665360 Sat Nov 07 05:02:22 -0800 2009 17 31 Home Cooking 0 5162893 Looking for a super moist recipe. I had one given to my by a friend that I used all of the time. There was butter in it and it was superb, best recipe ever. Unfortunately, I had it on a loose paper and the wind was so powerful one day when I had my windows open, that it was windswept into my sink and the water made it run. Now, looking for another superb cake (no raisins) since it was requested as a birthday cake for a coworker at work (in three weeks). Sat Nov 07 05:02:22 -0800 2009 79652 itryalot 1 5163094 This recipe is really good. I get requests for it. Carrot Cake 2 cups flour 2 cups sugar 1/2 tsp salt 2 tsp baking soda 1 cup vegetable oil 2 tsp cinnamon 1 tsp allspice 4 eggs 3 cups carrots, finely grated Sift dry ingredients into large bowl. Add oil and stir well, making a stiff mixture. Add eggs, one at a time, mixing well after each addition. Add carrots, blend well. Pour into 9" x 13" pan. Bake at 350 for 50 minutes. Ice with Cream Cheese Icing Cream Cheese Icing 1/4 cup butter 4 oz cream cheese 2 cups icing sugar, sifted 1 tsp vanilla Cream together butter and cream cheese. Add icing sugar and beat until light and fluffy. Add vanilla. Spread on cooled cake. Sat Nov 07 07:37:10 -0800 2009 5162893 1099119 tracycj 2 5184803 Did this recipe; was very good, just not the same as mine. Darn it! Mon Nov 16 03:50:50 -0800 2009 5163094 79652 itryalot 1 5163251 Simple carrot cake recipe from CI. It's REALLY good! Sat Nov 07 09:00:21 -0800 2009 5162893 10426 shaebones 2 5184800 Can you paraphrase for me? Mon Nov 16 03:50:25 -0800 2009 5163251 79652 itryalot 1 5163857 I like Alton Brown's recipe because it's not too oily: http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html Sat Nov 07 15:10:15 -0800 2009 5162893 39874 chowser 2 5163873 I second Alton's recipe. I made it recently and everyone really liked it. It's not a butter recipe, though. Sat Nov 07 15:19:20 -0800 2009 5163857 77061 bear 3 5163893 Few carrot cake recipes are butter based but it's a good idea--I've never tried one. Sat Nov 07 15:29:01 -0800 2009 5163873 39874 chowser 4 5163914 Yes, when I was searching I came across a few that were butter-based and was tempted, but then went with Alton's because it contained enough oil to ensure that it would be moist, but not so much that it would be overly greasy. It had a really nice texture and I liked the fact that the spicing didn't hit you over the head...it was very balanced. Sat Nov 07 15:41:13 -0800 2009 5163893 77061 bear 1 5164249 http://www.foodnetwork.com/recipes/ellie-krieger/carrot-cupcakes-with-cream-cheese-frosting-recipe/index.html My family & I enjoy this "lighter" version by Ellie Krieger. Very moist and easily adaptable to a cake pan version. Sat Nov 07 19:02:18 -0800 2009 5162893 36312 HillJ 1 5184815 I was going to try this, taking suggestions from reviewers to double the spices. I am going to remove raisins and pecans and add 1 can drained pineapple. What about this one? http://www.epicurious.com/recipes/food/views/Triple-Layer-Carrot-Cake-with-Cream-Cheese-Frosting-799 Pictures here: http://www.flickr.com/photos/julessilver/3188970732/in/set-72157612401671959/ Mon Nov 16 04:04:16 -0800 2009 5162893 79652 itryalot 2 5189906 Still leaning toward the one above, I think. I need to decide by the weekend. What if I made this in a jelly roll pan and then cut it into thirds and iced it? Or, I was going to do it in a bundt pan, slice into thirds and ice. Tue Nov 17 16:19:44 -0800 2009 5184815 79652 itryalot 3 5190099 When I made Alton Brown's, I made it in a single layer in a springform, and then cut it in half to frost. I think either method would be fine, but of course you'd have to be careful not to overcook in the jelly roll pan. Tue Nov 17 17:34:02 -0800 2009 5189906 77061 bear 1 5185015 2 cups sugar 1.5 cups cooking oil 4 eggs 2 cups sifted flour 2 tspns cinnamon 3 tspns baking soda 3 tspns baking powder 1 tspn salt 3 cups grated carrots 1 cup chopped pecans Beat sugar & oil until blended. Add eggs one at a time, beating after each addition. Sift dry ingredients into sugar-oil mixture. Add carrots and pecans, mix well. Pour batter into 3 greased 9 inch cake pans. Bake at 325 for 45 minutes. Cool. Frost with cream cheese frosting. CREAM CHEESE FROSTING 1 box (1 pound) sifted confectioner’s sugar 1 package (8 oz.) cream cheese ¼ cup (1/2 stick) butter, softened 2 tspns vanilla Combine ingredients & beat until mixture is of spreading consistency. This filling will appear to be stiff at first, but after thorough mixing will soften enough to spread over cake. Mon Nov 16 06:37:04 -0800 2009 5162893 154901 roro1831 2 5185298 I had to feed a big crowd last weekend and wound up using a very similar ingredent formula with variations 5 times since I found this one to be much too bland. (I just noticed that the leavening level about was very high - I would downsize both the leavening components by a tsp.) my recipe also involved beating the eggs till light, beating in the sugard gradually (and it was half brow) for 5-6 min, and then beating in the oil at the end. It was better with more carrots (up to 1-1/2 lb) , with the optional drained pineapple and most importantly, with significantly more spice. The last variation, which included clove (probably more than 1/4 tsp) and freshly grated nutmeg , more than 1/2 tsp)was best. I also downsized the oil to 1/25 cups with no ill effect. I suspect it would be better with a stick of butter in the mix Mon Nov 16 08:22:06 -0800 2009 5185015 11130 jen kalb 1 5185353 i don't have a cake recipe but i can offer a good cream cheese frosting. it is lighter than the butter+cream cheese combo. 8oz. mascarpone, 16oz cream cheese, 1.5 cup powdered sugar - mix in blender 1.5 cup whipped cream - whip until stiff peaks, fold into the cheese mix in 3 additions. chill and frost as usual. Mon Nov 16 08:39:05 -0800 2009 5162893 133265 jeniyo 1 5185680 Here's the one we use in my family - it's really good, I haven't strayed from it. http://205.209.52.72/x-4180-Norfolk-Cooking-Examiner~y2009m4d14-Yes-You-Can--Make-Carrot-Cake Mon Nov 16 10:08:05 -0800 2009 5162893 220914 krisrishere 1 5186054 Carrot cake is my all time fav cake...and I really enjoy the version in the book by Cook's Illustrated called "The New Best Recipe". Perfectly moist and flavorful. Mon Nov 16 12:12:39 -0800 2009 5162893 17067 junglekitte