BEST CARROT CAKE
After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.
EASY ONE-BOWL CARROT CAKE RECIPE
Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this easy carrot cake recipe is truly the best!
Provided by Blair Lonergan
Categories Dessert
Time 3h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
- Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add carrots and vanilla extract; mix well. If using, fold in nuts, raisins, coconut, or drained pineapple.
- Transfer the batter to the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.
- Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners' sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.
- Spread the frosting on top of the cool cake. Garnish with chopped nuts, if desired.
Nutrition Facts : ServingSize 1 slice (1/16 of the cake), Calories 505.3 kcal, Carbohydrate 67.3 g, Protein 4.2 g, Fat 25.5 g, SaturatedFat 7.8 g, Cholesterol 77.6 mg, Sodium 404.4 mg, Fiber 1.3 g, Sugar 53.4 g, UnsaturatedFat 15.9 g
PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE
This is another delicious recipe from Pennington's which is a wonderful restaurant in Tulsa that closed down a long time ago. You could also add nuts to this recipe if you like chopped nuts in your carrot cake.
Provided by Gingerbear
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Heat oven to 325°.
- In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
- Pour into greased 6 cup cake pan.
- Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
- Cool upright in pan for 5 minutes; remove from pan.
- Meanwhile, in saucepan melt butter over medium heat.
- Stir in sugar and cornstarch; add remaining sauce ingredients.
- Cook, stirring occasionally, until sauce comes to a boil.
- Boil for one minute.
- Pour 1/3 of the sauce over the cake.
- Serve additional warm sauce with cake.
Nutrition Facts : Calories 2672.4, Fat 105.3, SaturatedFat 62.1, Cholesterol 667, Sodium 1871.8, Carbohydrate 402.8, Fiber 13.8, Sugar 220.1, Protein 36.2
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
BUTTERMILK GLAZED CARROT CAKE
It is the buttermilk glaze that sets this apart from ordinary Carrot cake. In one word, moreish....
Provided by MarieRynr
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
- Mix the flour, soda, cinnamon and salt together.
- Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
- Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
- Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
- For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
- Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
- For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
- Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
CARROT CAKE WITH RUM SAUCE
During her younger days, my mother collected recipes. She passed all her recipes over to me and this is one of them.
Provided by Tisy Adams
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Grease a 10 by 4 inch angel cake pan.
- Drain pineapple and reserve syrup.
- In a large bowl stir together flour, sugar, baking soda, baking powder.
- salt, and cinnamon.
- Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla into it.
- Beat at medium speed until blended.
- With a spoon stir in reserved pineapple, carrots and pecans.
- Turn into pan.
- Bake in a preheated 325 degree oven until a cake tester inserted in the center comes out clean; about 1 1/2 hours.
- Place pan on a wire rack to cool for 10 minutes.
- Loosen edges; turn out on rack; cool completely.
- In a 2 quart saucepan over low heat, stir together constantly the sugar, corn syrup, cream and butter until boiling.
- Cool to warm stirring occasionally.
- Stir in rum and vanilla.
- Serve warm with Carrot Cake.
- Sauce my be made ahead, stored in refrigerator and reheated gently.
- Makes about 2 cups.
Nutrition Facts : Calories 593.2, Fat 33.3, SaturatedFat 6.3, Cholesterol 52.2, Sodium 281.4, Carbohydrate 69.8, Fiber 2.3, Sugar 44.2, Protein 5
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
CARROT BUTTER SAUCE
Steps:
- Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
- Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
- Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.
A 14-CARAT CARROT CAKE
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- In mixing bowl, beat eggs and add sugar.
- Let stand until sugar dissolves, about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts.
- Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
- Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
- Add powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
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MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
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4.8/5 (480)Category Dessert
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
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