Superb Carrot Cake Food

MOIST CARROT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

THE BEST CARROT CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
• Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
• Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
• Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
• To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

EXCELLENT CARROT CAKE

Steps:

• Combine first 5 ingredients; beat well.
• Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
• Add carrots, walnuts, pineapple and coconut; stir well.
• Pour batter into greased and floured 13x9 baking pan.
• Bake at 350° for 55 minutes, or until pick comes out clean.
• Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
• Bring to a boil; cook 4 minutes on medium heat.
• Remove from heat; add vanilla.
• Pour buttermilk glaze over warm cake; let cake cool.
• Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
• Gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Spread cream cheese frosting on top of cooled cake.

SUPER-MOIST DIABETIC SPICED CARROT CAKE

Steps:

• Preheat oven to 350° F.
• In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Set aside.
• In small bowl whisk together egg whites and eggbeaters.
• Set aside.
• In large bowl beat SPLENDA® Granular, maple syrup, vanilla, and applesauce.
• Mix in egg mixture, stir until well mixed.
• Stir in flour mixture, then carrots and walnuts (if using).
• Pour into greased 8 cup loaf pan (an 8x8 will do) and bake for 40-45 minutes, or until toothpick inserted comes out clean.
• Allow to cool, ice if desired.

BEST CARROT CAKE

Steps:

• Combine flour, salt, soda,& cinnamon.
• Set aside.
• Combine eggs, sugar,& oil; mix until smooth.
• Stir in flour mixture a little at a time until well blended.
• Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
• Pour into a greased 9x13in pan.
• Bake at 350 degrees for 45-55 minutes.
• --------------Frosting----------.
• Cream together, cheese and butter until smooth.
• Add vanilla.
• Add sugar a 1/4 cup at a time, until well blended.
• After frosting cooled carrot cake, sprinkle with toasted coconut.
• To toast coconut, put on cookie sheet, under broiler for about 1 minute.
• Keep an eye on it to be sure it does not burn!

SUPERB CARROT CAKE

Steps:

• heat oven to gas 4, 180c.
• sieve flour and baking powder into a large bowl and stir in sugar.
• add nuts, carrots, and bananas and stir lightly.
• make a well in the centre and add eggs and oil and beat together.
• grease and line a 8 inch tin and add mixture.
• bake for 75 mins untill golden brown, take out of tin and leave to cool.
• beat together the butter,cream cheese,icing sugar and vanilla and spread over the cooled cake.