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Need your favorite moist scratch carrot cake recipe.

post #1 of 25
Thread Starter 
I have to make a carrot cake for a friends birthday next Wednesday and he wants carrot cake. I am looking for your best tried and true carrot cake recipe. Thank you.
post #2 of 25
I've tried this one and it's good:

http://cakecentral.com/recipe/carrot-cake-or-banana-cake

I don't like to bastardize carrot cake by adding pineapple and coconut. I just do shredded carrots and toasted walnuts. Yum!
post #3 of 25
I use the Martha Stewart carrot cupcake recipe. People rave about it! You should be able to find it online, she has most of her recipes posted on her website.

The only thing I change is that I take out 1/4 of the oil, I find it a bit too greasy with the whole amount
post #4 of 25
I love Paula Deens
http://www.foodnetwork.com/recipes/paula-deen/sweet-baby-jack-carrot-cake-recipe/index.html

I just add 1cup shredded carrots, and sometimes walnuts.
post #5 of 25
You may want to try this one http://www.foodnetwork.com/recipes/emeril-lagasse/gigis-carrot-cake-recipe/index.html.

I made it for the first time a few weeks ago for January birthdays at work and everyone loved it. Another coworker requested it for his birthday yesterday again it was a big hit. It really is a good recipe and it comes out very moist. The only thing I added was 8 oz of drained crushed pineapples.
post #6 of 25
This is the only recipe I have ever used...I have had this recipe for about 30 years! I have used it to make layer cakes, mini cupcakes and a birthday cake for my mom (artist pallette) using the medium sized paisley pan. Comes out perfect every time! My recipe calls for pecans in the cream cheese frosting but when I made my mom's cake I put the nuts in the cake instead since I was decorating.

2 cups sugar
1 1/4 cup vegetable oil
4 eggs
1 tsp vanilla
2 cups s/r flour
2 tsp cinnamon
3 cups grated carrots

Combine sugar, oil, eggs & vanilla. Mix well. Add flour and cinnamon. Mix well. Slowly add carrots and mix well. Bake at 350 for 30 minutes (9' round layer cake). Frost w/ cream cheese frosting.
post #7 of 25
bernerluv this looks like a good ole' fashion recipe. I can't wait to try it.

Do you have a cream cheese frosting to go along with it? Also, do you do little frosting carrots on the top?
post #8 of 25
Quote:
Originally Posted by Dizzymaiden

bernerluv this looks like a good ole' fashion recipe. I can't wait to try it.

Do you have a cream cheese frosting to go along with it? Also, do you do little frosting carrots on the top?



Dizzymaiden: I have had this recipe so long I can't even remember where I got it!! I do know it is wonderful and has never failed me!! I have never done the little carrots although I may the next the time. Here is the frosting recipe (I usually double the recipe so I can be generous with the frosting w/out worrying about not having enough):

2 cups powdered sugar
1/2 cup butter @ room temp
8 oz cream cheese @ room temp
1 tsp vanilla
1 cup chopped pecans
post #9 of 25
Quote:
Originally Posted by AnnieCahill

I've tried this one and it's good:

http://cakecentral.com/recipe/carrot-cake-or-banana-cake

I don't like to bastardize carrot cake by adding pineapple and coconut. I just do shredded carrots and toasted walnuts. Yum!



Geez, Annie, I was just beginning to think we could be friends and then I see you dissing both pineapple and coconut.

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post #10 of 25
Well I'll be a bastardized carrot cake eatin fool Hon-tey! The pineapple & coconut makes my carrot cake the Truth Ruth! Say what you want, but what you won't say is can I get a slice of carrot cake 1 hour after my bastardized carrot cake hits the table, cause it's all gone Boo Boo! To each his or her finger lickin own. I only did carrots and nuts for years until I tasted a carrot cake with coconut and pineapple in it. Some people request the plain carrot cake, but the carrot cake with pinapple and or coconut sells much better. Carrot cake and red velvet cake are my absolute favorite cakes.
Bakin them cakes as fast as I can......
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Bakin them cakes as fast as I can......
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post #11 of 25
LOL! Don't get me wrong, I LOVE coconut and pineapple. But in a carrot cake it's just not for me. Carrot cake is carrot cake. Coconut cake is coconut cake. Pineapple cake is, well pineapple upside down cake! LOL!

And I do love me a ham and pineapple pizza, which everyone rags on me about. So there's my dirty little secret.

Mimi, I still heart you. icon_biggrin.gif
post #12 of 25
Hey Annie, what do you think of bastardizing with pumpkin? Once I tried this, I have never made a true carrot again for personal use. It is gobbled at functions. One issue, it is so moist that it is hard to cut, but so worth the trouble.

I'm with Annie. The canned pineapple and coconut make it too sweet for me, but I'm in a minority for liking less sweet desserts. When I do use pineapple in a cake, such as pineapple upside down cake, I use fresh.
post #13 of 25
I have never tried it with pumpkin, but I think it would be good. I think because maybe they both have a similar texture when cooked and pureed.

I don't like things that are overly sweet either. I think it really takes away from the flavors...
post #14 of 25
I took that cake to a sports banquet once and people were standing waiting for a second piece while eating their first piece at the dessert table.
post #15 of 25
LOL! That's when you know it's good!
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