carrot cake recipe
Carrot Cake Recipe
Did you know that carrot cakes reached its height of popularity in the United States during the health food craze of the 60 and the 70's? Even today it is still a popular American dessert as well as a diner staple. Here are a variety of recipes to suit every taste bud.
When I was growing up I remember my mother telling me to eat carrots because they were good for my eyes, since she knew that I detested eating carrots in its plain form, she began experimenting with them. It is only because of the effort that she put into each recipe that today I relish carrots. Here are some carrot cake recipes that might help instill the same love for carrots in your children.
Vegan Carrot Cake
Required Ingredients
- 2 cups of grated carrots
- 1½ cup of raisins
- 2 cups of water
- 1½ teaspoons of cinnamon
- 1½ teaspoons of allspice
- ½ a teaspoon of cloves
- 1 a cup of sugar
- ½ a teaspoon of salt
- 3 cups of flour
- 1 cup of soymilk
- First preheat the oven to 350 °F.
- Gently simmer the carrots, raisins, water and spices in a medium-sized saucepan for 8 to 10 minutes.
- Then add the sugar and salt and cook for more than 2 minutes.
- Once that is done, remove from heat and cool completely.
- Now take a large bowl and combine the baking soda and flour in it.
- Add the carrot mixture and the soymilk and combine nicely.
- Grease a 9*9 inch baking pan and then pour in the batter.
- Bake this mixture for an hour.
- Your carrot cake is ready if the toothpick comes out clean.
- 6 white eggs
- 1⅓ cups of white sugar
- 1 cup of applesauce
- ½ a cup of skim milk
- 1½ teaspoon of vanilla extracts
- ¼ a teaspoon of ground cloves
- ½ a teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 2 teaspoons of baking soda
- 1 cup of whole-wheat flour
- 1 cup of all-purpose flour
- 1 can of crushed pineapple with juice
- 2 cups of shredded carrots
- ½ a cup of chopped walnuts
- ½ a cup of raisins
- First take a large bowl and beat the egg whites in it.
- Slowly beat in the applesauce, skim milk, sugar and vanilla.
- Then stir in the dry ingredients in this order. First put in the cloves, nutmeg, cinnamon, baking soda and flour.
- Now stir in one ingredient at a time, beginning with the pineapple (with the juice), carrots, walnuts and raisins.
- Pour this mixture lightly into a lightly greased 9*13 pan.
- Bake this in a preheated 350°F oven for 35 to 40 minutes.
- 5 eggs
- 1 cup of sugar
- 1 lemon
- ⅓ cup of marsala or white wine
- 2 cups of grated carrots
- 1 cup of groundnuts
- ½ a cup of cornmeal (preferably not coarse ground)
- ½ a teaspoon of baking powder
- ½ a teaspoon of cinnamon
- A pinch of salt
- 1 cup of sugar
- ½ a cup of lemon or orange juice
- Preheat the oven to 350°F.
- Now separate the eggs, remove the lemon rind and chop, grate the carrots and also grind the nuts.
- With that done, beat the egg yolks and sugar until it is thick and light colored. Measure enough lemon juice, marsala and wine to make ½ a cup. Add this and the chopped rind to the yolk mixture and mix this well.
- To the yolk mixture also add carrots and groundnuts.
- Take a separate bowl and mix cornmeal, baking powder, cinnamon and salt and stir this into the yolk mixture.
- In a large bowl beat egg whites to firm peaks. Now gently fold the yolk mixture, ⅓ at a time, into the whites taking care not to deflate the whites.
- Once all that is done, pour the mixture into the prepared van and bake it until a cake tester or table knife stuck into the center comes out clean.
- 2 cups of flour
- 2 cups of sugar
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 3 cups of shredded carrots
- 1 cup of oil
- 4 eggs
- 1 cup of chopped walnuts
- 1 cup of raisins
- Preheat the oven to 350°F.
- Then grease and flour a two inch cake pin
- Take a large bowl and combine the first 6 ingredients and then the next three. Beat the mixture with an electric mixture at a medium speed for 2 minutes.
- Slowly stir in the raisins and walnuts. Now pour the mixture into the prepared cake pans.
- Bake this for 40 minutes or until a toothpick that is inserted in it comes out clean.