Hi!! I looked at the recipe section. Can anyone recommend a good carrot cake recipe. I made one for my son a while ago, but cant remember where I got the recipe but I know it had pineapple in it. THANK YOU ALL!!

Also - do a search or just look around there is another carrot cake thread going right now!


Best Carrot Sheet Cake
Rich buttermilk glaze makes this treat super-moist and delicious.

2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp. vanilla extract
2 cups carrots, peeled and shredded (about 3 large carrots)
1 can (8 oz.) crushed pineapple, drained
1 can (3-1/2 oz.) sweetened flaked coconut
1 cup chopped pecans or walnuts

Buttermilk Glaze, recipe follows Cream Cheese Frosting, recipe follows
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 carrots and next 3 ingredients. Pour batter into a greased and floured 9" x 13" pan. Bake at 350 degrees F., for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean.
Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake. YIELD: 10 to 12 servings

Buttermilk Glaze
1 cup sugar
1-1/2 tsp. baking soda
1/2 cup butter or margarine
1/2 cup buttermilk
1 TB light corn syrup
1 tsp. vanilla extract
Bring sugar, baking soda, butter, buttermilk, and corn syrup to a boil in a Dutch oven over medium-high heat. Boil, stirring often, 4 minutes or until mixture is golden brown. Remove from heat, and stir in vanilla extract. YIELD: Makes 1-1/2 cups

Cream Cheese Frosting
1/2 cup butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3 oz.) cream cheese, softened
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth. YIELD: Makes 4 cups.

Hi tiffy,

Here is a link to a carrot cake I made for Easter this past year and I would have to say it is absolutely the best I've ever had - moist and flavorful!!!

http://cake.allrecipes.com/az/CrrtCkIX.asp

Good luck!!!!

this one's my favorite http://cake.allrecipes.com/az/PtswrdWinningCrrtCk.asp it was one of the first ones i made, and i've found no match to it!

Carrot Cke is my favourite - here is another recipe for you.

Carrot Cake De Luxe

Serves 24

3 extra large eggs
¾ cup (180 ml) canola or sunflower oil
¼ cup (60 ml) juice drained from pineapple pulp
¼ cup (60 ml) smooth apricot jam
1 x 600g Ina Paarman's Vanilla Cake Mix
2 t (10 ml) ground cinnamon
2 cups (500 ml) grated carrots
1 x 470 g pineapple pulp
½ cup (50 g) chopped pecan nuts
Beat the eggs and oil very thoroughly with an electric or hand beater. Squeeze the pineapple pulp as dry as possible between two dinner plates (put the one on top of the other with the pulp in the middle and tilt the plates over a bowl while applying pressure). Measure a quarter of a cup of the juice and beat it into the egg/oil mixture. Add apricot jam and beat it through. Add dry cake mix and cinnamon and mix on a slower speed until evenly blended. Add carrots, well drained pineapple pulp and nuts. Mix in by hand using a spatula or metal spoon. Bake in a well oiled 28cm x 8cm springform tube pan. Baking temperature is 180ºC. Time is 1 hour.

The cake is delicious unadorned but coat with a cream cheese icing for special occasions. (Use the extra juice mixed with soda water as a refreshing drink).

Watchpoint: It is important to squeeze the pineapple as dry as possible otherwise the sugar balance of the cake will be wrong and the texture too coarse.

Cream Cheese Icing

¼ cup (60 ml) butter
2 cups (250 g) sifted icing sugar
½ t (2.5 ml) vanilla essence
125 g cream cheese or smooth low-fat cottage cheese
Orange and lemon zest to garnish
Cream butter and gradually add icing sugar until you get a dry, crumbly mixture. Add vanilla essence, then cream cheese. Don't beat cheese, just fold it in gently by hand, as it becomes watery when over mixed - the icing must still look slightly lumpy - (if you "drip-dry" cheese in a sieve lined with absorbent kitchen paper overnight it becomes much firmer). Ice cake when completely cooled. Garnish with orange and lemon zest.