I need a good recipe for carrot cake.?

Fulton's Best-Ever Carrot Cake With Maple Icing


You're going to love this one!


This cake serves 10 to 12 people.





Cake Ingredients:


Oil and flour to grease a 10-inch tube or angel food cake pan


2 cups all-purpose flour, unbleached if possible


2 teaspoons ground cinnamon


1/4 tsp ground allspice


1/4 teaspoon nutmeg


1/4 teaspoon ground cloves


2 teaspoons baking soda


1/2 teaspoon salt


3 large eggs


1-1/2 cups granulated sugar


1/2 cup granulated maple sugar or brown sugar


1 cup vegetable oil


1/2 cup sour milk


2 cups grated carrots


1 1/2 cups crushed, well-drained pineapple


1 cup grated coconut (optional)





Ingredients For The Maple Icing:


1/2 cup butter


8 ounces or 225 grams of cream cheese


2 teaspoons of maple syrup


3 cups of icing sugar





For The Garnish:


Granulated maple sugar.





Instructions


Preheat oven to 350 degrees. Lightly brush oil on tube pan; sprinkle with flour, knocking out excess.


In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.


In another large mixing bowl, whisk together eggs, sugar, maple sugar, oil and sour milk. With a rubber scraper, stir in carrots, pineapple and coconut; fold in dry ingredients until well combined.


Pour mixture into prepared pan and bake 1 hour. Test for doneness using a toothpick inserted into the centre, which should come out clean. Remove from oven and leave cake to cool in the pan for 10 minutes Use a table knife to separate cake from pan; invert onto a plate. Cool completely before spreading maple icing on the cake.


For the icing, in the bowl of an electric mixer combine icing ingredients and beat until smooth and thick enough to spread on the cake. To garnish, sprinkle iced cake with maple sugar.I need a good recipe for carrot cake.?
Carrot Cake Supreme





3 cups grated carrots


2 cups all-purpose flour


2 cups granulated sugar


2 teaspoons baking soda


1 teaspoon baking powder


1/2 teaspoon salt


1 teaspoon ground cinnamon


4 eggs


1 1/2 cups vegetable oil


1 1/4 teaspoons vanilla extract


1 (8 ounce) can crushed pineapple with juice


3/4 cup chopped pecans





Heat oven to 350 degrees F.





Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon.





Stir in eggs, oil (this cake is VERY moist), vanilla extract, pineapple and nuts. Mix well.





Spoon batter into greased and floured 9 x 13 inch rectangular pan.





Bake for 30 minutes or until done.





Let cool. Frost with Cream Cheese Frosting.





Frosting:


3 1/2 cups confectioners' sugar


8 ounces cream cheese, softened


1/2 cup butter, softened


1 1/4 teaspoons vanilla extract





Combine confectioners' sugar, cream cheese, butter or margarine , vanilla extract and pecans.I need a good recipe for carrot cake.?
This recipe is the best I've ever had and, you can find more on allrecipes.com.





I modify this by not using pecans but lightly toasting coconut on top of the frosting. Also, I will add 1/2 can of drained shredded pineapple in the batter.





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











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


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.


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.


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.
INGREDIENTS (Nutrition)





* 2 cups all-purpose flour


* 2 teaspoons baking soda


* 1 teaspoon ground cinnamon


* 2 cups white sugar


* 1 cup vegetable oil


* 3 eggs


* 1 teaspoon vanilla extract


* 1 cup chopped walnuts


* 1 (15 ounce) can crushed pineapple, drained


* 2 cups carrots, grated


* 1 cup flaked coconut


*


* 1/2 cup butter


* 1 cup white sugar


* 1/2 cup buttermilk


* 1 teaspoon vanilla extract





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DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.


2. In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.


3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.


4. For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely
1 cup of grated carrots


1 can of crushed pineapple


1 teaspoon of baking soda


1 cup of flour


1 teaspoon of cinnamon


2 eggs


1 cup of milk


2 cups of sugar


2 tablespoons of butter





mix them all together well and then pour t in a