Not Enough Carrot Flavor In Needed

Baking By cakeymom Updated 20 Mar 2014 , 3:47pm by AnnieCahill

cakeymom Posted 18 Mar 2014 , 5:19pm
post #1 of 7

Ok below is the recipe I used.  I liked the texture and everything else about this cake, but to me it did not have enough carrot flavor.


Do you think by subbing out some of the oil for strained carrot baby food I'll get what I'm looking for flavorwise?  I have to bake this cake on or before Sunday so I don't have time for a new recipe or to tweak this one more than one additional time, as I work a full time job.


1 1/2 cups sugar
2/3 cups firmly packed brown sugar 
1 cup canola oil
1/2 cup buttermilk
4 large eggs, at room temperature 
2 tsp vanilla extract
1/2 cup crushed pineapple, drained
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 lb. finely grated carrots (about 2 1/2 cups)
1 cup chopped pecans (optional)
1 cup golden raisins (optional)
Preheat oven to 350 degrees F. Prepare two (or three, for three skinny layers) 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper. 
Beat the eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 
In another bowl combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg.
Add the dry ingredients to the wet ingredients and mix until fully incorporated.  Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter. 


6 replies
betija Posted 18 Mar 2014 , 9:06pm
post #2 of 7

My recipe is similar but I use twice the amount of carrots for this batch ! 

What aso helps is adding brown sugar to the grated carrots and leaving them for 30 min ......


Hope this helps ! :)

BeesKnees578 Posted 19 Mar 2014 , 3:44am
post #3 of 7

AMy recipe also takes a full pound of carrots. I don't use vanilla in mine. Maybe that's distracting from the carrot flavor?

AZCouture Posted 19 Mar 2014 , 3:59am
post #4 of 7

AI bake a version of a recipe here, by The Well Dressed Cake. Just Google "carrot cake straight up Cake Central", word for word. It will lead back to this site, but it's just easier to Google it.

AZCouture Posted 19 Mar 2014 , 4:00am
post #5 of 7

AForgot to mention, it's a carrot purists recipe, no pineapple or nuts (shudder), just great carrot flavor...mmmmmm, perfection.

Eachna Posted 20 Mar 2014 , 6:54am
post #6 of 7

My recipe is 3 cups of grated carrots for 2 cups of flour. If I want to add extra carrot flavor I puree some carrot and sub it in for some of the butter/oil.


I would guess babyfood is just expensive carrot puree :D.

AnnieCahill Posted 20 Mar 2014 , 3:47pm
post #7 of 7


Forgot to mention, it's a carrot purists recipe, no pineapple or nuts (shudder), just great carrot flavor...mmmmmm, perfection. 


YES.  I just made my once a year version for a guy at work with cream cheese icing and a praline nut crust on the outside.  It's the only cake I make that gets totally demolished in under ten minutes.  I say once a year version because no one ever asks for it except for the coworker.  Everyone else just wants chocolate.

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