One Bowl Carrot Cake Food

INCREDIBLY MOIST AND EASY CARROT CAKE

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.

GERBER'S ONE-BOWL CARROT CAKE

Steps:

• Preheat oven to 350 . Combine all ingredients in a mixing bowl and mix well. Spray 11' x 17" baking pan* with cooking spray. Pour batter into pan and bake for 30-35 minutes. When cool frost with cream cheese frosting.
• *I used two round cake pans to make a layer cake instead and the time was about the same.

ONE LAYER CARROT CAKE

Steps:

• Preheat oven to 350F (175F). Prepare an 11x7 or 9x9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
• Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
• In the bowl of an electric mixer, whisk the eggs and sugar for 2 minutes on medium speed or so until well combined. Add the vanilla and the vegetable oil and mix until combined.
• Reduce the speed to low, and add the dry ingredients all at once until incorporated. Don't over mix, a few flour streaks are ok.
• Add the grated carrots and walnuts if using and fold in with a spatula. Don't mix too much. Pour the batter into the prepared pan and bake for around 25 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely before frosting.
• In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.

CARROT CAKE

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.

CARROT SNACKING CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Spread the nuts in an even layer on a baking sheet. Cook until toasted, 8 to 10 minutes. Give them a shake halfway through so they don't burn.
• Meanwhile, prepare your baking pan. A square 8-inch cake pan or a 9-inch round cake pan both work great. You can spray the pan with nonstick baking spray with flour or line the bottom with parchment paper and then grease the pan and the paper.
• In a large bowl, whisk the eggs and oil together until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift the flour, baking soda, baking powder and cinnamon into the bowl and stir or fold until combined. Add the carrots, raisins and toasted nuts if using and stir or fold until combined.
• Pour the batter into the prepared pan and bake until your house smells like carrot cake and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack 15 to 20 minutes. Remove the cake from the pan and cool on the rack completely.
• While the cake is baking, make the frosting: Add the softened cream cheese to a large bowl and whisk it until it is smooth (if the cream cheese isn't softened, zap it in the microwave for 5 or 10 seconds).
• Add the confectioners' sugar, milk, vanilla, if using, and salt and whisk until smooth. If the frosting is a little too thick, add a tiny bit more milk. If it's too thin, you can add more confectioners' sugar.
• Once your cake has cooled (if it's warm it will melt the frosting), spread the frosting evenly over the cake. Tada! Enjoy!

ONE-BOWL CARROT CAKE

Steps:

• Preheat the oven to 350°F Lightly grease an 8×8-inch square baking pan.
• In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan.
• Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean.
• Cool on a wire rack before frosting.

ONE-BOWL CARROT CAKE

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.