Does anyone have the recipe for carrot cake?

Carrot Cake


Prep Time:20 min


Start to Finish:1 hr 5 min


Makes:12 to 16 servings





Cake


1 1/2 cups granulated sugar


1 cup vegetable oil


3 eggs


2 cups all-purpose flour


2 teaspoons ground cinnamon


1 teaspoon baking soda


1 teaspoon vanilla


1/2 teaspoon salt


3 cups shredded carrots (5 medium)


1 cup coarsely chopped walnuts


Cream Cheese Frosting


1 package (8 oz) cream cheese, softened


1/4 cup butter or margarine, softened


2 to 3 teaspoons milk


1 teaspoon vanilla


4 cups powdered sugar








1. Heat oven to 350掳F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).


2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.


3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.Does anyone have the recipe for carrot cake?
no sorry but try www.recipes.comDoes anyone have the recipe for carrot cake?
Here is a link at Allrecipes .com for the Best Carrot Cake Ever that has gotten a lot of ratings. Good luck!
Carrot Cake





This is a very moist cake. Everyone loves it!








1 Cake 1陆 hours 30 min prep





Cake


1 cup raisins


2 1/4 cups flour


2 teaspoons baking soda


2 teaspoons cinnamon


1/2 teaspoon salt


3 eggs


3/4 cup melted butter, , slightly cooled


1/2 cup milk


2 cups dark brown sugar


2 teaspoons vanilla


8 ounces crushed pineapple


4 cups grated carrots


1 cup chopped walnuts


1 cup grated coconut


Frosting


1/2 cup butter, softened


8 ounces cream cheese


1 teaspoon vanilla


1 box confectioners' sugar








For cake---------------.


Put raisins in a bowl and cover with boiling water.


Pre-heat oven to 350 degrees.


Grease and flour a 9'; x 13'; cake pan.


Sift flour, soda, cinnamon and salt together.


Beat eggs, butter, milk, sugar and vanilla together.


Drain water from raisins with a sieve.


Add egg mixture to dry ingredients and mix well.


Stir in pineapple, carrots, walnuts, coconuts and raisins and mix.


Pour into pan and bake for about one hour or until a toothpick comes out clean.


Allow to cool for 20 minutes before removing from pan.


Cool completely before Icing.


For frosting----------------.


Beat butter and cream cheese.


Add vanilla and sugar and blend well.
Here's the recipe I use:





Carrot Cake





3 eggs


1/2 cup oil


2 cups plain flour


1 cup sugar


3 teaspoons baking soda


1/2 teaspoon cinnamon


3 cups grated carrot


1/2 cup chopped walnuts


1 teaspoon grated orange rind


3/4 cup crushed pineapple





Beat eggs. Stir in oil. Sift flour, sugar,baking soda and cinnamon into mixture and combine. Fold in carrots, walnuts, orange rind and pineapple. Spoon into a greased and lined tin. Bake at 180oC for 40mins. Leave in tin for 10mins before turning onto a wire rack. When cold ice with cream Cheese icing.





Cream Cheese Icing


2 tablespoons butter


1/4 cup cream cheese


1 cup icing sugar


1/2 teaspoon grated lemon rind





Beat butter and cream cheese until creamy. Mix in icing sugar and lemon rind. Beat well to combine.
Carrot Cake VIII


INGREDIENTS





* 1 pound carrots


* 2 cups white sugar


* 1 (8 ounce) can crushed pineapple with juice


* 3/4 cup vegetable oil


* 1/2 cup unsweetened applesauce


* 4 eggs


* 1 tablespoon vanilla extract


* 1/2 cup flaked coconut


* 1/2 cup chopped walnuts


* 1/2 cup raisins


* 1 1/2 tablespoons pumpkin pie spice


* 2 teaspoons baking soda


* 1 teaspoon salt


* 3 cups all-purpose flour


*


* 1 (8 ounce) package cream cheese


* 3 tablespoons unsalted butter, softened


* 1 1/2 cups confectioners' sugar


* 1 1/2 teaspoons orange zest


* 1 tablespoon fresh orange juice





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Coat Bundt pan with vegetable oil spray. Flour pan and tap out excess flour.


2. In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.


3. Grate carrots (to make 3 cups). Set aside.


4. In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.


5. Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.


6. Put batter into 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate. Frost, and refrigerate one hour.


7. To make the frosting: In a large bowl, combine cream cheese, butter, confectioners sugar, orange zest and juice. Beat until smooth.