Carrot Cake

Carrot Cake

1 cup sugar
1 teaspoon lemon juice
11/2 teaspoon baking powder
2 cups flour
1/2 cup butter
1/2 teaspoon baking soda
3 cups grated carrots
1 cup raisins (optional)
1/2 cup walnuts (optional)
1/2 teaspoon ground cinnamon
dash of vanilla essence

Cream butter and sugar. Add carrots and lemon juice, vanilla essence and mix together. Add flour, baking powder, baking soda, walnuts, raisins and cinnamon. Mix thoroughly. Bake in a greased tin for 1 hour 15 minutes at at gas mark 4 or 350 degrees.

For Banana Bread - substitute carrots with six (6) well ripe bananas. Mash bananas with a fork and add lemon juice before adding to creamed butter and sugar.

Here is another carrot cake recipe; the best I have ever tasted:

Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

Ingredients
Makes 1 four-layer cake, serves 10 to 12
• Unsalted butter, for pans
• 3 cups all-purpose flour, plus more for pans
• 1 cup (3 ounces) pecan halves
• 1 pound large carrots, peeled
• 3 large eggs, room temperature
• 1/3 cup nonfat buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• Orange Cream Cheese Frosting
Directions
Heat oven to 375 degrees. Butter two 8-by-2-inches round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an un-greased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
Orange Cream Cheese Frosting

Makes 5 cups
• 3/4 cup (1 1/2 sticks) unsalted butter, room
• temperature
• 3 (8-ounces each) cream cheese, room temperature
• 3 cups confectioners’ sugar
• 1 tablespoon freshly grated orange zest
• 2 tablespoons freshly grated ginger
• Pinch of salt
Directions
Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.

Carrot Cake
4 eggs
2 1/2 c unsifted, all-purpose flour
2 c sugar
2 tsps cinnamon
2 tsps baking soda
1 tsp salt
1 1/2 c vegetable oil
3 jars (4.5 oz size) strained carrots
1/2 c chopped walnuts

Beat eggs in large bowl on medium speed. Add flour, sugar, Cinnamon, baking soda, salt, oil and carrots. Use low speed to combine then beat on high speed to mix well. Stir in walnuts.
Pour into greased 15 1/2 by 10 1/2 inch pan, spreading batter evenly. Bake 30 to 35 minutes at 350 or until toothpick inserted in center comes out clean. Cool and frost with cream cheese frosting.

Best Ever Carrot Cake With Cinnamon Cream Cheese Frosting

CAKE:
2c. flour
2c. sugar
2t. cinnamon
2t. baking soda
1t. salt
1&1/2c. oil
4 eggs
4T. applesauce (1 single serve size cup - use the cinnamon flavor)
3c. finely grated carrots
1/2c. finely chopped walnuts
FROSTING:
8oz. cream cheese; softened
1/2c. unsalted butter; room temp.
16oz. confectioners sugar
1t. vanilla
1t. cinnamon

CAKE:
Mix 1st 5 ingredients together.
Add oil & stir.
Add 4 eggs and stir.
Add applesauce & stir.
Add carrots & stir.
Add walnuts & stir.
Divide batter into 2- 9" prepared pans.
Bake 350F; 45-50 min.
Cool completely.
FROSTING:
Cream together cream cheese & butter.
Add confectioners sugar in smal increments until all is combined.
Stir in vanilla & then stir in cinnamon.
ASSEMBLY:
Split each layer into 2 layers each.
Spread frosting between layers & onto sides & top of cake.
Decorate top with whole walnuts if desired.

I like Vegetarian Cakes.When I make carrot Cake I use Carrots, flour, salt,butter, sugar, baking soda and vanilla ice cream. I also use chocolate to decorate the Cake. It give me delicious taste.

never new carrot cake could be so in depth!!