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This is the Better Homes Carrot Cake recipe which is very moist and easy to make.
4 beaten eggs
2 cups of all purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground Cinnamon (optional)
1/2 teaspoon baking soda
3 cups finely shredded carrots (lightly packed)
3/4 cup cooking oil
Cover with cream cheese frosting for the best taste.
This is my moms carrot cake recipe, I love it.
Amish Carrot Cake
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 cups vegetable oil
2 cups sugar
1 tsp. vanilla
4 eggs
1 cup chopped walnuts or pecans
3 cups grated carrot
Pre heat oven to 350
In a large bowl combine flour, baking powder, baking soda, salt, and cinnamon
In a separate bowl mix vegetable oil, sugar, and vanilla. Add in the eggs 1 at a time, mixing well. Mix in nuts and grated carrots.
Pour wet ingredients over dry ones and mix well.
Pour into greased 9 x 13 pan, and bake at 350 for 45 - 55 minutes
Cream cheese Icing
1- 8oz package of cream cheese
4oz's of soft butter
2 cups icing sugar
1 tsp. vanilla
Blend cream cheese and butter together until smooth, add icing sugar and vanilla and mix well.
it is from Canadian Living and it's the best I've ever made!
Canada's Best Carrot Cake with Cream Cheese Icing
2 cups (500 mL) All-purpose flour
2 tsp (10 mL) Baking powder
2 tsp (10 mL) Cinnamon
1 tsp (5 mL) Baking soda
3/4 tsp (4 mL) Salt
1/2 tsp (2 mL) Nutmeg
3/4 cup (175 mL) Each granulated and packed brown sugar
3 Eggs
3/4 cup (175 mL) Vegetable oil
1 tsp (5 mL) Vanilla
2 cups (500 mL) Grated carrots
1 cup (250 mL) Drained canned crushed pineapple
1/2 cup (125 mL) Chopped pecans (optional)
ICING:
1 Pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) Butter, softened
1/2 tsp (2 mL) Vanilla
1 cup (250 mL) Icing sugar
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
ICING: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)
oooh, yum, that Apple cake sounds good! May I try it, Jetjane?
:p
We love this recipe, but I always bake it in three small pans -- you would need to leave it in the oven longer in a big pan and check it with a toothpick...
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
4 eggs
2 cups white sugar
2 tsp vanilla extract
1-1/4 cups canola oil
2 cups grated carrots
1 20-oz can drained crushed pineapple
½ cup flaked coconut
1 cup chopped walnuts
1 cup raisins
Preheat oven to 350 convection. Mix dry ingredients. In a larger bowl, mix eggs, sugar and vanilla; then stir in oil. Gradually stir in dry ingredients, then remaining ingredients. Pour into three small pans and a 9x5 baking dish, and bake approximately 35 minutes for the small pans and 45 for the bigger one, or until a toothpick comes out clean.
MOIST MOIST MOIST
My large pans are all metal non stick so the micro is out. Thanks though 3BC.
The only recipe I have for carrot cake is a microwave recipe.
It's very good and moist but it should be with all the oil you use, I used to add pineapple to it also.
1 1/4 cups sugar
1 cup cooking oil
1 tsp vanilla extract
3 eggs
1 1/2 cups unsifted all purpose flour
3/4 tsp salt
1 1/2 tsp baking soda
2 1/2 tsp cinnamon
2 1/4 cups raw grated carrots
1/2 cup chopped walnuts - here's where I substituted crushed pineapple
Blend sugar, oil and vanilla. Add eggs and beat well. Stir together the rest of the dry ingredients. Add to sugar/egg mixture and mix well. Fold in carrots and walnuts. Pour batter into greased 12X8X2 dish
Microwave at High for 13-15 minutes, rotating dish 1/2 turn after 8 mins. (This recipe was prior to rotating plates being pretty well standard in microwave ovens). Let cake stand for 10 mins.
For a bundt or fluted tube cake pan, cook for same time but let stand for 20 mins.
I make an apple cake with cream cheese icing that tastes like carrot cake to me. I use up any apples that my kids won't eat because they are too bruised (the apples, not my kids LOL). I find that it gets even moister if you ice the cake and then leave it until the next day to eat.
Apple Garden Cake
1/4 cup butter
1 cup sugar
1 egg
4 apples, peeled and grated
1 cup flour
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
walnuts or raisins
Bake at 350 degrees in an 8 inch pan for 25-30 minutes.
Icing
4 oz. cream cheese
1 cup icing sugar
1/4 cup butter
1 tsp. vanilla
Will you PM me the recipe please. Mine is not moist enough for me. Does she add raisins, nuts ? Oh yum I love it.
my mom and get her recipe for you, it is SOOOOO GOOD! Very moist and she has a recipe for cream cheese frosting she puts on top.