http://wakeuptocoffeetoday.com/coffee/does-anyone-know-any-good-carrot-cake-recipes.html Coffee shop. Coffee break. Tue, 02 Mar 2010 16:19:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://wakeuptocoffeetoday.com/coffee/does-anyone-know-any-good-carrot-cake-recipes.html/comment-page-1#comment-1976 abnehmen mit FitLine XXS Tue, 27 Oct 2009 11:09:36 +0000 http://wakeuptocoffeetoday.com/coffee/does-anyone-know-any-good-carrot-cake-recipes.html#comment-1976 4 eggs beaten 2 cups all-purpose flour 2 cups sugar 2 tsp. baking powder 1 tsp. ground cinnamon (optional) 1/2 tsp. salt 1/2 tsp. baking soda 3 cups finely shredded carrot (lightly packed) 3/4 cups cooking oil allow eggs to stand at room temperature for 30 minutes. meanwhile, grease two 9x1-1/2 inch round cake pans. line pans with waxed paper, grease the paper. set pans aside. preheat oven to 350*F. in a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda. set aside. in another bowl combine eggs, carrot, and oil. add egg mixture to flour mixture. stir until combined. pour batter into the prepared pans. bake 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. cool on wire racks for 10 minutes. remove from pans and cool completely. (be sure carrots are finely shredded to keep them from sinking to the bottom during cooking) frost with cream cheese frosting. (as follows) CREAM CHEESE FROSTING 1 8oz. package cream cheese (softened) 1/2 cup butter (softened) 2 tsp. vanilla 5 1/2 to 6 cups powdered sugar in a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on md. speed untill light and fluffy. gradually beat in powdered sugar to reach spreading consistency. this frosts top and sides of two 8 or9 inch layers. store frosted cake in fridge. 4 eggs beaten
2 cups all-purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp. ground cinnamon (optional)
1/2 tsp. salt
1/2 tsp. baking soda
3 cups finely shredded carrot (lightly packed)
3/4 cups cooking oil
allow eggs to stand at room temperature for 30 minutes. meanwhile, grease two 9×1-1/2 inch round cake pans. line pans with waxed paper, grease the paper. set pans aside.
preheat oven to 350*F. in a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda. set aside.
in another bowl combine eggs, carrot, and oil. add egg mixture to flour mixture. stir until combined. pour batter into the prepared pans.
bake 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. cool on wire racks for 10 minutes. remove from pans and cool completely. (be sure carrots are finely shredded to keep them from sinking to the bottom during cooking) frost with cream cheese frosting. (as follows)
CREAM CHEESE FROSTING
1 8oz. package cream cheese (softened)
1/2 cup butter (softened)
2 tsp. vanilla
5 1/2 to 6 cups powdered sugar
in a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on md. speed untill light and fluffy. gradually beat in powdered sugar to reach spreading consistency. this frosts top and sides of two 8 or9 inch layers. store frosted cake in fridge.

]]> http://wakeuptocoffeetoday.com/coffee/does-anyone-know-any-good-carrot-cake-recipes.html/comment-page-1#comment-1975 Nesha Tue, 27 Oct 2009 08:58:19 +0000 http://wakeuptocoffeetoday.com/coffee/does-anyone-know-any-good-carrot-cake-recipes.html#comment-1975 * 4 eggs * 1 1/4 cups vegetable oil * 2 cups white sugar * 2 teaspoons vanilla extract * 2 cups all-purpose flour * 2 teaspoons baking soda * 2 teaspoons baking powder * 1/2 teaspoon salt * 2 teaspoons ground cinnamon * 3 cups grated carrots * 1 cup chopped pecans * * 1/2 cup butter, softened * 8 ounces cream cheese, softened * 4 cups confectioners' sugar * 1 teaspoon vanilla extract * 1 cup chopped pecans 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. 3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. * 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners’ sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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