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your favorite carrot cake recipe?

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Please help me find an easy and delicious carrot cake recipe. I'm overwhelmed by the number of recipes out there and am just looking for a cake that uses easily available ingredients, doesn't take long to put together, and tastes great. TIA

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  1. For the past two years I have made Epicurious' Carrot Orange Cake with Cream Cheese Frosting. I have not made cakes, but cupcakes, and all who've had it have loved it. Far more frosting than you'll need, but that's not a problem. The cake is a lovely balance of flavors & the orange, to my mind, makes it more elegant and more nuanced than most carrot cakes.

    [Made cupcakes instead of cakes because I made it for my son's first and second birthday. The sight of him that first year when he got his cupcake was enough to tell anyone that we had a chowpup on our hands!]

    Link: http://www.epicurious.com/recipes/rec...

    3 Replies
    1. re: missliss

      Thanks for the recipe. I'm still smiling thinking about your chowpup and his cupcake. Great testimonial.

      1. re: missliss

        That recipe looks terrific! When you make it as cupcakes at what temp and how long do you cook it? Also, do you use muffin papers?

        Thanks!

        1. re: linza

          I do use muffin papers & I'm sorry, but I just eyeball 'em, so I don't have a time rec.

      2. Here is another one from epicurious.com. I made this for my sister, who is carrot cake obsessed and she loved it. When she took the leftovers to work, they thought it was from a bakery.

        http://www.epicurious.com/recipes/rec...

        1. I swear by the one in New Basics. It uses the pineapple and everything.

          3 Replies
          1. re: Adrian

            For the uninitiated, what's New Basics?

            1. re: efdee

              New Basics is a popular cookbook from authors Sheila Lukins and Julee Rosso, who also wrote the Silver Palate Cookbook.

          2. Here's a link to my favorite recipe...

            Smokey

            Link: http://www.chowhound.com/topics/show/...

            1. f
              Frosty Melon (was Chowderhead)

              The Silver Palate cookbook recipe is awesome.

              1. The one that Cook's Illustrated put out a few months ago was really good - and very, very easy to make. Brought it in to work and got great reviews.

                3 Replies
                1. re: mbb

                  I think that depends on how you like your carrot cake. I could tell from the recipe that it wouldn't be my style - no pineapple, no nuts - I like a moist, dense carrot cake packed full of these as well as raisins. My friend wanted to try it however so we did. It does make a nice lighter, fluffier style cake. We did the cardamom variation. Again, I was suspicious cause it sounded like way too much cardamom, and while it was an interesting variation if I did it again, I would balance the spices a bit more - reduce the cardamom and add something - because the flavour was overwhelming. My husband loved it and through careful observation since I have determined that he loves cardamom although he doesn't know it :)

                  1. re: julesrules

                    Jules--Try the recipe I posted a few lines down. It' s a really yummy recipe if you like your carrot cake packed with pineapple, shredded carrot, raisins and nuts. smokey

                    1. re: Smokey
                      j
                      julesrules (aka former fat kid)

                      I saw that, and if I weren't currently "watching what I eat" I'd be all over it like a fat kid on... carrot cake!

                2. I loved the Silver Palate one, but it was a bit too heavy for me (plus I don't like pineapple in my carrot cake). I combined a few recipes and came up with one that is a bit lighter but very flavorful. I don't remember the oven temp off the top of my head, but whatever Silver Palate says works.

                  4 eggs
                  2 cups light brown sugar
                  1/2 tsp salt
                  1/2 c. no sugar added applesauce (this can be replaced with another 1/2 c of oil)
                  1/2 c. oil
                  1/2 c. milk
                  3 1/2 c. cake flour
                  1 1/2 tsp baking powder
                  3/4 tsp baking soda
                  1 tsp cinnamon
                  1/2 tsp grated nutmeg
                  1/2 tsp grated ginger
                  1/4 tsp. ground cloves
                  between 1 1/2 and 1 3/4 cup cookee pureed carrots
                  1 1/2 cups shredded coconut
                  1 cup chopped pecans or walnuts

                  -combine eggs, sugar, salt, oil, applesauce and milk; beat on medium
                  speed for about 30 seconds
                  - sift flour, baking soda, baking powder and spices
                  - add to wet, beat on low speed until absorbed
                  - fold in carrots, coconut and nuts.
                  - put in buttered pans (9 inch) and bake for 30-40 minutes

                  Then I use the Silver Palate frosting.