This year, I want the absolute yummiest, moistest (<---is that a word?) carrot cake to take to Easter dinner. Can you help?! I love doctored mixes but will try a scratch recipe, too! Thanks all!

Bump. I'd like one too, as carrot cake is my husband's favourite!!!

Hope this helps:

MKOLMAR: MEMBER

She sent me this Carrot recipe and it sounds delicious!!!!



::MKOLMAR::Take 1 DH box of SPICE mix and sift it. Add eggs, oil, and then crushed pineapple plus grated carrots. I go by the looks wheather I need to add a little water (the juice from the can of crushed pineapple is what I use for the water--but sometimes I need to add a smidge more) If the mixture looks too runny just add all purpose flour to it a little at a time. Fold in whatever other ingredients you want such as walnuts, raisins or coconut. I've only done this in the mini-muffin pans and they are always snapped up quick. My clients love them and order them often. I'm sure it could work in cake form too! I top with a cream cheese icing. YUM! This has to be made with the DH spice cake mix, do not use the carrot cake mix it will ruin it!::MKOLMAR::

Here's the carrot cake recipe that I use and everyone loves it!!!

I use BC Carrot Cake Mix. On the box is a recipe for Ultimate Carrot Cake. I use this and just add 3/4 cup shredded carrots to it! It is awesome (IMHO). You can also search BC for Ultimate Carrot Cake. For my icing, I just add a can of cream cheese frosting to my regular buttercream recipe.

~Chelle

This cake is from allrecipes and has a five star rating after over 500 reviews.

INGREDIENTS

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

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 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.
3. 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.
4. 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. Stir in chopped pecans. Frost the cooled cake.



After reading a lot of the reviews here are some of their alterations....

1) using 1 cup brown sugar and 1 cup white sugar
2) adding an extra teaspoon of vanilla extract
3) adding 1 8oz. can of crushed pineapple (I squeezed out most of the juice before adding it, I didn't want any extra fluids in the cake)
4) Added 1/4 teaspoon of nutmeg
5) added 1 extra teaspoon of cinnamon
6) used 3/4 cup canola oil and 1/2 cup applesauce.***this was popular to do***

This one is from my Southern Living and the photo of the cake looks moist and delicious!

Blue Ribbon Carrot Cake


2 c All purpose flour
2 ts Soda
1/2 ts Salt
2 ts Ground cinnamon
3 Eggs; well beaten
3/4 c Vegetable oil
3/4 c Buttermilk
2 c Sugar
2 ts Vanilla extract
1 cn Crushed pineapple; drained, - 8-oz can
2 c Grated carrots
1 cn Flaked coconut;
3 1/2-oz can 1 c Walnuts; chopped --
-BUTTERMILK GLAZE
1 c Sugar
1/2 ts Soda
1/2 c Buttermilk
1/2 c Butter
1 tb Light corn syrup
1 ts Vanilla extract

ORANGE-CREAM CHEESE FROSTING

1/2 c Butter; softened
8 oz Cream cheese; softened
1 ts Vanilla extract
2 c Powdered sugar; sifted
1 ts Grated orange rind
1 ts Orange juice

For cake:
Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, and let cool completely.

Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

Buttermilk Glaze

Combine sugar, soda, buttermilk, butter, and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Yield. About 1 1/2 cups.

Orange-Cream Cheese Frosting

Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind, and juice; beat until smooth. Yield: enough for one 2-layer cake.

I'm with Celleb1974 about the Betty Crocker Ultimate Carrot Cake. The recipe is on the side or back of a box of a carrot cake mix . You add raisans, coconut, nuts and pineapple. Soooo Yummy!

I'm famous for this cake!

Amazing Carrot Cake

2 cups flour 2 t. baking soda 2 t. cinnamon 1/2 t. salt
3 eggs 2 cups sugar 3/4 cup oil 3/4 cups buttermilk
2 t. vanilla 2 cups grated carrots 1 8 oz. can crushed pineapple (drained)
1 cup coconut 1 cup chopped nuts (optional) 1 cup raisins (optional)

Stir together dry ingredients. Beat together eggs, sugar, oil and buttermilk. Add dry ingredients and beat at low speed. Fold in carrots, pineapple, coconut, nuts and raisins. Pour batter into a greased and floured 9 x 13 inch pan.

Bake at 350 degrees for 30 minutes; cover pan loosely with foil to prevent over- browning. Bake 13 more minutes or until a toothpick inserted in the middle of cake comes out clean. Wait 5 minutes and poke holes all over cake. Pour on hot Buttermilk Glaze (recipe follows). Cool completely in pan. Frost with Cream Cheese Icing.

Buttermilk Glaze

1 cup sugar 1 1/2 t. baking soda 1/2 cup butter 1/2 cup buttermilk
1 T. light corn syrup 1 t. vanilla

Bring sugar, baking soda, butter, buttermilk and corn syrup to boil in a deep, large pan over medium high heat (mixture greatly expands when heated and will overflow if you don't use a large pan). Boil, stirring often, for 4 minutes or until the mixture turns caramel brown (there will be foam on top...push it aside to check the color). Remove from heat and stir in vanilla. Pour over hot cake.

Cream Cheese Icing

1/2 cup butter-softened 12 oz. cream cheese-softened
4 cups powdered sugar 1 1/2 t. vanilla

Beat butter and cream cheese at medium speed until creamy. Add powdered sugar and vanilla, beat at high speed until smooth. Ice cool cake.

I just wanted to say thanks for the carrot cake recipes! I have been looking for one myself

The absolute best carrot cake ever is from Debbie Fields' Great American Desserts. It contains apples, carrots, sweet potatoes, amd pineapples. It is the moistest carrot cake and everyone I know that has tried it, has loved it. It also has a chocolate version that is equally as good. I am not sure the rules on posting a recipe from another book, so I won't. But it is worth buying the book for this recipe!

Here's a really good one. I'm not a big fan of carrot cake, but this one works for me:

http://www.robinhood.ca/recipe.details.asp?rid=161&prcid=11


Something more ambitious, which I have NOT tried, is here:

http://www.bakery-net.com/PastryCase.php?WID=12912

I make the one out of Southern Living and it is smack your lips divine.

I agree with MaryJ...I use the caarrot cake recipe from Southern living and it is soooooooooo moist! My family loves them to death! It is delicious..if you want moist, it's the one to try!
I do leave out the pineapples because my husbands not a big fan of them!

I also use the one out of Southern Living and it is DIVINE !! I have had many people tell me it is the best one they have ever had !! If you have Creme' Bouquet use it for some of the flavoring about 1 tsp. and then the rest vanilla. YUMMY !!! I actually have to make one for next week .

I have to cast my vote for the Southern Living recipe as well. I baked it for a bunch of my in-laws in the UK, and they were all ga-ga over it! It is definitley one of the most moist and delicious carrot cakes out there!

I also leave out the pineapple in the Southern Living recipe. That thing is so very moist and actually tastes better on the 2nd and 3rd days.

I make the Whimsical Bakehouse recipe and it's my absolute favorite. Very moist and all of the kids love it, too!! I substitute chopped apples for the raisins and it's amazing!! I also use the cream cheese recipe they suggest.

I'm getting hungry after reading all of this!!

ASounds great!

AHello, I made a carrot cake yesterday which was delicious but when I sliced it , it crumbled but idk why????? Pls help me. I think I used to much flour , could that be the reason

http://cakecentral.com/t/763513/finally-giving-up-my-carrot-cake-recipe