I Need Help With A Carrot Cake!!!!!!!!!
Decorating By mariak Updated 10 Jul 2007 , 12:00am by melysa
Okay everyone, I will be honest with you. Scratch cakes and I do not get along! Box cake mixes and I became best friends a long time ago. I have always had compliments on how moist my cakes are so I have never tried to work out the problems I have with scratch cakes.
I have an order for a full sheet cake this weekend and the lady wants half of it to be carrot cake. I think that I have seen a carrot cake box mix but I am not sure. Even if they do make one will it be any good? I myself do not like carrot cake so I have never tried to make one. Is it a difficult cake to make from scratch? I found several recipes here but they all have different ingredients. What is a traditional and easy recipe that is really moist and tasty? I am really stressing about this especially since I have another whole sheet cake to do this weekend and I am taking all of the kids to a family picnic all day Saturday. Thanks for any help. 
EASY CARROT CAKE
1 (2 layer) yellow cake mix
1 1/4 c. Miracle Whip
4 eggs
1/4 c. cold water
2 tsp. cinnamon
2 c. carrots, finely shredded
1/2 c. walnuts, chopped
1 (16 oz.) tub vanilla ready-to-spread frosting
Combine cake mix, Miracle Whip, eggs, water and cinnamon, mixing at medium speed on electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch pan. Bake at 350 degrees for 35 minutes, or until wooden pick inserted in center comes out clean. Cool. Spread frosting on top. Makes 12 servings.
Hope this helps this the easiest one i could find.
You really can't beat the taste of carrot cake from scratch. This is the recipe I use and I always get rave results when I make it. The most time consuming is shredding the carrots but that is when I break out the food processor.
Best Carrot Cake
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
I always get raves when I make this carrot cake..
3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans (optional - I leave them out)
Preheat the oven to 350 degrees F.
Butter 3 (8-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
This with a lemon cream cheese frosting is heaven!! I make is into a zucchini cake by substituting grated zuchini for the carrots and adding a tsp of nutmeg and allspice.
This one is really easy and it's very tasty. It starts with a box mix.
Carrot Cake
2 cups grated carrots
3 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1 tbsp ground cinnamon
1 pkg. yellow cake mix (2-layer size)
1/3 cup vegetable oil
Grease and flour 2 - 8" round cake pans or a 9x13' pan or a bundt pan.
In a large bowl, combine eggs, pineapple and juice, and cinnamon. Add cake mix and oil, stir until thoroughly blended. Fold in carrots. Pour into prepared pans, spreading evenly.
Bake at 325 until done, or a toothpick inserted in the center comes out clean. (about 25-30 min for 8" pans, 30-35 for 9x13, 55-60 for bundt) Cool 10 minutes in the pan, then remove and finish cooling on racks.
I've made this many times, and it's always turned out great.
You really can't beat the taste of carrot cake from scratch. This is the recipe I use and I always get rave results when I make it. The most time consuming is shredding the carrots but that is when I break out the food processor.
Best Carrot Cake
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
i saw this recipe posted last september, and gave it a try. i ommitted the raisins, but did everything else the same. everyone LOVED it. since then, this is the recipe i use. i agree, you really should do carrot cake from scratch, there is no match otherwise. i use this to ice
http://forum.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
and it is a delicious delicious combination! using these recipes, i've had people tell me that they hate carrot cake, but then decide on this for things like wedding and shower cakes!!!!
This one is really easy and it's very tasty. It starts with a box mix.
Carrot Cake
2 cups grated carrots
3 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1 tbsp ground cinnamon
1 pkg. yellow cake mix (2-layer size)
1/3 cup vegetable oil
Grease and flour 2 - 8" round cake pans or a 9x13' pan or a bundt pan.
In a large bowl, combine eggs, pineapple and juice, and cinnamon. Add cake mix and oil, stir until thoroughly blended. Fold in carrots. Pour into prepared pans, spreading evenly.
Bake at 325 until done, or a toothpick inserted in the center comes out clean. (about 25-30 min for 8" pans, 30-35 for 9x13, 55-60 for bundt) Cool 10 minutes in the pan, then remove and finish cooling on racks.
I've made this many times, and it's always turned out great.
for interesting variation --
use spice cake mix instead of yellow -- yummy!
don't worry hun this is what you can do...
betty crocker makes a carrot cake mix. buy it and on the side of the box there is an extender recipe where you add pineapple, raisins, and nuts. follow the recipe the only alteration i do is instead of the water i use milk. works FANTASTIC, not even my stuffy friends know that it's a box. hth!!
Suzie's recipe looks like the one I use most often. And everyone likes it alot. I often wonder though, since it's so moist, would it stand up to stacking? Or would it need to be altered a bit for a tiered cake?
Additionally, do you guys think she could use like a spice cake mix to get the taste of the carrot cake if she does some add-ins? Just an idea if she really doesn't want to go the scratch route.
Suzie's recipe looks like the one I use most often. And everyone likes it alot. I often wonder though, since it's so moist, would it stand up to stacking? Or would it need to be altered a bit for a tiered cake?
Additionally, do you guys think she could use like a spice cake mix to get the taste of the carrot cake if she does some add-ins? Just an idea if she really doesn't want to go the scratch route.
regarding the stacking...it would be fine, because the dowels are the internal structure holding the cake up...the cake doesnt hold the weight of the cake on top of it, the dowels hold the weight.
and yes, i agree that if you are going to skip the scratch part, start with a spice cake mix instead of the carrot cake mix. add the carrots, pineapple and crushed walnuts. the whipped cc icing i listed above is incredibly fast and simple, and tastes excellent.
Carrot cake really IS better from scratch. This recipe is the famed Southern Living one. Because it has buttermilk in it, it's guaranteed to be moist and delicious.
It's good with or without the buttermilk glaze
Best Carrot Cake
From Southern Living
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: 1 (9-inch) cake
Buttermilk Glaze
This recipe goes with Best Carrot Cake
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
Yield: 1 1/2 cups
I promise, you will not be disappointed!!
I use the Whipped Cream Frosting to ice my carrot cakes too.. it is such a good frosting.. rather soft, so for decorating purposes maybe not, but do use it as a filling.. the texture is devine!! The best cream cheese frosting ever!
Ok I'm going to play Boxed mix devils advocate here.
I just did a 1/2 sheet carrot cake and I was afraid to try a scratch recipe. So I tried my own.
I used: (for a 1/2 sheet I use 3 bosed mixes)
2 boxes of Carrot sake mix(I live by Betty Crocker)
1 box spiced cake mix
1lg can crushed pineapple with juice (less same amount of water)
2 1/2 cps grated carrots
3/4 c chopped walnuts
1/2 c golden raisins
Use all the ingredients as per boxes(less water for pineapple juice)
You'll probably have more than can fit into the pan. But it doesn't rise as much.
As with any carrot cake it was crumby but it worked out fine.
I then used a cream cheese filling.
I got alot of mmmmmms out of this cake.
I know I know I cheated but it still turned out.
C.C.C.
for interesting variation --
use spice cake mix instead of yellow -- yummy!
That would be good! It's often hard to get spice cake mix here. I love spice cake!
I also like to add some nutmeg - one of my favourite spices! Also, the Pampered Chef cinnamon blend is really nice for a slightly different twist.
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