EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
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
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.
LITE CARROT CAKE
An alternative to the usually high fat carrot cake. Moist and delicious.
Provided by Marva
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
- Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
- In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 22.6 g, Cholesterol 23.5 mg, Fat 3.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 96.3 mg, Sugar 13.8 g
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
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
DELICIOUS EVERY TIME - NO FAIL CARROT CAKE!
For some reason I managed to mess up carrot cake on a regular basis - it was always too wet or too dry, too dense or too crumbly! I just couldn't find a recipe that suited me & the oven! This recipe produces a light, delicately spiced carrot cake. You can use the icing or use your favourite buttercream or frosting on this. Sometimes I use a basic buttercream with added cinnamon which is amazing ;)
Provided by Um Safia
Categories For Large Groups
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/Gas 4/fan 160°C Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Pour sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, mixed peel, coconut, nuts and orange rind.
- Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - stop as soon as you see everything is mixed together. The mixture will be fairly soft and almost runny.
- Pour the mixture into the prepared tin and bake for 55-65 minutes, until it feels firm and springy when you press it in the centre & comes out clean 7 dry with the toothpick test. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
- Squeeze the orange into a small bowl & add enough sifted icing sugar to make a pourable icing - beat until smooth & the consistency of single cream. Place cake on a serving plate and drizzle icing over the top, letting it drip down the sides.
Nutrition Facts : Calories 216.1, Fat 12.3, SaturatedFat 2.5, Cholesterol 37.2, Sodium 271.2, Carbohydrate 24.2, Fiber 1.2, Sugar 13.7, Protein 2.9
JUST PLAIN CARROT CAKE
This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting.
Provided by CoffeeMom
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Combine eggs, oil, sugar, and vanilla.
- Mix well.
- In a separate bowl, combine and mix dry ingredients.
- Add to wet mixture, mixing well.
- Stir in finely crated carrot.
- Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
- Bake at 350 degrees for 50-60 minutes.
- Allow to cool before frosting with your favorite cream cheese frosting.
THE PROSPECT'S CARROT CAKE
Can't remember where I got this one but every one just raves about it. This is a very moist, dense cake. I am usually asked for the recipe on this one.
Provided by Mrs. Flick
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
- Sift half the dry ingredients into sugar mixture; blend well.
- Sift in remaining dry ingredients, alternation with eggs; mix
- well, after each addition.
- Stir in carrots, pecans and raisins.
- Pour into lightly oiled 10-inch tube pan.
- Bake in preheated 325 degree
- oven about 1 hour and 10 minutes.
- Cool upright in pan.
- To make filling.
- Combine sugar and flour in small heavy saucepan.
- Gradually stir in cream.
- Add butter and salt.
- Cook over very low heat, stirring frequently, until mixture come to just a simmer.
- (This may take 30 minutes.) Let simmer 2-3 minutes.
- Remove from heat and cool to lukewarm.
- Stir in nuts and vanilla.
- Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
- To make frosting, toast coconut at 300 degrees for 10-15 minutes or
- until lightly browned.
- Cool.
- Combine cream cheese and butter in food processor or mixer.
- Add confectioner's sugar and vanilla and mix until perfectly smooth.
- Refrigerate if too soft to spread immediately.
- To assemble, split cooled cake into 3 layers.
- Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
- Pat toasted coconut onto sides of cake.
Nutrition Facts : Calories 1045.5, Fat 77, SaturatedFat 30.9, Cholesterol 169.3, Sodium 661.2, Carbohydrate 85.5, Fiber 5.2, Sugar 60.6, Protein 9.2
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
More about "just plain carrot cake food"
THE BEST CARROT CAKE RECIPE (WITH VIDEO) - SUGAR SPUN …
From sugarspunrun.com
EASY CARROT CAKE RECIPE - BBC FOOD
From bbc.co.uk
VIRAL MOIST CARROT CAKE RECIPE - EVERYDAY DISHES - BAKING
From everydaydishes.com
THE BEST CARROT CAKE RECIPE EVER - LAUREN'S LATEST
From laurenslatest.com
MOM'S BEST CARROT CAKE - THE CHUNKY CHEF
From thechunkychef.com
CARROT CAKE - PLAIN.RECIPES
From plain.recipes
CARROT CAKE - CAFE DELITES
From cafedelites.com
CARROT CAKE - PLAIN.RECIPES
From plain.recipes
EASY CARROT CAKE WITH CREAM CHEESE FROSTING - JUST SO TASTY
From justsotasty.com
BEST CARROT CAKE BAKE OFF - THE PANCAKE PRINCESS
From thepancakeprincess.com
THE BEST CARROT CAKE WITH CREAM CHEESE FROSTING - CAMILA MADE
From camilamade.com
THE BEST CARROT CAKE (MADE WITH BABY FOOD) - PLAIN CHICKEN
From plainchicken.com
THE MOST MOIST CARROT CAKE YOU’VE EVER PUT IN YOUR MOUTH
From hurriedhostess.com
CARROT CAKE - PLAIN.RECIPES
From plain.recipes
PERFECT PLAIN CAKE | PRECIOUS CORE
From preciouscore.com
JUST PLAIN CARROT CAKE RECIPE - FOOD.COM
From pinterest.com
EASY HEALTHY CARROT CAKE WITH GREEK YOGURT ICING - IFOODREAL.COM
From ifoodreal.com
CARROT CAKE | RECIPETIN EATS
From recipetineats.com
CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE - FOOD.COM
From food.com
CARROT CAKE EVERYTHING: 7 DELICIOUS TAKES ON THE CLASSIC - FOOD …
From foodnetwork.com
CARROT CAKE - PLAIN.RECIPES
From plain.recipes
THIS CARROT CAKE IS JUST THE PERFECT DESSERT - BABA-MAIL
From ba-bamail.com
JUST PLAIN COOKING - EVERYTHING STARTS AROUND THE KITCHEN …
From justplaincooking.ca
JUST PLAIN CARROT CAKE - DAIRY FREE RECIPES
From fooddiez.com
A YUMMY LEMON CARROT CAKE | SWEET LIFE STYLE
From sweetlifestyle.ca
CARROT CAKE - PLAIN.RECIPES
From plain.recipes
CLASSIC CARROT CAKE - FOOD HEAVEN
From foodheavenmag.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CARROT CAKE WITH CREAM CHEESE ICING RECIPE - FOOD.COM
From food.com
CARROT CAKE | CABOT CREAMERY
From cabotcheese.coop
JUST PLAIN CARROT CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
CLASSIC CARROT CAKE RECIPE | ALTON BROWN
From altonbrown.com
HOW TO MAKE CARROT CAKE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
A JUST-RIGHT CARROT CAKE, MADE ENTIRELY IN THE FOOD PROCESSOR
From yahoo.com
JUST PLAIN CARROT CAKE RECIPE | YUMMLY | RECIPE | FOOD, CARROT CAKE ...
From pinterest.com
LEFTOVER COOKED CARROTS? MAKE CARROT CAKE MUFFINS
From justplaincooking.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love