Carrott Cake RECIPE?

looking for a really goodd recipe for melt in yourr mouth Carrott Cake and Cream Cheese Frosting?Carrott Cake RECIPE?
Carrot Cake with Pecan Cream Cheese Icing





3 sticks, plus 1 tablespoon unsalted butter


2 cups granulated sugar


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons ground cinnamon


1 teaspoon salt


4 large eggs


1 teaspoon pure vanilla extract


3 cups grated carrots


1 cup chopped toasted pecans





Pecan Cream Cheese Icing:


8 ounces cream cheese


1 stick unsalted butter


1 (1-pound) box confectioners' sugar


1 teaspoon pure vanilla extract


1 cup chopped toasted pecans








Preheat the oven to 350 degrees F.


Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.





Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.





For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.





When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.Carrott Cake RECIPE?
1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped





3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)





2 cups (280 grams) all-purpose flour





1 teaspoon baking soda





1 1/2 teaspoons baking powder





1/2 teaspoon salt





1 1/2 teaspoons ground cinnamon





4 large eggs





1 1/2 cups (300 grams) granulated white sugar





1 cup (240 ml) safflower or canola oil





2 teaspoons pure vanilla extract





Note: For a moister carrot cake, add 1/2 to 1 cup of crushed pineapple or applesauce to the batter when you add the vanilla extract. You may have to bake the cake a few minutes longer.





Cream Cheese Frosting:





1/4 cup (57 grams) unsalted butter, room temperature





8 ounces (227 grams) cream cheese, room temperature





2 cups (230 grams) confectioners (powdered or icing) sugar, sifted





1 teaspoon (4 grams) pure vanilla extract





finely grated lemon zest of one lemon





Garnish:





1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and chopped walnuts or pecans (optional)
ok i love carrott cake it is so good here


1-PREHEAT OVEN 350 DEGERSS


2-GREASE AND LIGHTLY FLOUR 29IN CAKE PAN PUT ASIDE.


3-FLOUR,SUGER,CIANNANMON IN LAGE MIXING BOWL FOLD IT IN


4-POUR IN CAKE PAN


5-BACK 30 TO 35 MIN


7-PUT CAKE ON COOLING RACK


8-CREAM CHESE FORSTING


9-COVER PUT IN THE FRIG.





HOW TO MAKE CEARM CHESE IS


just add raglar forsting
Carrot cake with cream cheese icing





Ingredients


250g/9oz plain flour


2 tsp baking powder


1 tsp salt


1 tsp bicarbonate of soda


150g/6oz light brown sugar


50g/2oz walnuts, shells removed


220g/8oz canned pineapple slices, chopped


handful sultanas


2 ripe bananas, mashed


1 passion fruit, pulp only


150g/5oz carrots, grated


150ml/5fl oz corn oil


3 free-range eggs


For the icing


125g/4oz butter, softened, plus extra for greasing


225g/8oz cream cheese


450g/1lb icing sugar


1 tsp vanilla extract


100g/3陆oz creamed coconut, grated


50g/2oz crushed pecans, to decorate





Method


1. Preheat the oven to 160C/320F/Gas 2.


2. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.


3. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine.


4. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1录 hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.


5. If the cake top is browning too much, cover with a circle of kitchen foil.


6. Remove from the oven when ready and allow to cool on a wire rack.


7. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy.


8. Add sugar and vanilla extract and mix well.


9. Add the coconut and mix again.


10. Once the cake is cool, remove from the cake tin and spread the icing all over the cake.


11. Decorate the cake with a few crushed pecans and serve in generous slices.
INGREDIENTS


3 cups grated carrots


2 cups all-purpose flour


2 cups white sugar


2 teaspoons baking soda


1 teaspoon baking powder


1/2 teaspoon salt


1 teaspoon ground cinnamon


4 eggs


1 1/2 cups vegetable oil


1 1/4 teaspoons vanilla extract


1 (8 ounce) can crushed pineapple with juice


3/4 cup chopped pecans





3 1/2 cups confectioners' sugar


1 (8 ounce) package Neufchatel cheese


1/2 cup butter, softened


1 1/4 teaspoons vanilla extract


1 cup chopped pecans


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.


Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Carrot Cake





2 cups self-rising flour


2 teaspoons ground cinnamon


2 cups granulated sugar


2 cups grated carrots


4 eggs


1 3/4 cups vegetable oil


3/4 cup chopped walnuts


3/4 cup rasins








Cream Cheese Frosting





1/2 cup (1/2 stick) butter, softened


1 (8-ounce) package cream cheese, softened


1 (16-ounce) box confectioners' sugar


1 teaspoon pure vanilla extract











Preheat oven to 325 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.


For the cake:


Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.





For the frosting:


Mix all ingredients with handheld electric mixer and blend until smooth and creamy.





Frost layers, top, and sides of cooled cake.
Hi personally I like a carrot cake that has pineapple in it as well. They always seem sweeter and moister.





Best Carrot Cake Ever


A moist and flavorful recipe that makes a large quantity of cake. Makes 2 - 10 inch round layers





Ingredients





6 cups grated carrots


1 cup brown sugar


1 cup raisins


4 eggs


1 1/2 cups white sugar


1 cup vegetable oil


2 teaspoons vanilla extract


1 cup crushed pineapple, drained


3 cups all-purpose flour


1 1/2 teaspoons baking soda


1 teaspoon salt


4 teaspoons ground cinnamon


1 cup chopped walnuts





Directions





1 In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.


2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.


3 In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.


4 Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.








Prep Time: 1 Hour 30 Minutes


Cook Time: 1 Hour








Frosting





4 cups powdered sugar


2 8-ounce packages cream cheese, room temperature


1/2 cup (1 stick) unsalted butter, room temperature


4 teaspoons vanilla extract





For frosting:





Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.





Using icing spatula, spread frosting on each layer, then in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
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