Carrot Cake

Posted by annebin (598 days ago)

Hi, I'm looking for a tried and tested recipe for carrot cake (with or without cream cheese frosting).

I have a recipe I found in one of my cookbooks using vegetable oil instead of butter. Can I substitute? Will it affect the texture?

Would appreciate recipes using loaf tins since bigger pans wil not fit in my table-top oven. Thanks!

(I am based in Hong Kong)

Posted by Ruth at Clifford (597 days ago)

Here's my absolute fav recipe:

MOTHER BERTA'S CARROT CAKE

3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained

Cream Cheese Frosting:
4 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
2. Grate the remaining carrot; reserve.
3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

Per serving: 630 calories, 73g carbohydrates, 7g protein, 35g fat, 90mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Makes 12 servings.

(I am based in Guangzhou)

Posted by annebin (596 days ago)

Thanks Ruth. It's a similar recipe except for the partly-cooked carrots (the one in my book calls for grated carrots, uncooked) and the addition of nutmeg. Good to know I can do without that.

And the nutrition facts are appreciated too!

(I am based in Hong Kong)

Posted by gazmo28 (593 days ago)

ok heres a fool proof one for ya !

3 cups sr flour
2 cups sugar
1 tsp cinnamon
1.5 cup veg oil
3 eggs
1 200g tin crushed pineapple including juice
3 med carrots grated
1 cup chopped wallnuts

this is a all in recipe.
simply bake at 180 c for 45 to 1 hr or untill firm!good luck!

(I am based in Hong Kong)

Posted by annebin (591 days ago)

Carrot cake was a big hit! I followed Gazmo's recipe (but used 4 eggs and only 2 cups APF). The cream cheese frosting was perfect too! Thanks guys

(I am based in Hong Kong)

Posted by raincatcher (591 days ago)

Did you add any baking powder since you substitute all-purpose for self-raising flour?

(I am based in Unspecified)

Posted by annebin (590 days ago)

Yes I added 2t baking powder, and 1 1/2 t baking soda. Also, since I couldn't find crushed pineapple, I used tidbits and passed them through a food processor briefly

(I am based in Hong Kong)