Need A Good And Moist Carrot Cake Recipe

Baking By MimiStacie Updated 21 Jun 2008 , 8:43am by milissasmom

MimiStacie Posted 20 Jun 2008 , 6:18pm
post #1 of 7

I'm looking for a carrot cake recipe that is easy to make, stays moist, and isn't expensive to make. My daughter is getting married in the fall and wants carrot cake w/cream cheese frosting. Are there any "doctored" box carrot cake recipes out there???? Or just an easy yet moist and tasty scratch recipe?

6 replies
staceyboots Posted 20 Jun 2008 , 6:27pm
post #2 of 7

here is the recipe that i use

be sure to read the will find little tips on how to improve the flavour of the cake and how to substitute some of the ingredients

milissasmom Posted 20 Jun 2008 , 6:31pm
post #3 of 7

Hands down the best carrot cake you will ever have.....Be prepared to make it over, and over again!! icon_smile.gif

The World's Best Carrot Cake

***CAKE ***

1 1/2 cup Whole-wheat flour

2/3 cup All-purpose flour

2 tsp. Baking soda

1/2 tsp. Salt

2 tsp. Ground cinnamon

1/2 tsp. Nutmeg

1/4 tsp. Ginger

1 cup light brown sugar -- firmly packed

1 cup Granulated sugar

1 cup buttermilk

3/4 cup Vegetable Oil

4 Eggs

1 1/2 tsp. vanilla extract

1 lb Carrots, grated

8 oz. Crushed pineapple, drained

1/2 cup (6-oz.) raisins

1 cup (4-oz.) walnuts -- chopped

1 cup coconut -- flaked


8 oz. cream cheese, softened

1/2 cup butter -- softened

2 tsp. Orange Rind -- grated

1 tsp. vanilla extract

16 oz. Confectioners' sugar

World's Best Carrot Cake preparation:

1. Preheat oven to 350-degrees.

2. Grease and flour three 8-inch cake pans and line the bottoms with wax paper.

3. Grease and flour wax paper.

4. In a medium size bowl combine flours, baking soda, salt, cinnamon, nutmeg and ginger.

5. Set aside.

6. Combine sugars buttermilk, oil, eggs and vanilla in large bowl; stir until all ingredients are well blended.

7. Add flour mixture to buttermilk mixture along with carrots, pineapple, walnuts, coconut and raisins, stirring just until well mixed.

8. Pour batter into prepared pans.

9. Bake 30 minutes or until wooden pick inserted into center comes out clean.

10. Cool in pans for 10 minutes.

11. Loosen cake layers from edges of pans with a sharp knife and invert onto wire racks.

12. Peel off wax paper and cool completely.

13. To make frosting, combine butter and cream cheese in large mixing bowl; beat until light and fluffy.

14. Add sugar, orange rind and vanilla, mixing well.

15. (Makes enough for 1 (3-layer) cake.

16. Spread frosting between layers and on top and sides of cake.

17. Cover and refrigerate overnight before cutting.

milissasmom Posted 20 Jun 2008 , 6:31pm
post #4 of 7

Sorry the recipe is so long....Hated to hijack the post but I didn't have a link to it....icon_sad.gif

CakeWhizz Posted 20 Jun 2008 , 6:33pm
post #5 of 7

I use a scratch recipe by Mich Turner and her trick for keeping carrot cake moist is to pour a mixture of freshly squeezed orange juice and lemon juice mixed with some sugar over the cake as soon as it is removed from the oven and allowing the juice to seak before removing the cake from the tin. I hope this helps.

staceyboots Posted 20 Jun 2008 , 6:49pm
post #6 of 7

icon_eek.gif ginger!...i have to try adding that to my recipe!

milissasmom Posted 21 Jun 2008 , 8:43am
post #7 of 7
Originally Posted by staceyboots

icon_eek.gif ginger!...i have to try adding that to my recipe!

The ginger adds a nice little KICK to it....YUMM-O!!!!!!!!

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