Who has a great recipe for carrot cake?

supper moist please.Who has a great recipe for carrot cake?
This is a recipe my aunt got from the Southern Living cookbook. It is super moist, super rich, and GOOD.





Carrot Cake


2 cups all purpose white flour


2 teaspoons baking soda


陆 teaspoon salt


2 teaspoons cinnamon


3 eggs


2 cups sugar


戮 cup vegetable oil


戮 cup buttermilk


2 teaspoons vanilla


2 cups grated carrots


8 ounces crushed pineapple, drained


3 陆 ounces flaked coconut


1 cup pecans, chopped


1 cup sugar


1 陆 teaspoons baking soda


陆 cup buttermilk


陆 cup butter


1 tablespoon light corn syrup


1 teaspoon vanilla


For cake:





Grease three 9'; cake pans and line bottom of pans with parchment paper. Grease parchment paper, dust pans with flour.





Stir together first 4 ingredients in medium size bowl. In mixing bowl, beat eggs and next four ingredients at medium speed until smooth. Add flour mixture, beat at low speed until blended. Fold in carrots and next 3 ingredients. Pour evenly into prepared pans. Bake at 350 degrees for 25 - 30 minutes, or until toothpick inserted in middle comes out clean.





Remove from oven and prepare glaze.





For glaze:





Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in medium to large saucepan. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, stir in vanilla and let cool slightly. Pour evenly over warm layers.





Cool layers in pans for 15 minutes, allowing glaze to soak in. Carefully remove from pans onto cooling rack, glazed side up. Cool completely on wire rack before assembling with Cream Cheese Frosting. After frosting, place cake in refrigerator and chill well before serving. Leftovers MUST be refrigerated.





Cream Cheese Frosting for Carrot Cake


11 ounces cream cheese, softened


戮 cup butter, softened


16 ounces powdered sugar


1 陆 teaspoons vanilla


Beat first two ingredients at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.Who has a great recipe for carrot cake?
Ingredients


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





Directions





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 -- I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.











INGREDIENTS


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











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


* 3 eggs


* 3/4 cup buttermilk


* 3/4 cup vegetable oil


* 1 1/2 cups white 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 flaked coconut


* 1 cup chopped walnuts


* 1 (8 ounce) can crushed pineapple with juice


* 1 cup raisins


1. Preheat oven to 350 degrees F (175 degrees C). 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 toothpick.


7. Allow to cool for at least 20 minutes before serving.