I simply had to learn how to make a carrot cake recipes once I tasted it; most people love this cake. I must share this story with you. One time one of my sons was kidding a friend about him baking carrot cakes. She didn’t believe him so he asked me to go along with his joke. This friend owned a business in a local town to where he lived. My son wanted me to make him one of my carrot cakes to take to her. When I told him I had several great recipes and didn’t know which one to make, we decided on three different carrot cake recipes. He took all three cakes to her at her business. She was shocked and started giving pieces out to the people who came in.
Soon everyone in town wanted to know how to make these carrot cake recipes; even the tourists were coming in just to get a piece. The surprise was that the friend got mad at my
son because “he” would not continue making these cake recipes for her.
My interest was to find which recipe the people preferred but no one
could choose one over the other.
Learn how to make a carrot cake recipe; the following recipe is a twist on the recipe. If you want to know how to make fruit cake, try the following carrot cake recipe. By adding raisins and candied fruit it is turned into a Christmas fruitcake recipe but still has the moisture and flavor of the carrots. I started making this many years ago after being given this recipe by a friend.
Combine the hot water, carrots, sugar, raisins, allspice, cinnamon and cloves in a heavy saucepan. Bring mixture to a boil then lower the heat and simmer for 20 minutes. Add the butter and candied fruit to the mixture and let it stand at room temperature over night.
Preheat oven to 350F degrees.
In the morning add two cups of chopped nuts to the mixture in the saucepan. In a large bowl sift the flour, baking powder, baking soda and salt. Add the flour mixture to the carrot mixture and stir until all is well blended. Pour into two greased loaf pans lined with wax paper. Bake for 2 hours or until the cakes test done with a pick.
The following carrot cake recipe has the added flavor from crushed pineapple. It is simply delicious especially if you frost with a cream cheese icing.
NOTE: I doubled the recipe below and baked it in two 10 inch round pans for the cake above. This cake was used for a charity event.
Preheat oven to 350F degrees.
Grease and flour 9 X 13 inch cake baking pan.
Sift together the flour, soda, baking powder, salt and cinnamon.
Combine in a large mixing bowl the sugar and oil; beat until well blended.
Add eggs beating after each; add flour mixture and blend well.
Add pineapple, carrots and nuts and blend well.
Pour batter into prepared pan and bake 35 to 40 minutes or until pick comes out clean.
Remove from oven and set until cold before frosting.
The following carrot cake has the flavor of orange. Also very delicious!
Preheat oven to 350F degrees.
Grease and flour 10 inch tube pan.
Cream butter and sugar in a large bowl; beat in eggs one at a time.
Add carrots and nuts to creamed mixture; add cinnamon, nutmeg and orange rind.
Sift together flour, baking powder and salt; add alternately to creamed mixture with orange juice.
Turn batter into prepared pan and bake 60 to 65 minutes or until pick comes out clean.
After cooling 15 minutes, remove from pan and cool completely.
Mix following glaze recipe and pour over cake.
Preheat oven to 325F degrees; grease and lightly flour Bundt cake pan.
In a small mixing bowl beat together until smooth cream cheese, powdered sugar, 2 tablespoons flour, 1 egg and orange peel; set aside.
In a large mixing bowl beat together sugar and oil; add eggs one at a time beating well after each and set aside.
In another bowl sift together 3 cups flour, cinnamon, baking powder and baking soda; gradually beat into egg mixture.
Beat carrots and nuts into batter until well blended; spoon half of batter into prepared cake pan.
Spoon cream cheese mixture over the batter KEEPING IT AWAY from sides of pan.
Spoon remaining half of batter over the cream cheese mixture.
With a small spatula or knife pull back and forth to swirl batter; DO NOT TOUCH BOTTOM OF PAN.
Bake about 60 minutes or until a pick comes out clean; cool 10 minutes and then remove from pan.
Cool cake completely on rack; drizzle top with glaze.
To Make Glaze:
Beat together until glaze consistency is obtained ¾ cup powdered sugar, 3 ounces softened cream cheese and about ¼ cup orange juice.
Preheat oven to 350F degrees; grease and lightly flour 9X13 inch cake pan.
Combine and sift flour, soda, cinnamon and salt; set aside.
In a large mixing bowl beat together eggs, buttermilk and oil.
Add dry ingredients to egg mixture beating well until blended.
Stir in vanilla, raisins, carrots, pineapple, coconut and nuts; mix well.
Dump batter into prepared pan and level; bake 45 to 50 minutes or until pick comes out clean.
Cool completely and frost.
BEAT ALL INGREDIENTS below until smooth and spread over cake.
Preheat oven to 350F degrees; grease and flour three 9 inch cake pans.
Combine and sift together flour, baking powder, soda, cinnamon, salt, ginger and nutmeg; set aside.
In mixing bowl beat together sugar and oil; add eggs one at a time beating after each.
Add flour mixture to egg mixture while beating; beat in vanilla, carrots and pineapple.
Mix in nuts and mix until well blended; divide evenly among prepared pans.
Bake 25 minutes or until pick comes out clean; cool 10 minutes and remove from pans.
Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting:
Beat cream cheese, butter and vanilla until creamy.
Add enough powdered sugar to get a good spreading consistency.
Frost between layers, top and sides of cake.
Preheat oven to 350F degrees; grease and light flour 9 inch square cake pan.
Beat together sugar and oil; beat in eggs.
Combine flour, baking powder, cinnamon and salt; add to sugar mixture and blend well.
Add vanilla, carrot pulp and pineapple; pour batter into prepared pan.
Bake cake 60 to 90 minutes; cool and serve topped with whipped cream or ice cream.
Preheat oven to 350F degrees; grease and lightly flour 9 inch Bundt pan.
Combine and sift flour, baking powder, salt and cinnamon.
Beat sugar and oil in a mixing bowl; add eggs beating well after each addition.
Gradually add flour mixture while beating; stir in carrots, nuts, raisins and 2/3 cup of the coconut.
Pour into prepared pan; bake for 35 minutes or until pick comes out clean.
Cool cake in pan for 15 minutes; remove from pan and cool completely.
Frost with cream cheese frosting; sprinkle remaining coconut over the top and sides.