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Does anybody make a wicked carrot cake?

post #1 of 5
Thread Starter 
With no nuts or raisins?? I'm wanting to do a carrot cake with cream cheese frosting for dd's b-day (tomorrow), but I can't find any recipes from really reliable sources that aren't going to be all 'chunky' with raisin and nuts... (she doesn't have any teeth yet).

Also, I'd love for it to make two 8 inch round cakes, which then I could frost and stack like a typical b-day cake....

Thanks!:
post #2 of 5
This is more or less one that I have made a few times.

Vegan Carrot Cake

I bet you could do it in rounds instead. I tend to use ground flax as an egg sub, but you could just use eggs if you aren't needing it to be vegan.
post #3 of 5
Here's my recipe. I leave the nuts out if I'm making it for my picky family members. I especially love the pineapple and coconut in this.

Happy Birthday!

Carrot Cake

Recipe By :America's Best Recipes
Serving Size : 12 Preparation Time :2:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
3/4 cup buttermilk
3/4 cup vegetable oil
3 eggs -- beaten
2 teaspoons vanilla extract
2 cups flour, all-purpose
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon -- ground
2 cups carrots -- grated
1 cup walnuts -- chopped
1 8-oz. can pineapple -- crushed, drained
1 3 1/2 oz can coconut -- flaked

Combine first 5 ingredients; beat well. Combine flour, soda, salt, and cinnamon; add to sugar mixture, stirring well. Add carrot, walnuts, pineapple, and coconut; stir well.

Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. If desired, pour Buttermilk Glaze over warm cake layers. Let cool in pans 15 minutes; remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream cheese Frosting:
1 8 oz. pkg cream cheese -- softened
1/2 cup butter -- softened
1 16 oz. pkg powdered sugar -- sifted
1 teaspoon vanilla extract

Combine cream cheese and butter, beat at medium speed of an electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla. Yield: 3 cups.
post #4 of 5
Oh I'd give you mine but it's pretty chunky with pineapple, coconut and nuts.
post #5 of 5
This is the BEST carrot cake ever, I promise. Healthy...eh, not so much- it does have a lot of sugar and fat. But, the carrots and the whole wheat flour redeems it a little, LOL. It's for a 9X13 cake, but I'm sure you could do two round ones instead- just watch how long it's in the oven. Also, the frosting has pecans, but I've omitted them when making it for little ones and it's still delicious.

Mix together:

2 c. flour (I often use whole wheat pastry flour- no one can even tell)
1 t. baking powder
1 t. baking soda
1 t. cinnamon (I usually double this)
1/4 t. salt
1 1/2 c. vegetable oil (canola, safflower, whatever- I've been using sunflower oil lately)
2 c. sugar (I've gotten away with 1 1/2 c.)

Add:

4 eggs, one at a time, beating well after each.
2 c. packed finely grated carrots (a little more won't hurt either.)

Mix well. Pour into 9X13 pan and bake 30-45 minutes at 350 until toothpick comes out clean.

Icing-

Beat until lights:
1/c c. butter, softened
8 oz. cream cheese, softened

Add gradually:
1 lb. powdered sugar (or less to desired consistency- I don't think I've ever used a whole pound)
1 t. vanilla
1 c. chopped pecans (can be omitted)

Mix well. Cake should be completely cool to ice.
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