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Best Decadent Carrot Cake Recipe?

gourmandadventurer Jan 9, 2009 04:17 AM

I haven't made a carrot cake in eons and would love to know if you have a fave recipe for a cake that includes shredded pineapple and walnuts...that really moist, dense, heavy, messy looking kind.

I'm making one as a birthday cake this weekend (in addition to trying the brown butter Rice Krispy treat recipe!)

Thanks!

  1. Antilope Jan 9, 2009 07:52 PM

    Carrot Cake Epicurious | November 2007
    http://www.epicurious.com/recipes/food/views/Carrot-Cake-240904

    Mother Berta's Carrot Cake PARADE | August 2002
    http://www.epicurious.com/recipes/food/views/Mother-Bertas-Carrot-Cake-107118

    Why-I-Joined-Zaar Carrot Cake
    http://www.recipezaar.com/Why-I-Joined-Zaar-Carrot-Cake-73825

    Sam's Famous Carrot Cake
    http://allrecipes.com/Recipe/Sams-Fam...

    1. gourmandadventurer Jan 13, 2009 02:41 PM

      I ended up making this recipe which was exactly what I wanted:
      http://allrecipes.com/Recipe/Carrot-P...

      However I used 100% wheat flour , accidentally used 2x as much pineapple as required, and left out the coconut.

      The result: heavenly! Not too sweet either.

       
      1 Reply
      1. re: gourmandadventurer
        s
        shallots Jan 13, 2009 06:41 PM

        If you can borrow Colorado Cache (first one) from a library or a friend, and if you have a Cuisinart food processor, the carrot cake in there can be done very successfully in the Cuisinart - only bowl that gets dirty- where the carrot is first grated.
        (I hate washing dishes, so this is a special recipe for me.)

      2. Kate is always hungry Jan 13, 2009 09:10 PM

        I recommend the UCLA Hospital Cafeteria recipe. If you can't find it online, I will post the recipe. I made it for my former boss's 70th birthday party. Everyone said it was the best carrot cake they'd ever had. It is my favorite. It's made with butter, not vegetable oil.

        1. k
          Kelli2006 Jan 13, 2009 11:01 PM

          I prefer the carrot cake recipe from the New York times,
          NYT carrot w/ raisin cake

          1-1/2 lbs. carrots cleaned and grated(approx 4 packed cups)
          2 cups white sugar
          4 eggs
          1-1/2 cups corn oil
          2 cups Flour
          2 tsp. baking powder
          2 tsp baking soda
          2 tsp Cinnamon
          pinch of salt
          2 tsp vanilla extract

          Preheat oven to 450°F.

          Butter the inside of 3 9" cake rounds, line the bottom with parchment paper cut to size, and sprinkle with flour, shake out excess flour and set aside.

          Beat sugar and eggs until thick and then slowly beat in oil gradually.

          Sift together flour,baking powder and soda Cinnamon and salt stir this into the egg,sugar and oil mixture and add in vanilla. Fold in carrots,walnuts and raisins.

          spoon equal amounts of batter into each of 3 cake pans and bake for 35-40 minutes, or until the top springs back when touched. Turn the cakes out on wire rack and let cool.

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