Any good carrot cake recipes out there?

I am on the lookout for some great carrot cake recipes. I am a novice 'baker' but I am willing to learn. I have tasted one carrot cake before which was moist and the sweetness was just right. Plus, the icing was superb! if you have a carrot cake recipe to share, please do so. I would appreciate it very much!Any good carrot cake recipes out there?
Ultimate Carrot Cake


Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Here鈥檚 home-baked carrot cake without the hassle of shredding carrots. Yum! Buy this cookbook.





1 package Betty Crocker庐 SuperMoist庐 carrot cake mix


1/2 cup water


1/2 cup vegetable oil


4 eggs


1 can (8 ounces) crushed pineapple in juice, undrained


1/2 cup chopped nuts


1/2 cup shredded coconut


1/2 cup raisins


1 tub Betty Crocker庐 Rich %26amp; Creamy cream cheese ready-to-spread frosting








1. Heat oven to 350潞F. Grease and flour bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches.


2. Beat cake mix, water, oil, eggs and pineapple in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.


3. Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 28 to 32 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.


4. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Store covered in refrigerator.














High Altitude (3500-6500 ft)


For main recipe or variation, do not use 8-inch pans. Heat oven to 375潞F and decrease oil to 1/3 cup. For main recipe, stir 1/3 cup Gold Medal庐 all-purpose flour into dry cake mix. For variation, stir 1/4 cup flour into dry cake mix.











Ginger Carrot Cake


Love carrot cake? Try this homemade gingery one!





Carrot Cake


1 tablespoon Gold Medal庐 all-purpose flour


1/4 cup finely chopped crystallized ginger


1 1/4 cups Gold Medal庐 all-purpose flour


3/4 cup granulated sugar


3/4 cup vegetable oil


2 teaspoons ground cinnamon


1 teaspoon baking soda


1/2 teaspoon salt


1/4 teaspoon ground nutmeg


2 teaspoons vanilla


2 eggs


1 1/2 cups grated or finely shredded carrots (about 3 medium)


Cream Cheese Frosting


1 package (3 ounces) cream cheese, softened


1/4 cup butter or margarine, softened


2 cups powdered sugar


1 teaspoon vanilla








1. Heat oven to 350潞F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.


2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.


3. Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.














High Altitude (3500-6500 ft)


Bake about 40 minutes.














Carrot-Walnut Cake (lighter recipe)


Low-fat ingredients like applesauce, egg substitutes and reduced-fat cream cheese make for a cake with the same great flavor of high-fat carrot cakes.





1 1/2 cups sugar


1/2 cup vegetable oil


1/2 cup unsweetened applesauce


3/4 cup fat-free cholesterol-free egg product


2 cups Gold Medal庐 all-purpose flour


1 3/4 teaspoons ground cinnamon


1 teaspoon baking soda


2 teaspoons vanilla


1/2 teaspoon salt


1/4 teaspoon ground nutmeg


5 medium carrots, shredded (3 cups)


1/2 cup chopped walnuts


Cream Cheese Frosting (lighter recipe) (See Below)








1. Heat oven to 350潞F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches.


2. Mix sugar, oil, applesauce and egg product in large bowl until blended; beat with spoon 1 minute. Stir in remaining ingredients except carrots, walnuts and Cream Cheese Frosting; beat with spoon 1 minute. Stir in carrots and nuts. Pour into pan.


3. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Cream Cheese Frosting.














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Cream Cheese Frosting (lighter recipe)











1 package (8 ounces) reduced-fat cream cheese (Neufch芒tel) , softened


1 tablespoon fat-free (skim) milk


1 teaspoon vanilla


4 cups powdered sugar





1. Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.














Carrot-Walnut Cake


Try this classic cake recipe, and you鈥檒l make it a permanent addition to your collection!





1 1/2 cups sugar


1 cup vegetable oil


3 eggs


2 cups Gold Medal庐 all-purpose flour


1 1/2 teaspoons ground cinnamon


1 teaspoon baking soda


1 teaspoon vanilla


1/2 teaspoon salt


1/4 teaspoon ground nutmeg


5 medium carrots, shredded (3 cups)


1 cup coarsely chopped walnuts


Cream Cheese Frosting (See Below)








1. Heat oven to 350潞F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches.


2. Mix sugar, oil and eggs in large bowl until blended; beat with spoon 1 minute. Stir in remaining ingredients except carrots, walnuts and Cream Cheese Frosting; beat with spoon 1 minute. Stir in carrots and nuts. Pour into pan.


3. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Cream Cheese Frosting.














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Cream Cheese Frosting (lighter recipe)











1 package (8 ounces) reduced-fat cream cheese (Neufch芒tel) , softened


1 tablespoon fat-free (skim) milk


1 teaspoon vanilla


4 cups powdered sugar





1. Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.











Carrot-Cranberry Cake


Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting.





Cake


1 3/4 cups Gold Medal庐 all-purpose flour


2 teaspoons baking soda


2 teaspoons baking powder


2 teaspoons ground cinnamon


1/2 teaspoon salt


1/2 teaspoon ground allspice


1 1/2 cups granulated sugar


1 cup mayonnaise or sour cream


3 eggs


1 tablespoon ginger-flavored brandy or water


2 cups shredded carrots (about 4 medium)


1 can (8 oz) crushed pineapple in juice, undrained


1/2 cup chopped pecans or walnuts


1/2 cup sweetened dried cranberries


Cream Cheese Frosting


2 packages (3 oz each) cream cheese, softened


3 tablespoons butter or margarine, softened


1/2 teaspoon ginger-flavored brandy or vanilla


1/8 teaspoon salt, if desired


2 1/2 to 3 cups powdered sugar


Sugared cranberries, if desired


Sugared orange peel, if desired








1. Heat oven to 350掳F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour.


2. Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans.


3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.


4. In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.Any good carrot cake recipes out there?
i believe that my answer was better because u make it by urself not with some fricken betty crocker mix!!! BUT WHATEVER!!!!!!!!!!!!!!!!!!!!!!鈥? Report Abuse

half of the people's here were better than her's...no offense!! Report Abuse

I LOVE carrot cake, the cream cheese frosting is SO GREAT............hope this helps





http://www.basic-recipes.com/cks/carck/
Carrots do NOT belong in cakes ... lol sorry i'm not a carrot cake fan.
I am going to make a carrot cake now.
INGREDIENTS:


2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon allspice


4 eggs


2 cups white sugar


2 teaspoons vanilla extract


1 1/4 cups vegetable oil


2 cups grated carrots


1 (20 ounce) can crushed pineapple, drained


1/2 cup sweetened flaked coconut


1 cup chopped walnuts


1 cup raisins





DIRECTIONS:


Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.


In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.


Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.





Note:


Feel free to omit the coconut, walnuts, or raisins as your taste buds suit you. However, getting rid of the pineapple will take away from the moisture of the cake.
Yes. There is probably quite a few.
here's one:





http://www.cdkitchen.com/recipes/recs/29鈥?/a>
Carrot Cake





Ingredients


285g carrot, peeled and finely grated





225g unsalted butter


285g soft brown sugar


4 large eggs, beaten


2 teaspoons ground cinnamon


3/4 teaspoon ground cardamom


1 teaspoon mixed spice


340g plain flour


1 level tablespoon baking powder


grated zest and juice of 1 lemon


225g finely ground almonds


For the icing and garnish:





250g cream cheese


110g icing sugar, sifted


grated zest and juice of 1 orange


55g chopped walnuts


Preparation


Preheat the oven to 180掳C/gas mark 4.





You will need 1 x 30cm (12 inch) cake tin or springform mould, lightly oiled.





Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well between each addition.





Sift the spices, a little salt, flour and baking powder together; fold into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; a skewer inserted into the centre of the cake will come out clean when the cake is ready.





Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.





To make the icing:


Put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and juice to taste. Spread it over the top of the cake and sprinkle the top with chopped walnuts. Keep refrigerated.
yeah actually i have the recipe for it and it tastes the bomb~~~


Prep Time is about 30 min and cook time is 40 minutes and the estimated ready time is 1 hour and 40 min. This recipe gives you 24 servings!!!





INGREDIENTS:


3 cups grated carrots


2 cups all-purpose flour


2 cups white sugar


2 teaspoons baking soda


1 teaspoon baking powder


1/2 teaspoon salt


1 teaspoon ground cinnamon


4 eggs


1 1/2 cups vegetable oil


1 1/4 teaspoons vanilla extract


1 (8 ounce) can crushed pineapple with juice


3/4 cup chopped pecans





3 1/2 cups confectioners' sugar


1 (8 ounce) package Neufchatel cheese


1/2 cup butter, softened


1 1/4 teaspoons vanilla extract


1 cup chopped pecans





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.


Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.








~~~Meranda~~~