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- Son: Age 3
- Work full-time outside home
- Carrot Cake
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I wanted to make a carrot cake w/ cream cheese frosting from scratch & I was wondering if anybody would like to share their recipe with me? Thanks!
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- Daughter: Age 7
- Work at home
- Jerseyshoremom - January 30, 2009
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I think I will try the recipe ShadowKris posted. It sounds like it would be delish!
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- Son: Age 3
- Work full-time outside home
- Zmama910 - January 10, 2009
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Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan Prep Time: 1 hour Cook Time: 45 minutes Ingredients - 1 1/2 cups vegetable oil - 2 cups sugar - 4 eggs - 2 cups flour - 2 teaspoons baking soda - 1 teaspoon salt - 2 1/2 teaspoons cinnamon - 2 1/2 teaspoons vanilla - 3 cups grated carrots Frosting: - 3 ounces cream cheese - 1/4 cup butter or margarine - 2 cups powdered sugar - 2 teaspoons vanilla Directions: * Grease and flour pans. Preheat oven to 325°F. * Combine oil, sugar, and eggs and beat well. * Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well. * Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans. * Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean. * Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together. * Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker. * Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
- By shadowkris03
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Thank you so much for the recipe shadowkris03, it was delicious! I made it for someone's birthday & she loved it!
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- Daughters: Ages 10 & 3
- Work at home
- shadowkris03 - January 08, 2009
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I've heard of the carrot cake with pineapple and coconut and that does sound very good! But I've never heard of chocolate chips in carrot cake, but I would love to try it; I bet it is very good! I know alot of people like nuts or raisins in their carrot cakes......but what kind of nuts do people prefer? Can you add any kind of nut or is it just certain ones? I've heard of pecans, but what about walnuts (english/black)??? I bet macadamian nuts would be good in the pineapple coconut version!
- By Zmama910
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You can make it with any of those nuts, it all comes out tasty. I am just not a nut fan so I always leave them out. And I have made it with chocolate chips and she is right it is VERY tasty. Sounds strange but very yummy.
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It is what it is
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- Son: Age 3
- Work full-time outside home
- Zmama910 - January 07, 2009
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That looks delicious, shadowkris03. My daughter makes a variation on this recipe by using 2 cups of carrots and one short can of crushed pineapple (do not drain) plus 1/2 cup coconut. It has a juicy tropical flavor. My sister makes a variation as well by substituting 1 cup of butter for all the oil and adding one cup of semisweet chocolate chips. It sounds strange, but it's very tasty.
- By FamilyHost_Annabelle
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I've heard of the carrot cake with pineapple and coconut and that does sound very good! But I've never heard of chocolate chips in carrot cake, but I would love to try it; I bet it is very good! I know alot of people like nuts or raisins in their carrot cakes......but what kind of nuts do people prefer? Can you add any kind of nut or is it just certain ones? I've heard of pecans, but what about walnuts (english/black)??? I bet macadamian nuts would be good in the pineapple coconut version!
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- Son: Age 3
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- Zmama910 - January 07, 2009
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Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan Prep Time: 1 hour Cook Time: 45 minutes Ingredients - 1 1/2 cups vegetable oil - 2 cups sugar - 4 eggs - 2 cups flour - 2 teaspoons baking soda - 1 teaspoon salt - 2 1/2 teaspoons cinnamon - 2 1/2 teaspoons vanilla - 3 cups grated carrots Frosting: - 3 ounces cream cheese - 1/4 cup butter or margarine - 2 cups powdered sugar - 2 teaspoons vanilla Directions: * Grease and flour pans. Preheat oven to 325°F. * Combine oil, sugar, and eggs and beat well. * Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well. * Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans. * Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean. * Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together. * Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker. * Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
- By shadowkris03
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Thank you so much shadowkris03, I am hoping to make this tomorrow; I haven't had homemade carrot cake in like 3 years........I can't wait!!!! :-)
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- Daughters: Ages 34 & 32
- Grandsons: Ages 2, 2 & 17 months
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- FamilyHost_Annabelle - January 07, 2009
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Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan Prep Time: 1 hour Cook Time: 45 minutes Ingredients - 1 1/2 cups vegetable oil - 2 cups sugar - 4 eggs - 2 cups flour - 2 teaspoons baking soda - 1 teaspoon salt - 2 1/2 teaspoons cinnamon - 2 1/2 teaspoons vanilla - 3 cups grated carrots Frosting: - 3 ounces cream cheese - 1/4 cup butter or margarine - 2 cups powdered sugar - 2 teaspoons vanilla Directions: * Grease and flour pans. Preheat oven to 325°F. * Combine oil, sugar, and eggs and beat well. * Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well. * Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans. * Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean. * Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together. * Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker. * Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
- By shadowkris03
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That looks delicious, shadowkris03. My daughter makes a variation on this recipe by using 2 cups of carrots and one short can of crushed pineapple (do not drain) plus 1/2 cup coconut. It has a juicy tropical flavor. My sister makes a variation as well by substituting 1 cup of butter for all the oil and adding one cup of semisweet chocolate chips. It sounds strange, but it's very tasty.
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Go Green! Eat Lean! Live Clean! - Belle
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- Daughters: Ages 10 & 3
- Work at home
- shadowkris03 - January 06, 2009
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Container: 9" x 13" cake pan, 8" round cake pan, or 9" round cake pan
Prep Time: 1 hour
Cook Time: 45 minutes
Ingredients
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 2 1/2 teaspoons vanilla
- 3 cups grated carrots
Frosting:
- 3 ounces cream cheese
- 1/4 cup butter or margarine
- 2 cups powdered sugar
- 2 teaspoons vanillaDirections:
* Grease and flour pans. Preheat oven to 325°F.
* Combine oil, sugar, and eggs and beat well.
* Sift the flour, soda, salt, and cinnamon together. Add to the sugar mixture and beat for 2 minutes. Add vanilla and blend well.
* Stir in grated carrots until evenly distributed. Do not over-stir. Pour into prepared pans.
* Bake for 45 minutes or until done. Check for doneness by poking with a toothpick. Toothpick should come out clean.* Frosting: Cream cheese and butter or margarine should be slightly soft, but not too soft. Cream butter or margarine and cream cheese together.
* Add powdered sugar and vanilla and beat until well blended. Add more powdered sugar if you would like the frosting to be a little thicker.
* Frost cake when it is completely cooled. Frosting may be stored in the refrigerator 1 to 2 weeks. Remove from refrigerator a little while before using.
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It is what it is
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