How to Make the Absolute Best Carrot Cake

The Ultimate Cake Recipe With a Perfect Icing Recipe

Nov 25, 2008

Melt in your Mouth Carrot Cake, Karen Stephenson

Searching through carrot cake recipes that will melt in your mouth? Look no further. Be warned though, this moist carrot cake is not for those watching their calories!

There are lots of cake recipes but this particular recipe is easy to prepare. This nut-free cake is safe for any social gathering or for the family. All those who enjoy a piece of this carrot cake will think you spent hours in the kitchen and yet it's simple to make.

If this is your first time making a carrot cake from scratch do not worry. You'll find that not only will you get through this recipe with ease, but you'll want to make this again and again!

Preheat oven to 350º F.

Ingredients:

2 cups flour

2 cups sugar

2 tsp. cinnamon

3 tsp. baking powder

1 ½ tsp. baking soda

1 ½ tsp salt

Combine the above dry ingredients in a large mixing bowl and mix well. Add:

4 large eggs

1 ½ cup canola oil

2 cups grated carrots

1 8 oz tin of crushed pineapple (drained well)

1 cup shredded coconut

½ cup craisins

½ cup currents

Blend all ingredients with a wooden spoon until mixed thoroughly. (Approximately one to two minutes.)

Grease and flour: one angel food cake pan or two loaf pans or two round cake pans. Bake for 45-50 minutes or until a cake tester comes out of the center of the cake clean. If desired cupcakes can be made with the cake batter. Bake for 25-30 minutes.

Once baked, place on a rack to cool.

Carrot Cake Frosting

½ cup butter

1 box (8oz) cream cheese

1 tsp vanilla

1 lb of icing sugar (roughly half of a one kilo bag)

Soften butter and cream cheese. Using a mixer, beat butter and cream cheese at least one minute. Add vanilla and beat another ten seconds. Slowly blend in the icing sugar. Beat until thoroughly blended. If required, add more icing sugar (a tablespoon at a time) to get desired consistency.

Ice cake once cooled. Ice cake according to your "sweet" preference.

Tips:

Use eggs that have been removed from the refrigerator one half hour before combining the ingredients.

A fully baked cake springs back when touched. It also comes away from the sides of the pan easily.

When the cake comes out of the oven the cake may appear to be set, but the inside is still fragile. Be sure to cool the cake minimum 30 minutes before removing from the pan. (Especially if an angel food cake pan was used.)

If the cake has not cooled and the icing has been made, leave the icing at room temperature, covered until ready to use.

This cake goes down well with a good cup of your favourite brewed tea!

Bon appetite!

Other holiday recipes:

Holiday Cookies

Making Gingerbread Houses and Gingerbread Cookies

The copyright of the article How to Make the Absolute Best Carrot Cake in Baking/Decorating Cakes is owned by Karen Stephenson. Permission to republish How to Make the Absolute Best Carrot Cake in print or online must be granted by the author in writing.