• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Fat Guy

World's best carrot-cake recipe

230 posts in this topic

If you need it, then I got it, FG: :wink:

This is my tried and true carrot cake with maple cream cheese icing straight from Epicurious (as usual):

here


Melissa Goodman aka "Gifted Gourmet"

Share this post


Link to post
Share on other sites

Marcel Desaulnier's has coconut and pineapple and is hands-down the best I've ever tasted. You don't really end up tasting either a distinct flavor of coconut OR pineapple, but those ingredients add moisture and texture. I was going to provide an Amazon link but their search engine is seriously broken at the moment.

Share this post


Link to post
Share on other sites

Here you go:

Frog Commissary Carrot Cake

There is none better than this. This is the recipe made famous at Phiadelphia's sorely missed Commissary restaurant, one of the places that led the "restaurant renaissance" here back in the 70's and 80's. The Amazon reviews of the Frog Commissary Cookbook say it's worth buying the book just for the carrot cake recipe alone. That might be true, but it's an excellent book all around.

The carrot cake does RULE.


Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

Share this post


Link to post
Share on other sites

Carrots are good for you. That's why I always try to eat at least two pieces and make sure they're generous portions :biggrin:

And at age 48 I don't need reading glasses - I think there may be something to that whole "carrots are good for your eyes" thing.

Share this post


Link to post
Share on other sites

Bo Friberg's Carrot sponge from his " Professional Pastry Chef" is the moistest carrot cake I have ever seen. Never need to use simple syrup, and has gotten rave reviews from all who have tasted it ( a cream cheese frosting of your choice makes a great filling )

Jason

Share this post


Link to post
Share on other sites

Which of the above recipes is really the best?

Share this post


Link to post
Share on other sites

Whatever recipe you use, instead of the usual vegetable oil, use half vegetable oil and half melted butter. You get the characteristic moistness of carrot cake and the wonderful flavor of butter. Mmmm. I could use a slice of carrot cake now!

Share this post


Link to post
Share on other sites

The best recipe would be determined by what you're looking for in your carrot cake. Very moist? Drier, more cake-like? To do nuts/raisins or not? How strong do you like the spicing?

Personally I prefer the cake to be moist (but not overly so, like many zucchini cakes are) and not too sweet. The cream cheese frosting is where I want the sugary sweetness to come in. I've had nuts crushed and scattered on top which is good, since I don't want them in the cake itself. No, no raisins.

That said, Cooks Illustrated's web site has a better than passable recipe.


Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

Share this post


Link to post
Share on other sites

I vote for the Carrot Pecan Cake with Fresh Orange Glaze offered by Jean Anderson in "The Grass Roots Cookbook". The cake is baked in a tube pan, split into 3 layers all glazed with a cooked and thickened orange glaze. Perfect for people (like me) who can't abide cream cheese icing.

Other marvelous desserts from this book are:

Banana-Walnut Cake (I omit walnuts from cake and add them to a browned butter icing)

Blue Grass Cheese Pie (my favorite chess pie, has light cream to cut the sweetness)

French Cookies (one-bowl cake-like bar cookies with coffee, raisins and spices, a chocolate icing; great last minute recipe)

The book is from the 70s, has had many reprints but is now out-of-print. Some used copies available on Amazon. Or, if anyone wants any of these recipes, let me know.


Ruth Dondanville aka "ruthcooks"

“Are you making a statement, or are you making dinner?” Mario Batali

Share this post


Link to post
Share on other sites

The carrot cakes above look wonderful. But have you tried them without the frostings? I love carrot cake, but I like it best just as a loaf cake, without any frosting. It is a completely different kind of cake than a layered, frosted carrot cake. I've been making the one in Moosewood for years, it's a standard and pretty good loaf cake, but nothing special. And why shouldn't a loaf cake be special? :smile:

The triple layer cake with citrus cream cheese frosting looks truly wonderful, and I might try that without the frosting. But one question: it calls for only 2 cups of flour (and 2 cups of sugar and 4 eggs). Is that a typo? It seems like it should take more flour than that.

Share this post


Link to post
Share on other sites
Where's mktye when we need her?
:laugh: Off shopping at Ikea.

Carrot cake is my husband's favorite cake. I always use the recipe from The Silver Palate cookbook. Like the one Carolyn Tillie recommended, it contains coconut and pineapple.

But I agree with petite tête de chou--what criteria does one use to judge carrot cake?

Share this post


Link to post
Share on other sites
Where's mktye when we need her?
:laugh: Off shopping at Ikea.

Carrot cake is my husband's favorite cake. I always use the recipe from The Silver Palate cookbook. Like the one Carolyn Tillie recommended, it contains coconut and pineapple.

But I agree with petite tête de chou--what criteria does one use to judge carrot cake?

Just an aside, carrot cake is my husbands favorite too! I think its more 'homey' and less processed and 'fancified' than most cakes.


Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

Share this post


Link to post
Share on other sites

The best one I have ever had is my cousin's recipe. I will be happy to send it to you by PM.

I just found a link to the recipe UCLA Carrot Cake


Edited by Swisskaese (log)

Share this post


Link to post
Share on other sites
I've tried about twenty recipes for carrot cake in the last two years. My favourite is from Southern Living. The buttermilk glaze between the layers just adds something really special to a great cake.

http://food4.epicurious.com/HyperNews/get/...8005/1/1/1.html

Interesting topic...I was just PM'ing Sinclair about her favorite carrot cake recipe, and it happened to be the exact same one that was my current favorite (although I was planning on trying it with half butter, like what browniebaker said). I make mine without the nuts and sometimes without the coconut. The coconut adds a lot of flavor to the cake though, so I may try it again with ground coconut.

And the funny thing is, it's the same recipe as this one!

So that's 3 votes for this one... :wub:

Share this post


Link to post
Share on other sites
8<

The triple layer cake with citrus cream cheese frosting looks truly wonderful, and I might try that without the frosting. But one question: it calls for only 2 cups of flour (and 2 cups of sugar and 4 eggs). Is that a typo? It seems like it should take more flour than that.

>8

We (well, mostly my wife - but I found the recipe) used the recipe as written and had no problems.

As I recall, this is a moist cake, not in any way dense or 'loafy'.

I sometimes don't like carrot cakes, because they taste too 'carrot-y' and not very 'cake-y'. There should be a distinction between carrot cake and carrot bread.

This was very nice with all of the citrus brightening up and playing well against the earthy carrot flavor. The optional candied nuts are a must.


...I thought I had an appetite for destruction but all I wanted was a club sandwich.

Share this post


Link to post
Share on other sites

I always use the recipe from The Silver Palate cookbook. Like the one Carolyn Tillie recommended, it contains coconut and pineapple.

This one wins my vote too!


I'm a canning clean freak because there's no sorry large enough to cover the, "Oops! I gave you botulism" regrets.

Share this post


Link to post
Share on other sites

Okay, listen. This is getting way out of hand. Somebody needs to test these recipes, feed them to a judging panel, and post the results. Otherwise I'm going to have like 8 bookmarks just for carrot cake alone!


Don Moore

Nashville, TN

Peace on Earth

Share this post


Link to post
Share on other sites
Here you go:

Frog Commissary Carrot Cake

There is none better than this. This is the recipe made famous at Phiadelphia's sorely missed Commissary restaurant, one of the places that led the "restaurant renaissance" here back in the 70's and 80's. The Amazon reviews of the Frog Commissary Cookbook say it's worth buying the book just for the carrot cake recipe alone. That might be true, but it's an excellent book all around.

The carrot cake does RULE.

Steven, I second Katie's nomination of the Frog Commissary carrot cake. I've made it at least a dozen times, and always -- ALWAYS, I SAID -- folks tell me it's the single best carrot cake. Trust us on this one.


Dean McCord

VarmintBites

Share this post


Link to post
Share on other sites

This thread sent me searching for my old copy of The Commissary carrot cake recipe, which I obtained while living in Philadelphia in the late 1970s. I compared the two recipes, which were very close, and noted only a few discrepancies, primarily in the pecan cream filling.

My recipe calls for 2 C sugar, 6 T flour, 1 t salt, 2 C heavy cream, 1/2 lb. unsalted butter, I 1/2 C pecans and 1 T vanilla. The preparation instructions are otherwise the same.

For the cake, my recipe calls for 2 C less 2 T flour and confirms the notation at the bottom of the linked page that the amount of baking soda is 1 t.

For what it's worth, I always felt that my recipe's pecan cream filling was sweeter than the restaurant's version, so the published recipe may in fact be better as well as more authentic. I'm posting what I have for those who may prefer a sweeter filling.

In any event, I have never had a better carrot cake than The Commissary's and it was a sad day for Philadelphia when that restaurant closed (although I was long gone from the city by that time).


Edited by Brent Kulman (log)

Share this post


Link to post
Share on other sites

Years ago, Cuisinart had a monthly magazine of recipes. In one of them was a terrific, easy food processor carrot cake recipe. If anyone out there has saved their Cuisinart magazines, could they post this recipe for this person. It was the best I ever remember, although a bit on the oily side.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Kasia
      Afternoon tea with finger biscuits.
       
      With my children in mind I prepared an extremely simple dessert using natural yoghurt and biscuits as basic ingredients. It was supposed to be for children. By default, though, I prepared a bit more and we were all able to relish it.

      Ingredients (for 4 people)
      400g of natural yoghurt
      200g of finger biscuit
      200g of raspberries
      2 teaspoons of caster sugar

      Put aside a few nice raspberries and four finger biscuits. Crush the rest of the raspberries with a fork and mix them with the caster sugar. Crush the finger biscuits and blend them with the natural yoghurt. Put the raspberry mousse and then the biscuit mixture into a cup. Decorate the top of the dessert with the raspberries and peppermint leaves.
       
       

    • By Kasia
      Small stracciatella cheesecake with fruit.
       
      Today I would like to share with you the recipe for a dessert which I prepared for the beginning of the holiday. The last school tests are behind us, the school reports received, the suitcases almost packed, so now it is time for a reward. My little stracciatella cheesecake isn't that healthy, but sometimes we can overlook one small culinary peccadillo. After all, it is supposed to be a reward. For sure it was light as air, fluffy and melted in the mouth. And the pieces of the dark chocolate were so nice and crunchy. Try it yourself and like me you will fall in love with this dessert.

      Ingredients (17cm cake tin)
      100g of oatcakes
      50g of butter
      250g of mascarpone cheese
      200g of 30% sweet cream
      100g of white chocolate
      100g of dark chocolate
      fruit for decoration

      Put the cookies in a plastic bag and crush them with a rolling pin, and then put them into a small bowl and mix them with the melted butter. Cover a cake tin with the dough. Leave it in the fridge for an hour. Melt the white chocolate in a bain-marie and leave to cool down. Break the dark chocolate into small pieces. Whisk the cream and then add the mascarpone cheese. Add the white and dark chocolate and stir it gingerly and thoroughly. Put the mixture on the bottom with the oatcakes and leave in the fridge overnight. Decorate with your favourite fruit.

      Enjoy your meal!
       
       

    • By Kasia
      Cheesecake muffins
       
      Ingredients (6 muffins)
      1 lemon jelly
      10 big strawberries
      200g of vanilla fromage frais
      grated skin from half a lemon

      Dissolve the jelly in 250ml of hot water. Leave to cool down (not to set). Wash the strawberries, remove the shanks and blend them. Mix half of the jelly with the strawberries. Put it into the silicon pastry cases. Leave it to set in the fridge. Mix the rest of the jelly with the vanilla fromage frais. Put it on the strawberry jelly. Leave it to set in the fridge. Immerse the silicon pastry case in hot water for a while to get the dessert out of the dish.

      Enjoy your meal!

    • By MelissaH
      I was catching up on my blog reading, and hit a post about icebox cakes. I've only ever made one icebox cake in my life, and it was delicious, using the classic chocolate wafers and whipped cream but flavored with Red Bird peppermint puffs. (I got the recipe from an article about the company that makes the candy.) Anyway, while the blog post itself was interesting, the first comment (at least as I currently see it) caught my attention, because it described a Mexican icebox cake that looked very different to me because it didn't use whipped cream. The commenter called this icebox cake a carlota de limón, and described it as being made from maria cookies, lime juice, and sweetened condensed milk. I adore limes!
       
      So...I can find recipes on line, but has anyone made this cake before? Do you have a tried-and-true recipe that you'd be willing to share? Please?
       
      Thanks!
    • By Kasia
      As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea.

      The idea for this cake comes from www.moniamieszaigotuje.blogspot.com.

      Ingredients:
      dough
      0.5 kg of flour
      1 teaspoon of baking powder
      200g of sugar
      200g of butter
      1 egg
      1 egg yolk
      3 tablespoons of cream
      blancmange
      2 packets of powdered blancmange
      0.75 ml of milk
      3 tablespoons of sugar
      additional ingredients
      strawberries

      Heat the oven up to 180 degrees C.
      Put the flour on a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer. Prepare the thick blancmange. Stir the blancmange powder in 250ml of milk and the sugar. Cook the rest of the milk. Take the milk off the heat and pour the blancmange mixture into it. Boil for a while, stirring constantly. Turn off the heat. Clean the strawberries and remove the shanks. Cut the bigger strawberries in half. Grate the bigger part of the dough onto a baking sheet. Put the hot blancmange onto it. Arrange the strawberries on the blancmange and grate the rest of the dough onto the top. Bake for 50 minutes.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.