Quick And Easy Carrot Cake Food

EASY CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

EASY CARROT CAKE

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.

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.

QUICK AND EASY CARROT CAKE "BLENDER" MUFFINS (VEGAN, GF, OIL-FREE, REFINED SUGAR FREE)

Steps:

• Preheat the oven to 375 F. (or 350 F. convection)
• Add the "dry" ingredients to a blender, and blend until the oats have turned into flour. Transfer the "dry" mixture to a mixing bowl. Add the "wet" ingredients to the same blender, and blend until creamy. Pour the "wet" into the bowl with the "dry", and stir until combined. Mix in fillings of choice, except for the chopped walnuts.
• Divide batter into 6 lined muffin cups, filling each one to the top. Top with a few pieces of chopped walnuts before placing them in the oven and baking at 375 F. (or 350 F. convection) for 15 to 17 minutes. The muffins are done when you can touch the tops of the muffins and feel that they are cooked all the way through.
• Remove muffins from the oven. Eat as soon as they are cool enough to handle. Let muffins cool completely before storing in an air-tight container.
• Note: If using silicone baking liners, remove the muffins from the liners as soon as they are cool enough to handle to prevent the muffins from getting soggy.

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

QUICK AND EASY CARROT CAKE RECIPE

Steps:

• Turn on your oven and preheat it to 350 degrees.
• Spray your pans with cooking spray or grease them liberally with oil.
• Lightly add a spoonful of flour in the pans and shake the pan to coat it completely with flour. You can use two eight-inch round pans or a 9 by 13 rectangular pan.
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice along with the sugar. Whisk these dry ingredients until they are fully combined.
• In a smaller bowl, crack the eggs.
• Beat them with a whisk until they are light and fluffy, then whisk in the canola oil.
• With a spatula, add the oil and eggs to the dry ingredients, mixing just until combined. Do not over mix.
• Gently, using the spatula, fold in the grated carrots and the nuts if you choose to include them.
• Stir just until the carrots are fully integrated into the batter.
• Using a rubber spatula, scrape the batter into the prepared pans, dividing it evenly if you are using two round cake pans.
• Bake the cake in the center of your preheated oven for 25-35 minutes.
• Allow the cake to cool in the pan, or if you are planning to make a layer cake, allow the cake to cool for 15 minutes before gently sliding a butter knife around the edges of the cake to help release it from the pan.
• Remove the cakes to a wire rack to finish cooling before frosting it with cream cheese icing.
• In a medium-sized mixer bowl using an electric mixer, beat the cream cheese and butter together until they are light and creamy.
• One cupful at a time, beat in the powdered sugar. Add the vanilla extract and salt.
• Place the bottom later of the carrot cake on a cake plate and spread about a third of the frosting evenly on top of it.
• Stack the top layer on the cake and spread another third of the frosting on the top of the cake.
• Using the remaining icing, neatly cover the sides of the cake with frosting.
• Top the cake with the chopped nuts.

SUPER MOIST CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 F./ 170 C.
• Grease and flour 3 round cake pans. Set aside.
• In a medium bowl whisk together flour, bakingsoda, salt, cinnamon, nutmeg, and clove. Leave aside.
• In a large bowl mix together oil, sugar, andbrown sugar.
• Add eggs, vanilla extract, and the carrots. Setaside.
• Gradually mix the dry ingredients into the wetingredients, alternating with the buttermilk until well combined.
• Bake for 18 minutes or until moist crumbs clingsto a toothpick inserted into the centre. Do not over-bake.
• Let the cakes cool down on a rack.
• Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer.
• Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.
• Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped walnuts around the edge of the cake, if desired.

EASY ZUCCHINI CARROT CAKE

Steps:

• Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
• Stir in the zucchini, nuts, and coconut.
• Pour into greased and floured 13 X 9 inch baking pan.
• Bake at 350 degrees for 45-50 minutes.
• Frost with cream cheese icing or dust with powdered sugar.

MAKE WITH KIDS: CARROT CAKE RECIPE

Steps:

• Mum or Dad: Preheat the oven to 160°C/320°F/Gas Mark 2. Weigh out the necessary ingredients. Grate the carrots ready.
• Child: Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well with a spoon. Add the sugar, pineapple, grated carrot, oil and eggs and mix well.
• Mum or Dad: Pour the cake mixture into a greased 9inch cake tin and place into the oven to bake for 1 hour, or until a skewer comes out clean. Remove from the oven when ready and allow to cool on a wire rack. Once cool, use a sharp bread knife to cut the cake in half through the centre.
• Child: Make the icing by beating the butter and cheese together in a clean bowl until light and fluffy. Add the icing sugar and mix again. Once the cake is cool, spread the icing on top of each cake and place one on top of the other.

CARROT CAKE

Steps:

• Mix all cake ingredients together and put in a 9x13-inch pan.
• Bake at 350°F for 45 minutes or until cake tester (your common toothpick works well) comes out clean. (After reading Gina's review I adjusted the baking temperature and time).
• Cool.
• Frosting: Cream together cream cheese, butter, powdered sugar and vanilla.

CARROT MUFFINS RECIPE

Steps:

• In a large bowl, combine your flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine, and set aside to work on the wet ingredients.
• In a medium bowl, add in your granulated sugar, brown sugar, and eggs. Whisk until well combined. Add in your oil, vanilla, and grated carrots. Whisk again until everything is incorporated.
• Pour the wet ingredients over the dry ingredients. Mix everything together until you no longer see any dry ingredients in the batter. Take care not to over mix!
• Divide the carrot muffin batter evenly into your prepared muffin cups. Bake in the center of your preheated 350°F oven for 20 to 25 minutes, or until golden brown on top and a skewer inserted into the center of a muffin comes out clean. Cool for 10 minutes in the muffin tin, then transfer the muffins to a wire cooling rack to cool to room temperature.

ONE-LAYER FROSTED CARROT CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch-square pan and set aside.
• Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla.
• Blend for 1 minute on low speed of electric mixer.
• Stir carrots, nuts, and optional raisins or dates into the batter.
• Pour into the prepared pan.
• Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean.
• Cool completely on a wire rack.
• Gather the ingredients.
• In a medium bowl, beat cream cheese with water and vanilla until well mixed.
• Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
• Frost cooled cake with cream cheese frosting.

QUICK AND EASY CARROT CAKE

Steps:

• 1. Preheat oven to 350 deg. Make and bake cake mix according to the package,baking 2 8 or 9 inch cakes. Cool in pans 10 mins. Remove from pans and cool completely on a wire rack. Frost cake with cream cheese frosting and decorate with chopped pecans on top.