Ok I need a killer, no fail, bound to impress carrot cake recipe. I've browsed the forums but you can never really know... so does someone have a true and tried amazing carrot cake recipe?
This is a recipe from Southern Living (with a few changes)
Old-Fashioned Carrot Cake
3 Cups Shredded Carrots
2 Cups All Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Cups Granulated Sugar
1 teaspoon ground cinnamon
4 Large Eggs, slightly beaten
1 1/4 Cups Vegetable Oil
1 teaspoon vanilla extract
Cream Cheese Frosting
Grease three 9 inch round cakepans and line with wax paper; grease and flour waxed paper. Combine first 7 ingredients in a large bowl; add eggs, oil and vanilla stirring until well blended. Pour into Pans (NOTE: If you are adding pecans and/or raisins, add them prior to pouring into pan). Bake at 350 degrees for 20m- 25 minutes or until a wooden pick insterted in the center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosing:
1 8 oz. package cream cheese, softened
1/2 cup butter, softened
1 16 oz. package powdered sugar, sifted
1 tsp. vanilla extract.
Beat cream cheese and butter until fluffy. Gradually add sugar, beating well. Stir in vanilla.
Hope you enjoy this recipe. I usually use pecans and rum soaked raisins to make a little bit more personal.
Trish
My Grandma Alta's recipe is very similar:
Grandma Alta's Carrot Cake
4 eggs
1 1/2 C. oil
2 C. sugar
2 C. flour
2 t. soda
3/4 tsp salt
3 C. shredded carrots
4 tsp. cinnamon
Beat eggs, sugar, oil. Sift flour, soda, salt and cinnamon and add to oil mixture along with shredded carrots. Bake at 350 degrees for 50-60 minutes. This recipe makes 6 C. batter. I baked it in 2 8" pans lined with parchment paper.
Cool and frost with cream cheese icing (this icing is thin!):
1 stick butter
1 lb. p. sugar
8 oz.cr. cheese
2 t. vanilla
1/2 C. milk
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