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On Friday I posted an adapted version of the Allrecipes.com “Best Ever Carrot Cake”. I liked it because it was dark (more brown than orange), had lots of pineapple, and was dense and moist without being soggy. The additional step of roasting the shredded carrot before adding them to the batter made the …
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In my never-ending quest for the best carrot cake, I think I may have just found it. It’s from Allrecipes.com and it’s called Best Ever Carrot Cake. Like just about every other reviewer, I made changes to the original recipe. Notably, draining as much moisture as possible from the carrots for a …
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An easy carrot cake adapted from Nestle’s Very Best Baking site. Pumpkin adds a little flavor and moisture. Recipe: Pumpkin Carrot Cake Summary: A twist on traditional carrot cake > Ingredients 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 3/4 cup milk 1 1/2 teaspoons lemon juice 3 [...]
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This evening we had birthday dinner a friend. The menu included a special green salad, ciabatta rolls, steamed broccoli, Giada’s butternut squash lasagna and Chardonnay. For dessert we had carrot cake. Of all the carrot cakes I’ve made, this was probably my favorite. It wasn’t as ultra-moist as some others, but it wasn’t a cake [...]
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The carrot cake, which I’m keeping for myself and will probably freeze, is from Cooking Light magazine. I usually prefer very rich carrot cakes made with as much vegetable oil as possible, so I was skeptical about this one. The good news is it was very moist, had a great texture from the …
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I had the urge to make carrot after a co-worker of Todd’s mentioned she was making one for her wedding. I hadn’t made a carrot cake in a while, and figured it was time. Unfortunately, a prior carrot cake making endeavor was traumatic and I hadn’t made one since. What happened was after I baked [...]
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