Carrot Cake Please?!!!!!

Sorry, I don't have a cake recipe for you (but will be watching this thread). But it did remind me - have you tried Chocolate Covered Katie's carrot cake waffles? Yummo!

Carrot cake is my favorite. Unfortunately, I've never made it before.

BUMP.

bump for later - more info on these waffles too, please! lol

bump for later - more info on these waffles too, please! lol

http://chocolatecoveredkatie.com/2013/03/22/super-healthy-carrot-cake-waffles/

■1/2 cup spelt flour (or all-purpose or Bob’s gluten-free) (60g)
■1/2 tsp cinnamon
■1/4 tsp salt
■1/4 tsp baking soda
■1 tsp baking powder
■pinch stevia extract, or 2 tbsp agave or pure maple syrup
■1/4 cup shredded carrot (32g)
■1/3 cup milk of choice (decrease by 2tbsp if using the agave/syrup) (80g is 1/3c)
■1 tbsp more milk of choice or 1 tbsp oil (15g)
■1 tsp pure vanilla extract (4g)
Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is ready. Don’t lift the lid before the waffle is finished cooking.) Frost these vegan carrot cake waffles with either coconut butter or my healthy cream cheese frosting (linked below the second photo in this post).

Bumping for the links.

Great.

Between Taunto's Asian food post and now all the talk about carrot cake, including chocolate carrot cake waffles, I'm really hungry.


Good thing I'm on a bulk. :happy:

http://www.cakespy.com/blog/2011/6/25/double-trouble-cheesecake-stuffed-carrot-cake-recipe-from-ri.html

^^

I only recently tried carrot cake. I have been so deprived...

The Hummingbird Bakery recipe is so good...

Prepare Ahead

Prepare two quantities of Cream Cheese Frosting (see separate recipe). Base line three 20-cm cake tins with greaseproof paper.

Instructions

1
Preheat the oven to 170°C (325°F) Gas 3.

2
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

3
Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

4
When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.

5
Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

Ingredients

300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon , plus extra to decorate
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g carrots , grated
100g shelled walnuts , chopped, plus extra, chopped and whole, to decorate
Total time required Total time: 45 mins

Preparation time: 20 mins
Cooking time: 25 mins

Cook Yourself Thin carrot cake recipe
http://www.mylifetime.com/shows/cook-yourself-thin/recipes/carrot-cake
I haven't tried this recipe, but I've made some of their other deserts, which have all been good.

Oh dear. I've been obsessed with carrot cake lately. I want it aaaaaaaaaalllllllllllllllll. O_O

This is super good & super moist. Can't tell it is healthy (only 2 tbsp oil in the whole thing!).

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

So just as an FYI, this is the one I made (pretty much because I didn't have to buy a whole bunch of extra ingredients....I had the stuff to make this one) and it is AWESOME!!!!! I added a little nutmeg, used brown sugar instead of white, and added some raisins. You would never guess that it's low fat and quite honestly, I'm going to try to figure out a way to sub out the sugar (not using sweetener if possible) and try it again!

Highly recommend! Thank you!

Also made this one. Used apple sauce instead of oil and half sugar half sweetner. Super yum!

Saved for later

Carrot cake is my default 'to make cake on any occasion' and I always follow Mary Berrys carrot cake (except i just use one large banana instead of 2)

http://www.maryberry.co.uk/recipes/baking/carrot-cake-with-mascarpone-topping

Ingredients•225g (8 oz) self-raising flour
•2 teaspoons baking powder
•150 g (5 oz) light muscovado sugar
•50 g (2 oz) walnut pieces, chopped
•100g (4 oz) carrots, coarsely grated
•2 ripe bananas, mashed
•2 eggs
•150 ml (5 fl oz) sunflower oil

FOR THE TOPPING

•250g (9 oz) tub mascarpone cheese
•2-3 teaspoons vanilla extract
•2 tablespoons icing sugar, sifted
•about 25g (1 oz) walnut pieces, chopped
Special Equipment20 cm (8 inch) deep round cake tin
Makes 1 x 20cm (8 inch) cake

INSTRUCTIONS

Preparation time: about 15 minutes
Cooking time: about 50-60 minutes

1.Lightly grease a 20 cm (8 inch) deep round cake tin and line the base with a circle of non-stick baking parchment. Pre-heat the oven to 180C/350F/Gas 4.


2.Measure all of the ingredients for the cake into a large bowl and mix well until thoroughly blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared cake tin and gently level the surface.


3.Bake in the pre-heated oven for about 50-60 minutes or until the cake is well risen, golden and beginning to shrink away from the sides of the tin. A fine skewer inserted into the centre of the cake should come out clean. Allow the cake to cool in the tin for a few minutes, then loosen the sides of the cake from the tin with a small palette knife or blunt knife, turn the cake out and leave to cool completely on a wire rack.


4.For the topping, mix the mascarpone cheese in a small bowl with the vanilla extract and the sieved icing sugar. Spread evenly over the top of the cake and scatter the chopped walnuts on top. Store in the refrigerator.