Demetrius Posted January 10, 2006 Share Posted January 10, 2006 My wife is a huge fan of carrot cake, and cannot find a recipe via google searches that I am happy with. Does anyone have a tried and true recipe that you would be willing to share? Thank you. Link to comment Share on other sites More sharing options...
porcupine Posted January 10, 2006 Share Posted January 10, 2006 I used to love the one in James Beard's American Cookery . As I'm still unsure about copyright issues I'm hesitant to post it here. Link to comment Share on other sites More sharing options...
Demetrius Posted January 10, 2006 Author Share Posted January 10, 2006 If I send you a PM with my email address, would you mind forwarding it to me that way? Link to comment Share on other sites More sharing options...
smokey Posted January 11, 2006 Share Posted January 11, 2006 This is a carrot cake recipe I got from a friend who used to bake for a restaurant in Iowa City, Iowa. It's basically the restaurant's recipe, modified for the amount one might want to make at home and for some of my preferences (e.g., I like cardamom!). It's a fairly dense cake with pecans, coconut and pineapple, as well as loads of carrot. That's a style I like a lot--if it's not your wife's style it may not be her thing. Carrot cake Grease 3 qt (about 9”x13”) pan, preheat oven to 350. 1 1/4 cup white flour 1 1/4 cup whole wheat flour 1 1/2 t baking powder 1 1/2 t baking soda 3/4 t salt 1 1/2 t cinnamon (I usually add more, maybe 2 1/2 t cinnamon) 1 t ground cardamom 3 eggs well beaten 1 cup sugar 10 T vegetable oil (just shy of 2/3 cup) 2 t vanilla extract 1 cup drained crushed pineapple (1 small can) 2 1/2 c grated carrots (approximately 1 lb) 1/2 cup chopped pecans 1/2 c shredded coconut Sift together all dry ingredients, save for the whole wheat flour. Then mix in whole wheat flour. In a separate bowl, mix together all wet ingredients. Add dry ingredients to wet, mix until just blended. Pour into pan and bake for 30-35. When cake has completely cooled, frost with following frosting. Cream cheese frosting 1/2 lb. cream cheese 1 1/2 sticks butter (not margarine) 1 1/2 t vanilla 1 1/2 t lemon juice (I like it more lemony and usually add 3 t) 1/2 lb. Powdered sugar Blend cream cheese, butter, vanilla and lemon juice until well mixed. Add in powdered sugar, frost! Link to comment Share on other sites More sharing options...
txaggie Posted January 11, 2006 Share Posted January 11, 2006 I made the carrot cake from 'Caprial's Desserts' on Sunday and it was great. In fact, two days later, it was dynamite. Very moist and super carroty. I don't have the recipe with me, but if you'd like it, PM me and I'll send you the recipe. Link to comment Share on other sites More sharing options...
porcupine Posted February 7, 2006 Share Posted February 7, 2006 So, Demetrius, did you ever make a carrot cake? Link to comment Share on other sites More sharing options...
Demetrius Posted February 8, 2006 Author Share Posted February 8, 2006 I used your carrot cake recipe this past weekend, and proud to report that it was a huge hit. Thank you so very much! My daugther is being baptised in two weeks down in Virginia Beach, and am thinking about making it for the reception afterwards. If I do, I will be sure to take a picture before people start eating it. Do you have any suggestions for my next baking adventure? Link to comment Share on other sites More sharing options...
porcupine Posted February 8, 2006 Share Posted February 8, 2006 I used your carrot cake recipe this past weekend, and proud to report that it was a huge hit. Thank you so very much!My daugther is being baptised in two weeks down in Virginia Beach, and am thinking about making it for the reception afterwards. If I do, I will be sure to take a picture before people start eating it. Do you have any suggestions for my next baking adventure? See post #4 in the cupcake thread. If I have a bit of time later today I will start a new thread on cake and post a few favorite recipes. Link to comment Share on other sites More sharing options...
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