The Great Carrot Cake Experiment

[valchemist]

Get ready for a long post. Grab a cup of coffee and get comfortable. This is going to take a while.

I tried 13 different carrot cakes over the course of quite a long period of time. I did side by side tests for some, but for others I just kept notes. This isn’t a scientific study since my notes aren’t as detailed as they could have been, and since my memory isn’t perfect, and since taste is such a subjective thing.

One note before getting started: I left out the nuts and raisins in any recipe that called for them since my goal here was to try to compare the flavor/texture of the carrot cakes themselves. I didn’t want the nuts and raisins to get in the way of that. I also tasted all of the cakes without frosting for the same reason.

The Grand Prize went to Mrs. Field’s Carrot Cake posted by Anna on the BB. I thought the taste and texture of this cake were top notch. (You will be able to read my notes at the end of each recipe posted below.)

The First Prize winner was Paul’s Carrot Cake posted by Peggy on the BB. This Cake was very similar to the Cracker Barrel Cake, but better overall. Better taste and texture.

There was a three way tie for Second Prize -- the Best Carrot Cake Ever (from allrecipes.com) and the Cook’s Illustrated Carrot Cake from 1998 were very similar in that they used a lot more carrots than all the other recipes. They also called for letting the shredded carrots sit in sugar for a while before being added to the batter which I thought was interesting. Also winning Second Prize was the Canadian Living Carrot Cake (posted by Erika). This one was different from the two other second prize winners in texture and taste. It had a bit of a tighter crumb, but it wasn’t too dense. It had a great level of spices, I though. A bit better than the other two Second Prize winners.

There was a tie for Third Prize, too. The Cook’s Illustrated Simple Carrot Cake from 2003 and the Darling Carrot Cake from Joy of Cooking were very similar in taste and texture. I liked the texture of both, but the taste could have been better with more spices and/or carrots or pineapple. They were very good though.

Jim Fobel’s Carrot Cake (from Classic Home Desserts) seemed interesting enough for me to try since it had both butter and oil in the batter. But this combination didn’t seem to make the cake any better than the others. It was good, but not quite as moist as I like my carrot cakes to be.

Sam’s Famous Carrot Cake was also similar to one that is on the Souther Living website. It is lower in fat because it uses buttermilk. I thought it was good, but too moist and too dense, overall.

I also tried three very good carrot cakes which were a little bit too different to even be compared with the standard carrot cakes. I loved a Bourbon Carrot Cake recipe that I found, but the taste and texture were not nearly the same as a standard carrot cake. I also really enjoyed the Wheat Germ Carrot Cake I tried. It had a great wholesome taste and texture – it didn’t taste like wheat germ and it didn’t taste “healthy” in a bad sense. It was yummy – almost more like a breakfast bread/cake rather than a dessert. Finally, I tried the Cake Mix Doctor version of Carrot Cake. It was very good. it was sweeter and definitely had a cake-mixy taste. I like cake mixes, though, so that wasn't a problem for me.


My mom and dad and my sister helped in part of the side by side test. They only tasted 6 kinds, though. They tasted the following: the Best Ever, the 1998 Cook’s Illustrated, the Darling Cake, Paul’s Carrot Cake, the Wheat Germ Cake, and the Cake Mix Doctor Cake. Mom liked the Best Ever one the best with Cook's Illustrated coming in as a very close second. She like Paul's a lot too, though. She thinks the Best Ever cake would have been even better if I had made it with the pineapple, as directed. I agree with her. Lisa and Dad liked Paul’s carrot cake the best.

So that’s it. There were no losers. They were all good. Some better than others and some just plain different. Here are all the recipes with individual notes for each one.



(I have to make a separate post because the system told me it wouldn't all fit in this one post. :o I told you this was long!)

[valchemist]

* Exported from MasterCook *

Mrs. Fields Carrot Cake

Recipe By : posted by anna
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups All-purpose flour
1 tb Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar -- packed
1 cup sugar
1 1/2 cup Butter -- softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple -- drained
1 cup raisins -- (6-oz.)
1 cup chopped walnuts -- (4-oz.)
ICING:
16 oz Cream cheese -- softened
1/2 cup butter -- softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

PREPARE ICING: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.



NOTES : I loved this cake. The two nine inch layers baked up perfectly. looked so pretty. took far less than 1 hour. start checking at 30 minutes. the cake had a great taste and a nice crumb to it. It was moist but not too moist. I used an 8 oz can of pineapple. you could even leave out the pineapple. I left out the nuts/raisins.




* Exported from MasterCook *

Paul's Carrot Cake

Recipe By : posted by peggy
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup salad oil
1 cup brown sugar
1 cup sugar
4 eggs
2 cups flour
1/2 tsp salt
2 tsps baking soda
2 tsps baking powder
2 tsps ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3 cups shredded carrots -- packed
8 1/2 oz crushed pineapple -- drained
1/2 cup chopped walnuts
1/2 cup raisins
Lemon Cream Cheese Frosting:
12 ounces cream cheese -- softened
12 tbsps butter -- softened
3 cups powdered sugar
2 tsps vanilla
1 tbsp grated lemon rind


In a large bowl, cream together the salad oil and sugars. Add the eggs one at a time, beating until well blended. In another bowl, blend flour, salt, baking soda, baking powder and spices. Add the flour and spice mixture about 1/3 at a time to oil mixture, beating just enough to blend. Fold carrots, pineapple, nuts and raisins into the batter.

Pour the batter into two greased and floured, round 9" cake pans. Bake at 350 degrees for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cook the cakes in the pans for 10 minutes. Turn the cakes out on a wire rack and cool completely.

Frost with Lemon Cream Cheese Frosting, and allow the cake to rest for 24 hours before serving.

For Frosting:

In a large bowl, mix the cream cheese with the butter until fluffy. Stir in the powdered sugar and beat with the cream cheese until well blended. Blend in the vanilla and lemon rind. Frost cake.





NOTES : This is excellent. Maybe my favorite of all the carrot cakes except the Mrs. Fields. It is dark and moist but not wet. It has a nice crumb to it. I love the spices in it! Better than the cracker barrel carrot cake, but similar to it. I baked it in a 13x9 pan for about 50 minutes. Winner!! this was dad's favorite. mom and lisa really liked it too.


* Exported from MasterCook *

Cracker Barrel Carrot Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Finely chopped English walnuts
2 c Finely shredded carrots
1 c Crushed pineapple (8oz can with juice)
1/2 c Finely shredded coconut
1/2 c Raisins that have been soaked in water
until plump and then drained
1 1/4 c Vegetable oil
1 1/2 c Sugar
1/2 c Brown sugar
3 Eggs
3 c Flour
2 tsp Baking powder
2 tsp Baking soda
2 tsp Vanilla
2 tsp Ground cinnamon
1 tsp Ground nutmeg
1/2 tsp Ground cloves
1/2 tsp Salt
Cream Cheese Frosting:
8 oz Cream cheese
1/2 c butter -- at room temperature
1 tsp vanilla
2 c Powdered sugar
1/2 c Chopped pecans for garnish

Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and
cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and
eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and
raisins and blend well. Gradually add flour mixture a half at a time until
blended through.

Pour batter into a greased and floured 9"x13" pan and bake at 350 for about
40-50 min. Test with toothpick for doneness. When cool frost with cream
cheese frosting.



Blend cream cheese and butter until light and fluffy. Add vanilla and a little
powder sugar at a time until all has been blend well. Turn mixer on high
and beat until frosting is light and fluffy. Spread frosting over the cooled
cake and sprinkle with pecans.



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Per Serving (excluding unknown items): 511 Calories; 29g Fat (50.7% calories from fat); 6g Protein; 59g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 360mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : Very similar to Paul’s Carrot Cake, but I think Paul’s is a bit better overall. I really liked the spice level in this cake (similar to Paul’s). The texture was very good. there was a nice crumb to it and it wasn't too moist. I liked the texture/taste of the Mrs. Fields carrot cake a little better, I think. I left out the nuts and raisins and I used one full cup of coconut.

[valchemist]

* Exported from MasterCook *

Canadian Living Carrot Cake

Recipe By : posted by Erika
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 cup sugar
1 cup packed brown sugar
1 cup vegetable oil
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups grated raw carrots
1/2 cup raisins
1/2 cup chopped nuts (optional)
cream cheese frosting:
8 oz cream cheese
1/4 cup butter
2 tsp vanilla
3 cups sifted confectioners sugar -- (approx)

In a large bowl, beat eggs well. Add sugars gradually, beating until light. Gradually beat in oil. Mix together flour, baking powder, soda, salt, cinnamon and nutmeg. Stir in egg mixture. Stir in carrots, raisins and nuts (if using).

Pour into greased and floured pan. Use one 10” tube or bundt pan OR 9”x13” rectangular pan, OR two 9” square pans OR three 8” square pans.

Bake at 350F for 1 1/4 hours for tube/Bundt pan, 45 to 50 mins for rectangular, 35 to 40
mins for layers, or until tester comes out clean. Let cool 5 to ten minutes in pan before turning out onto rack. When cool, frost with CREAM CHEESE FROSTING, if desired.


Cream together cream cheese, butter and vanilla. Gradually beat in enough icing to give smooth, spreadable consistency. Makes enough to frost rectangular, tube or layer cakes. To both frost and fill large layer cakes, double the recipe. For small cakes, halve the recipe.

Source:
"Canadian Living"



NOTES : I made this in a bundt. I omitted the raisins and nuts. This had an excellent texture and moistness to it. I liked the cinnamon flavor, too. I liked the fact that the cake was pretty uniform in texture (no pineapples). This didn't have a crumbiness to it since it was nice and dense/moist, but it definitely wasn't too moist. I like the crust provided by the bundt. I would defiinitely make this one again. It took at least 50 minutes.




* Exported from MasterCook *

Best Carrot Cake Ever

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple -- drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

1 In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3 In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4 Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.



Source:
"allrecipes.com"


NOTES : a similar recipe to the Cooks Illustrated one (jan/feb 1998). I made the two of them side by side and they were indeed quite similar. I liked that both of the recipes had lots of carrots. It wasn't an overwhelming amount tastewise, but it was a nice amount. The cakes were quite dense, but not too moist. Similar to the Canadian living recipe in texture. Just had more carrots. I think the canadian living one seemed to have a bigger cinnamon taste. I would add nutmeg and maybe allspice or cloves to this. I left out the pineapple, nuts, and raisins because I wanted to really compare it to the similar Cook's Illustrated recipe and I thought that throwing the pineapple in wouldn't allow me to really compare the taste of the two. The main difference between the Cook's recipe and this one was that the Cook's recipe had butter. But even in a side by side test, the butter taste was barely (if at all) detectable. Both cakes were great, but I think this one might have been best. This was mom's favorite of the 6 she tasted. (She treid the wheat germ, the cake mix doctor, paul's, and the Darling carrot cakes in addition to these two.) I baked this in two 9-inch pans and that worked fine. The cakes were done in about 40 minutes, so watch the time well. I liked the mrs. field's cake texture/taste best of all. But this cake was very good and I would make it again if I wanted a dense version.

" A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again. "





* Exported from MasterCook *

Cook's Illustrated Carrot Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CARROT CAKE:
2 2/3 cups all-purpose flour -- plus extra for
dusting pans
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 pounds carrots -- grated fine (7
cups)
1 cup plus 2/3 cup granulated sugar
1/2 pound unsalted butter -- (2 sticks)
1 cup light brown sugar
5 eggs
1 1/2 teaspoons vanilla extract
TANGY CREAM CHEESE FROSTING
1 pound cream cheese -- softened
10 tablespoons unsalted butter -- softened
2 1/2 cups confectioners' sugar
2 1/2 tablespoons sour cream

1. For the cake: Adjust oven rack to center position and heat oven to 350 degrees. Generously grease and flour bottom and sides of two 9-inch-by-1 1/2-inch or 9-inch-by-2-inch round cake pans. Invert pans and rap sharply to remove excess flour.

2. Whisk flour through salt in large bowl; set aside. Toss grated carrots with 1 cup granulated sugar in colander set over large bowl; drain until one cup liquid has collected, 20 to 30 minutes.

3. Meanwhile, melt butter in large skillet over medium-low heat, stirring frequently; cook until golden brown, 8 to 10 minutes. Transfer to large bowl; cool for 10 minutes, then whisk in remaining granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly before adding the next; add vanilla. Add flour mixture, stirring until almost combined, then mix in carrots.

4. Divide batter evenly between pans; smooth surfaces with rubber spatula. Bake until cake feels firm in center when pressed lightly and toothpick inserted into cake center comes out perfectly clean, 40 to 50 minutes. Transfer pans to wire racks; cool for 10 minutes. Run knife around the perimeter of each pan, invert cakes onto racks. Reinvert onto additional racks; cool completely before frosting.

5. For the frosting: Beat cream cheese and butter in medium bowl with hand-held mixer on low speed until homogenous, 3 to 4 minutes. Add confectioners' sugar and sour cream; beat until well blended, 1 to 2 minutes longer.

6. To assemble and frost the cake: Dab a little frosting in the center of a cardboard round to anchor the cake in place. Center one cake layer, bottom side up, on the round. Hold the edge of the spatula at a 45 degree angle against the top of the layer. Spread the frosting around the cake to cover the surface and smooth it out. Place the second layer bottom side up on top of the first layer. Place the cake on a serving plate and spread frosting around the sides before finishing the top in the same manner as the first layer.



Source:
"Cook's Illustrated, January 1998"

- - - - - - - - - - - - - - - - - - -


NOTES : This cake was very good. similar to the Best Ever Carrot Cake. It was moist and dense with a nice tight crumb. Not too moist and heavy, though. The butter taste was faint and/or undetectable in comparison to the Best Ever cake which was made with oil. I liked that it had a lot of carrots in it. It gave it a nice rich flavor without being overly carrot-y tasting.



* Exported from MasterCook *

Darling Carrot Cake

Recipe By :Renny Darling
Serving Size : 18 Preparation Time :0:00
Categories : Cake Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1 1/2 c oil
8 ozs cream cheese -- softened
1 tsp vanilla
2 c flour
2 c sugar
2 tsps baking powder
2 tsps cinnamon
1 tsp baking soda
1/2 tsp salt
3 c grated carrots
1 c chopped walnuts

Beat eggs, oil, cream cheese, and vanilla. Add dry ingredients and beat until well mixed. Add nuts and carrots and mix. Pour batter into a greased and floured 9x13 pan or into 2 9-inch round cake pans. Bake at 350 for 40-45 minutes (for 9x13 pan) or 35-40 minutes (for round pans). Check with toothpick for doneness.

Source:
"The Joy of Eating"



NOTES : this had a wonderful decadent texture. it was very moist without being wet. I could really tell this cake's texture was different from those made with oil or butter. it had a cake like crumb but it wasn't at all dry or rubbery. the taste was very good, too, but I like a bit more spice. next time I would cream the sugar with the cream cheese until well blended. (there were little clumps of cream cheese that didn't get blended in.) well, after tasting this side by side with the Cook's Illustrated cake and the Best Ever cake, I have to say the texture wasn't all that different. And I liked the Cook's Illustrated and the Best Ever a bit better due to the higher amount of carrots.



* Exported from MasterCook *

Cook's Illustrated Simple Carrot Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Carrot Cake
2 1/2 cups unbleached all-purpose flour -- (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 pound carrots -- (6 to 7 medium)
peeled
1 1/2 cups granulated sugar -- (10 1/2 ounces)
1/2 cup packed light brown sugar -- (3 1/2 ounces)
4 large eggs
1 1/2 cups safflower -- canola, or
vegetable oil
Cream Cheese Frosting
8 ounces cream cheese -- softened but still
cool
5 tablespoons unsalted butter -- softened but
still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar -- (4½ ounces)

1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.

2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

3. In food processor fitted with large shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.

5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)



Source:
"Cook's Illustrated, March 2003"



NOTES : this was very good, but not the best. similar to the Darling carrot cake. I think the food processor thing was a good idea. gave it a good texture (kind of like what the cream cheese did in the Darling cake?). but it is harder to get batter out of the food processor and off of the blade. plus then you hae to put it in another bowl anyway, so you aren't using fewer bowls, you are actually using more. the cake did have a tight and tender crumb as advertised. the flavor wasn't as good as others which had either more carrot or more spice.

[valchemist]

* Exported from MasterCook *

Jim Fobel's Carrot Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 cup sugar
1/2 c firmly packed dark or light brown sugar
1/4 cup butter -- softened
1 cup vegetable oil
5 eggs
3 cups coarsely shredded peeled raw carrots
1 1/2 cups coarsely chopped walnuts
Frosting:
8 oz cream cheese -- softened
1/4 cup butter -- softened
3 cups confectioners sugar -- sifted
1 teaspoon vanilla extract

1. Preheat oven to 350. Grease and flour a 9x13x2 inch baking pan. Set aside

2. Sift flour, baking powder, salt, soda and cinnamon. Set aside also.

3. Beat granulated sugar, brown sugar and butter in large mixer bowl at medium speed until well-blended. Add oil and beat until smooth. Add eggs one at a time.

4. Add sifted dry ingredients and beat just enough to blend. By hand, mix in carrots and walnuts. Batter will be thick.

5. Spoon batter into pan, smooth to edges. Bake 50 to 60 minutes until springy to touch.

6. Cool cake in pan. Frost


Source:
"Classic Home Desserts"


NOTES : the texture wasn't moist enough for me. a bit too cake-y and not dense enough. anyway, the taste of this cake was very good, but nothing special.





* Exported from MasterCook *

Sam's Famous Carrot Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup sweetened coconut flakes
1 cup chopped walnuts
8 ozs crushed pineapple in juice -- (8 ounce)
1 cup raisins

1 Preheat oven to 350 degrees F. Grease and flour an 8x12 inch pan.

2 In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3 In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4 In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

5 Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

6 Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with woodenpick.

7 Allow to cool for at least 20 minutes before serving



- - - - - - - - - - - - - - - - - - -


NOTES : this was very good, but the other cakes I tried were better. This was very moist, almost too moist. There wasn't a crumbiness to it because of the moistness. A little too much texture with the pineapple and coconut (left out the nuts). I liked it a lot, but again, I would prefer others.




* Exported from MasterCook *

Wheat Germ Carrot Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cake Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c oil
2 c packed brown sugar
4 eggs
1 tbsp orange peel
1 1/2 tsps vanilla
3 c grated carrots
1 1/2 c wheat germ
2 c flour
3 tsps baking powder
1 1/2 tsps salt
1 1/2 tsps cinnamon
3/4 tsp nutmeg
1 c raisins
3/4 c chopped pecans

Beat oil, sugar, and eggs until smooth. Add in the orange peel and vanilla. Combine wheat germ, flour, baking powder, salt, and spices in a separate bowl. Add to egg mixture and stir until combined. fold in carrots, nuts, and raisins. Turn into a greased and floured bundt pan. Bake at 350 to 60-70 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Remove cake to a rack to finish cooling.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 421 Calories; 24g Fat (49.2% calories from fat); 6g Protein; 49g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This has a nice moist cake texture. I love the depth provided by the wheat germ. It isn't grainy at all. You can't even tell it is there by looking at it or by the texture. You can taste a difference in the cake, but it would be hard to tell it was wheat germ. Maybe a more whole wheat type flavor. But it doesn't taste "healthy" in a bad way. Very good cake!! But it just wasn't enough like a real carrot cake to compete with the others.





* Exported from MasterCook *

Bourbon Carrot Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cake Cakes
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c oil
1 c sugar
2 eggs
1 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3 tbsps bourbon
1 1/2 c grated carrots
1 c chopped pecans
bourbon glaze:
1 c powdered sugar
2 tbsps hot water
1 tbsp bourbon

Beat oil and sugar until well mixed. Beat in eggs. Stir in dry ingredients. Add bourbon, carrots and nuts and mix until combined. Pour into greased and floured 9x9 inch pan. Bake at 325 for 40 minutes. Cool in pan. Blend glaze ingredients. Spread over cooled cake.

NOTES : I loved the flavor of this cake. The nutmeg an bourbon flavors were great -- subtle but there. and they complemented each other well. The texture of this cake was different from all the others I have made. It was very moist, but it was somewhat light and airy (well, airy compared to most carrot cakes).




* Exported from MasterCook *

Cake Mix Doctor Carrot Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 ozs yellow cake mix -- Duncan Hines (no pudding in the mix)
3 3/8 ozs instant vanilla pudding mix
2/3 c fresh orange juice
1/2 c vegetable oil
4 eggs
2 tsps ground cinnamon
3 c grated carrots
1/2 c raisins
1/2 c chopped walnuts or pecans
Orange Cream Cheese Frosting:
8 ozs cream cheese -- at room temperature
8 tbsps butter -- at room temperature
3 c confectioner's sugar -- sifted
2 tbsps fresh orange juice
1 tbsp grated orange peel

Combine cake mix, pudding mix, eggs, oil, cinnamon, and OJ with an electric mixer for 1 minute. Scrape down the sides of the bowl and continue mixing for another 2 minutes. Fold in the carrots, nuts, and raisins. Pour into 2 9-inch cake rounds that have been greased and floured. Bake 30-35 minutes or until ckae starts to pull away from the edges of the pan and the cake springs back in the center when lightly touched.

For Frosting: Combine cream cheese and butter with an electric mixer until smooth. Add sugar, a little at a time, mixing well. Beat one minute. Add orange juice and zest and increase the mixer speed and beat until the frosting lightens and is fluffy, 1 minute more. Use at once.

Frost the cake with the Orange Cream Cheese Icing.

Place cake in the refrigerator until the frosting sets, 20 minutes. Cover the cake with wax paper and store in the refrigerator for up to 1 week.

Source:
"Cake Mix Doctor"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7047 Calories; 361g Fat (45.3% calories from fat); 73g Protein; 910g Carbohydrate; 23g Dietary Fiber; 1261mg Cholesterol; 5647mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 7 1/2 Vegetable; 5 Fruit; 69 Fat; 52 1/2 Other Carbohydrates.

NOTES : this did have a box cake mix taste to it, but that wasn't a problem for me! faint orange taste. I wouldn't have known it was in there if I hadn't been the one to make it. I thought the taste was very good. The texture was excellent, too. Similar to the Darling Cake (with cream cheese). Cake-like. Very moist but not dense. it wasn't like a traditional carrot cake in taste. it was sweeter and definitely had a cake-mixy taste. I like cake mixes, though, so that wasn't a problem for me. (mom thought it tasted like coconut, but that was just the cake mix that she was tasting.)

[Sami]

WOW, VAL, you are now eligible to be a tester at Cook's Illustrated. What an undertaking. Thank you very much. Sami

[Mareli]

Wow! What a great project!! I really appreciate your trying these for us. I was just looking for a carrot cakke recipe for a friend's birthday.

[ginny177]

Val,
I consider that treatise on my favorite cake a real work of art !
Thanks so very much for posting all your reviews and the recipes.
Now it's harder than ever to resist the temptation to make some of these (which I'm denying myself due to the high fat content in most ).
. . . well . . . maybe I'll just try one . . .

[wallycat]

WOW!!
I'm thoroughly impressed...and you poor thing, all that tasting :eek: :D ;)

I ended up combining the bourbon carrot cake the cracker barrel (I think that was the one) to make a new cake...and it was quite good.

Suggestion...why don't you type up all your notes and submit your "article" to Fine Cooking and/or Cook's Illustrated..I bet they'd publish it if you used their formats!


Thanks again for sharing all your hard work :p ;)

[ClaraB]

I've got a carrot cake recipe I really like (the Eating Well recipe), but I'm going to have to try the Canadian Living recipe and the wheat germ one. Thanks for posting, Val!

[Elisabeth]

Great thread! Thanks for posting this. I will definitely be trying the winners. I love a carrot cake!

[claire797]

Val,

Thank you so much!!! Now it's "one-stop-shopping" for anyone looking for a good carrot cake. Thanks for taking the time to test all of these.

[TLee4]

Val,
I LOVE carrot cake, and I will have to be trying one or more of these recipes! How long did it take you to test all of these?!

Thanks!
Terri

p.s. How is that "sweets in moderation" thing going? :D

[schuh]

Val,

Thanks very much for posting all these recipes and reviews. Since my DH can't eat chocolate, I like to make carrot cake for special occasions. My "tried-and-true" recipe bombed last time (reason unknown) so I'm glad to have new recipes to try.

Glad you had better luck with the Cooks Illustrated cake (the one with all the carrots tossed with sugar) than I did. I found it interesting that you didn't review the effort required of the recipes. One of the drawbacks of the CI cake, in my opinion, was all the extra steps -- tossing the carrots with sugar, draining them, browning the butter, etc.

Thanks again.

Tracy

[maizeyoats]

I was fortunate enough to be at Val's "Great Carrot Cake Experiment". It was a tough job being a taster; but someone had to do it.
:)
Seriously it was difficult to choose. On their own each would have been very good but trying to decide "the best" wasn't easy.
I went with the first one I tried and kept coming back to that one.
Don't ask how many calories I consumed!!!

[aggie94]

Great experiment, Val!

One question: can you taste the lemon in the cream cheese frosting on that Mrs. Field's cake? I normally love lemon in desserts, but I'm a carrot cake/cream cheese purist and just don't think it belongs. Obviously, I could easily leave it out, but I was just curious.

[Leisa M]

Val, thanks for all your testing.

[valchemist]

Eva, although I didn't taste the frosting for all of the recipes, it just so happens that the one and only frosting I tried was the one for the Mrs. Field's Cake. It was really good. I agree with you, though. I love lemon, but I don't think a carrot cake should have a lemon flavor to it. I didn't think it tasted lemon-y at all, actually. The lemon juice seemed to just give the frosting a bit of tanginess, which I loved.

Tracy, good point about the level of difficulty. there was so much to consider in all of these tests that I didn't want to throw the difficulty in to the mix. but you are right that the Cook's Illustrated Cake was more difficult than the others due to the extra steps. You would think that browning the butter would have affected the flavor more, but taking the time for that extra step didn't make any noticeable difference. :(



Because I tested these over the course of several months, the results are far too subjective and unscientific for me to consider submitting them to any magazine. In order for me to do this properly, I would need to have no job and no kids. Then I would have time to bake all of them at once and test them all side by side.

Also, my opinions are just that. opinions. others could do the exact same tests as I did and come up with totally different winners.

I selected the ones above because each of them had a little different twist that interested me. I would be interested to taste the Eating Well cake (mentioned by Clara) in comparison to these. There are tons of other carrot cakes out there that I haven't tried, but I am done for now.

Thanks for all your interest and comments. If anyone has any more carrot cake reviews to add to this thread, I would love to hear them!

[Jennifer D]

Just want to add a hearty WOW and another round of THANKS!!!!!!!!!!!!!!

I noted the ongoing experiment in other threads - and it's so wonderful of you to consolidate your results in what is now without question the Ultimate Carrot-Cake Thread! :)

Clara - or anyone else - would you mind posting the Eating Well recipe? I'd like to see that one, too, and it seems like it would be handy having it as part of this master thread!

THANKS VAL!!!!!!!!!!! And Thanks to anyone who can post the other recipe!

:D

[shoefling]

Val,

I have to add another WOW! Even if you did try these out over a few months, that is still quite an undertaking! Thanks so much for the recipes and your notes on all of them. I really like carrot cake but have never made one myself. I think I may have to give one of these a try! Thanks again!

Oh, and I'd like to see the Eating Well Carrot Cake recipe too!

[JanetJ]

Wow, wow, wow....

I have always been intimidated by carrot cake recipes for some reason so this just amazes me. Wow. Thanks, Val!

[funnybone]

Thanks for posting your results, Val! I'm glad you liked the Canadian Living cake as well, because it has always been a favorite of mine. However, I will definitely have to try the others - one at a time though!

So, do you have any more cake left in the freezer, or did you eat it all?? :D

[Beth]

WOW! I've never made carrot cake, and part of the reason is wondering what recipe to try. DH made carrot cake for my birthday one year, and it was very good, but not my ultimate. I didn't read through all the recipes, but I'll go back through them all and have to pick one.

[claire797]

My question is, what kind of carrots did you use? Did you buy pre-grated or did you grate them yourself? If you grated them yourself, did you buy the pre-washed baby carrots or did you peel and grate fresh ones. I wonder how much of a difference that really makes. A lot of carrot cake recipes say that you should grate them yourself. I've been kind of lazy and have resorted to pre-grated.

[valchemist]

I peeled and grated the carrots for all of the recipes. I used the shredding/grating disk on my cuisinart.

I don't know howmuch of a difference it would make to use pregrated carrots or baby carrots. It is a good question.

There are just soooo many variables that come into play when making a carrot cake! And I didn't even touch the cream cheese frostings. there were a ton of variations on that, too.

[Beth]

I bought those pregrated/shredded carrots back in January when I needed to make a pot of soup really fast and wanted to streamline the prep. They taste fine, but the shred is different that my grater wold have been. That was fine in the soup, but it might be too coarse fo cake. Look at them closely -- they probably vary from supplier to supplier too.

[funnybone]

I've always grated my own carrots, either whole or baby carrots, with my food processor. I have never bought pre-grated ones. I think that you may get a moister cake if you grate them yourself as I find that grating my own carrots produces a bit of moisture to them. I am assuming the pre-grated kind are a bit dry - or am I wrong? Like I said, I have never bought them.

[valchemist]

I agree with both Erika and Beth, now that I think of it. I did look at the pre-grated carrots as I was tempted to save some time, and they looked like they weren't grated as finely as the cuisinart grates them. Also, Erika is right, freshly grated ones have much more moisture than the ones in the bags.

One other benefit of grating your own carrots is that it is much cheaper. cheaper than pre-grated and cheaper than pre-washed baby carrots. And money was an issue. Luckily carrot cakes are relatively in expensive to make since you (usually) don't have to use butter and since carrots are cheap.

[kima]

just a little factoid-I have never seen pre-grated carrots here in Canada-only in a coleslaw mix. Hmm ...that could make an interesting cake ingredient.
I think this late summer/fall I am going to do an Apple Pie challenge. Sound like fun?
(Good on ya Val BTW!:) )

[Beth]

I think the pregrated would be drier, and that could be the biggest impact on the cake. Good point.

[MiMo]

I couldn't keep quiet on this...DO NOT USE PACKAGED, PRE-GRATED CARROTS!!!

My first carrot cake years ago was a disaster because I bought pre-grated carrots. They were super dry and they were grated really large. There was no moisture whatsoever in the packaged, shredded carrots and the cake tasted like I threw carrot sticks from a salad bar in it. You should have seen the cake, too. There were just chunks of long, wide grated carrots. It was disastrous. Thinking back, it's hilarious...but at the time it wasn't very funny.

[Shirley Panek]

Val -

Thanks for taking the time to post this. My husband and I both like carrot cake a lot - in fact, our wedding cake was carrot cake and banana cake.

I'm definitely going to have to give a couple of these a try. I think I'll start with the Mrs. Fields.

Thanks again!

[claire797]

Interesting -- especially Mimo's answer. I used pre-grated carrots a long time ago and the cake was still very good. Like Beth said, they probably vary from supplier to supplier.

Still, every recipe I read says that freshly grated are better. Next time, I'm going to pull out the Cuisinart.

[MiMo]

Originally posted by claire797
Interesting -- especially Mimo's answer. I used pre-grated carrots a long time ago and the cake was still very good.

You obviously didn't use the same brand I did. Be glad you didn't. LOL. I'm glad yours turned out, but I've been partial to grating my own carrots for everything ever since. We all have to have a few culinary misses and that carrot cake is the only real baking disaster I've had to date. I remember just like it was yesterday...:eek:

Anyway, thanks to Val for posting your results. I look forward to finding an occasion to bake a carrot cake soon.

[valchemist]

Does anyone out there have that Eating Well Carrot Cake recipe that has been requested?

And if anyone else wants to add a carrot cake review to this thread, I'd be interested. :)

[claire797]

Val,

Did you ever make the Southern Living recipe? The one with the buttermilk glaze?

[valchemist]

no, I didn't because it was virtually identical to Sam's Famous Carrot Cake which I had tried already.

[ReneeV]

HI Val,

Thanks for the comparisons. I love carrot cake and can't wait to try some of these recipes. I must say, I too, enjoyed the CaKe Mix Doctor's version of Carrot Cake. Not the best Carrot Cake I'v ever had but certainly respectable!

Renée

[Sami]

I made the following carrot cake from Health magazine. I thought the cake alone was dense and not too flavorful. It is supposed to be supermoist but since it has to be in the frig because of the frosting, it was not. However the cream cheese frosting from CL Complete was delicious and made the cake eatable.



Supermoist Carrot Cake

Preheat oven to 350.
cooking spray
1 1/2 c flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 T butter
1/2 c packed light brown sugar
2 egg whites
1/2 c applesauce
1 tsp vanilla
1 c grated fresh carrots

Coat a 9" round cake pan with cooking spray.

Combine flour, baking powder, cinnamon, baking soda, and salt into a bowl. Set aside. In a large bowl beat butter and sugar until light and fluffy, Add egg whites, applesauce and vanilla. Mix well. Gradually add flour and stir until just blended. Fold in carrots.


Bake 25 min. Cool in pan on wire rack for 10 min. Invert and remove cake and cool completely.

Health, Nov/Dec. 99

Cal are based on cake and frosting
Cal:194, Fat: 2g, Carb: 39g

[valchemist]

Originally posted by Sami
It is supposed to be supermoist but since it has to be in the frig because of the frosting, it was not.

Sami,

Thanks for that review. That recipe looks quite healthy. I bet it would be more moist with a few more carrots. Also, I know that people *say* you need to refrigerate cakes with cream cheese frostings, but I don't have room in my fridge, so I never do. The frosting is fine unrefrigerated (unless it is summer and you don't have AC). In fact, as you point out, the cakes are better overall, since the flavor and moisture level of cakes are better when they are at room temperature.

Renee,

I was really interested to try that Cake Mix Doctor Carrot Cake after making so many of the real thing. I loved the cake, but I wouldn't make it if I was in the mood for a true carrot cake.

Val

[funnybone]

Originally posted by valchemist
Does anyone out there have that Eating Well Carrot Cake recipe that has been requested?

And if anyone else wants to add a carrot cake review to this thread, I'd be interested. :)


Is that the Ginger-Spice Carrot Cake with Figs? I'll scan it and then post it in a couple of minutes.

[funnybone]

Here it is

Ginger-Spice Carrot Cake with Figs

PREP TIME: 50 MINUTES
START TO FINISH: 2 HOURS 40 MINUTES (including cooling time)
EQUIPMENT: 10" springform pan
TO MAKE AHEAD: The cake will keep, well wrapped, in the refrigerator for 2 to 3 days.
DEGREE OF DIFFICULTY: MODERATE


THIS NEW VERSION of a family favorite features a rich blend of spices along with crystallized ginger and whole-wheat pastry flour. It has been the birthday cake of choice for both my daughters for most of their lives—they may even want it for their wedding cakes, when that day comes. Once you've tried it, I know you'll treasure this cake as much as we do.

CAKE
1/2 cup brandy
1/2 cup dried figs, stemmed (about 6 figs)
1/2 cup chopped walnuts, plus 12 walnut halves for garnish
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup mild extra-virgin olive oil
1 1/2 cups grated carrots (2-3 carrots)
1/4 cup finely chopped crystallized ginger
GINGER CREAM CHEESE FROSTING
12 ounces reduced-fat cream cheese (Neufchatel)
1 tablespoon unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon freshly grated orange zest (from 1 orange)
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground ginger


1. Preheat oven to 350°F. Coat a 10-inch springform pan with cooking spray and line the bottom with parchment or wax paper.
2. Combine brandy and figs in a small saucepan; bring to a simmer over low heat. Simmer for 5 minutes, shaking the pan occasionally so all the figs get rehydrated by the brandy. Strain, reserving the brandy. Cool the figs slightly; coarsely chop.
3. Spread chopped walnuts at one end of a baking sheet and
walnut halves at the other end. Toast in the oven until fragrant, 5 to 10 minutes. Set aside to cool.
4. Meanwhile, place flour in a large bowl. Sift in baking powder, baking soda, cinnamon, ginger, cloves, cardamom, allspice, nutmeg and salt; whisk to blend.
5. Combine eggs, sugar and oil in a food processor; process until thickened and pale, about 3 minutes. (Alternatively, combine in a large bowl and beat with an electric mixer on high.)
6. Add figs, chopped walnuts, carrots and crystallized ginger to flour mixture. Toss to coat well, breaking up any clumps. Add the wet ingredients and stir until just combined. Add enough of the reserved brandy (up to 1 tablespoon) to thin the batter.
7. Scrape the batter into the prepared pan, smoothing the top. Bake until the top is golden and springs back when touched lightly, 45 to 50 minutes. Cool in the pan on a wire rack for 10 minutes. Run a knife around the sides and turn the cake out onto the rack; remove pan and paper. Let cool completely.
8. Meanwhile, to prepare frosting: Combine cream cheese and butter in a medium bowl; beat with an electric mixer on medium-high until creamy. Add sugar in two batches, beating until smooth and creamy. Add orange zest, vanilla and ginger; blend at low speed. (Makes 1 1/2 cups.)
9. To finish the cake, place it right-side up on a serving plate. Put strips of wax paper under the edges to protect the plate from drips. Spread frosting over the top and sides of the cake. Garnish with walnut halves. Discard wax paper before serving.

MAKES 12 SERVINGS.
PER SERVING: 391 CALORIES; 22 G TOTAL FAT (7 G SAT, 8 G MONO); 58 MG CHOLESTEROL; 39 G CARBOHYDRATE; 7 G PROTEIN; 3 G FIBER; 280 MG SODIUM.


Eating Well Magazine
Spring 2003
Page 68 - 69

[lorilei]

Wow, Val. That's a lot of cake!!

Can I admit being a bit perplexed, though? Wouldn't each of these cakes (including raisins, nuts, pineapple, frosting and what-not) be completely different entities and almost incomparable?

Eva's comment about the lemon frosting on the Mrs. Field's cake is what got me thinking.

Don't recipes need to be made in their complete state in order to be "the same" recipe? And if things are missing, wouldn't it be hard to judge a cake's true quality? Any recipe's quality?

Gail's Psycho Chicken, for example, is no longer "Psycho Chicken" if you grill it... it's another animal altogether.

Or maybe that's just MY impression.
What was the overall rationale behind isolating each CAKE?

[valchemist]

Lori,

I may have a different view on this than others, but to me, the carrot cake itself (sans adornments) is what makes or breaks the overall product. And I wanted to be able to compare the cakes themselves cleanly.

by the way, I did use pineapple if the recipe called for it (except in the case of the best ever carrot cake for reasons mentioned above). I think pineapple is different from nuts and raisins in its importance to a recipe.

It is easy to imagine what a few nuts or raisins would do to the taste of a cake. (I personally don't like nuts and raisins in carrot cake because I think they get in the way of the flavor. But I didn't leave them out simply because I don't like them.) Actually, most recipes said the nuts and raisins were optional. To me, that means they aren't essential to the final product. Leaving them out not only helped me compare the cakes more cleanly, but it also saved me some money.

Anyway, now that I know what carrot cakes I like best, I can just go ahead and use the cream cheese frosting of my choice. I personally don't like fluffy frostings. I like rich dense frostings with a bit of a twang -- the Mrs. Fields frosting and the Cook's Illustrated Frosting from 1998 fit that bill. Others may prefer a lighter fluffier frosting than me.



Erika,

thanks for posting that recipe. I forgot that there was a recent Carrot Cake recipe. That one looks interesting. I am sure I would like it because I like figs and I like all those spices. It isn't a very traditional one, that is for sure. I don't think that was the one that Clara was talking about, though. I think there was another recipe from an older issue.

[lorilei]

Thanks for the clarification, Val.
You have an interesting view of the carrot cake :)

[valchemist]

Originally posted by lorilei
Thanks for the clarification, Val.
You have an interesting view of the carrot cake :)

I think that our views must be different based on your comments. Because of that, I don't think the results of my experiment would be all that useful to you. Interesting, maybe, but not useful. Well, I guess if we were all the same, these boards would be pretty darn boring. :p

The experiment was very helpful to me (and I hope for others, too). Next time I am in the mood for carrot cake (maybe 7 years from now ;) ) I will be able to look back at my notes and make an informed decision.

[valchemist]

I think I found the Eating Well Carrot Cake...

It was in my Eating Well Recipe Rescue Cookbook. :)


* Exported from MasterCook *

Eating Well Carrot Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
2 1/2 c sifted cake flour
2 tsps cinnamon
2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
2 eggs
2 egg whites
2 c sugar
1 c prune puree (see recipe below)
1/3 c vegetable oil
2 c grated carrots -- 5 or 6 small carrots
8 ozs crushed pineapple -- thoroughly drained
1/4 c walnuts -- toasted and chopped
Frosting:
12 ozs reduced fat cream cheese -- softened
1/2 cup confectioner's sugar
1 1/2 tsps vanilla

Coat the inside of three 9-inch round layer-cake pans with cooking spray. Line the bottoms with wax paper. Preheat oven to 350.

In a medium bowl, stir together flour, cinnamon, baking soda, and salt. In a large bowl, whisk together eggs and egg whites. Add sugar, prune puree, and oil and whisk until smooth. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended. Stir in carrots, pineapple and toasted walnuts.

Divide the batter among the pans and bake for 30 to 35 minutes or until a cake tester comes out clean. Cool for 5 minutes in the pan on a rack. Loosen edges and invert cakes onto racks. Peel off paper and cool completely.

Frosting: In a mixing bowl, combine cream cheese, sugar, and vanilla. beat with an electric mixer until smooth and creamy.

Source:
"Eating Well Recipe Rescue Book"




NOTES : 310 calories, 10 g fat, 6 g protein, 52 g carb



Prune Puree:

In a food processor, combine 6 oz (1 cup) pitted prunes with 6 tbsp hot water; process until smooth. Makes 1 cup.

One cup of prune puree contains 407 calories and 1 gram of fat; ac upp of butter contains 1600 calories and 182 grams of fat. From our experiments using fruit puree as a fat substitute in baked goods, we've concluded that replacing about 75 % of the fat with with puree and leaving 25% of the fat gives the best results. Match the fruit puree to your recipe. Prune puree works well with spicy recipes, such as carrot cake or gingerbread. For recipes with more delicate seasonings, such as zucchini muffins, apple butter works best.

[valchemist]

I think they might sell prune puree in the grocery store, so maybe you wouldn't have to make your own? I am not sure about that, though.

[claire797]

Originally posted by valchemist
I think they might sell prune puree in the grocery store, so maybe you wouldn't have to make your own? I am not sure about that, though.

The best way to buy prune puree is to just buy pureed baby food. It's about 33 cents a jar. You could also buy the big bottles of "Fat Replacer", but they are expensive and really, they're just pureed prunes too.

Thanks again for testing all the recipes -- especially for isolating the "cake" part. I think most of us can imagine what added nuts or raisins would do to a cake.

[lorilei]

Originally posted by valchemist
I think that our views must be different based on your comments. Because of that, I don't think the results of my experiment would be all that useful to you. Interesting, maybe, but not useful. Well, I guess if we were all the same, these boards would be pretty darn boring. :p

The experiment was very helpful to me (and I hope for others, too). Next time I am in the mood for carrot cake (maybe 7 years from now ;) ) I will be able to look back at my notes and make an informed decision.

You're absolutely right, Val -- and reading all of your information WAS interesting. I'd never venture to plow you into the ground for your approach. I'm just not sure it would work for me.

And ALLELUIAH and AMEN to the idea that these boards would be REALLY dull without a variety of points of view!!

:)

[lweiss]

Hey, Val sorry to bug you...You are probably sick to death of carrot cake, but how much sugar is needed for the Eating Well Carrot Cake frosting? Thanks so much.

[Jennifer D]

Thanks Val for posting the Eating Well recipe, too. And thanks to all for the other recipes!

Originally posted by Sami
However the cream cheese frosting from CL Complete was delicious and made the cake eatable.

Which frosting recipe is this? :)

[valchemist]

Originally posted by lweiss
Hey, Val sorry to bug you...You are probably sick to death of carrot cake, but how much sugar is needed for the Eating Well Carrot Cake frosting? Thanks so much.

oops!!! thanks for pointing out that omission. I will go back and edit the recipe. :)

[kcmo727]

Hi Val,

I have been busy and haven't been able to check this board for a few days...my jaw dropped open in awe when I saw this post! Not only did you make all these cakes but you typed in all the recipes too! WOW! This is such a great resource to have! I wish I could have been a tester!

I have made the Cracker Barrel recipe before and thought it was basically good, but just a bit heavy on the spices for me. I have found that a little clove goes a long way. DH always requests either Carrot Cake or Pumpkin Pie for his (July!) birthday so if he asks for Carrot Cake this year, I am going to treat him to your Grand Prize Winner.

Thanks Val for sharing these results with us! Any chance you'll be doing a Chocolate Chip Cookie Experiment?
;) :D

Michelle

[clotilde]

Hi Val!
What an impressive undertaking! :) Next time you organize a taste test, count me in!
Could anybody tell me roughly how many carrots (or pounds of carrots) make 3 cups of grated carrots?
Thanks!
Clotilde.

[valchemist]

Originally posted by clotilde

Could anybody tell me roughly how many carrots (or pounds of carrots) make 3 cups of grated carrots?
Thanks!
Clotilde.

I know this like the back of my hand. 1 pound of carrots gives you about 3 1/2 cups of (packed) grated carrots.

[valchemist]

Originally posted by kcmo727

Thanks Val for sharing these results with us! Any chance you'll be doing a Chocolate Chip Cookie Experiment?
;) :D

Michelle

Hi Michelle!

I don't like Chocolate Chip Cookies enough to do an experiment like this one. But I think Anna (claire797), Kari (pilgrim719), and Shelley (s'kat), are working on this project. Maybe one of them can chime in or start a thread when the results are in. :)

Val

[claire797]

Originally posted by valchemist


Hi Michelle!

I don't like Chocolate Chip Cookies enough to do an experiment like this one. But I think Anna (claire797), Kari (pilgrim719), and Shelley (s'kat), are working on this project. Maybe one of them can chime in or start a thread when the results are in. :)

Val

Thanks Val!

Michelle, we are. In fact, I think we just found the PERFECT chocolate chip cookie recipe. Here's a link to the recipes we've tested (with pictures) so far.

http://www.ginsberg.com/anna/blogchart.htm

[clotilde]

Val, thanks for the info on whole vs. shredded carrots, somehow I knew you would know! :D

Anna, Kari and Shelley, wow, I admire your dedication, what courage! :) Thanks a lot for all the reviews, I will try your perfect recipe. I have a question though : it calls for 1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla. Is that vanilla extract? Thanks!

Clotilde.

[claire797]

Originally posted by clotilde
Val, thanks for the info on whole vs. shredded carrots, somehow I knew you would know! :D

Anna, Kari and Shelley, wow, I admire your dedication, what courage! :) Thanks a lot for all the reviews, I will try your perfect recipe. I have a question though : it calls for 1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla. Is that vanilla extract? Thanks!

Clotilde.

Clotilde, Nielsen-Massy Bourbon Pure Vanilla is vanilla extract. It's one of the fancy brands you can usually find at Williams Sonoma or World Market. You don't have to use it though. I made the recipe with plain old McCormick vanilla and they were terrific.

If you happen to have some Nielsen-Massey on hand or even some Penzeys, you might make an even better cookie.

[Molli526]

Anna,

Thanks for letting us in on your quest. You guys really need your own thread :D

[ReneeV]

Hi Anna,

Years ago Cooks Illustrated did an article on replicating those big, crunchy outside, chewy inside, giant "Mall Store" chocolate chip cookies, only with better flavor. I must say, this is one of my favorite, if not my favorite, chocolate chip recipe. It involves melting the butter before adding it to the batter. Also, after scooping up the dough with a 1/4 cup measure, you break the ball of dough in half and rotate the pieces around and press it back together so that the "shaggy inside edges are now on the outside. This makes for a craggy, more attractive finished cookie. Also adds to the nice crisp outside texture of the cookie.

Anyway... we really love these. I don't have the recipe handy at the moment, but if you're interested, I'll dig it up for you.

Renée

[claire797]

Hey Renee!

I'd love the recipe. Do you think it's somewhere on-line so that you wouldn't have to type it? Maybe I'll take a look. BTW. I think I'm going to bump up another chocolate chip cookie thread so we can post our recipes there.

Just bumped up this thread

http://community.cookinglight.com/showthread.php?s=&postid=434944#post434944

[BarbaraL]

Wow! Now I know why you're valCHEMIST; you really are a scientist at heart! Love those experiments. Thanks so much for sharing!

[kcmo727]

Thanks Anna for the link to your cookie reviews -- how cool! I bookmarked it. I have been tempted to make Martha Stewart's Daughter's recipes several times and after reading your comments, I won't bother. I just printed out the Nielsen-Massey recipe and I am anxious to give it a try. Will let you know how it turns out. I have never used cream of tartar in a choc. chip recipe before so maybe that is the key. Thanks again!

Michelle

[britneyelise]

Can I just add huge kudos to Val for doing this expiriment. I made the Mrs. Field's cake and it was the most awesome cake ever and most who ate it (or should I say inhaled it) thought they hated carrot cake.

Let me set the situation:

I was at work (Penzey's) when my mom called to inform me that my father would like a carrot cake for father's day. I had assumed that he wanted chocolate, but in a conversation with my mother he divulged his hidden passion for carrot cakes.

Since I had not baked a carrot cake in my life before (besides some nasty MS Everyday Food muffins) I was at a loss. Then I remembered this thread and as I trust Val's opinion highly, I decided "what the heck! she's done all this work, I'll just take her word for it". Plus everyother recipe I looked at called for a whole lot of veggie oil, which I just hate using for aesthetic reasons.

Is it possible to say how big of a hit this was? Omigosh, it was so awesome. I made it just as directed with the cream cheese frosting with lemon and a grand total of 5 people devoured the entire thing! This happened on father's day and I did not get to post it then, but they are still talking about it. I was told never to expiriment in the carrot cake arena, for if I deviate from this recipe I will be in dire straits!

Thanks again,
Shannon

[valchemist]

shannon,

thanks for the report!! great to hear about the success you had. the Mrs. Fields cake was significantly different from the others and I definitely favored it. I agree that the lemon cream cheese frosting goes perfectly with it. It isn't "lemony," just nice and tangy.

val

[honeygirl1971]

Val, you're amazing. Thanks for sharing the results of your experiments! I love carrot cake but have never made it, but I think I might just have to try your grand prize winner--it sounds wonderful!

When I reading your post I was thinking, wow, I bet she's really sick of carrot cake, and then I had to LOL when I saw a later post where you said you might make it again 7 years or so... :D

[claire797]

Originally posted by kcmo727
Thanks Anna for the link to your cookie reviews -- how cool! I bookmarked it. I have been tempted to make Martha Stewart's Daughter's recipes several times and after reading your comments, I won't bother. I just printed out the Nielsen-Massey recipe and I am anxious to give it a try. Will let you know how it turns out. I have never used cream of tartar in a choc. chip recipe before so maybe that is the key. Thanks again!

Michelle

Michelle,
Glad you liked the cookie chart. I have really been slacking off in my chocolate chip cookie baking. With so many other things tempting me (CARROT CAKE!) I keep getting side-tracked.

Britneyelise, glad to hear you had good luck with the Mrs. Fields cake too. I'm going to be making it for a Fourth of July party soon.

[onowahine]

Dear Valchemist
Thanks for your post on the carrot cake experiment which inspired me to take out my mixer and start on your grand prize winner. The end result was good and the cake texture was nice and soft. However, it seemed to lack the "look" of a dark carrot cake which I prefer. I've made the "best carrot cake ever" successfully before using only 5 cups of carrots but I tried it again this time and the cake was too wet. I wonder why. I have a tried and tested recipe that I've used and I made it again yesterday and it turned out perfect again so I'll share it with you and hope you'll give me your comments should you try it someday. Can you also suggest an alternative to walnuts.I live in a tropical country and the walnuts turn rancid very quickly. I've tried macadamia nuts but they are so expensive here.

CARROT CAKE (Its from "The great american dessert cookbook"). 12-16 servings

A- 2 cups sifted all purpose flour
2 tsp. Baking powder
1 and 1/2 tsp. baking soda
1 tsp. salt
1 and 1/2 tsp. cinnamon
B- 1 cup veg oil
1 cup white sugar
3/4 cup brown sugar,packed
4 large eggs
1 Tblsp. orange zest
3 cups lightly packed shredded carrots
8 ozs. drained, crushed pineapple
1 cup toasted chopped walnuts
1/2 cup raisins (optional)

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
Sift together ingredients A and set aside.
In a mixing bowl, beat ingredients B until thoroughly combined.
Add one egg at a time, beating well. Add orange zest and vanilla and conitnue beating until batter is smooth.
Gradually add in ingredients A mixing until just combined. Fold in carrots and pineapple, nuts and raisins until well combined. Sppon into prepared pan.
Bake for 35 mins or until cake is done. Cool on rack for 10 mins before removing from pan. Frost with your choice of cream cheese frosting.

[valchemist]

thanks for your recipe! it looks very good, and I am glad to know it is tried and true. I will put the recipe into my mastercook and post results if I try it.

I always leave the nuts out of my carrot cake becasue I don't like nuts in desserts. so I can't really suggest an alternative for you.

[mobear]

Val,

Thanks so much for your hard work. My DBF is a diabetic, and loves carrot cake...it is one of the few desserts that is better for them. I have always loved the Mrs. Fields cheesecake and brownie recipes because they are so nice and rich. I recommend her cookbooks to anyone who loves to bake desserts.

others,
Please keep me posted on apple pie experiments. I love apple pie, but growing up my mom always struggled with getting the perfect crust. Any suggestions on crust recipes?

[Middydd]

I'm also on the Ultimate Carrot Cake quest. I found the Mrs. Field's cake a little heavy so tonight I tried the recipe from the Silver Palate book, had heard good reviews of it here and there.

Anyways, it turned out more like a Hummingbird Cake than a carrot cake. Not "carroty" enough, a little sweeter than I like and could have used more spices than just cinnamon.

Just thought I'd report in on a recipe that wasn't included in Valchemist's extensive and very enjoyable review.

The recipe appears at this link:

http://www.cypressrose.com/ruth/recipes.html#carrot_cake

Agree with the website author, the cake cooks for longer than the 30 to 35 minutes in the recipe, it was 50 minutes before mine was done. And it's definitely a three pan cake rather than the two nine inch layers in the recipe.

[valchemist]

thanks for that review! looks like an interesting recipe. too bad it didn't turn out quite as well as you had hoped.

Have you tried this recipe? it has received rave reviews. I haven't tried it yet.


* Exported from MasterCook *

Frog Commissary Carrot Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp baking soda
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
Pecan Cream Filling:
1 1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1 1/2 cups heavy cream
3/4 cup unsalted butter
1 1/4 cups chopped pecans
2 tsp. vanilla
Cream Cheese Frosting:
8 oz. unsalted butter -- softened
8 oz. cream cheese -- softened
1 lb powdered sugar
1 tsp. vanilla extract
Assembly:
1 1/2 cups shredded -- sweetened coconut

Pecan Cream Filling:
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake:
Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.

Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

Cheese Cream Filling:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.

Assembly:
Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake

[TerriS]

Has anyone found a decent light carrot cake? Sounds like that Eating Well one wasn't that great. What about replacing some of the oil with applesauce and/or Baking Healthy and some of the sugar with Splenda?

[funnybone]

Originally posted by TerriS
Has anyone found a decent light carrot cake?


Here is one from Ladies Home Journal:


* Exported from MasterCook *

Low-fat Carrot Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon salt
1 cup firmly packed brown sugar
1 cup plain nonfat yogurt
1/3 cup vegetable oil
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
1 pound carrots -- shredded
--------------------
ORANGE GLAZE
1 3/4 cups confectioners' sugar
2 tablespoons fresh orange juice


1. Heat oven to 350°F. Coat a 10-cup Bundt pan with vegetable cooking spray.

2. Combine flour, sugar, baking powder, baking soda, cinnamon, ginger and salt in large bowl. Whisk brown sugar, yogurt, oil, whole eggs, egg whites and vanilla together in another bowl until well blended. Stir in carrots and flour mixture just until blended.

3. Pour batter into prepared pan. Bake 50 to 55 minutes, until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely.

4. Make glaze: Stir confectioners' sugar and juice together in bowl until smooth. Spread glaze over cake. Makes 16 servings.



Nutrition facts per serving: 305 calories, 5.5 g total fat, 1 g saturated fat, 27 mg cholesterol, 394 mg sodium, 58 g carbohydrate, 5 g protein.


Source:
"www.lhj.com"

NOTES : Many carrot cakes require a lot of oil for moistness—instead, ours uses yogurt and lots of shredded carrots. Prep time: 20 minutes plus cooling. Baking time: 50 to 55 minutes. Low-fat.

[Middydd]

[QUOTE]Originally posted by valchemist
[B]thanks for that review! looks like an interesting recipe. too bad it didn't turn out quite as well as you had hoped.

Have you tried this recipe?

I've been thinking of making the Frog Commissary recipe but haven't gotten to it yet.

I wasn't really disappointed that the Silver Palate recipe wasn't perfect, I'm enjoying the quest.

And, I have to mention, your thread is such a great resource!!! I was reviewing it as my cake was in the oven.

Basically, I'm trying to duplicate the carrot cake from Dufflet's bakery in Toronto. It's the best I've ever tasted. If anybody has tasted the Dufflet cake, please post any helpful hints.

http://dufflet.com/pastries/fsProd.htm

[CompassRose]

onowahine, if the walnuts aren't rancid when you buy them (in which case of course you should be able to take them back ;) ) just store them in the fridge or freezer, well-sealed, instead of at room temperature. I live in a very NON-tropical country, and I still do that; I don't think there's any way round it, really, with a shelled nut. They simply don't keep that well. The oils are too delicate.

Almonds might be a possible alternative. They can go rancid too of course, but walnuts DO tend to be very loud about it when they go off!

[onowahine]

Thanks compassrose for your comments. When I buy walnuts, I have to actually open the package right there at the store after I've paid to check if the nuts are rancid so I save myself a return trip. But its embarassing to have to stand there and go through each packet of nuts :confused: . I will have to find myslef a reliable cake-making supplies store I guess but I will freeze good nuts when I find them, thanks. Almonds just don't seem right in carrot cake.What about hazelnuts?

[Middydd]

Just a bit of a follow-up to my post about the Silver Palate Carrot Cake. My husband declared it the best carrot cake he's ever had.

It seems to be one of those cakes that are better after "resting" for a day.

[Middydd]

I guess this is carrot cake week. I found another recipe, from Maida Heatter's New Book of Great Desserts, that looked so different from other recipes that I had to try it.

It's called California Carrot Cake and calls for buttermilk and honey. It also calls for the juice of the canned pineapple. When mixing it I thought it was too much liquid and the cake does turn out too moist. The spice blend is excellent, though, 2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 1/2 teaspoon allspice, 1/2 teaspoon cloves.

It also calls for whole wheat flour and a bit of all purpose.

Overall, it was good but not perfect. I can paraphrase the recipe to post if anyone wants to try it.

[imloulou]

WOW VAL...THANKS!! My husbands 40th is next week and he has requested a carrot cake with cream cheese frosting. I have not made one in years.

I did a quick search and Voila...you are great...thanks so much for the recipes and opinions!

I have narrowed it down to:

Mrs. Fields
Pauls
Frog Commissary

Has anyone made the Frog Commissary recipe since it posted? I have the recipe dog-eared in my cookbook but have not made it yet. If I do, I will post a review.

Thanks again,
Lisa in FL

[Schmee]

I'm glad that this got bumped back up! I love Carrot Cake and I may need to try one of these soon.
Thanks for all your hard work Val.:)

[CindyWeightWatcher]

OMG, all I can say Val is you are amazing!
You are better that CI!

[imloulou]

OMG!!!
I made the Frog Commissary Carrot Cake and it was DELICIOUS!

I followed the recipe to a tee except in the arranging. I made the cake in 2 round pans and arranged the cake in 2 layers instead of 3 that they got out of a 10 inch tube cake.

The cake is so moist and has 4 cups of carrots! The only spice in the cake is cinnamon but it was perfect. When I cut the cake it does not really make a nice SMOOTH slice but is so chunky that it is kindof a...a...hmmmm...well, it is a "not so smooth" slice...lol!:D . It really is a bit on the crumbly side but it is so moist that it holds together.

The pecan filling is so sweet and adds a lot to this cake. With the filling, the cream cheese frosting, the delicious cake and the toasted coconut each bite was almost orgasmic (oooops...can I say that on the board?)

You should have heard us at the table...mmmmmmm....Oh my....oh, that is good....mmmmmmm (The kids were as bad as us)

A warning: This is NOT an everyday carrot cake recipe. I did it in 2 days...making the pecan filling and cakes the day before and cream cheese icing and assembly the day of my hubbys b-day. This cake (I should say the assembled cake) is VERY rich. And it doesn't even pretend to be light in any way.

I made a whole 2 layer cake for our family (2 adults, 2 small kids) so right after dinner we cut what was left in 3rds and PROMPTLY delivered the cake to our neighbors before we changed our minds. (yes we kept a little for midnight snacking...hehehe)

After our bikeride this morning(that we promised we would take because of the cake...lol) I saw one of the neighbors who said it was so good we could bake them up and sell them!

If anyone else makes this...report back if you would...I want to know how this compares with the other carrot cakes.

[yomomma]

I tried the Frog Commissary recipe just b/c of imloulou's wonderful review and yes, it is very, very good. But somehow, I keeping thinking there is another recipe out there that is even better so I'll keep trying the recipes on this thread. Thanks all!

[imloulou]

Originally posted by yomomma
I tried the Frog Commissary recipe just b/c of imloulou's wonderful review and yes, it is very, very good. But somehow, I keeping thinking there is another recipe out there that is even better so I'll keep trying the recipes on this thread. Thanks all!

Hi Yomamma!
I am glad to hear that you liked the Carrot Cake. I was wondering if anyone else had made it.

I am still going to try other recipes too...like I mentioned before, this is really not an "everyday" carrot cake. It was so rich that I do not think I could eat it but once a year :D .

I will definately make it again for a special occasion but I am still looking too!

Thanks for posting your review!!

[VictoriaL]

Wow. Words fail me...
And, apparently, my brain is doing that, too! Where on earth was I when this thread was bumping around? My favorite cake!!!

I copied the Canadian Living cake to try soon. For three reasons. #1- it contains oil instead of butter (so I can use an oil sub for 3/4 of the amount) and I can further lighten it by using Egg Beaters; #2- Val made it in a bundt cake pan which is my favorite because you don't have to ice the darn thing (between the layers... over the top...the sides... note, I have "icing issues")and also less icing is used; #3 Even more than Cooking Light, I have found that Canadian Living recipes are pretty great (they usually just need a bit of tweaking on the lightening).

I will halve the amount of icing (and probably use light butter as well). I'm so excited-- Carrot Cake This Week!!!!

Thanks Val!!!

[Middydd]

Thank-you!! I've had it in the back of my mind all day that there was a Carrot Cake recipe I wanted to try and I couldn't remember where I saw it. It's the Canadian Living one.

Agree, I don't think I've ever had one of their recipes go wrong, they're very reliable.

[Middydd]

I just tried a Canadian Living Carrot Cake recipe but, after reviewing this thread, realized it wasn't the same one. They call it "Canada's Best" Carrot Cake.

It's very good, not dry but not soggy, light open crumb and good combination of flavours. It calls for cinnamon and nutmeg which I find is a great combination in carrot cake. The only drawback to this recipe was that it just wasn't "carroty" enough, I think I'd add another cup of grated carrots next time or a cup of carrot puree.

Here's a link to that recipe:

http://www.canadianliving.com/CanadianLiving/client/en/Food/DetailRecipe.asp?idRe=3245

[gabbyh]

Victoria,

Just wondering what you use as your oil substitute for half the amount?

~Gail

[tigermorris]

Val,

I have not made a carrot cake in many years. I am thin I am going to make the Mrs. Fields one tomorrow to take to my sister in law's house for dinner on Saturday.

I never seem to do very good with a layer cake, its always lopsided.
Can I go ahead and make it in a 13"x9" pan? Or do you have any suggestions so the 2 layers stay directly on top of each other?

Thanks for your "experiment"!!!

I am looking forward to baking it myself.

Thanks again, Terri

[valchemist]

terri,

I sometimes have problems with lopsided layer cakes, too. but this particular recipe works really nicely because the layers bake up so nicely and evenly.

you certainly could do it in a 13x9, but I think it looks nicer and has a more even frosting distribution as a layer cake.

[dlaboriel]

I have C&P'd everyone of these recipes. Now I'm committed to eating carrot cake for the rest of my life. Thanks, Val. This is a gem of a post.

[Char Finamore]

If you have trouble with uneven cakes, Wilton makes a product called "bake even strips" to solve that problem. You can buy them whereever they sell Wilton cake supplies.

[Sami]

You can also cut a little bit of the rounded dome off the layers, so that they are flat. That way they stay together. Sami

[usako]

Hello all!

I'm very new here to the Cooking Light forum. I don't want to start off here without introducing myself... I couldn't find where I'd do that though. So here goes...

I'm a 25 year old house wife and mother of a 19mo old little girl. I live in San Jose, California and hope to also join a supper club in my area if they'll accept me. I've recently have been interested in light cooking after finding out about my husband's high cholesterol and blood pressure. My husband is only 28, so I became very worried and began to pay more attention to what we eat. Also, ever since I had my daughter, I had packed on a lot of weight, so I subscribed to cooking light and have enjoyed it. I actually learned to really cook when I used the recipes in this magazine. Since then, I took up a real interest in cooking, and have loved it!! I discovered, that I love to bake also! I hope to get to know all of you and learn tons from all the experienced cooks here! I was a bit nervous to post at first especially seeing how everyone knows their way around the kitchen so well! :eek:

Well, on to my question...
This is for those who have tried the Carrot Cake with Cream Cheese Icing recipe from the CL's Five Star Recipes book.

My cream cheese icing came out watery, even after putting it into the refrigerator for a while (although it did help a little bit). I'd put the icing on the cake after the cake had cooled down for an hour and it would still just run. Is it supposed to be like that? Is there a way to thicken it? I'd like to try using the cream cheese icing to decorate the cake, is it possible??

One thing I'd like to add is that I used fat free cream cheese. Might that be what I did wrong? The cream cheese recipe calls for "Neufchatel cheese" which I did not have on hand. :(

Another question:
Would it be possible to use a substitute for the powdered sugar? Is there at all.. any kind of substitute? Like splenda maybe? (Sorry for a stupid/silly question to throw in here.)

[JJeannette]

Yes, it probably was the fat free cream cheese that made your icing/frosting runny. It is a finicky product;)

As far as a replacement for the powdered sugar, I don't think there really is one--Splenda doesn't have the right texture and wouldn't thicken up the frosting--or at least you couldn't afford the amount of splenda it would take!:eek: Sometimes you just have to make adjustments--eat less, use less, or "budget" it into your food allowance--.

[valchemist]

Originally posted by usako


This is for those who have tried the Carrot Cake with Cream Cheese Icing recipe from the CL's Five Star Recipes book.

My cream cheese icing came out watery, even after putting it into the refrigerator for a while (although it did help a little bit). I'd put the icing on the cake after the cake had cooled down for an hour and it would still just run. Is it supposed to be like that? Is there a way to thicken it? I'd like to try using the cream cheese icing to decorate the cake, is it possible??

One thing I'd like to add is that I used fat free cream cheese. Might that be what I did wrong? The cream cheese recipe calls for "Neufchatel cheese" which I did not have on hand. :(

Another question:
Would it be possible to use a substitute for the powdered sugar? Is there at all.. any kind of substitute? Like splenda maybe? (Sorry for a stupid/silly question to throw in here.)


Welcome, Rhoda! it is great to have you here. the people on this BB are at all different levels when it comes to cooking, so don't ever feel like any question you have is dumb. we all learn from each other's questions!

I think it would be great if you would introduce yourself with a thread on the "other stuff" part of this BB, here (http://community.cookinglight.com/forumdisplay.php?s=&forumid=19&daysprune=). I think your introduction here will get buried and not many will see it.

I haven't made the CL carrot cake, but your problem is most definitely the fat free cream cheese. The Neufchatel cheese which the recipe calls for is equivalent to lowfat cream cheese. Fat free simply won't work in a frosting like this because there is so much water in it that when you start beating it all the water comes out and causes the runniness that you saw. If I were you, I would start from scratch with the frosting, using the lowfat cream cheese. I wouldn't try to thicken what you have.

I wouldn't use Splenda or any other substitute in place of the powdered sugar. The texture and taste would be off.

I hope that you will stick around and start to post when you have questions, comments, or reviews. We look forward to getting to know you more!

Val

[valchemist]

oops. I was posting at the same time as JJeanette...
but we said the same thing. phew!

[usako]

Thanks ever so much for your responses JJeannette & Val!

I'm so glad to know that there are kind people here on this forum. Thanks for the warm welcome and for making me feel less worrysome about posting my questions! I will go and post my introduction again in the proper & suggested area. Thanks for letting me know!

I had only found this carrot cake topic after I had made the cake, and I'm dying to try the Mrs. Fields cake that you posted!! It sounds absolutely delicious!! I loooooove Mrs. Fields! I can't ever go there anymore though because I over-do what I buy from their bakery and ruin my diet! LOL! I've never seen carrot cake there though. Perhaps it depends on location? :(

I will give the icing another try!

I have a few more questions.
I hope you don't mind answering these:

Which is cheese is better? Low-fat cream cheese or Neufchatel cheese? (This is the first time I've heard of Neufchatel cheese.) Do you have any idea why CL uses Neufchatel cheese instead of the cream cheese? Is it healthier? Just curious about that.

About the CL 5 Star carrot cake... I guess this will be my first review!

Let me first point out though... that I've never made a carrot cake in my life. And I've only eaten store (refrigerator) shelf quality carrot cake so I don't know if my review will count or not...

I will not include anything about the icing since I goofed on it.. but besides that part - I followed the cake recipe to the T. Leveled everything as I measured it. Used fresh ingredients. Grated the carrots by hand. The end result: The cake seemed a bit stiff to cut into for some reason. I don't know if any one else had the same experience? However, in taste... it pretty good, and my daughter and husband enjoyed it as well! I like moist cakes. This wasn't dry.. but it wasn't moist as I'd like it. Which is why I'm dying to try out these cakes that Val had suggested in this topic!! I can't wait!! (There goes my diet!!)

Again, thanks ever so much for your kindness, warm welcome, and answers on the icing!!

[Meganator]

Welcome Rhoda!

Neufchatel cream cheese and lowfat cream cheese are the same thing.

And, all reviews count!

Megan

[claire797]

Welcome to the board, Usako!

Post all the questions you want :). Also, please post a review of the carrot cake as we are all genuinely interested in reading reviews given by other people. I hope you enjoy the carrot cake.

I agree with what everyone said about the icing -- the fat free is probably what caused the problem. In my experience, the reduced fat (Neufchatel) works just as well as regular.

[CompassRose]

If you want to get a thicker cream-cheese icing and still use fat-free cream cheese and less sugar, mix in some (thawed) ultra-light Cool Whip.

Yeah, it's an edible nonfood (though I suppose the same could be said of the ff cream cheese...:rolleyes: ) However, all those weird stabilisers and such do keep the watery fat-free cream cheese from collapsing, without gluing it together with crazy amounts of confectioners' sugar. (I like sweets, even though I try not to eat too many of them -- and my teeth tried to run right out of my head the one time I made a CL frosting recipe as written.)

Generally, if I'm making a "cream cheez" icing in this fashion, I'll use about a third of the amount of sugar CL would, and beat the cream cheese smooth by hand (rather than with a mixer, which tends to aggravate the wateriness). Then fold in Cool Whip, gently, afterwards (so as not to flatten the whole). (I'm not sure of the amount of Cool Whip; I usually do that by eye. About half the amount of icing-in-progress already in the bowl, I think. Or until the icing "seems right", whichever.)

I'm not sure it would hold up for decorating, although quite honestly, I don't think one with lowfat/Neufchatel would, either, with reduced butter/margarine. They're just not quite solid enough, without the gobs of butterfat.

[claire797]

Well, I wasn't going to mention this since it involves Cool Whip, but since CompassRose did ;).

Here's a recipe I like to use for low fat cakes. You do have to keep the iced cake in the refrigerator, of course -- especially if you use fat free Cool Whip rather than the reduced fat version. As for the cream cheese, I've made it with fat free cream cheese and it really was not that great. It is very good with the reduced fat cream cheese, though.

Lower Fat Cream Cheese Frosting

8 oz Philadelphia One Third Less Fat cream cheese, softened
3 Tablespoons lite butter (50% reduced fat), softened if using stick
1/2 cup granulated sugar or Splenda
1 teaspoon vanilla
2 cups reduced fat or fat free non-dairy whipped topping (or more)

Beat cream cheam cheese, butter and granulated sugar on high speed of an electric mixer for about 3 minutes or until fluffy. Beat in vanilla. Using spatula or very low speed of mixer, fold in Cool Whip

[kara_posey]

I baked the Mrs. Field's cake for my mom's birthday this weekend. She LOVES carrot cake, and we usually buy one from the store on her birthday. I thought i'd treat her to a home-made cake and she was SO pleased! The cake was DIVINE! Thanks for the review!

[Middydd]

Bumping up the "Great Carrot Cake" thread to ask if anyone has made the Tropical Carrot Cake from Cook's Country April/May issue?

[heavy hedonist]

Val, you are wonderfully crazy. a couple years ago, I was searching for the best chess pie, but i didn't try them side by side!
the Silver Palate recipe for CC was my standby, with some fiddling, for years. Then I found my true love-- in BA's barbecue cookbook. it's the best one I ever had, and i have to say i love the frosting, although i feel it makes more than is needed for the cakes, but then I'm not a thick-frosting person. Here it is, along with another easier CC that uses shortcuts.

Carrot Cake with Lemon Frosting

Cake

1 lb carrots, peeeld and cut into 1/2-inch pieces

1 C corn oil

1 8-oz can crushed unsweetened pineapple, drained

4 lrg eggs

1 Tbsp vanilla extract

3 C unbleached flour

2 1/2 C sugar

1 Tbsp ground cinnamon

1 Tbsp baking soda

1 tsp salt

1 1/2 C coarsely chopped walnuts (about 6 oz)


Frosting

1 lb cream cheese, room temp

1 1/4 C (2 1/2 sticks) unsalted butter, room temp

1 Tbsp fresh lemon juice

2 tsp vanilla extract

5 2/3 C powdered sugar, sifted

fresh non-poisonous flowers for decoration, opt.

For cake: Preheat oven to 350 degrees F. Butter three 9-inch cake pans. Line bottoms with waxed paper, butter the paper.
Cook carrots in boiling salted water until tender, about 12 minutes. Drain and puree in food processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl and let cool.
When carrots have cooled, whisk the oil, pineapple, eggs and vanilla into carrot puree. Mix dry ingredients in medium bowl. Stir into puree, mix in walnuts. Divide batter evenly among cake pans and bake for about 35 minutes, until cake tester inserted in center comes out clean. cool carrot cakes in pans on wire racks.

For frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy. Gradually beat in sugar. Chill until firm but spreadable, about one hour.
Turn cakes out of pans, peel off waxed paper. Put one cake onto platter, spread with 3/4 C frosting. Repeat with remaining cakes and frosting; frost sides with letover frosting. Can be prepared one day ahead-- cover and refrigerate. Let stand at room temperatre three hours before serving. garnish with roses and serve.
from BA's Barbecue! Special Edition, 1992


Pineapple Carrot Cake

3 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 C sugar
7/8 C vegetable oil
3 eggs
2 4 1/2oz jars strained carrots (baby food)
1 8oz can crushed pineapple in juice
2 tsp vanilla extract
1 C sliced almonds

Preheat oven to 350 degrees F.
Mix the first four ingredients with your fingers and set aside.
Beat the sugar, oil and eggs with a wooden spoon, add the carrots, pineapple
with its juice, vanilla and nuts.
Mix in the dry ingredients and bake in a greased tube or bundt pan 1 hour and 15 minutes.

from The Desperate Gourmet Cookbook by Lois Schenck.

like we need more recipes for CC now-- but these two do have something different, don't they?

[mbrogier]

Middy, I haven't tried that on as I have had a hard time finding Cook's Country magazine. Neither my local B&N or Borders carries it. I know Grace has made references to it, so I suppose I'll have to buy the latest issue at the Borders at WaterTower Place in Cook County. :p (inside Chicago joke, never mind me)

I did try the Mrs. Field's recipe last year for Rob's birthday. It was very good and moist, but I didn't like it as well as I liked Martha Stewart's recipe with the fresh ginger. I know I've posted the Martha Stewart cake before, and I can't get at the recipe today since MS is redoing their website this week.

[RebelYell18]

Wow! This has got to be one of the more impressive threads I have read on this site and I wanted to take the time to say how much I appreciate all the helpful info and recipes that you posted, valchemist, as well as every other contributor!

I had never made a carrot cake, nor did I even think I liked it, when my boyfriend requested one for his birthday. Knowing I would most likely find some great reviews on the BB, I was floored to stumble upon this thread and hadn't expected anything like it.

Thanks for helping me make a tasty first carrot cake...one that I actually like, to boot! I made the Canadian Living cake (without raisins) and loved it! A keeper for sure! :)