INCREDIBLY MOIST AND EASY CARROT CAKE
This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h5m
Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
- Heat the oven to 350 degrees Fahrenheit (176C).
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
- Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g
LOW-FAT CARROT CAKE
"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)
I tried this recipe from a site and changed only one thing (I added 2 teaspoons cinnamon instead of the recommended 1 teaspoon orange extract) and it turned out very fluffy and moist. It also doesn't use butter or oil so its light and delicious. The frosting also doesn't use any butter so its light and delicious.
Provided by Pantheress
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 370 F (190c).
- Grease a 9 inch pan.
- Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
- In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
- Add in the carrots, corn starch and mix.
- Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
- Pour the batter into the pan.
- Level the surface with a spatula (do not pressure it though and move very lightly).
- Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
- For frosting:.
- Whip the whipping cream until it thickens.
- In a separate bowl, mix the sugar and cheese until smooth.
- Add in the whipped cream.
- Frost cooled cake.
Nutrition Facts : Calories 251.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 121.4, Sodium 103.8, Carbohydrate 33.2, Fiber 1.1, Sugar 23.2, Protein 4
LIGHT & MOIST LOW-FAT CARROT CAKE
This is a moist and delicious carrot cake recipe from "Good Housekeeping". It produces a fluffy (rather than dense) cake and also makes great cupcakes (about 24). If you wanted frosted cupcakes, cut down the sugar in the cake recipe by 1/4 cup. For Cream Cheese Icing: In bowl, stir 2 oz. reduced-fat cream cheese and 1/4 c. sugar until smooth. Add 1/2 tsp milk, 1/4 tsp vanilla, and 1/2 c. more sugar; stir to a drizzling consistency.
Provided by blucoat
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
- Combine flour, soda, cinnamon, ginger, baking powder, and salt.
- In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
- Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
LIGHT CARROT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
- Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
- In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
- Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
- Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.
LIGHT CARROT CAKE
Allspice and cinnamon give wonderful flavor to this appealing cake from Ruth Hastings of Louisville, Illinois. "It's so moist and delicious that it doesn't taste like it's good for you," she says.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first four ingredients; beat for 30 seconds. Combine flour, baking powder, cinnamon, allspice, baking soda and salt; add to the orange juice mixture and mix well. Stir in carrots. , Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool; dust with confectioners' sugar.
Nutrition Facts : Calories 183 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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