SIMPLY DELICIOUS CARROT CAKE
I was looking for carrot cake recipe without any pineapple and raisin, I found this one and give it a try, I couldn't believe the result, it taste soooo wonderful just add your favorite cream cheese icing on top.
Provided by debora ingram
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and lightly grease/flour your baking pan (you can use a 13 x 9, a bundt pan or two 9" round pans).
- combine eggs and sugar; beat well.
- in another bowl mix flour, baking powder, baking soda, salt, cinnamon, and carrot.
- Add the flour mixture to the eggs mixture in low speed, then add the vanilla and oil.
- Bake for 60 minutes OR until your cake tests done.
Nutrition Facts : Calories 404.9, Fat 20, SaturatedFat 2.9, Cholesterol 62, Sodium 413.7, Carbohydrate 53, Fiber 1.7, Sugar 35, Protein 4.6
MOIST, INCREDIBLY DELICIOUS, CARROT CAKE
I got this wonderful recipe from a not-so-wonderful person that later divulged it came from a top-rated restaurant. I'll never know if that is true, but the fact that the cake is wonderful definitely is! Little time consuming, but WELL worth all of your efforts. The original version has been changed to update ingredients and create a substitution friendly version. Experiment & Enjoy!
Provided by wyogirl
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Cake:.
- Mix flour, soda, cinnamon, and salt in a large bowl.
- Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well.
- Grease and flour 9 x 13 cake pan.
- Pour in batter and bake at 350° for 50-55 minutes or until tests done.
- Glaze:.
- Mix all but vanilla in saucepan, bring to a boil.
- Cook for 5 minutes stirring often.
- Remove from heat, stir in vanilla.
- Poke holes in warm cake every two inches.
- Pour glaze over cake and cool cake until syrup is absorbed.
- Frosting:.
- Combine and beat until smooth.
- Frost cooled cake.
Nutrition Facts : Calories 729.3, Fat 38.7, SaturatedFat 13.9, Cholesterol 95, Sodium 599.1, Carbohydrate 93.1, Fiber 2.4, Sugar 74, Protein 6.3
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
EXCELLENT CARROT CAKE
Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it!
Provided by MizzNezz
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine first 5 ingredients; beat well.
- Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
- Add carrots, walnuts, pineapple and coconut; stir well.
- Pour batter into greased and floured 13x9 baking pan.
- Bake at 350° for 55 minutes, or until pick comes out clean.
- Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
- Bring to a boil; cook 4 minutes on medium heat.
- Remove from heat; add vanilla.
- Pour buttermilk glaze over warm cake; let cake cool.
- Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
- Gradually add sugar, beating until light and fluffy.
- Stir in vanilla.
- Spread cream cheese frosting on top of cooled cake.
PERFECTLY DELICIOUS CARROT CAKE
I made this cake after looking at a few recipes and mixing them together. The cake itself is not too sweet and would make wonderful muffins. With the cream cheese frosting, it's is absolutely perfect.
Provided by newmama
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 19
Steps:
- For the cake:
- preheat the oven to 350.
- combine dry ingredients well.
- whisk together eggs, applesauce, oil, vanilla.
- stir the wet ingredients into the dry until combined, don't over mix.
- fold in carrots, pineapple and nuts.
- pour into a greased 9x13 baking dish and bake 40-50 minutes until done.
- cool completely.
- For the frosting:.
- cream butter, cream cheese, vanilla and sugar with beaters on medium speed until smooth and creamy.
- *I don't usually add all of the sugar. Start with a cup or two and taste, add more to get desired sweetness.
Nutrition Facts : Calories 601.9, Fat 25.6, SaturatedFat 7.6, Cholesterol 78.8, Sodium 538.1, Carbohydrate 89.9, Fiber 3.1, Sugar 68.9, Protein 7.2
DELICIOUS CARROT CAKE
Make and share this Delicious Carrot Cake recipe from Food.com.
Provided by selfmadegirl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (325F if using glass bakeware).
- Grease a 9 x 9" baking pan very well.
- Mix wet and dry ingredients separately.
- Combine wet and dry ingredients evenly.
- Pour batter into prepared 9 x 9 baking dish (if using muffin pan, line with cupcake papers).
- Bake for 40 minutes or until bread tests done (if using glass bakeware, bake for 50 minutes or until bread tests done).
Nutrition Facts : Calories 182.7, Fat 6.3, SaturatedFat 5.2, Sodium 403, Carbohydrate 28.6, Fiber 2.3, Sugar 8.4, Protein 4.1
MOIST AND DELICIOUS CARROT CAKE
This carrot cake is so moist and rich it will melt in your mouth. Be sure to top it with my cream cheese icing for the ultimate in dessert cakes!
Provided by trishypie
Categories Dessert
Time 50m
Yield 1 pieces, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix dry ingredients into a bowl. Add oil, eggs and vanilla and beat well. Fold in walnuts, coconut, carrots and pineapple.
- Pour batter into greased 9 inch layer cake pans lined with wax paper. Bake at 350 degrees for 30-35 minutes or until the edges have pulled away from the sides.
- Cool on a cake rack for 3 hours. Frost with creamcheese icing and dust with confectioners sugar. Enjoy!
BA'S BEST CARROT CAKE
This is the only carrot cake recipe you'll ever need.
Provided by Claire Saffitz
Categories Bon Appétit Cake Carrot Spring Spice Cream Cheese Walnut Dessert Birthday Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 26
Steps:
- Make the cake:
- Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
- Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract 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; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 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.
- Make the frosting:
- Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
- Assemble the cake:
- Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
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