My Favorite Carrot Cake Food

MY FAVORITE COOKING LIGHT CARROT CAKE

Steps:

• Preheat oven to 350°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
• To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

MY HUSBAND'S FAVORITE CARROT CAKE

Steps:

• Preheat oven to 350F and grease and flour baking pan.
• Blend sugar and oil.
• Add eggs,one at a time.
• Add flour,carrots,cinnamon and nuts.
• Mix thoroughly.
• Pour into prepared pan.
• Bake for 30-35 minutes.
• Cream butter and cheese.
• Add sugar,one cup at a time.
• Add nuts and vanilla.
• Mix well.

MY FAVORITE CARROT CAKE WITH MAGIC TOPPING

Steps:

• Beat together eggs, sugar, and salad oil.
• Add flour, salt, soda, and cinnamon.
• To the batter add coconut, walnuts, pineapple, carrots and vanilla. Mix well and pour into a greased 9 x 13 pan and Bake at 350° for 40-45 minutes or until knife inserted in middle comes out clean.
• Magic Topping.
• Combine all ingredients in medium saucepan over medium heat. Cook stirring constantly until sugar melts. Spread on top of warm Carrot cake and Bake at 375° for 10 to 12 minutes.

DADDY'S FAVORITE CARROT CAKE

Steps:

• Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
• With mixer running on low speed, slowly add the flour mixture.
• Blend in vanilla, carrot, raisins (if adding) and pecans.
• Pour batter into a well greased 8 x 12 inch pan.
• Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
• When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
• Note: Chopped peanuts or walnuts may be substituted for pecans.
• Note: I double this recipe and use a 13x9 pan.
• Note: Prep time does not include shredding the carrots.

MY FAVORITE CARROT CAKE RECIPE | SALLY'S BAKING ADDICTION

Steps:

• Make the cake: 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 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.
• Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
• Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
• Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.