Hands-down the BEST carrot cake I’ve ever tasted or made. I made it for my son’s 4th birthday and it get requested by him and everyone else all the time. Great recipe.
Not only me!!! All, family and friends, we think it is the best carrot cake ever…I baked it for my 39th birthday and it was the sensation of the whole party. Everybody is asking me about the recipe, ingredients, etc… I made diferent recipes before but this one is unique, so moistured…well! I belived I will being making this wonderful cake for every special ocasion.
Very good cake. I didn’t put nuts or cocnut in (personal preference) and it was sooo delicious. I made it for my mom’s birthday and she said it was one of the best cakes she has ever had (maybe she is biased because I am her daughter:) It is very moist and delicious.
I agree with the other reviewers…this is an incredible cake. So moist and dense – just as a carrot cake should be. I even froze half of it and it was great when I thawed it. You won’t be disappointed!
This was the first Carrot Cake I had ever made and I was striving to make it better than my mother in laws (who should have been a professional baker). This recipe had a lot of the same ingredients as her carrot cake and omg, did it turn out better than hers. The combination of everything is superb! I do not care much for raisins, but in this cake they were awesome! I don’t think I’ll try another carrot cake recipe again. The only change I made was I poured the batter into two round pans. I just like round cakes better. This one’s a keeper!
Ingredients:
1 box cake mix
1 can frosting
FILLING:
5 tablespoons flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup shortening
1/2 cup margarine
1/2 teaspoon salt
Directions:
Bake cake according to package directions, when the cake is completely cooled, turn the cake out of the pan onto a large plate or platter or cutting board. If the cake is really moist put the cake in the freezer for a couple minutes and it should pop right out.
Cut the thickness of the cake in half with a large knife or cake leveler. Using a second plate, remove the top of the cake and set aside. Flip the bottom half of the cake back into the cake pan. For this part, you can make the cake all fancy and do multiple layers if you want to.
In a medium saucepan cook 5 tablespoons flour, 1 cup milk, 1/4 teaspoon salt until thick or the consistency of a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 teaspoon vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
In a medium bowl, cream together 1 cup granulated sugar, 1/2 cup Crisco, 1/2 cup margarine and 1/2 teaspoon salt.
When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of a Twinkie filling.
This recipe makes around 2 cups of fluff. It is enough to have a 1/2-inch of filling in a 9×13-inch cake. Spread the cream filling on the bottom cake layer, leaving 1/4-inch of space around the outside of the cake. The cream will spread out when the top layer is put back on.
Carefully flip the top layer back onto the cake. Frost as you normally would. If you are going to do a cake with multiple layers, I would recommend putting the cake in the freezer so the Twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides. The cake doesn’t need to be refrigerated. it keeps fine for the normal lifespan of a cake.
source :cokinghappy.com
