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Great Carrot Cake recipe please!

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  • linza May 11, 2006 12:29 PM
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Hoping to find a recipe for a really wonderful carrot cake for Mothers Day. Mom definitely prefers something with grated carrots and a lot of real flavor.

Does anyone have a great recipe to share? I'd prfere something that would work as two 9 inch layers or a bundt since these are the only baking pans I own!

Thank you!

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  1. Cooks Illustrated March 2003 has the very Best Carrot cake recipe . Site wont let me send it if you are not a subscriber.

    1 Reply
    1. re: Shaebones

      I love that CI recipe. My husband asks for it every year for his birthday since the issue in 2003.

    2. I am very fond of this easy carrot cake recipe from Bon Appetit (on Epicurious). Very, very moist with a lot of fresh carroty flavor. I think adding the maple syrup to the cream cheese frosting was also a nice touch.

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

      1. My favourite is from Southern Living, the buttermilk glaze really makes the cake.

        Link: http://food.southernliving.com/southe...

        1 Reply
        1. re: Middydd

          OMG - this is incredible!! Made it for my husband's birthday & even the non-cake eaters were devouring it! Made a few changes - added some nutmeg (maybe 1/4 t), toasted the walnuts first and added some lemon juice & more sugar to the frosting (to keep the consistency). That buttermilky caramel glaze IS really what makes it - so moist & delicious. Wow! So glad I researched this on CH before anything else - thank you very much!!

        2. If you have muffin tins you can make the carrot cake cupcake with cream cheese frosting recipe from the Barefoot Contessa Parties! I made them for Easter and they were a huge hit. It was a nice alternative to having a cake.

          1. I really like this Carrot Cake with Cream Cheese Frosting from Epicurious. You bake it in a 13x9x2 baking dish (not sure if this is what you meant by 9 inch).

            The cake is moist and the frosting oh! so yummy!

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

            1. The recipe for the "Triple Layer Carrot Cake with Cream Cheese Frosting," from Epicurious, linked below, makes the best carrot cake I've ever tasted.

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

              1. p
                PommieCrumpet

                And for another twist... I can't go past this one... the pineapple and the carrot makes the cake so moist and tasty.

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

                1. I love the carrot cake from the Silver Palate cookbook. Many years ago, I made one cake. My roommate and I each had a slice. In the morning, I woke up to find out that my roommate finished the entire cake!

                  2 Replies
                  1. re: Miss Needle

                    That's my all-time favorite carrot cake, too! It's far superior to the 8 other carrot cake recipes I've tried (even though I don't think there's such a thing as a bad carrot cake).

                    1. re: Claudette

                      I'm not a fan of carrot cakes myself but whenever I have to make one I use the Silver Palate recipe. It gets raves every time. I think the pineapple really helps. It also doesn't hurt that I usually draw a little grey bunny holding a carrot on the top.

                  2. I recently made this Dr. Weil recipe for Easter, omitting the walnuts (some family members cannot eat), and it was fabulous. Made as cupcakes (although I bet you cold make as a cake) and topped w/ a simple cream cheese + powdered sugar icing. Delicious and healthy!

                    from www.drweil.com

                    "Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with cream cheese frosting. This version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot ginger tea, this cake will make you forget about cream cheese frosting."

                    2 cups firmly packed finely grated carrots
                    Juice of 1 large orange
                    2 teaspoons vanilla extract
                    1/4 cup light olive oil
                    1 cup honey, liquefied in microwave (30 sec.)
                    1/2 cup crushed or chopped pineapple, drained
                    1 cup unbleached white flour
                    1 1/2 cups whole-wheat pastry flour
                    2 teaspoons baking soda
                    1 teaspoon cinnamon
                    1/2 teaspoon ground allspice
                    3/4 cup California walnuts, chopped

                    Directions
                    Preheat oven to 350°F.
                    In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
                    In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
                    Blend the dry ingredients into the carrot mixture, stirring until just mixed.
                    Pour the batter into a 12-cup muffin pan lined with paper liners. Fill muffin cups 2/3 full. Bake for 30-35 minutes.

                    NOTE: You can also pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, cut into 12 pieces, and serve.