best carrot cake recipe
Best Carrot Cake Recipes
Though it may not seem so, the best carrot cake recipe is the one which is full of luscious and juicy carrots. Scroll down to know the recipe for this delicious cake.
When one thinks about carrot cake it is automatically associated with America. However, these recipes have also become a part of British cake recipes. Carrot cake has luscious, juicy carrots, in it which make the cake taste different and more delicious than the rest of the cakes. Carrots were used in the cakes as they provided a cheaper and more easily available alternative to other sweeteners. The use of carrots was, hence, recommended during the Second World War. However, the popularity of the carrot cake actually grew leaps and bounds in the last quarter of the twentieth century.
Carrot Cake Recipes
Since the liking of each person is different, I have given below a couple of the recipes, so you can choose one that will appeal to your taste buds.
Recipe # 1
Ingredients
- Grated carrots, 6 cups
- Brown sugar, 1 cup
- Raisins, 1 cup
- Eggs 4
- White sugar, 1½ cups
- Vegetable oil, 1 cup
- Vanilla extract, 2 teaspoons
- Pineapple (crushed and drained) 1 cup
- All-purpose flour, 3 cups
- Baking soda, 1½ teaspoon
- Salt, 1 teaspoon
- Ground cinnamon, 4 teaspoons
- Walnuts (chopped) 1 cup
- Take a medium bowl and combine grated carrots and brown sugar. Set the mixture aside for about 60 minutes and then add raisins to it.
- Preheat the oven to 350 ºF. While the oven is heating, grease two 10-inch cake pans and then flour them.
- In a bowl, beat eggs till they are fluffy and light.
- Slowly beat in white sugar, oil and vanilla. Then, add pineapple to it.
- After the pineapple, combine flour, baking soda, salt, and cinnamon with the wet mixture until all the ingredients are well-absorbed.
- At last add the carrot mixture and walnuts. Then pour the cake batter into the cake pans.
- Bake the cake for 50 minutes in the preheated oven. Check whether the cake is done with the help of a toothpick.
- Once the cake is done, let it cool for 10 minutes before you remove it from the pan.
- All-Purpose flour, 2 cups
- Baking soda, 2 teaspoons
- Salt, ½ teaspoon
- Ground cinnamon, 2 teaspoons
- Eggs 3
- Sugar, 2 cups
- Vegetable oil, ¾ cup
- Buttermilk, ¾ cup
- Vanilla extract, 2 teaspoons
- Grated carrot, 2 cups
- Pineapple (crushed, drained) 1 can
- Coconut (flaked) 1 can
- Pecans (chopped) 1 cup
- Take 3 cake pans and round them with wax paper, lightly grease and flour wax paper and keep the pans aside.
- Stir all-purpose flour, baking soda salt and ground cinnamon together.
- Beat eggs till they are light and fluffy. Then, add sugar, vegetable oil, buttermilk and vanilla extract to the eggs and beat till the mixture is smooth.
- Now, add the flour mixture to the egg mixture and beat till all the ingredients are well-blended.
- Fold in the carrot, coconut, pineapple, and pecans.
- Pour the batter in the cake pans and bake at 350 ºF for 25-30 minutes. Check if the cake is ready by inserting a wooden toothpick at the center; it should come out clean.
- Once it is cooked cool the pans and then remove the cake from the pan.