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
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
CARROT CAKE WITH BABY FOOD CARROTS
I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!
Provided by garricks
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cake method: Preheat oven to 350ºF.
- Grease and flour a 9x13 baking pan.
- Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
- Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
- Pour the batter into the prepared pan.
- Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely; prepare icing in the meantime.
- -------.
- Icing Method: In a medium bowl, combine final three ingredients.
- Beat until smooth and fluffy.
- Ice completely cooled cake.
- Grab your own piece before anyone else knows it's done!
Nutrition Facts : Calories 612.9, Fat 26.5, SaturatedFat 5.5, Cholesterol 82.8, Sodium 405.8, Carbohydrate 90.1, Fiber 1.3, Sugar 72, Protein 5.6
SIMPLE CARROT CAKE WITH CREAM CHEESE FROSTING(COOK'S ILLUSTRATED
If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Below are instructions for using a food processor. **If making 2-9" round cakes, make 1.5-2 of frosting.
Provided by Coppercloud
Categories Dessert
Time 55m
Yield 1 cake, 15-20 serving(s)
Number Of Ingredients 18
Steps:
- For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or 2, 9" round cake pans) with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
- 2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
- 3. In food processor fitted with large shredding disk, shred carrots; transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
- 4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work-bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
- 5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.).
Nutrition Facts : Calories 533, Fat 32.6, SaturatedFat 8.8, Cholesterol 76.8, Sodium 284.2, Carbohydrate 57, Fiber 1.6, Sugar 39, Protein 5.1
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
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.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES
Quick and simple to make, these delicious cookies can provide a little pick-me-up during a dreary winter day or give someone special to you a little smile.
Provided by PalatablePastime
Categories Dessert
Time 48m
Yield 3 dozen
Number Of Ingredients 23
Steps:
- Preheat oven to 375°F.
- Cream together butter and brown sugar until smooth.
- Stir in eggs one at a time, until smooth.
- Add honey, pineapple, carrot, and vanilla, stirring until mixed.
- Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
- Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
- Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
- Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
- Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
- Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SIMPLY CARROT CARROT CAKE
This is an adapted carrot cake recipe that I changed to fit my tastes (it doesn't have nuts, coconut, or pineapple, but you can add them if you wish). The cream cheese frosting on this is to die for!
Provided by catercow
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 350°F.
- Beat together the oil, eggs, and sugar.
- Add the carrots and mix in the flour, cinnamon, soda, and salt.
- Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. (If you are using a glass pan, bake at 325°F.).
- To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar. (add a little bit of skim milk if needed to spread easier, but you shouldn't really need it).
- Frost the cake when it has cooled and enjoy!
Nutrition Facts : Calories 354.4, Fat 20.1, SaturatedFat 3.4, Cholesterol 53.6, Sodium 542.2, Carbohydrate 38.9, Fiber 1.3, Sugar 20.6, Protein 5.3
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EASY CARROT CAKE RECIPE - SIMPLY HOME COOKED
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- Line 2 (10 inch) round baking pans with parchment paper and spray them with nonstick spray. Then evenly divide the batter between the two prepared cake pans. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean when inserted into the center of the cake. Once they’re done, remove them from the oven and transfer them to cooling racks.
- To make the frosting, in the bowl of a stand mixer, combine the softened cream cheese, butter, sweetened condensed milk, and powdered sugar using the whisk attachment. Start off on low speed so the powdered sugar doesn’t go flying everywhere. Then bring the speed to high and beat until the frosting becomes a smooth consistency.
- Once the cake has cooled, slice each layer into halves so you will end up with 4 separate layers. Assemble the carrot cake by distributing the frosting amongst the 4 layers. Make sure to leave some for the outside of the cake.
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