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
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
HEALTHIER CARROT CAKE III
We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.
Provided by MakeItHealthy
Categories Desserts Cakes Carrot Cake Recipes
Time 2h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g
PHENOMENAL CARROT CAKE
This is a fabulously moist carrot cake that my family has been making for over 25 years. I'm not sure where the original recipe comes from but I really, really appreciate the person who thought this up! It is an extremely quick and easy cake to make, but everyone will rave! For an even more decadent treat, frost the cake with your favourite cream cheese frosting.
Provided by Mel T
Categories Dessert
Time 55m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray a 9 x 13 pan with nonstick spray.
- In large bowl, beat eggs and gradually add sugar.
- Continue beating and add oil and vanilla.
- Add carrots, pineapple, and coconut.
- Sift flour, baking soda, and salt together.
- Add flour mixture to wet ingredients and mix well.
- Pour batter into prepared pan.
- Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
- Let cool before frosting.
- Note: This recipe works just as well for muffins!
PHENOMENALLY MOIST CARROT CAKE
Carrot Cake is a classic for a reason. It is a true symphony of flavors. Warmth, depth, brightness, and sweetness all come together in this cake to strike the perfect notes on your tongue. The moistness of this carrot cake is what sets it apart from all the rest, it can't be beat!
Provided by This Bread Will Rise
Categories More Desserts
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees fahrenheit. Either spray a 9x13 pan with nonstick spray, or line the bottom of two 8" or 9" cake pans with parchment paper and then spray the paper and the sides with nonstick cooking spray.
- Blend dry ingredients together in a large mixing bowl.
- Add oil, eggs, and baby food. Mix until well combined.
- Stir in pineapple and coconut (if desired). This is also the point where you can make the decision to ruin your cake by adding the nuts - it's up to you!*
- Pour cake batter either in your prepared 9x13 or evenly between your two cake pans.
- Bake for 30-45 mins depending on your pan selection. Cake pans bake a bit quicker than a 9x13. Check cake for doneness by inserting a toothpick in the center of the cake, if it comes out clean, its done! This cake rises quite a bit, so make sure it is indeed done, before removing it from the oven.
- Once removed from oven, let cake cool. If using cake pans, cool for 5-10 minutes and then run a knife gently around the edge of the pan and turn out cakes on a cooling rack. (I feel like there is someone out there that needs this gentle reminder, if you used parchment paper, don't forget to remove it from the bottom of the cake!)
- When cake is completely cool, you may frost it with some delicious cream cheese frosting.**
- Cream together butter and cream cheese frosting with mixer. Add vanilla extract. Gradually add 3 cups of powdered sugar 1/2 cup at a time, mixing between each addition. Taste frosting at this point. Some people like their frosting a little on the tangy side, if that's you, you may want to stop here. If you like sweet frosting add more powdered sugar, up to a cup, and mix well. When your tongue is happy, your frosting is delicious and you are ready to frost your cake!***
- Enjoy your cake with a cup of coffee or milk, knowing you have won the carrot cake bake-off! Who knew taking a short cut with the carrots would make ALL the difference?!
MY HEALTHY MOIST TROPICAL CARROT CAKE
My recipe for tropical carrot cake. Reduced sugar, reduced fat. This recipe is not for those that are looking for a very sweet carrot cake. This cake is still a little sweet, just not sugary at all. Very tasty with a nice texture.
Provided by TaterBug
Categories Dessert
Time 55m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- For cake:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
- Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs and egg whites (beaten) 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
- Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30-35 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
Nutrition Facts : Calories 349.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 45.3, Sodium 326.9, Carbohydrate 45.6, Fiber 4.8, Sugar 20.4, Protein 6
MOIST CARROT CAKE
This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. - Recipe from TOH - Grace Yaskovic, Branchville, New Jersey
Provided by Ceezie
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired.
- Pour into a greased 10-in. fluted tube pan aka bundt pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
Nutrition Facts : Calories 457.7, Fat 19.2, SaturatedFat 6.8, Cholesterol 38.6, Sodium 379.9, Carbohydrate 68.2, Fiber 1.6, Sugar 48.8, Protein 5.4
A VERY MOIST CARROT CAKE
A very moist cake, no icing needed but goes well with nut icing.
Provided by Carla_P
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
- Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 726.6 calories, Carbohydrate 80 g, Cholesterol 81.8 mg, Fat 43.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 7.1 g, Sodium 341.4 mg, Sugar 51.5 g
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!
A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)
I tried this recipe from a site and changed only one thing (I added 2 teaspoons cinnamon instead of the recommended 1 teaspoon orange extract) and it turned out very fluffy and moist. It also doesn't use butter or oil so its light and delicious. The frosting also doesn't use any butter so its light and delicious.
Provided by Pantheress
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 370 F (190c).
- Grease a 9 inch pan.
- Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
- In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
- Add in the carrots, corn starch and mix.
- Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
- Pour the batter into the pan.
- Level the surface with a spatula (do not pressure it though and move very lightly).
- Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
- For frosting:.
- Whip the whipping cream until it thickens.
- In a separate bowl, mix the sugar and cheese until smooth.
- Add in the whipped cream.
- Frost cooled cake.
Nutrition Facts : Calories 251.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 121.4, Sodium 103.8, Carbohydrate 33.2, Fiber 1.1, Sugar 23.2, Protein 4
GOLDEN, MOIST CARROT CAKE
From Taste of the South magazine by Shirley Corriher. Perfect with Recipe #357351. She recommends using a baking stone to insure a steady baking temperature in the oven. Refrigerate leftovers.
Provided by Kats Mom
Categories Dessert
Time 1h20m
Yield 1 8, 12-18 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
- Preheat oven to 350°F
- Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
- While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
- Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
- Spray very lightly on top of parchment, too.
- THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
- Beat well at medium speed with an electric mixer.
- In another bowl, stir together whole eggs, egg yolks, and brown sugar.
- Then, add oil, vanilla, and orange juice, stirring to combine.
- Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
- Add carrots and roasted nuts.
- Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
- Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
- Place both pans in oven on stone.
- Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
- COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
- Shake pan to loosen cake all around.
- Spray a cooling rack with nonstick cooking spray.
- Place rack, sprayed side down, on top of cake and invert.
- Let cool completely.
- FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
- Divide cream cheese icing in half; reserving one half to ice top and sides.
- Divide remaining half into thirds.
- Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
- Place another layer on top of icing, cut side up, and spread with another third.
- Place third layer on top, cut side up, and spread with remaining third.
- Place top layer on, cut side down. Ice top and sides with reserved icing.
Nutrition Facts : Calories 573, Fat 35.1, SaturatedFat 4.4, Cholesterol 92.9, Sodium 520.3, Carbohydrate 60.1, Fiber 2.9, Sugar 37.7, Protein 7.7
MOIST CARROT CAKE
Out of so many carrot cakes recipes I've tried, either from restaurant or cafe this is the best carrot cake recipe I've got and I've been making it once every week for special order. Friends and family have been ordering for their friends and friends....hope you like it as much as i do. :)
Provided by Darshirl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 175 degrees Celsius Grease and line a 8"iches pan.
- In a large bowl, use a hand whisk to beat together eggs, oil, sugar and 2tsp of vanilla.Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and pineapple. Fold in pecans or walnuts. Pour into prepared tin.
- Bake in the preheated oven for 50 to 60 minutes or until a skewer serted into the centre of the cake comes out clean. Let cool in the pan for 10 minutes then remove the cake out onto a wire rack to cool completely.
- To make frosting : In a bowl, combine butter, cream cheese, icing sugar and 1 1/2 tsp vanilla. Using a hand mixer beat until the mixture is smooth, thick and creamy. Frost the cooled cake.
Nutrition Facts : Calories 677.9, Fat 39.7, SaturatedFat 13, Cholesterol 113.8, Sodium 526.7, Carbohydrate 76.3, Fiber 1.7, Sugar 57.2, Protein 6.2
MAKEOVER MOIST CARROT CAKE
One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 15g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 240mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.
MOIST ONE-PAN CARROT CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, cinnamon, nutmeg, salt, vegetable oil, brown sugar, large eggs, vanilla, milk, carrot, pecan, cream cheese, butter, powdered sugar
Provided by Yolanda O
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
Steps:
- Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined.
- Next, fold in flour one half at a time making sure to not overmix.
- Just before the batter comes together, add in the carrots and pecans.
- Preheat the oven to 350°F. Grease a 9x13" cake pan or a 10"cake pan, 3 inches in height.
- Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
- While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in ¼ cup increments and whip until fluffy.
- Remove cakes from the oven and cool.
- Frost cakes and decorate as desired.
- Serve.
Nutrition Facts : Calories 566 calories, Carbohydrate 69 grams, Fat 28 grams, Fiber 2 grams, Protein 8 grams, Sugar 45 grams
THE ULTIMATE LOW-FAT MOIST CARROT CAKE
I made this cake by Delia Smith a couple of days ago and it is absolutely fabulous. I am not the world's most experienced baker but it was moist and had the perfect texture. I was quite proud of myself!! I prefer my carrot cakes without topping so I haven't tried it. Oh, and don't leave out the syrup glaze. I almost decided not to bother with it but I am so glad I added it. It gives the cake a lovely citrussy tang. Yum!
Provided by HappyBunny
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
- Preheat oven to gas mark 3, 325ºF, 170ºC.
- Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
- Now stir all this together and then fold in the orange zest, carrots and sultanas.
- Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
- While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
- Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
- Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
- Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.
Nutrition Facts : Calories 174.8, Fat 9.6, SaturatedFat 1.4, Cholesterol 31, Sodium 185.8, Carbohydrate 21.6, Fiber 0.6, Sugar 20.3, Protein 1.3
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