Does anyone have a great carrot cake receipe they want to share.

[midnight]

[Lars39]

1. The Pioneer Woman Cooks...Sigrid's Carrot Cake.

"Eat.Faint.Repeat as needed." omg,is that true. :9

[pengillian101]

5. Here's her link to the origal she used.

http://thepioneerwoman.com/cooking/2008/03/sigrids-carrot-cake-perfect-for-easter/

Yumm!

[Lugnut]

2. I do.

I'll get it for you by the weekend. Tomorrow is going to be hectic here so I can't promise to have it for you before Saturday. Please bear with me.

[midnight]

4. Thanks.. I don't need it until may 23.

[Arkansas Granny]

3. I haven't made this cake myself, but other recipes I've made from this site

have been real knockouts.

http://thebakingpan.com/recipes/cake/carrot-cake.html

[Lugnut]

6. Here you go!

My cousin gave me this recipe 40 years ago. It is the only carrot cake recipe I use
and it always gets rave reviews. The cooked mashed carrots add moisture and are
much easier to deal with than grating.

I included the cream cheese frosting because no other frosting does this cake justice.


Carrot Cake

4 Eggs
1 1/2 C Salad Oil (Do not use olive oil)
3 C Flour
2 C Granulated Sugar
2 tsp Baking Soda
3 tsp Baking Powder
1/4 tsp Salt
2 tsp Cinnamon
1 C Chopped Walnuts
2 C Cooked Mashed Carrots (I use 1 lb.)

Beat eggs. Add sugar and salad oil. Add flour, baking powder, baking soda, salt and cinnamon.
Add carrots.

Grease and flour 10 inch bundt or tube pan. Bake at 375 degrees for 45 minutes to 1 hr. Leave in pan to cool.


Cream Cheese Frosting

3 oz Cream Cheese
1/3 C Butter
2 C Powdered Sugar
1 tsp Vanilla

[stellanoir]

7. Great Carrot Cake !!!

Have been meaning to post this one for a while. I had to dig for the recipe.

I got it out of one of the first veggie cook books from the 70's and have never even bothered to find another. It's that good.

Carrot Cake

1 cup oil
2 cups brown sugar (I use less)
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
3 cups finely grated carrots*

Mix well. Pour in greased, floured, 2 9" pans or 1 sheet baking pan. Bake @ 350 for 30-45 minutes, until toothpick inserted into center comes out clean.

*After making this for years pretty much according to the recipe (aside from adding nuts once), I made it with a friend and had the strange notion to add a few handfuls of grated coconut. It lightened the otherwise dense cake to a really scrumptious texture. I've not made it without the coconut ever since.

Frosting

1 box confectioners sugar (no way would I ever use that much-I probably use about 1/2-2/3 of a cup)
7 oz cream cheese-room temp- ( I double that quantity)
1/4 cup butter
2 teaspoons vanilla**

Beat until smooth & creamy

**Somewhere along the line I started adding several teaspoons (or more) of fresh lemon juice and it really enhances the whole taste. Sometimes I sprinkle lemon zest on the top really lightly but that's more about presentation than anything else.

Warning. . .when I made this with my friend we started singing MacArthur Park and couldn't stop singing it for days. That has to be one of the worst songs of all time. Yikes.

Hope you find a recipe that appeals to you as much as this one continues to appeal to me and those with whom I've shared it.


on edit- Wow I just noticed that this is the same as Sigrid's recipe posted above. Only real diff is I don't use pecans and she doesn't do the coconut and lemon juice. Guess I should have checked first. Oh well. Enjoy !