ONE-BOWL CARROT CAKE
The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
- Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
- Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
- Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
- Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
- Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
CARROT CAKE
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
Provided by Dorie Greenspan
Categories brunch, lunch
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
- Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
- Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
- For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
- If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
- To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
- Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
Nutrition Facts : @context http, Calories 969, UnsaturatedFat 33 grams, Carbohydrate 118 grams, Fat 54 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 18 grams, Sodium 580 milligrams, Sugar 92 grams, TransFat 0 grams
TEFF CARROT CAKE
This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free, and festive enough to prepare for a special occasion. The cake comes from the San Francisco pastry chef Elisabeth Prueitt, whose interest in baking with alternative flours has led to many exceptional wheat-free creations. Made with teff flour and sweetened with a mix of coconut sugar and granulated sugar, it results in a tender, moist crumb and irresistible texture.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 23
Steps:
- Prepare the cake: Heat oven to 350 degrees. Use butter to grease two 9-inch cake pans, line each with a round of parchment paper, and grease paper as well.
- Using electric beaters or a stand mixer fitted with the whisk attachment, whip granulated sugar, coconut sugar and eggs until thick and light in color, about 4 minutes on medium speed. When you lift up the whisk, the beaten egg mixture should fall back into the bowl in a ribbon. Add applesauce, carrots, coconut oil and lemon juice, and mix well to combine.
- In a separate bowl, whisk together teff flour, sweet rice flour, oat flour, cinnamon, nutmeg, cloves, baking soda and salt. Add to egg mixture, using a rubber spatula to fold just until combined. Gently fold coconut and walnuts into batter.
- Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pans on a wire rack for about 10 minutes, then run a knife around the edges of each pan and invert cakes onto a wire rack. Let cool completely.
- Make the frosting: In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until fluffy and light, about 3 minutes. Add confectioners' sugar, lemon juice and salt and mix until smooth.
- Place one cooled cake on a serving platter. Spread about half the frosting evenly across the cake, place the second cake layer on top and spread the remaining frosting. Decorate with clean, seasonal flowers, or leave plain and smooth with a palette knife. Cut into slices and serve.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 19 grams, Carbohydrate 104 grams, Fat 57 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 34 grams, Sodium 617 milligrams, Sugar 75 grams, TransFat 0 grams
CARROT PINEAPPLE CAKE
Steps:
- Preheat oven to 325 degrees.
- Cream butter, sugar and eggs.
- Sift together flour, salt, cinnamon and baking soda and add to butter-egg mixture. Add vanilla, carrots, pineapple, coconut and nuts.
- Pour into greased 9-inch angel-food cake pan and bake 1 hour and 15 minutes. Remove from oven and let rest about 10 minutes.
- While cake is still warm, remove from pan and, using a large fork or skewer, poke many holes in top. Slowly pour the hot sauce over the cake and serve at room temperature.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 29 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 36 grams, TransFat 1 gram
CARROT TOP CAKE
Renee Allen Mancino, the owner of the Carrot Top Pastries with locations in Inwood and Washington Heights in Manhattan, gave The New York Times this recipe for her beloved carrot cake. Her tips: California carrots are best; carrots grated too far ahead of time won't give a cake proper moisture; vegetable oil bakes more evenly in the batter than butter. Go to!
Provided by Molly O'Neill
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Use one tablespoon of the vegetable oil to grease a 9- by 11-inch sheet pan.
- In a large bowl, combine the remaining oil, sugar, carrots, walnuts, flour, baking powder, cinnamon, nutmeg and salt. Stir to combine, then add eggs and mix well. Pour the batter into the pan and cook for 45 minutes or until the cake is springy to the touch. Remove from oven and cool, in pan.
- To make the frosting, cream the butter, vegetable shortening and cream cheese with a wooden spoon or hand mixer. Add the milk and vanilla extract. Add the confectioners' sugar and stir until smooth. When cake is cooled, frost.
Nutrition Facts : @context http, Calories 1069, UnsaturatedFat 47 grams, Carbohydrate 106 grams, Fat 69 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 509 milligrams, Sugar 77 grams, TransFat 1 gram
THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
Steps:
- For the cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
- For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly:
- Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
VEGAN CARROT CAKE
This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
- For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
- Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
- Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
- For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
- When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.
CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
BA'S BEST CARROT CAKE
This is the only carrot cake recipe you'll ever need.
Provided by Claire Saffitz
Categories Bon Appétit Cake Carrot Spring Spice Cream Cheese Walnut Dessert Birthday Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 26
Steps:
- Make the cake:
- Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
- Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
- Make the frosting:
- Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
- Assemble the cake:
- Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
CARROT CAKE II
Make and share this Carrot Cake II recipe from Food.com.
Provided by Duckie067
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Add 1 egg at a time to the grated carrots until all 4 have been added.
- Beat after each egg Add the oil and mix.
- Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.
- Next, add the walnuts and mix well.
- Pour into a greased/floured tube pan.
- Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean.
- FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.
- Beat until smooth and creamy.
- Frost only after cake is cooled.
OLD-FASHIONED CARROT CAKE
I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!
Provided by OveGlove
Categories Dessert
Time 50m
Yield 1 frosted cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
- Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
- Stir in carrots.
- Pour into two greased and floured 9 inch round baking pans.
- Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks.
- FROSTING: Cream butter and cream cheese in a mixing bowl.
- Gradually beat in confectioner's sugar and vanilla.
- Add enough milk to achieve desired spreading consistency.
- Stir in walnuts.
- Spread frosting between layers and over tops and sides of cake.
- Garnish with carrots and walnuts if desired.
- Refridgerate left overs.
Nutrition Facts : Calories 784, Fat 45.8, SaturatedFat 11.2, Cholesterol 99, Sodium 297.4, Carbohydrate 90.6, Fiber 1.9, Sugar 71.4, Protein 6.6
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CARROT CAKE
Make and share this Carrot Cake recipe from Food.com.
Provided by Bertha C.
Categories Dessert
Time 1h
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
- Blend all icing ingredients well and cover cake generously.
Nutrition Facts : Calories 810.1, Fat 42.1, SaturatedFat 8.6, Cholesterol 67.4, Sodium 599.5, Carbohydrate 104.5, Fiber 2.9, Sugar 79.4, Protein 7.8
CARROT CAKE
Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h15m
Yield 15 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
- Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
- Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
- Beat the icing sugar and orange juice in a small bowl until smooth - you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24.8 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
NUT-FREE CARROT CAKE
Make and share this Nut-Free Carrot Cake recipe from Food.com.
Provided by Kym in Ohio
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat oil and sugar, then add eggs.
- Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
- Pour into 3 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
Nutrition Facts : Calories 547.8, Fat 29.6, SaturatedFat 7.6, Cholesterol 69.8, Sodium 273.4, Carbohydrate 68.5, Fiber 1.3, Sugar 54.4, Protein 4.3
CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING
This is the best carrot cake ever. Is so moist and full of flavour. Is a must to try it with the maple cream cheese frosting. Is a must try carrot cake! http://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/ Makes 24 cupcakes (or one two-layer cake)
Provided by tsl_janice
Categories Dessert
Time 14m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
- Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
- To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
- In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
- The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
- To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
Nutrition Facts : Calories 368.4, Fat 22.6, SaturatedFat 7.2, Cholesterol 62, Sodium 287, Carbohydrate 39.4, Fiber 0.9, Sugar 29.9, Protein 3.5
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
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