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  1. #1

    Default Carrot cake, anyone?

    Im batting 0/2 on this one.
    Martha Stewart - her carrot tea cake came out so dry it had to be drenched in milk to become edible.

    Once upon a chef - usually hers are foolproof, but I messed it up, too. Made the recipe, checked it in oven at appropriate time, toothpick came out clean... set it out and the center was absolutely raw. (Does making a cake with oil not butter change the toothpick testing method?)

    I need help. And carrot cake... or carrot loaves.
    Homeschooling DS13, DS6.

    Atheist.

    My spelling was fine, then my brain left me.

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  3. #2

    Default

    I love carrot cake, but I never make it. I will look forward to hearing the results.
    A mama who teaches college writing, as well as help her 11-year-old in
    choosing his own life adventure. Using Global Village School to support our desire to develop a sense of social justice and global awareness.

  4. #3

    Default

    OH! I love carrot cake! Sorry, no good recipe though
    Homeschooling two sons (14 and 16) from day one. Atheist.
    Eclectic, Slackschooler covering 8th and 10th grades this year.

  5. #4

    Default

    Claim Jumpers has a really yummy one; thats what started the current quest.
    When I googled for their recipe, the only one I found was one involving pineapple and coconut, which I dont remember tssting in the one I had at CJs. (I would hope I could remember a pina-colada carrot cake.)
    I will keep looking. :-/
    Homeschooling DS13, DS6.

    Atheist.

    My spelling was fine, then my brain left me.

  6. #5

    Default

    This is not the healthiest, but it's delicious.

    Cake recipe:

    1.5 cups sugar
    1 cup veggie/canola oil
    3 eggs
    2 cups flour
    1.5 t baking soda
    1 t vanilla
    1/2 t salt
    1/4 t nutmeg
    3 c. shredded carrot
    1 c. coarsely chopped nuts

    Heat oven to 350. Grease and flour 13x9 pan or 2 round pans (or I also made muffins and just use liners). Mix sugar, oil and eggs; beat 1 minute. Stir in remaining ingredients except carrots and nuts; beat one minute. Stir in carrots and nuts. Pour into pan(s).

    Bake rectangle 40-45 minutes, rounds 30-35 minutes, muffins a bit less, until toothpick comes out clean.

    Cream cheese frosting (the BEST part!!)

    1 package (8 oz) cream cheese, softened
    1/4 cup stick margarine or butter, softened
    2 t milk
    1 t vanilla
    4 cups powdered sugar

    Beat cream cheese, butter/marg, milk and vanilla on low speed until smooth. Gradually add in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
    Carol

    Homeschooled two kids for 11 years, now trying to pay it forward


    Daughter -- a University of Iowa graduate: BA in English with Creative Writing, BA in Journalism, and a minor in Gender, Women & Sexuality Studies

    Son -- a Purdue University senior majoring in Computer Science, minoring in math, geology, anthropology, and history

  7. #6

    Default

    For dh, to take out the cholesterol, I substitute egg beaters for eggs and use a low cholesterol margarine for the butter. That pretty much just leaves the cream cheese as a source. It doesn't seem to change the taste or texture compared to when I made it before.

    I also cut the recipe in half and do muffins instead of an entire cake so we don't have all this cake to eat at once. They're perfect sizes for dessert.
    Carol

    Homeschooled two kids for 11 years, now trying to pay it forward


    Daughter -- a University of Iowa graduate: BA in English with Creative Writing, BA in Journalism, and a minor in Gender, Women & Sexuality Studies

    Son -- a Purdue University senior majoring in Computer Science, minoring in math, geology, anthropology, and history

  8. #7

    Default

    OH! My mom and sister ask for carrot cake every year for birthdays! I have probably 3 or 4 recipes, including a gluten free one, an egg free one, a paleo friendly one, and just a regular cake one. My mom likes them super dense so they resemble an egg/raisin/walnut fruit cake almost, whereas my sis likes a more cake-like cake.


    For now, I regularly make all my cakes with flax seed eggs for the eggs (1 tablespoon of freshly ground flax seed and 2 tablespoons of water for each egg, let sit 5-10 minutes to gel- great for the omega's, low in cholesterol), and i do applesauce for all of the oil in cakes. I've discovered coconut oil is a pretty good substitute for butter too. At least in baking. I've yet to try it in frosting or something where the TASTE of the butter is important. If you get the Spectrum brand, it doesn't even smell or taste like coconut (BONUS as I hate the smell of coconut)

    oh, and do you put raisins in your carrot cake? If you do, soak them for 10 minutes first. I've soaked them in everything from water, to orange juice to vodka (in the pre-child days). It hydrates your raisins though so they don't soak up liquid in your cake thus screwing up your moisture content ratios.

  9. #8

    Default

    Here's a simple one that works for me.

    Ingredients:
    - 2 cups flour
    - 2 tsp baking soda
    - 1 tsp salt
    - 1.5 cups oil
    - Icing (depending on how you like it)
    - 1 stick butter
    - 2 tsp vanilla extract
    - 2 cups sugar
    - 1 tsp cinnamon
    - 5 eggs
    - 3 cups grated carrots
    - Powdered sugar

    I prefer to line the bottom of my cake pans with wax paper instead of greasing it. In a big bowl goes the flour, salt, cinnamon, oil, sugar, eggs and carrots. Then it is baked for 30-35 minutes in the oven set at around 350 F. Once it's done, the cake is taken out and set to come to room temperature before adding the icing on it (I make it with cream cheese, butter and vanilla extract). And yes, it tastes best when chilled!

  10. #9

    Default

    Quote Originally Posted by aselvarial View Post
    OH! My mom and sister ask for carrot cake every year for birthdays! I have probably 3 or 4 recipes, including a gluten free one, an egg free one, a paleo friendly one, and just a regular cake one. My mom likes them super dense so they resemble an egg/raisin/walnut fruit cake almost, whereas my sis likes a more cake-like cake.


    For now, I regularly make all my cakes with flax seed eggs for the eggs (1 tablespoon of freshly ground flax seed and 2 tablespoons of water for each egg, let sit 5-10 minutes to gel- great for the omega's, low in cholesterol), and i do applesauce for all of the oil in cakes. I've discovered coconut oil is a pretty good substitute for butter too. At least in baking. I've yet to try it in frosting or something where the TASTE of the butter is important. If you get the Spectrum brand, it doesn't even smell or taste like coconut (BONUS as I hate the smell of coconut)

    oh, and do you put raisins in your carrot cake? If you do, soak them for 10 minutes first. I've soaked them in everything from water, to orange juice to vodka (in the pre-child days). It hydrates your raisins though so they don't soak up liquid in your cake thus screwing up your moisture content ratios.
    Oh please post the gluten free recipe!!!

  11. #10

    Default

    1 3/4 cups all-purpose gf flour (I think I used Cup4Cup)
    1/2 cup coconut flour (almond flour would also be YUM!)
    3/4 cup Truvía® Baking Blend
    1 1⁄2 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    2 sticks freshly ground cinnamon (alternatively 1 tbsp cinnamon)
    2 eggs
    2 flax seed eggs (alternatively 4 eggs works, but the flax seed gives it a nutty flavor and adds more omega 3's)
    1/2 cup applesauce
    1/2 cup olive oil
    1⁄2 cup milk
    3 cups shredded carrots
    1 cup walnuts
    1 cup raisins

    Mix dry ingredients in one bowl, wet in another. Add dry ingedients into wet ingredients. Add raisins and walnuts at the end.

    Bake @ 350 degrees until done (15 large cupcakes took 40 minutes)
    Top with cream cheese frosting

    Blend together until smooth
    8 oz cream cheese
    1/2 cup softened butter
    1/4 cup honey


    As you can tell this was also a low-sugar cake, BUT it still turned out fantastic. you can make it egg free by doing all flax eggs, do pretty much any oil (or all applesauce), and you can sub out almond, soy, or coconut milk for the milk and it still turn out ok. This makes a VERY dense cake though. My mom loved it, my sister was less fond.

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Carrot cake, anyone?