What's a really good carrot cake recipe?

I bake all the time, and today I realized...I've never made carrot cake before, and my boyfriend absolutely LOVES carrot cake, so I want to find a really good recipe for it. And of course with the cream cheese icing. Thanks so much


-JennWhat's a really good carrot cake recipe?
This recipe has alot of ingredients, but you did say a really good carrot cake.... and this is a great one!





Solid Gold Carrot Cake





Ingredients:





2 cups flour


2 tsp baking powder


1 tsp baking soda


3/4 tsp salt


1 1/2 tsp ground cinnamon


1/2 tsp ground nutmeg


1/2 tsp ground cloves


1/2 tsp ground ginger


4 large eggs


1 cup granulated sugar


1 cup firmly packed light brown sugar


1 cup neutral vegetable oil (such as canola or safflower)


1/2 cup unsalted butter, melted (1 stick)


1/4 cup milk


1 tbsp good vanilla extract


1 tbsp grated orange zest


3 cups firmly packed shredded carrots


1 cup walnuts, toasted and chopped


1 cup raisins, dark or golden (or a mix)





Preparation:





Preheat the oven to 350.





Grease the bottom and sides of your cake pans, and line the bottoms with a round of parchment paper (to get the right size, place the bottom of a cake pan on the parchment, and trace around it to get a circle. Cut with scissors to get your rounds.) Butter the parchment, then dust the cake pans all over inside with flour and tap out the excess.





In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.





In the bowl of an electric mixer with the paddle attachment, beat the eggs, granulated sugar, and brown sugar on medium speed until well combined, about 2 minutes. With the mixer on low speed, add the oil, melted butter, milk, vanilla, and orange zest, and mix until blended (you鈥檒l need to scrape down the sides of the bowl with a spatula.) Add the flour mixture in three additions, mixing on low speed until just blended after each addition. Add the carrots, walnuts, and raisins and continue mixing just until all the ingredients are blended.





Scrape the batter into the prepared pans and bake for about 30 minutes, or until a tester inserted in the center comes out clean.





Cook the cakes in their pans for 15 minutes, then turn them out of the pans and cool on a rack completely.











Cream Cheese Frosting





Ingredients:





8 oz cream cheese (full fat), at room temperature


1 stick unsalted butter, at room temperature


3 3/4 cups confectioner鈥檚 sugar (powdered sugar)


1 tbsp fresh lemon juice





Preparation:





In the electric mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue beating until the frosting is velvety smooth. Beat in the lemon juice.





Assembling the Cake:


Using a serrated knife, cut the cake layers in half (if you鈥檙e doing this step 鈥?otherwise, just leave them as is for a traditional two-layer cake.) Place the first cake layer, bottom side up, on a plate protected by strips of parchment (you鈥檒l remove the parchment strips when you鈥檙e done frosting the cake; it keeps the plate clean from any drips.) Spoon a good dollop of the frosting onto this layer, and use a knife or an icing spatula to spread the frosting out to the edge (but not over.) Repeat this with your remaining layers, finishing with icing the top of the cake. T he frosting will squeeze out over the sides a bit, and that鈥檚 just fine. Garnish the top with toasted chopped walnuts if you like. Makes 1 9-inch cake.What's a really good carrot cake recipe?
Chocolate Carrot Cake





2 cups all-purpose flour


2 cups Domino庐 or C%26amp;H庐 Granulated Pure Cane Sugar


1/2 cup baking cocoa


1 teaspoon baking soda


1/2 teaspoon salt


4 eggs


1-1/4 cups vegetable oil


3 cups finely shredded carrots


FROSTING:


1 package (8 ounces) cream cheese, softened


1/2 cup butter, softened


3-3/4 cups Domino庐 or C%26amp;H庐 Pure Cane Powdered Sugar


1/4 cup baking cocoa


3 teaspoons vanilla extract


1/4 cup chopped walnuts


1/4 cup semisweet chocolate chips


Directions:


Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans.


Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips. Yield: 12-16 servings.
http://www.robinhood.ca/recipe.details.a鈥?/a>





It is really amazing try it


it is the icing that makes this cake better then any other. The creamcheese icing is really heavy so you do not need alot.


This cream cheese icing is even better then the good cream cheese icing.


Happy Baking!!!





The traditional heart-warmer gets a boost of flavour with a creamy, cheese icing.





3/4 cup CRISCO庐 Canola Oil


1/4 cup molasses


1 1/2 cups sugar


4 eggs


2 cups ROBIN HOOD庐 All Purpose Flour


2 tsp baking soda


2 tsp cinnamon


1 tsp salt


3 cups peeled carrots, grated


3/4 cup chopped walnuts or pecans





ICING


1 pkg (250 g) cream cheese


1/2 cup butter or margarine


4 cups icing sugar, sifted


2 tsp vanilla





Preparation


CAKE


Beat first 4 ingredients together in large bowl until smoothly blended. Combine flour, baking soda, cinnamon and salt. Add to egg mixture, beating until smooth. Stir in carrots and nuts. Spread in greased 10'; (25 cm) tube pan.


BAKE at 325掳F (160掳C) for 1 1/4-1 1/2 hours, or until toothpick inserted in centre comes out clean. Cool 15 minutes in pan, then remove to rack and cool completely.





ICING


Beat cheese and butter until smooth. Gradually add icing sugar, beating constantly. Mix in vanilla. spread on cooled cake.
Here is the easiest and tastiest ever!





Best Ever Carrot Cake


1 c corn or canola oil


1 1/4 c honey


4 egg


2 c AP flour


2 tsp each baking powder and soda


1 tsp salt


1 Tbsp cinnamon


3 c grated carrots


1 c chopped pecans and/or raisins (optional)





Mix oil and honey


Add eggs one at a time, beating well after each


Whisk dry ingredients to blend


Add to eggs, stirring just to blend


Fold in carrots and optionals


Divide batter between 2 greased and floured 8x8 glass dishes


Bake at 325 F for 30-35 minutes or til cake tests clean and is just pulling away from sides.


Serve warm as a veggie or cool and ice with cream cheese icing.





I just use the recipe on the inside of the Philly box.
The best one out there is the Betty Crocker recipe. No others really measure up. It is moist, tender and delicious. I think it is called ';The Best Carrot Cake';....in her book the red and white gingham book.


I can't get it right now or I would. It is worth looking up.