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carrot cake

post #1 of 5
9/16/05 at 8:07pm
Thread Starter 
Hey guys,
I want to make a cake for a baby shower as a gift. The mother to be said carrot cake sounds good. So, instead of going through the entire internet for some recipes. I thought, I would ask my fellow bakers for some true and tried favorites. I figured it has carrots, nuts, and raisins so kind of healthy. ;) Also, it usually has a cream cheese frosting, so how long can it remain at room temperature?
Thanks y'all :p
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post #2 of 5
9/16/05 at 11:02pm
CARROT CAKE

BEAT 2 CUPS SUGAR WITH 1 1/2 CUPS VEGETABLE OIL
ADD 4 EGGS BEATING WELL

SIFT 2 CUPS FLOUR WITH
2 TEASPOONS CINNAMON
2 TEASPOONS SODA AND
2 TEASPOONS SALT

ADD TO FIRST MIXTURE

FOLD IN 3 CUPS GRATED CARROT AND 1/2 CUPS PECANS
ADD 1 CUP RAISINS IF DESIRED

POUR INTO A 13X9X2 PAN

BAKE ABOUT 60 MINUTES AT 300

I actually use a cooky sheet for a more shallow cake.
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post #3 of 5
9/16/05 at 11:03pm
Cream Cheese Frosting

Cream Together

1/2 Cup Softened Butter
8 Ounces Softened Cream Cheese


Add
4 Cups Powdered Sugar
2 Teaspoons Vanilla
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post #4 of 5
9/17/05 at 7:52am

Basic Carrot Cake

I've baked a great many versions of carrot cakes, but, for the sake of promptness, I’ll recommend the basic recipe developed by the team at "America’s Test Kitchen." You may use two 8-inch round pans to prepare a layer cake. Re additional ingredients, it may be prudent for this type of happy event, to go no further than adding coconut, raisins, pecans, and/or ginger. (Pineapple may be too rich for some tastes.) Whichever you choose, please note that americastestkitchen.com also offers a ginger-cream-cheese version.

http://tinyurl.com/dpwuz
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post #5 of 5
9/17/05 at 11:49am
pastrycake,
Most carrot cake formulas are similar. I personally feel the most important thing is your backwards mayonaise. When you blend your brown sugar and oil, you need to add the eggs one at a time and incorporate after each one. It sort of resembles mayo. The more you incorporate, mix, and add volumn , the better the results. Also remember to "stir" in your nuts and carrots. If you whip or paddle them in, they bruise and turn color when baked.
Good luck, and thanks :cool: I now have a craving :D
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