BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
SURPRISE CARROT CAKE
A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! -Lisa Bowen, Little Britian, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 570 calories, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
ADDICTIVELY DELICIOUS CARROT CAKE RECIPE
This carrot cake recipe is absolutely delicious, and very easy to make. If I have no carrots, I sometimes substitute the cup of carrot with 1 cup of diced pear or apple. I once served this in slices, alongside a scoop of vanilla icecream, which was divine. I have used both round and loaf -style tins to make this cake. This recipe is by and large taken from Alison Holst's cookbook "Meals without Meat."
Provided by wildschwein
Categories Dessert
Time 55m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 180°C.
- In a medium-sized bowl, combine eggs, sugar and oil.
- Beat until well combined and light in colour.
- Stir in the cinnamon, mixed spice, salt, and grated carrot.
- Empty the flour and baking soda into a separate bowl and mix well.
- Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
- Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
- Pour or spoon in the mixture.
- Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
- Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
- For a pudding-style dessert, serve with icecream.
- For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
- Serve!
Nutrition Facts : Calories 444.3, Fat 29, SaturatedFat 4.5, Cholesterol 52.9, Sodium 214.4, Carbohydrate 44.3, Fiber 3.7, Sugar 26.4, Protein 4.9
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
- Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
- In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
- In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
- With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
- Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
- Evenly divide the batter between the prepared cake pans.
- Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
- Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
DELICIOUS EVERY TIME - NO FAIL CARROT CAKE!
For some reason I managed to mess up carrot cake on a regular basis - it was always too wet or too dry, too dense or too crumbly! I just couldn't find a recipe that suited me & the oven! This recipe produces a light, delicately spiced carrot cake. You can use the icing or use your favourite buttercream or frosting on this. Sometimes I use a basic buttercream with added cinnamon which is amazing ;)
Provided by Um Safia
Categories For Large Groups
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 180C/Gas 4/fan 160°C Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Pour sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, mixed peel, coconut, nuts and orange rind.
- Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - stop as soon as you see everything is mixed together. The mixture will be fairly soft and almost runny.
- Pour the mixture into the prepared tin and bake for 55-65 minutes, until it feels firm and springy when you press it in the centre & comes out clean 7 dry with the toothpick test. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
- Squeeze the orange into a small bowl & add enough sifted icing sugar to make a pourable icing - beat until smooth & the consistency of single cream. Place cake on a serving plate and drizzle icing over the top, letting it drip down the sides.
Nutrition Facts : Calories 216.1, Fat 12.3, SaturatedFat 2.5, Cholesterol 37.2, Sodium 271.2, Carbohydrate 24.2, Fiber 1.2, Sugar 13.7, Protein 2.9
BEST CARROT CAKE EVER
I am acquainted with MANY self-proclaimed "Carrot Cake Experts", so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!
Provided by JANE LOUISE @lovinspoonful
Categories Cakes
Number Of Ingredients 15
Steps:
- 1.In large bowl, beat sugar and oil.
- Add eggs and beat well.
- Fold in carrots and nuts.
- Sift together flour, soda, cinnamon, and salt into egg mixture; mix well.
- Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
- FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk
- Spread on cooled carrot cake (add more walnuts if desired)
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MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
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4.8/5 (414)Category Dessert
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
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