View Full Version : Carrot Cake

06-05-2009, 05:46 PM
I found a recipe online and made it yesterday, including the icing. YUCKEROOS!!! Awful! Has anybody got a recipe that produces a dense really flavourful carrot cake like the ones you buy at A&P? That's what I was really looking for.

06-05-2009, 10:30 PM
try this one

1 1/2 cup oil 2 cups white sugar
4 eggs 2 cups flour
1 1/2 tsp. soda 1 tsp. salt
2 tsp. cinnamon 2 cups grated carrot
1/2 cup raisins 1/2 cup walnuts

combine oil and sugar. Add eggs, beating after each egg. Add flour, salt, soda and cinnamon gradually. Mix well. Fold in carrots, raisins and nuts. Bake in a 9X13 greased pan at 325F for approx 40 min.

06-06-2009, 08:48 AM
That looks good, Yoda. Dense and flavourful. Will try it this afternoon.

06-06-2009, 10:44 AM
don't forget the cream cheese icing...yummy

06-07-2009, 10:43 AM
my mom makes one that is soooo good. she includes a can of pineapple in it. i will get the recipe. its so moist and delicious.

Giggle Squirt
06-07-2009, 06:45 PM
When i make mine, i pure half the amount of carrot.. so if it sais 2 cups of carrots, i will pure 1 cup and grade one cup, makes it way moist and dense...

06-08-2009, 02:02 PM
This is the recipe my Grandmother uses, and I love it. Very moist!

11/2 cups cooking oil
2 cups sugar
4 eggs
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts (optional of course)
14 oz can of crushed pineapple, drained.
2 cups grated carrots.

Mix oil and sugar. Add beaten eggs and blend thouroughly. Add sifted dry ingredients. Add nuts, drained pineapple and carrots.

Bake in large greased loaf pan about 9x13" (I always use a bundt pan though). Bake at 325 degrees for about one hour.

3oz cream cheese
2tsp vanilla
1/4 lb butter
1 1/2 cups icing sugar

Beat together with beater

Mmmmm, I think I'll make some too!

Sweet Little Sister
06-08-2009, 10:02 PM
1 1/2C oil??
is that right or a typo? seems like a lot of oil to me.

06-09-2009, 10:08 AM
i wondered that too. i was asking my mom if this was her recipe too and she thought it all sounded familliar till i got to the oil (i went backwards,bottom to top)

06-09-2009, 12:18 PM
You ladies had me thinking that maybe I was wrong. But I called and double checked and she said that yes that is right, but she doesn't usually use quite that much. SHe said she usually uses about 1 1/3 cups. :)

06-10-2009, 11:51 AM
Lil_Skittle your recipe is almost identical to the cake I made last night. Something's missing, I think, some spice. Cinnamon? Nutmeg? Both? I don't know. Allspice? Internet recipes call for cinnamon, or allspice....but I haven't found any that call for combinations. I gave last night's cake to my son to take to work and share around. Today I'm going to make another (my 3rd experiment!), and start throwing in spices!
Oh, and about the cream cheese icing...as mixed up according to instructions, it's decidedly "flat." Will try to figure something out punch it up a notch. Maybe a bit of lemon extract or something.
Carrot cake, the real thing, takes a LOT of vegetable oil. 1 1/2 cups sounds about right in ratio to the sugar.
Thanks for your recipe, it's VERY close to what my mouth wants to taste. I'll keep tweaking it!

06-15-2009, 10:47 AM
wow, i just looked up my moms delicious recipe and it is different again.

2c flour
2 tsp bk soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3 eggs
1 1/2 c sugar
3/4 c mayonnaise
1 can (8ou) crushed pineapple not drained
2 1/2 c shredded carrots
3/4 c chopped walnuts

grease 9" tube pan. mix dry ingr. beat eggs, sugar, mayo & pineapple. mix together dry & wet ingr. stir in carrots & nuts. bake at 350 for approx 60 min.

frost with cream cheese icing.

06-15-2009, 12:58 PM
kitca, your mom's recipe looks delicious. Thanks for sharing

06-15-2009, 02:55 PM
it is to die for! let us know if you try it.