I need the BEST carrot cake recipe ever!!

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

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.

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

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.

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

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

Yum!!! Bump - Thanks