I need the BEST carrot cake recipe ever!!

c7eat2live

Its my mom's birthday and she LOVES carrot cake. I want something spicy and hopefully calorie conscious I was going to try the Cooking Light recipe, but thought I would ask for y'alls input too Let me now if you have a favorite!

sheneverfails

I'm pretty sure there's a great one on SkinnyTaste. I'll check.

sheneverfails

Yep: http://www.skinnytaste.com/2010/03/super-moist-carrot-cake-with-cream.html

aimibean

I use a GREAT one but it's not very calorie conscious...

angelew

I have a favorite...it won the State Fair of Texas....but it is the real-deal, full-leaded version....NOT calorie conscious! Let me know if you want it and I will send it to you.

Hottness4Lyfe

I use a GREAT one but it's not very calorie conscious...

Same here.... The frosting alone has 2 sticks of butter..... Good luck with your search!

dumb_blondes_rock

http://www.mylifetime.com/shows/cook-yourself-thin/recipes/carrot-cake

Jolenebib

I made the 2011 Cooking light recipe and was very happy with it.

momma3sweetgirls

Best EVER!!!!!! Not 'light' by any means. It's her birthday...who cares!


Carrot Cake (Karrot's Cake)
The Best of the Best - Vol. 1 (Page: 313)
Enjoy! (Page: 162)



So good for your eyesight, never mind your tastebuds!

Ingredients:
Cake
3/4 cup corn oil
1 cup sugar
3 eggs
1 1/2 cups flour
1/2 tsp. salt
1 1/3 tsp. baking soda (!)
1 1/2 tsp. cinnamon
2 cups finely grated carrots (4-5)

Icing
8 oz. pkg. cream cheese, room temperature. (Don't use spreadable or light cream cheese!)
1/4 cup butter, room temperature
2 1/2 cups icing sugar
2 tsp. vanilla


Instructions:
To make cake: Beat together oil and sugar. Add eggs, 1 at a time, beating well after each addition. Combine dry ingredients and add to egg mixture. Beat all together until well blended. Fold in raw carrots. Bake 1 hour at 300 F. in a greased 9"x13" pan. (Can also be made in a bundt pan.)
To make icing: Soften cream cheese and butter; beat well. Add sugar and vanilla and beat again. Spread on cooled cake.

c7eat2live

Thanks guys! fantastic suggestions!

DHalaby73

Carrot Cake
To give our cake moistness and more flavor, we used apple butter--a thick, dark-brown spread made of apples, sugar, and spices. You can find it with jams and jellies in your grocery store.


YIELD: 18 servings (serving size: 1 slice)
COURSE: Desserts, Cakes/Frostings
Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup apple butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 large eggs
2 large egg whites
3 cups shredded carrot
Cooking spray
Cream Cheese Frosting
Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.

Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutritional Information
Amount per serving
Calories: 304
Calories from fat: 28%
Fat: 9.5g
Saturated fat: 2.9g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 3.2g
Protein: 3.6g
Carbohydrate: 51.6g
Fiber: 1g
Cholesterol: 33mg
Iron: 1.1mg
Sodium: 357mg
Calcium: 38mg

Cream Cheese Frosting
Spread this rich Cream Cheese Frosting on carrot cake for a delicious and indulgent treat. This frosting works well on a variety of cakes and cupcakes.

This recipe goes with Carrot Cake


YIELD: 2 cups (serving size: 1 tablespoon)
COURSE: Cakes/Frostings
Ingredients

1/2 cup (4 ounces) block-style fat-free cream cheese, chilled
1/4 cup butter or stick margarine, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
Preparation

Beat the first 4 ingredients at medi-um speed of a mixer until smooth. Lightly spoon sugar into dry measuring cups, and level with a knife. Gradually add sugar to butter mixture; beat at low speed just until blended (do not overbeat).

Nutritional Information
Amount per serving
Calories: 67
Calories from fat: 20%
Fat: 1.5g
Saturated fat: 0.9g
Monounsaturated fat: 0.4g
Polyunsaturated fat: 0.1g
Protein: 0.5g
Carbohydrate: 13.2g
Fiber: 0.0g
Cholesterol: 5mg
Iron: 0.0mg
Sodium: 36mg
Calcium: 11mg

Rachaelluvszipped

Bump!:flowerforyou:

DHalaby73

Coconut Cake with Buttercream Frosting

This coconut cake recipe is one of our readers' all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.


YIELD: 16 servings (serving size: 1 slice)
COURSE: Desserts, Cakes/Frostings
Ingredients

Cake:
Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces)
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract
Frosting:
1 cup sugar
1/4 cup water
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened
1/4 teaspoon coconut extract (optional)
3 tablespoons toasted flaked sweetened coconut
Preparation

Preheat oven to 350°.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.

Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.

Nutritional Information
Amount per serving
Calories: 317
Calories from fat: 25%
Fat: 8.8g
Saturated fat: 5.5g
Monounsaturated fat: 0.3g
Polyunsaturated fat: 0.2g
Protein: 4.4g
Carbohydrate: 55.6g
Fiber: 0.4g
Cholesterol: 45mg
Iron: 1.9mg
Sodium: 267mg
Calcium: 10mg

olso123

bump:bigsmile:

OhThatBlonde

Yum!!! Bump - Thanks