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.
CLASSIC CARROT CAKE
Rich, moist and full of flavor, this is a carrot cake recipe you can turn to time and time again. What's the secret?? Eagle brand sweetened condensed milk, fragrant spices and pretty flecks of grated carrots flavor the cake while a tangy cream cheese frosting provides the finishing touch.
Provided by Chef mariajane
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- DRY INGREDIENTS: Sift dry ingredients together.
- WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
- With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
- Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.
Nutrition Facts : Calories 614, Fat 32.1, SaturatedFat 12.2, Cholesterol 109.5, Sodium 305.5, Carbohydrate 75.3, Fiber 2.8, Sugar 55.5, Protein 9.8
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.
CLASSIC CARROT-COCONUT CAKE
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.
Provided by Katherine Sacks
Categories Cake Easter Spring Carrot Coconut Cream Cheese Ginger Cinnamon Buttermilk Dessert Texas
Yield Makes 1 (9-inch) double-layer cake
Number Of Ingredients 19
Steps:
- Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
- Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
- Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl 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; beat until smooth. Divide batter between prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 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.
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
- Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.
CLASSIC CARROT CAKE
I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
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
CLASSIC CARROT CAKE
Super simple recipe of a family favourite
Provided by Britsinvade
Time 2h15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat oven to 170°C (150°C fan) mark 3. Grease and line the base and sides of a round 20.5cm (8in) cake tin with parchment paper. Put the oil, sugar and eggs into a large bowl and whisk together until smooth.
- Add the flour, soda and spices to the bowl and mix to combine. Stir in the sultanas, carrots and nuts. Scrape mixture into the prepared tin, level and bake for 1hr 5min-1hr 15min or until a skewer inserted into the centre comes out clean. Leave to cool for 5min in tin, then remove from tin and leave to cool completely on a wire rack.
- To make the icing, in a large bowl beat the butter and vanilla until completely smooth, then add the room-temperature cream cheese and mix to combine. Sift over the icing sugar and mix (carefully at first, as otherwise there will be clouds of icing sugar) until smooth and fluffy.
- Cut the cooled cake in half horizontally through the middle. Use half the icing to sandwich the halves back together and place cake on a cake stand/plate. Spread remaining icing over top of the cake and lay on the carrot decorations, if using. Serve in slices.
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