.

I ALSO SUBSTITUTE
using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of vanilla extract 3) Added 1/4 teaspoon of nutmeg 4) added 1 extra teaspoon of cinnamon 5) used 3/4 cup canola oil and 1/2 cup applesauce.

I love this recipe for carrot cake.
Ingredients:
For the cake:
2 cups unbleached all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground allspice
4 eggs
3/4 cup vegetable oil
3/4 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup buttermilk
3 cups lightly packed peeled, shredded carrots
For the cream cheese frosting:
1 lb. cream cheese, at room temperature
6 Tbs. (3/4 stick) unsalted butter, at
room temperature
1 1/4 cups confectioners
1 1/2 tsp. vanilla extract
Directions:
Position a rack in the middle of an oven and preheat to 350°F. Butter and flour 2 round cake pans each 9 inches in diameter and 2 inches deep.

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and buttermilk until blended.

Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to racks and let cool in the pans for 15 minutes. Invert the cakes onto the racks and let cool completely.

Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and beat until smooth. Beat in the vanilla extract until well blended.

Place 1 cake layer on a plate. Spread 1 1/2 cups of the frosting over the top. Place the second cake layer on top. Spread the remaining frosting decoratively over the top and sides of the cake.

Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving. Makes one 9-inch cake; serves 12.

Bump


I have made nifheims and SFAR89
(future farrell)

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Posted by Jenn04

i think having the vegetable oil in there really helps with the moistness!

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The vegetable oil and the pineapple help to keep it moist :)