Absolutely Phenomenal Moist Carrot Cake Recipes
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
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!
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 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. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a large 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. 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 bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
FINALLY..........MOIST CARROT CAKE
This is the best recipe! My husband begged me to get the recipe from my friend Molly. It melts in your mouth! I think its the pineapple that makes it so so moist!!
Provided by laurie10
Categories Dessert
Time 1h5m
Yield 1 9x13 inch cake
Number Of Ingredients 15
Steps:
- Mix sugar, oil, eggs,& vanilla, Then add& mix walnuts, carrots, coconut, pineapple, flour,cinnamon,baking soda,& salt.
- Pour in a greased and floured 9 x 13 inch pan.
- Bake for 1 hour at 325.
- Frosting: Cream butter and cream cheese, add powdered sugar and blend really well.
- (sometimes it takes a little longer to bake than the recipe says).
Nutrition Facts : Calories 9700.7, Fat 547.5, SaturatedFat 139.9, Cholesterol 901.7, Sodium 6689.6, Carbohydrate 1122.5, Fiber 27, Sugar 831.2, Protein 118.7
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