The Best Carrot Cake Recipe Ever Food

THE BEST CARROT CAKE RECIPE EVER!

Steps:

• Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
• In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
• Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

THE BEST CARROT CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
• Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
• Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
• Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
• To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

THE BEST CARROT CAKE (IN THE WORLD)

Steps:

• Preheat oven to 180C (375F) and grease and line a large roasting dish.
• Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
• Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
• Incorporate sifted flour mix bit-by-bit and stir until just combined.
• Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
• Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
• FROSTING.
• Beat butter, vanilla and cream cheese together in a mixer.
• Add icing sugar slowly until the frosting is a smooth consistancy.
• Frost cake when cold.

BEST EVER CARROT CAKE

Steps:

• Beat together corn oil, sugar and eggs until well combined.
• In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
• Add to egg-sugar mixture, mixing well.
• Drain the pineapple well.
• Add the carrots, walnuts, raisins and pineapple to mixture.
• Blend to mix well.
• Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
• Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
• Let cake cool on rack.
• Prepare frosting.
• Cream Cheese Icing:.
• In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

BEST EVER CARROT CAKE

Steps:

• Combine all cake ingredients until well blended.
• Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
• Test with toothpick for doneness - this is a very moist cake!
• Cool.
• Combine frosting ingredients in large bowl until very creamy.
• Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
• Enjoy! This cake freezes very well!

THE BEST CARROT CAKE YOU'LL EVER HAVE

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350º F. Grease and flour two 10 inch cake pans.
• In a bowl, combine the flour, baking soda, salt and cinnamon.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
• Stir the flour combination above into the wet mixture only until absorbed.
• Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
• Cream Cheese Frosting:.
• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator after use.

BEST CARROT CAKE

Steps:

• Combine flour, salt, soda,& cinnamon.
• Set aside.
• Combine eggs, sugar,& oil; mix until smooth.
• Stir in flour mixture a little at a time until well blended.
• Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
• Pour into a greased 9x13in pan.
• Bake at 350 degrees for 45-55 minutes.
• --------------Frosting----------.
• Cream together, cheese and butter until smooth.
• Add vanilla.
• Add sugar a 1/4 cup at a time, until well blended.
• After frosting cooled carrot cake, sprinkle with toasted coconut.
• To toast coconut, put on cookie sheet, under broiler for about 1 minute.
• Keep an eye on it to be sure it does not burn!