RICH GINGER CARROT CAKE RECIPE

RICH GINGER CARROT CAKE RECIPE

CARROT CAKE RECIPE INGREDIENTS
Cake:

• 1 cup sugar
• 1 3/4 cups all purpose flour
• 1 1/2 tablespoons freshly grated ginger (not powdered!)
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 tablespoons Myer's Rum or 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice (Jamaican preferred)
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 3 eggs, beaten
• 1 1/2 lbs peeled, grated carrots (4 cups)
• 2/3 cup vegetable oil
• 2 tablespoons melted butter

CARROT CAKE RECIPE INSTRUCTIONS
Preheat oven to 350 degrees.
Grease and flour or spray 2 8 inch round cake pans with Baker's Joy.
(If using butter and flour, tap out the excess).
Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.
Pour batter evenly into the two prepared cake pans.
Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.
Allow cake to cool, then remove from pan and frost with cream cheese frosting (see below).

Variation: Use orange flavoring instead of vanilla or rum.

INGREDIENTS
Frosting:

• 12 oz. Philadelphia Cream Cheese
• 1 stick butter (8 tablespoons)
• 1 tablespoon vanilla extract
• 3 cups confectioner's sugar (slightly more if needed)

CARROT CAKE RECIPE INSTRUCTIONS
In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more or less sugar to achieve desired
consistency.
Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.If desired, sprinkle with flaked coconut or chopped nuts before serving. The carrot cake recipe is ready to serve...enjoy the cake !

CARROT CAKE WITH COCONUT CREAM CHEESE ICING

CARROT CAKE WITH COCONUT CREAM CHEESE ICING
.... try this nice carrot cake recipe...a great cake !

CARROT CAKE RECIPE INGREDIENTS

• The Cake:
• 2 cups sugar
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups grated carrots
• 1-1/3 cups vegetable oil
• 4 eggs, slighly beaten
• 1 cup chopped and toasted walnuts or pecans
• 1 - 20 ounce can crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon almond extract

CARROT CAKE RECIPE INSTRUCTIONS
Preheat the oven to 350°F.
Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans.
Bake for 1 hour or until done. Completely cool cakes before frosting.

INGREDIENTS
The Frosting:

• 1/2 cup butter, softened
• 1 - 8 ounce cream cheese, softened
• 1 - 16 ounce box powdered sugar, sifted
• 2 teaspoons vanilla extract
• 1 cup chopped and toasted walnuts or pecans
• 1 cup flaked coconut

INSTRUCTIONS
Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake. The carrot cake recipe is ready to serve. enjoy it !
carrot-cake-with-nut-frosting

Canada's Best Carrot Cake with Cream Cheese Icing

Canada's Best Carrot Cake with Cream Cheese Icing

Carrot Cake Recipe Ingredients :

• 2 cups all-purpose flour(500 mL)
• 2 tsp baking powder (10 mL)
• 2 tsp cinnamon (10 mL)
• 1 tsp baking soda p(5 mL)
• 3/4 tsp salt(4 mL)
• 1/2 tsp nutmeg (2 mL)
• 3/4 cup granulated sugar (175 mL)
• 3/4 cup packed brown sugar 3/4 3/4cup cup(175 mL)
• 3 eggs 3 3eggeggs
• 3/4 cup vegetable oil 3/4 3/4cup cup(175 mL)
• 1 tsp vanilla (5 mL)
• 2 cups grated carrots(500 mL)
• 1 cup drained crushed canned pineapple (250 mL)
• 1/2 cup chopped pecans (125 mL)
  Icing:
• 1 pkg cream cheese , softened
• 1/4 cup butter , softened(50 mL)
• 1/2 tsp vanilla (2 mL)
• 1 cup icing sugar(250 mL)

Carrot Cake Recipe Instructions :

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of carrot cake...nice ! Enjoy the carrot cake !

CARROT CAKE WITH NUT FROSTING

CARROT CAKE WITH NUT FROSTING
another great carrot cake recipe to try ! A nice one !

CARROT CAKE RECIPE INGREDIENTS
Carrot Cake:

• 2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups vegetable or peanut oil
• 2 cups sugar
• 4 eggs
• 2 cups finely chopped carrots

CARROT CAKE RECIPE INSTRUCTIONS
Sift together flour, baking powder, baking soda, cinnamon and salt onto a sheet of waxed or parchment paper. In a medium bowl, gradually add sugar to oil while stirring. When sugar has dissolved, beat in eggs one at a time, beating well after each addition.
Gradually add the sifted dry ingredients.
Add the grated carrots. (A food processor with the grating attachment makes this job an easy one).Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake at 350°F for 50 minutes or until done.

CARROT CAKE RECIPE INGREDIENTS
Nut Frosting:

• 1/2 cup butter
• 1 8oz. pkg cream cheese
• 1 lb. confectioners sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans

CARROT CAKE RECIPE INSTRUCTIONS
Beat butter and cream cheese together until light. Gradually add confectioners sugar. Stir in vanilla and walnuts. Fill and frost 3 layers of the carrot cake.
Garnish the top of the cake with extra chopped nuts and/or carrot curls, if desired. To make carrot curls, thinly sliver carrot with a vegetable peeler and drop strips into ice water. The carrot curls should be prepared just before serving.
Allow the cake to stand for 5 hours before slicing and serving so that it will set up properly (prevents it from falling apart).Refrigerate for up to 4 days; freeze if keeping longer. We store one half in the refrigerator and freeze the other half.
Carrot cake is one of our favorites for packing along on picnics and in bagged lunches. Cut into individual servings and wrap in aluminum foil; keep in the freezer until the last minute.
The carrot cake recipe is ready. Enjoy it with friends...nice one !
Lisa-deluxe-carrot-cake-recipe

Lisa Deluxe Carrot Cake Recipe

Lisa Deluxe Carrot Cake Recipe

Carrot Cake Recipe Ingredients
* 1/2 pint sunflower oil
* 8oz soft brown sugar
* 4 medium eggs
* 6oz gold syrup
* 12oz s.r flour
* 2tbsp cinnamon
* 1tsp bicarb
* 9 1/2 oz grated carrot

For the frosting

* 1 pint whipped double cream
* 1 pack soft cream cheese
* 2 dessert spoons lemon juice
* a dash off vanilla essence
* 100g (approx) sifted icing sugar

Carrot Cake Recipe Instructions
1. Put oil, sugar, eggs and syrup in food processor and whizz, then add all other cake ingredients and whizz again. Turn into an 8 inch lined tin.
2. Bake in a pre heated oven gas mark 3 for approx 50 mins (depending on your oven it may take longer).
3. Whip the cream and just add all the other frosting ingredients and whisk together. Chill for ten mins before decorating the cooled cake...enjoy!

Carrot Cake Recipe 2

Carrot Cake Recipe 2

Carrot cake Recipe Ingredients:

Carrot Cake:

• 4 eggs
• 2 teaspoons baking powder
• 2 cups sugar
• 1 cup pecans, chopped
• 4 cups grated carrots
• 1 cup vegetable oil
• 2 cup flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon

Cream Cheese Frosting:

• 1/2 stick butter, softened
• 8 oz. cream cheese, softened
• 1 box powdered sugar (1 lb.)
• 2 teaspoons vanilla extract

Carrot Cake Recipe Instructions :

Carrot Cake Instructions:

1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
2. Mix until just blended and then add the carrots and pecans.
3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled carrot cake...Nice ! Enjoy it !
Carrot-cake-with-cream-cheese-frosting

Applesauce Carrot Cake

Applesauce Carrot Cake
A nice carrot cake recipe to try !

Carrot Cake Recipe Ingredients:

* 3/4 cup butter or margarine
* 1 cup granulated sugar
* 1 1/2 cups firmly packed dark brown sugar
* 2 eggs
* 2 1/4 cups applesauce
* 3/4 cups shredded raw carrots
* 3 cups unsifted all-purpose flour
* 1 1/2 cups unsifted whole wheat flour
* 1 tablespoon baking soda
* 1 1/2 teaspoons cinnamon
* 1 1/2 teaspoons nutmeg
* 1 1/2 teaspoons allspice
* 1 1/2 cups coarsely chopped walnuts or pecans
* 1 1/2 cups raisins

Carrot Cake Recipe Instructions :
In a large mixing bowl, cream butter until light and fluffy. Gradually beat in granulated and brown sugars. Beat in eggs. Measure all-purpose and whole wheat flour into a bowl; add baking soda and spices and stir to blend. Add dry ingredients to creamed mixture alternately with applesauce and carrots. Fold in walnuts and raisins. Spoon batter into to a greased and floured bundt cake pan. Bake in a preheated 350° oven for 1 hour and 20 minutes to 1 hour and 30 minutes. Cool in pan for 5 minutes; tap to loosen and unmold on a wire rack to cool completely. Sprinkle with confectioners sugar or drizzle with a glaze before serving...and the Carrot Cake recipe is ready..enjoy it !
carrot-cake-with-pineapple