Help With Carrot Cake - First Time!!

Decorating By jessieb578 Updated 18 Aug 2008 , 5:07am by mixinvixen

jessieb578 Posted 4 Jul 2008 , 1:56am
post #1 of 29

Ok, so the recipe I'm using is keonicakes in the recipe section....but it calls for grated carrots - I don't have a grater!! Can I use a potato peeler and them chop them tiny??? Help! icon_cry.gif I've never made this before and don't know what size the carrot bits should be.

28 replies
Rexy Posted 4 Jul 2008 , 2:07am
post #2 of 29

Do you have a food processor? If not, the potato peeler should work fine, just make sure to chop them up also.

terri-jo Posted 4 Jul 2008 , 2:10am
post #3 of 29

Don't sweat it...just chop them up as small as you can. It'll be fine! thumbs_up.gif

-K8memphis Posted 4 Jul 2008 , 2:15am
post #4 of 29

Oh gosh now I have to tell my French baker carrot cake story.

This guy I used to work for used CANNED cut carrots in his first and last carrot cake. The little fat circles of carrots were left whole and sunk to the bottom of the cake. Eew icon_lol.gificon_lol.gif

That really happened too who could make up a story like that. I did the American cakes and he did the French ones. I totally freaked out and he had someone else working on it and they put it on like one cardboard icon_rolleyes.gif and needless to say it cracked massively and that was a very good thing! icon_lol.gificon_lol.gif He was a trip!!!

So sure you can use a peeler like that and then chop them. Just so they are in smallish skinny pieces. Not fat one inch chunks.

jessieb578 Posted 4 Jul 2008 , 2:15am
post #5 of 29

Oh, whew....I was so nervous!! So they should be tiny little pieces....yeah, I've never seen a shred in a cake icon_lol.gif

Kim_in_CajunCountry Posted 4 Jul 2008 , 2:40am
post #6 of 29

If you have a food processor with a shredding blade, that will also work. I stand the carrots up so that the cross sections are what you are shredding. No long strips.

Shola Posted 4 Jul 2008 , 4:08am
post #7 of 29

Glad there's a thread about this recipe, I was wondering first, how is the carrot in the cake, does it get fully cooked and sort of smoosh into it or is it still crunchy and raw?
Also could I add white chocolate to the mix to 'punch it up' a bit?? icon_confused.gif
Wanna make it for a friends Bday but she doesn't like really sweet cakes.
(BTW I've never eaten carrot cake as the thought of carrot in cake makes me think eww! icon_lol.gif )

-K8memphis Posted 4 Jul 2008 , 12:17pm
post #8 of 29

Shola, the carrot is in tiny pieces so it is fully cooked from the baking process although it doesn't dissolve. But they are tiny so it's cool. So the carrot is not crunchy, it all becomes cakey. I mean often there's raisins, pineapple and nuts in there too.

White chocolate in the cake? Hmm. That might be fabulous. But to my mind, it would dampen the overall effect. It's already a rich cake. Carrot cake is often served with cream cheese icing. White chocolate icing I think would be pretty cool.

Carrot cake ideas for you.

Kim_in_CajunCountry Posted 4 Jul 2008 , 12:25pm
post #9 of 29

The carrots do fully cook so there is no "crunch". And since they are cooked they darken in color. In fact, if you didn't actually tell someone that there were carrots in the cake, they would probably have a hard time identifying them.

Lots of people think "Eeewww" when you mention carrot cake. But I think once you have tried it, it will be one of your favorites! What a great way to eat your vegetables!

One note: I pour my batter into three round pans because due to the texture of the cake along with the raisins and the pecans, torting it can be tricky. So, for me, it's just easier to stack the three cakes.

Good luck!

Shola Posted 4 Jul 2008 , 12:27pm
post #10 of 29

Thanks for the info guys, I will be attempting one soon icon_biggrin.gif !

Shola Posted 9 Jul 2008 , 5:56am
post #11 of 29

Okies, I'd like to give the keonicakes recipe a try, it asks for 'flour' should I use cake flour or AP flour?? icon_confused.gif
Also says use paper in the pans but I use a pan grease mix I got from CC, can I use that or do I really need the paper? I just hate paper as the edges tend to get cooked into the cake! icon_rolleyes.gif

Tona Posted 9 Jul 2008 , 10:37am
post #12 of 29

I don't use paper to line my pans the pan grease will be fine. I use AP flour for my carrot cakes and they always turn out wonderful and moist.

Shola Posted 9 Jul 2008 , 11:40am
post #13 of 29

Thanks Tona! Off to the kitchen now icon_biggrin.gif

CandyLady Posted 9 Jul 2008 , 11:49am
post #14 of 29

hold for the fort! here is my favorite carrot cake with no is wonderful using baby food strained carrots! you will not be disappointed.

beachcakes Posted 9 Jul 2008 , 12:07pm
post #15 of 29

Has anyone ever used the shredded carrots that come in the bag in the produce section? I've always wondered, but sometimes they look a little "dry".

karensjustdessert Posted 9 Jul 2008 , 12:12pm
post #16 of 29

I toss my shredded carrots with some brown sugar for a bit before adding to the batter. I suppose it would work just fine with the bagged shredded carrots too, to draw out some moisture.

wgoat5 Posted 9 Jul 2008 , 12:47pm
post #17 of 29

another hint about a great carrot cake... do NOT overmix this.. it will be a GUMMY mess.. you will think the cake isn't done and keep baking.. but all in all you will have a cake that is like rubber.. stick to the roof of your mouth rubber icon_sad.gif

CandyLady Posted 9 Jul 2008 , 12:53pm
post #18 of 29

well that was nice, recipe did not attach: here...
Pineapple Carrot Cake
Quick Cooking

"This moist cake with cream cheese frosting is the best I've ever eaten," writes Jeanette McKenna of Vero Beach, Florida. "It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated."




TIME: Prep: 20 min. Bake: 35 min. + cooling

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups vegetable oil
4 eggs
2 jars (6 ounces each) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts, optional
In a mixing bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts if desired. Store in the refrigerator. Yield: 12 servings.


Rexy Posted 9 Jul 2008 , 1:47pm
post #19 of 29

I tried that ONCE and don't recommend it! They are dry and look just like the ones in the bag after it's baked, crunchy!

Rexy Posted 9 Jul 2008 , 1:48pm
post #20 of 29

I tried that ONCE and don't recommend it! They are dry and look just like the ones in the bag after it's baked, crunchy!

beachcakes Posted 9 Jul 2008 , 2:00pm
post #21 of 29

Thanks Rexy! That's what I was afraid of!!

TejasRebel Posted 9 Jul 2008 , 2:21pm
post #22 of 29

I did use the bagged, shredded carrots once in a time crunch -- chopped them up a little bit finer -- and the cake turned out just fine.

This is the recipe I use and have had nothing but rave reviews:

rreed6263 Posted 9 Jul 2008 , 3:05pm
post #23 of 29

I used Anne Byrn's Carrot Cake recipe from the Cake Mix Doctor.
It was SOOO GOOD and so easy. I had a guy at work wanting one
and I'm timid trying new things for OTHER people, but this recipe was
the BOMB. It got rave reviews from everyone at work.

I iced it with the crusting cream cheese icing from here and it was awesome.

Tug Posted 9 Jul 2008 , 7:07pm
post #24 of 29

You guys are killing me with all these recipes icon_cry.gif
I want to try them all !!!!!!!!!

NayNay2 Posted 9 Jul 2008 , 7:19pm
post #25 of 29

I love carrot cake! its one of my favorites, but I've never made it myself might have to add that on my list tho.

CandyLady Posted 9 Jul 2008 , 7:20pm
post #26 of 29

trust me when I say the baby food carrot cake recipe I posted is the best darn carrot stringy carrots to be found and no fingers lost in the process. guys you gotta try this.

bcake1960 Posted 18 Aug 2008 , 2:41am
post #27 of 29

ok candylady I did try your recipe,, YOU ARE RIGHT YUMMMM!! very easy and very good... now I did have a bit of a problem getting the cakes out of the pan.. have you had that happened.. I used a pan grease (flour,oil and shortning mixture) and have never had a prob. but the bottoms of the cake a stuck to the pan.. icon_sad.gif I must have done something wrong but dont know what as IT IS THE BEST CARROT CAKE.. I CANT STOP EATING THE CAKE THAT STUCK TO THE PAN!.. i WILL GIVE IT ANOTHER TRY..

bcake1960 Posted 18 Aug 2008 , 2:58am
post #28 of 29

Has anyone ever used waxed paper to line a cake pan with?

mixinvixen Posted 18 Aug 2008 , 5:07am
post #29 of 29

just made a spiced orange carrot cake with crystallized ginger today...actually, it was cupcakes, but they're pretty darn if from my favorite, cooks illustrated.

if you're familiar with cooks illustrated, you'll know they test out a zillion recipes and then perfect them. they said from all the recipes they tested, 3 cups worth of grated carrots seemed to be the perfect number, which was 7 or 8 medium sized carrots.. 1 cup was not enough flavor punch, 4 and 5 was too much moisture. it also called for ap flour, not sifted...just dipped down in the bag, scooped up, and leveled off.

i've said it a zillion times, but i just don't think you can go wrong with cooks illustrated...i look like a superstar cook, and all i do is read the instructions!!

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