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Need your favorite moist scratch carrot cake recipe. - Page 2

post #16 of 25
This is my go to carrot cake.
http://allrecipes.com/recipe/carrot-cake-iii/
I do 1/2 brown sugar and 1/2 white and it makes a great cake. FYI, I have to line my pans with parchment with this cake. For some reason it likes to stick.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #17 of 25
I use Delia Smith's Ultimate Carrot Cake which also uses Coconut in the recipe and sultanas too. It is absolutely divine and I have converted 'carrotcake haters' into loving it with this recipe. Would love to try the version with pineapple as that sounds lush.

Much love,
ChilliPepper xxxx
Live each day as if it's your last because one day you'll be right!
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Live each day as if it's your last because one day you'll be right!
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post #18 of 25
As my friends husband has said when eating other carrot cakes "this is not your carrot cake ".
But heres my secret for moist cake and the sweetness . A can of CRUSHED pineapple drained well.
I also dont overly sweeten my.frosting . I still like to have the slight tang of sr cream.
post #19 of 25
From the Cook's illustrated baking book.
post #20 of 25
Pumkin? Hmmmm, that sounds interesting!

I use fresh pineapple in my carrot cake but, I grate it or really finely dice. I also add coconut and walnuts. I like my carrot cake CHUNKY! LOL To each there own.

My MIL uses carrot baby food in her carrot cake..it's her "secret" ingredients. I don't eat her carrot cake! LOL
post #21 of 25
This is from the Silver Palate Cookbook. You cook the carrots and puree them and that makes the cake very moist:

Carrot Cake
From The Silver Palate Cookbook
In the beginning, Sheila's mother drove her famous carrot cakes down to Manhattan daily from her Connecticut kitchen. The cake became a Silver Palate classic; it may now become yours as well.



(10 to 12 portions)

Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1⁄2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups puréed cooked carrots
3/4 cup drained crushed pineapple
Cream Cheese Frosting (recipe follows)


1. Preheat the oven to 350°F. Grease two 9-inch springform pans.

2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.

3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Cream Cheese Frosting
8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon (optional)

1. Cream together the cream cheese and butter in a mixing bowl.

2. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.

3. Stir in the vanilla, and lemon juice if desired.
Life is like a box of chocolates. You never know what you're gonna get!
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Life is like a box of chocolates. You never know what you're gonna get!
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post #22 of 25
The BEST is Southern Living's carrot cake recipe w/ buttermilk glaze and cream cheese frosting. I often been told that it was the very best carrot cake that people have eaten.

http://www.southernliving.com/food/entertaining/top-ten-five-star-layer-cakes-00400000040180/page5.html
post #23 of 25
Yes the southern living is the recipe I use . I like the idea of the grated fresh pineapple ! I will try that next time . Id like to try the Tropical one with macadamia nuts . I usually use pecans .
I have nothing against chunky cake . But alot of people around here prefer it not have chunks and No coconut in the icing . Not too much in the cake either.
post #24 of 25
when I said "secret " above what I meant is my friend who is also a baker couldnt figure out why it was different . You.do not know there is pineapple because its the crushed .I think it gives it a special sweetness and makes it moist . Basterdized or Not LOL.
post #25 of 25

The best is Southern Livings Carrot cake w/buttermilk glaze.  To Die For!!!!  Google it.

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