The Ultimate Carrot Cake
I know that I could just Google a carrot cake recipe, but I like asking Serious Eaters in case they're kind enough to pass along a beloved family recipe or their grandma's take on a classic.
Here's the story:
My dad's 58th birthday is next week and for the past month or so I've been gathering information concerning his favorite meal and what kind of cakes he likes. I've decided on making my abuelita's enchilada's, Spanish rice and re-fried beans for the meal, which I could make with my eyes closed, but the problem is my lack of baking skills.
My dad wants a carrot cake for his birthday. The other night he said that he's been craving carrot cake for months, homemade carrot cake with cream cheese frosting. I want to do everything from scratch, but I'm not sure how to pull it off and I need an excellent recipe.
So, does anyone have an ultimate, moist and delicious carrot cake recipe?
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21 Comments:
Carrot cakes are always moist. The add ins are a matter of taste. Coconut, raisins, crushed pineapple, and walnuts. The cream cheese icing is a breeze.
Any recipe on foodtv will work. When I was younger I even put chopped chocolate in the icing.
JerzeeTomato at 1:09AM on 09/24/08
Not to change the subject but what is abuelita's enchilada's?
pjracz10 at 1:35AM on 09/24/08
I have a Cooking Light one, but somehow I don't think that is what your dad is looking for on his special day!
However, Tuesday's with Dorrie did a 'carrot cake' week, and the person who chose it raved about the recipe:
http://slowlikehoney.net/2008/04/22/the-tale-of-three-cakes/
HeartofGlass at 5:37AM on 09/24/08
I have been making the Silver Palate carrot cake for years with great results.
SSMom at 8:21AM on 09/24/08
whatever recipe you use, here are a few add-ins that really jazz it up....
fresh pineapple as opposed to canned
sunflower & pumpkin seeds
grated fresh ginger
grated fresh orange rind
and more cinnamon/cloves/allspice than the recipe calls for
good luck pumpkinbear!!! happy b.d. dad enjoy the enchiladas! mmm
pooch at 8:27AM on 09/24/08
I found a low-fat one from Good Housekeeping, and it turned out really well--In my opinion, if it tastes just as good than the original with 1 and a half cups of oil (etc...), why not?!
Hope you try it!
http://www.goodhousekeeping.com/recipefinder/carrot-cake-ghk0907?click=main_sr
luswim06 at 8:51AM on 09/24/08
@pjracz10 - Abuelita means grandmother. She's making his grandmother's enchiladas recipe.
I think carrot cake works better the more coarsely shredded the carrots are. I made it once with the fine shredder blade from my food processor and it was less moist with a boring texture. I agree with the orange zest suggestion above, too,
sobriquet at 9:28AM on 09/24/08
I've eaten one with pistachios instead of walnuts and it was great.
lemons at 9:43AM on 09/24/08
I second SSMom's endorsement of the Silver Palate carrot cake. I've also made this one from Bon Appetit many times, always gets big raves:
http://www.epicurious.com/recipes/food/views/CARROT-CAKE-WITH-MARMALADE-CREAM-CHEESE-FROSTING-1825
Have fun, and feliz cumpleanos to your dad!
CookiePie at 10:22AM on 09/24/08
I third Silver Palette. Have used it for years.
Blue Iris at 10:36AM on 09/24/08
I haven't tried the ones mentioned above, so I can't compare, but this is our family favorite carrot cake recipe. It's simple, moist and tasty. You could certainly add raisins, etc., if desired.
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
½ cup nuts
1 cup oil
4 eggs, beaten
2 cups fresh carrots, shredded
1 cup (8 oz.) crushed pineapple, do not drain
½ cup milk
Combine flour, baking soda, salt, cinnamon, and sugar. Add nuts and toss. Stir in oil and eggs. Add carrots, pineapple, and milk. Beat with mixer. Pour into greased pan. Bake at 350 for 35 - 40 minutes.
Cream Cheese Frosting
1 8 oz. package cream cheese, softened
½ cup margarine, softened
1 teaspoon vanilla
1 pound powdered sugar, sifted
Beat cream cheese, margarine, and vanilla. Gradually add powered sugar.
jmoilanen at 12:54PM on 09/24/08
Carrot Cake with Cream Cheese Frosting
Ingredients
1 3/4 C. white rice flour (brown rice flour may be substituted)
2 tsp. wheat-free baking powder
1 1/2 tsp. baking soda
2 Tbs. ground cinnamon (or more to taste)
1 tsp. salt
1/2 C. toasted, finely chopped pecans
1 8 oz. can crushed pineapple, drained
2 C. sugar
4 eggs
1 1/2 C. vegetable oil
2 C. grated carrots
Cream Cheese Frosting:
1 lb. confectioners’ sugar
1/2 C. butter, softened
8 oz. cream cheese, softened
1 Tbs. genuine vanilla extract
Directions
Whisk together dry ingredients. Combine oil, sugar and eggs; add dry ingredients, followed by carrots, pineapple and nuts. Pour into two well-greased, 9-inch round cake pans and bake approximately 55 minutes in a 350 degree oven or until cake tester comes out with slightly moist crumbs attached to it. You may also bake in a well-greased 9x13-inch pan. Cool.
To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all incorporated. Frost cake.
Hillary
Chew on That
Chew on That at 1:05PM on 09/24/08
Here is a link to the carrot cake I made for Christmas this year. The recipe is from a co-worker of my father-in-law.
http://jlh2.wordpress.com/2008/01/04/just-desserts/
It was really delicious and I'd highly recommend it.
Jacquie at 1:46PM on 09/24/08
Bill's Big Carrot Cake by Dorie is by far, the best carrot cake I've ever made and had. It's on the link posted by Heart of Glass. It really is spectacular.
ErikaWaz at 4:28PM on 09/24/08
I'm craving carrot cake. They all sound wonderfully delicious. Can I have a slice?
tammiebalon at 6:12PM on 09/24/08
I adapted this recipe from Alton Brown... I just substituted the eggs for egg replacer. It's delicious, easy and super reliable... to me, the best carrot cake recipe around.
MadelynRodriguez at 6:33PM on 09/24/08
As you can see above, everyone has their favorite recipe. Feel your Dad out and see if he likes a lot of "stuff" in his cake like nuts, raisins, pineapple, etc. My Mom prefers a more basic but heavily spiced cake. Aside from carrots, I add only walnuts and golden raisins (they're plumper). I'm sure whatever recipe you use, your Dad will love it. It truly is the thought that counts.
Josdean at 10:16AM on 09/25/08
Check out epicurious.com for their most popular recipes of all time. They feature a killer carrot cake. Haven't made it but It's supposedly legendary.
bessfour at 12:51PM on 09/25/08
Thanks for all of the help everyone. I think I've settled on a recipe, though the addition of pineapple chunks kind of freaks me out. I had no idea that it was so common place to put pineapple in carrot cakes. Is that a classic thing and if so, how did I not know that?
PumpkinBear at 8:35PM on 09/25/08
The 3 layer carrot cake with prailine filling and cream cheese frosting from Ann Hodgman's Beat This cookbook is by far the best I have ever had. If you cut into 12 pieces (each is 31 WW points).
dockanz at 10:15AM on 09/27/08
Some tips for the carrots;
Don't grate them in a food processor. They come out too heavy. By hand is best for really thin flakes.
Also dry the gratings. It lends to a less dense but decadent cake.
Happy birthday!
michichan at 10:50AM on 09/27/08