10 points for the best carrot cake recipe.?

I have looked online (allrecipes.com, foodnetwork, etc) and I don't care much for the recipes I have seen. I would like a carrot cake recipe ( I am making carrot cupcakes) that uses Brown sugar and is without nuts.





I have the frosting covered.





Thanks!10 points for the best carrot cake recipe.?
Carrot Cupcakes with Orange Icing





For cupcakes


4 medium carrots


1 1/2 cups all-purpose flour


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


3/4 teaspoon salt


1 teaspoon ground cinnamon


1/2 teaspoon ground ginger


1/4 teaspoon grated nutmeg


3/4 cup vegetable oil


3 large eggs


1 cup packed light brown sugar


1 teaspoon pure vanilla extract





For icing


1 1/4 cups confectioners sugar


1/2 teaspoon grated orange zest


2 to 3 tablespoons fresh orange juice





Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners. Garnish: candied carrot curls





Preheat oven to 350掳F with rack in middle. Line muffin cups with paper liners. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.





Make icing:


Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes. Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.10 points for the best carrot cake recipe.?
Carrot Cake:





2 cups sifted flour


1 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon cinnamon


1/4 teaspoon salt


1 1/2 cups vegetable or peanut oil


1 cup sugar


1 cup light brown sugar


4 eggs


2 cups finely chopped carrots





Sift together flour, baking powder, baking soda, cinnamon and salt onto a sheet of waxed or parchment paper. In a medium bowl, gradually add sugar to oil while stirring. When sugar has dissolved, beat in eggs one at a time, beating well after each addition. Gradually add the sifted dry ingredients.


Add the grated carrots. (A food processor with the grating attachment makes this job an easy one).





Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake at 350掳F for 50 minutes or until done.
Carrot Cake





Recipe courtesy Alton Brown, 2005











Show: Good Eats





Episode: Carrots: A Taproot Orange








Unsalted butter, for the pan


12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan


12 ounces grated carrots, medium grate, approximately 6 medium


1 teaspoon baking powder


1 teaspoon baking soda


1/4 teaspoon ground allspice


1/4 teaspoon ground cinnamon


1/4 teaspoon freshly ground nutmeg


1/2 teaspoon salt


10 ounces sugar, approximately 1 1/3 cups


2 ounces dark brown sugar, approximately 1/4 cup firmly packed


3 large eggs


6 ounces plain yogurt


6 ounces vegetable oil


Cream Cheese Frosting, recipe follows





Preheat oven to 350 degrees F.


Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.


Put the carrots into a large mixing bowl and set aside.


Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.


In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.


With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.


Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.





Cream Cheese Frosting





8 ounces cream cheese


2 ounces unsalted butter, room temperature


1 teaspoon vanilla extract


9 ounces powdered sugar, sifted, approximately 2 cups





In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.


Place the frosting in the refrigerator for 5 to 10 minutes before using.


Yield: approximately 2 cups
Carrot Cake that I make all the time....from Alton Brown





Unsalted butter, for the pan


12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan


12 ounces grated carrots, medium grate, approximately 6 medium


1 teaspoon baking powder


1 teaspoon baking soda


1/4 teaspoon ground allspice


1/4 teaspoon ground cinnamon


1/4 teaspoon freshly ground nutmeg


1/2 teaspoon salt


10 ounces sugar, approximately 1 1/3 cups


2 ounces dark brown sugar, approximately 1/4 cup firmly packed


3 large eggs


6 ounces plain yogurt


6 ounces vegetable oil





Preheat oven to 350 degrees F.





Place cup cake liners into a cupcake pan (2 12 count cupcake pans)





Put the carrots into a large mixing bowl and set aside.





Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.





In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.





With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cupcake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.





Remove the pans from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto a rack and allow cakes to cool completely. Frost the cupcakes after they have cooled completely.
NGREDIENTS (Nutrition)


4 eggs


1 1/4 cups vegetable oil


2 cups white sugar


2 teaspoons vanilla extract


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons baking powder


1/2 teaspoon salt


2 teaspoons ground cinnamon


3 cups grated carrots


1 cup chopped pecans





1/2 cup butter, softened


8 ounces cream cheese, softened


4 cups confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped pecans


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DIRECTIONS


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


In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.


Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
carrot cake





12陆 oz carrots


4 oz self-raising wholemeal flour


4 oz plain wholemeal flour


2 teaspoons of cinnamon


1 teaspoon ground ginger


陆 teaspoon nutmeg


1 teaspoon bicarbonate of soda


8 fl oz vegetable oil


6 oz soft brown sugar


4 eggs


2 tablespoons鈥?golden syrup





Start off by grating 12陆 oz carrots and chopping 2 oz pecans. Put to one side.





Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 陆 teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)





Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons鈥?golden syrup. (Heat the spoon first and the syrup will slide off easily.)





Add this to the dry ingredients and mix until it鈥檚 nice and smooth. Stir in the carrots





Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.





For the topping, mix 7 oz cream cheese, 2 oz softened unsalted butter, 2 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.





Allow the cake to cool and then add the topping
Cupcake Hero, Earth Day Cupcake





1 1/2c all-purpose flour


1/2c white whole wheat flour


2 tsp baking soda


2 tsp baking powder


3 tsp ground cinnamon


1 tsp pumpkin pie spice mix


3/4 tsp salt


3c grated carrots (I used chopped since my mini food processor only does chop and grind!)


1 1/2c bakers sugar


1/2c golden brown sugar, sifted


1c canola oil


4 large eggs, room temperature





Then if you want to add the other 'fun' stuff:


1/2-1c chopped walnuts


1/2c raisins (golden or brown)--I heated some rum and then put these into the rum until they puffed up and were soft


1/2c shredded coconut





Whisk together dry ingredients (flour, bp, bs, cinnamon, salt, spice mix). Stir together nuts, coconut, walnuts in another bowl if using.





In a stand mixer, beat sugar and soil together until almost creamy (mine was never quite creamy enough for me), add eggs one by one and beat til batter is smooth. At this point mine was very thin.





Hand mix or fold in the flour/dry ingredients, do not overmix and mix til just incorporated. Add in carrots, and other fun stuff if you are using it.





Bake at 325 until tester comes out clean. This recipe made 24 mini cupcakes, 6 large cupcakes, and a 6'; deep 3 layer cake from it...so my baking times were all over the place.





This recipe does have some rise to it, so do not overfill the cupcake liners or the cake pans when baking
Carrot Cake


* 2 cups white sugar


* 3/4 cup vegetable oil


* 3 eggs


* 1 teaspoon vanilla extract


* 3/4 cup buttermilk


* 2 cups grated carrots


* 1 cup flaked coconut


* 1 (15 ounce) can crushed pineapple, drained


* 2 cups all-purpose flour


* 2 teaspoons baking soda


* 2 teaspoons ground cinnamon


* 1 1/2 teaspoons salt


* 1 cup chopped walnuts


* 1/2 cup butter


* 1 (8 ounce) package cream cheese


* 1 teaspoon vanilla extract


* 4 cups confectioners' sugar


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.


2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.


3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.


4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.


http://allrecipes.com/Recipe/Carrot-Cake鈥?/a>
http://www.foodnetwork.com/recipes/carro鈥?/a>


as far as the walnuts go, just leave them out
THE WOLRD'S BEST CARROT CAKE SORRY I ADDED THE FROSTING RECIPE REALLY SORRY





Made with all the special things you like in such a cake, this moist treat is one divine way to eat carrots.


Our luscious carrot cake has the long-lasting moistness of a buttermilk cake and the fiber-rich texture of whole wheat. Its rich combination of spices, fruit and nuts is perfectly complimented by the buttery cream cheese frosting. We think you'll definitely agree that it's The World's Best Carrot Cake. 2/3 c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1 c. sugar 1 c. firmly packed brown sugar 1 c. buttermilk 3/4 c. vegetable oil 4 eggs 1 1/2 tsp. vanilla extract 1 (1 lb.) bag carrots, peeled %26amp; grated 1 (8 oz.) can crushed pineapple, drained 1 c. flaked coconut 1/2 c. raisins Cream Cheese Frosting (recipe follows) Marzipan carrots (opt.)





Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, coconut and raisins, stirring just until well blended.





Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper; grease and flour waxed paper. Pour batter into cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.





Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.








CREAM CHEESE FROSTING:





1/2 c. butter, softened


1 (8 oz.) pkg. cream cheese, softened


1 (16 oz.) pkg. powdered sugar


2 tsp. grated orange rind


1 tsp. vanilla extract





Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Yield: enough frosting for 1 (3 layer) cake