The Best Carrot Cake Food

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.

CARROT AND PINEAPPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
• For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
• For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 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.

CARROT CAKE RECIPE

Steps:

• Preheat the oven to 350°F. Lightly butter and line a 8 inch square cake pan with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
• Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.
• Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.
• Pour the batter into the prepared pans and bake for 25-30 minutes or until a tester in the middle of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a cooling rack, peel off the parchment paper and cool completely.
• Make the frosting by whip together all the frosting ingredients in a stand mixer until full and fluffy. Frost your cake and enjoy!

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.

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.

THE BEST CARROT CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour three 8-inch round cake pans.
• In a large bowl, combine all the ingredients for the cake. Mix well with a hand-held mixer. Divide the batter into the prepared cake pan.
• Bake 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
• Allow cakes to cool for 5 minutes in the pans and then remove from pans and cool completely.
• Once the cakes have cooled, frost with Cream Cheese Frosting. Garnish cake with chopped pecans, if desired.
• In a bowl, combine cream cheese, butter, powdered sugar, and vanilla.
• Mix with a hand-held mixer until light and fluffy.

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!

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! : ).

CARROT CAKE-CHEESECAKE

Steps:

• Adjust an oven rack to the middle position and preheat to 350º F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
• Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
• Preheat the oven to 350ºF. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
• Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
• Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

BEST CARROT CAKE

Steps:

• Set oven to 350 degrees F.
• Grease and flour a 13 x 9-inch baking pan.
• In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon.
• In a large bowl using an electric mixer beat together eggs, oil, both sugars and vanilla until very well blended.
• Mix in the carrots, crushed pineapple and walnuts.
• Add in the flour mixture; beat to combine.
• Transfer batter to prepared baking dish.
• Bake about 50 minutes, or until cake tests done.
• Cool completely in the pan before frosting.

" THE" CARROT CAKE

Steps:

• Make sure the eggs are room temperature (20 to 30 minutes outside the fridge would be enough) Put parchment paper in the bottom of your cake pan.
• Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar, salt, set aside.
• In another bowl beat the eggs for ~30 sec, add the MELTED butter, add the shredded carrot (TIP: If you have a food processor, I like to process the carrots there in fine chunks, I also enjoy using the baby carrots more than the big carrots, they have a more tender flavor, but it is not a must).
• Bake at 350°F for 35-40 minutes, then check the cake, it is done when it springs back when lightly pressed in the center and the toothpick comes out clean. (it may need few more minutes).
• Fill and cover with Cream cheese Frosting. Other recipes I have seen for cream cheese frosting use tons of powdered sugar (5-6 cups), I use 2-3 cups maximum, because I don't like it over sweet, but you add as much as you think it needs.
• TIP 1: This cake REALLY tastes much better if you bake it and frost it and refrigerate it overnight to serve next day.
• TIP 2: If you are going to fill the cake, make sure it cools down to room temperature before filling it, I actually let the cake cool down, then cut the cake in half, then apply the cream cheese layer in the middle then let it get hard in the fridge then add the other half of the cake and then frost the outside.
• TIP 3: If you have a Trader's Joe nearby, use the PLUGRA butter they sell there.