Stone - Carrot Cake Recipes: How to Bake Carrot Cake Like A Pro!

Carrot Cake Recipes
How to Bake Carrot Cake Like A Pro!

By

Judith Stone

Copyright 2011 KernowWeb
All rights reserved. Published in the United Kingdom.

No part of this ebook may be reproduced or transmitted in any form whatsoever, electronic, or mechanical, including photocopying, recording, or by any informational storage or retrieval system without the expressed written, dated and signed permission of the author.
The information presented herein represents the views of the author as of the date of publication. This ebook is for informational purposes only and the author does not accept any responsibilities for any liabilities resulting from the use of this information. While every attempt has been made to verify the information provided here, the author cannot assume any responsibility for errors, inaccuracies or omissions.

Other recipe collections from Judith Stone

Cupcake Recipes - How to bake cup cakes and fairy cakes like a pro

The Cheesecake Recipe Book - Cheesecake recipes to amaze your guests!

Muffin Recipes How to bake muffins like a pro
Brilliant Banana Bread & 25 Other Fantastic Banana Cake Recipes

Cookie Recipes - How to make cookies like a pro!

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Get all the above 5 Bake like a pro books for the price of 3

Super Scone Recipes - How to Bake Scones Like A Pro
Perfect Pancake Recipes - How to Make Pancakes Like A Pro
Fantastic Venison Recipes - How to cook venison like a pro
Pork Belly Recipes - How To Cook Pork Belly Like A Pro

Slow Cooker Magic - Superb slow cooker recipes to amaze your guests

Visit my blog for lots of great recipe ideas:

www.judithstonerecipes.wordpress.com

Table of contents

Introduction

Carrot cake was always a firm favorite of mine while I was growing up, and it remains so to this day. In fact, I'm such a fan that the middle layer of our wedding cake was carrot and walnut!

There are 2 things which make carrot cake great. Firstly, the carrot keeps the cake incredibly moist. While the carrot breaks down and softens during cooking, it still adds a subtle extra texture, while releasing natural sweetness. Second is the spicing. While not all carrot cakes have to include spices, most of the best ones do, and personally I find that (certainly in more traditional carrot cakes) that being a little heavy handed with the spices is a good thing!

The other great thing about carrot cake is that most (not all) recipes use oil rather than solid fat. That means they tend to be very quick and easy to prepare, with no worries about having to gently fold the mixture you can almost be as rough as you like and the cake will still be delicious!

Historically carrot cake dates back to medieval times when sugar was scarce and expensive. Carrots contain more natural sugars than just about any other vegetable (other than sugar beet) and so were a natural choice for sweetening cakes. For the same reason, carrot cakes experienced quite a revival during World War II rationing in Britain.

So, what follows is a collection of what I feel are 25 of the best carrot cake recipes you're likely to find. They range from the traditional to the modern and slightly more obscure, mixing different flavours, textures and frostings yet all are divine. I do hope you enjoy them as much as I do. Also, since you don't need to be as exact with quantities as you do with some other types of baking, rather than giving weights I've kept all of the ingredient quantities to cups which means you can prepare any of these carrot cakes really quickly.

And the very best thing about carrot cake? Well, we all know we should eat more vegetables so surely carrot cake must count, doesn't it? :)
-Judy

Note : For any of these recipes you can if you wish substitute beetroot for carrot. It will give a subtly different flavour which is slightly less sweet but still delicious, and a wonderful deep purple colour give it a try!

Carrot & Pineapple Cake

Ingredients
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon, milled
1 cups white sugar
1 cup oil
3 eggs
1 teaspoon vanilla extract
2 cups carrots, shredded
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package creamy cheese
cup butter, softened before use
2 cups confectioners' sugar

Method

Preheat oven to 180C/350F/gas 4. Grease a 9x13 inch cake pan.

In a mixing bowl, combine together the flour, baking soda, baking powder, salt and cinnamon. Make a hole in the center of the mixture. Add in gradually the sugar, oil, eggs and vanilla. Stir by hands or with wooden spoon. Mix well or until the mixture is smooth and combined. Add in carrots, coconut, walnuts and pineapple. Stir until well combined.

Place the dough into the prepared baking pan. Bake for about 45 minutes. The center should sink a little, but dont need to worry. Remove the cake from oven to cool.

To make frosting : in a mixing bowl, beat the butter and creamy cheese until smooth and fluffy. Add in the confectioners sugar and beat until smooth cream.

Cranberry Carrot Cake

Ingredients
2 cups flour
2 teaspoons baking soda
1 tablespoon baking powder
2 teaspoons ground cinnamon
teaspoon ginger, milled
1 pinch salt
1 cups white sugar
1 cup mayonnaise
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice
cup chopped toasted pecans
cup dried cranberries

Method

Preheat oven to 180C/350F/gas 4. Grease three 8 inches round cake pans.
In a mixing bowl combine together the flour, baking soda, baking powder, cinnamon, ginger, and salt.

In a separate mixing bowl, with an electric mixer, beat together the sugar, mayonnaise, eggs, and vanilla extract until well blended and smooth. Add in the flour mixture in to the mayonnaise mixture .Add in the carrots, pineapple, pecans, and cranberries. Mix well the mixture until well combined. Split the mixture evenly into the prepared cake pans.

Bake for 30 to 35 minutes. Leave the cake in the pan for 10 minutes. Remove the cake from the pan, and allow cooling fully on a wire rack.

Carrot Cake Bars

Ingredients
2 cups white sugar
1 cups oil
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 (4 ounce) jars carrot baby food

Method

Preheat oven to 180C/350F/gas 4. Grease a 10x15 inch roll pan.
In a mixing bowl combine together the flour, baking soda, cinnamon and salt.
In a separate large bowl, beat sugar, oil and eggs until smooth and fluffy. Add in the flour mixture into the eggs mixture and mix until well combined. Add in the carrot jars. Stir well.

Pour the dough into prepared roll pan. Bake for 20 minutes. Remove the cake from oven to cool.

Walnuts Carrot Cake

Ingredients
2 cups white sugar
cup oil
3 eggs
1 teaspoon vanilla extract
cup buttermilk
2 cups carrots, grated
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon, milled
1 teaspoons salt
1 cup walnuts, chopped
cup butter
1 (8 ounce) package creamy cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Method

Preheat oven to 180C/350F/gas 4. Grease a 9x13 inch baking pan.
In a large bowl, combine together sugar, oil, eggs, vanilla, and buttermilk; mix well. Add in carrots, coconut, vanilla, and pineapple. Stir until well combined. In a separate bowl, combine together the dry ingredients; flour, baking soda, cinnamon, and salt. Add the dry mixture into the carrot mixture; stir. Add in chopped nuts and stir the dough until well combined. Pour the dough into the prepared pan.