CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
- Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
BA'S BEST CARROT CAKE
This is the only carrot cake recipe you'll ever need.
Provided by Claire Saffitz
Categories Bon Appétit Cake Carrot Spring Spice Cream Cheese Walnut Dessert Birthday Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 26
Steps:
- Make the cake:
- Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
- Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
- Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
- Make the frosting:
- Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
- Assemble the cake:
- Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
GRANDMA'S CARROT CAKE
This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Provided by heybejay
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g
CARROT CAKE BARS
"A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.
Nutrition Facts :
BARB'S BEST CARROT CAKE
Sweet and spicy! You can make this in a foil pan to bring for pot luck, BBQ's or give as a house warming gift.... This was given to me by Barb. It's tweaked a bit. Enjoy!
Provided by Rita1652
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Cake.
- Preheat oven to 350.
- Grease and flour 13x9 cake pan.
- With mixer, cream together the sugar and eggs.
- Slowly pour in oil, mixing until fully incorporated.
- Add flour, baking powder, baking soda, cinnamon and salt in increments.
- Add carrots and walnuts stir in and stir in optional raisins.
- Pour into prepared cake pan.
- Bake for 50 minutes - 1 hour.
- Frosting.
- Cream together the cream cheese and butter/margarine.
- Add vanilla, lemon juice and zest.
- Blend in powdered sugar, beating until smooth.
- Frost cooled cake.
Nutrition Facts : Calories 1105.7, Fat 57.7, SaturatedFat 17.8, Cholesterol 154.7, Sodium 978.3, Carbohydrate 142.4, Fiber 3.8, Sugar 111.6, Protein 10.3
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
GRAMMY'S CARROT CAKE BARS
My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.
Provided by Damaris Phillips
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
- Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.
More about "barbs best carrot cake recipes"
BA’S BEST CARROT CAKE RECIPE - BON APPéTIT
From bonappetit.com
4.2/5 (100)Servings 12
THE BEST CARROT CAKE RECIPE EVER! - THE RECIPE CRITIC
From therecipecritic.com
THE BEST CARROT CAKE RECIPE WITH BROWN BUTTER …
From stylesweet.com
CARROT CAKE RECIPE {THE BEST EASY HOMEMADE …
From thebestcakerecipes.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
BEST CARROT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST CARROT CAKE RECIPE - MOIST & FLUFFY! GRANDMA'S …
From divascancook.com
THE BEST CARROT CAKE - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC CARROT CAKE FROM TIKTOK'S COOLEST GRANDMA | RECIPE
From rachaelrayshow.com
THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING - THE …
From thedomesticrebel.com
THE BEST CARROT CAKE RECIPE - IN BLOOM BAKERY
From inbloombakery.com
EASY CARROT CAKE BARS - KITCHEN DIVAS
From kitchendivas.com
BEST CARROT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
GRANDMA BARB'S EASY MOIST CARROT CAKE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
GRANDMA BARB'S EASY, MOIST CARROT CAKE RECIPE | YUMMLY
From pinterest.com
BARB’S CARROT CAKE - BOSCH MIXERS
From boschmixers.com
BARB'S BEST CARROT CAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE - THE BEST LIFE TODAY
From thebestlifetoday.org
GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE - LOVE TO EAT BLOG
From lovetoeatblog.com
GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE - RECIPE LANDS
From recipelands.com
GRANDMA BARB'S CARROT CAKE - THERESCIPES.INFO
From therecipes.info
GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE - RECEIPES DIY
From receipesdiy.com
GRANDMA BARB’S THE BOMB CARROT CAKE RECIPE | RECIPES VIDEOS
From yummy.video
GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE - YOUTUBE
From youtube.com
GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE - CLICK4COOKING.COM
From click4cooking.com
CARROT CAKE BARS WITH CREAM CHEESE FROSTING - THE RECIPE CRITIC
From therecipecritic.com
GRANDMA BARB’S THE BOMB CARROT CAKE RECIPE | RECIPES VIDEOS
From cookingrecipe.trade
DIVAS CAN COOK - GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE
From facebook.com
CARROT CAKE BARS - GIMME SOME OVEN
From gimmesomeoven.com
BEST CARROT CAKE WITH RAISINS AND WALNUTS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
GRANDMA BARB’S MOIST, EASY CARROT CAKE - FOOD NEWS
From foodnewsnews.com
10 CARROT CAKE IDEAS | CARROT CAKE, CAKE RECIPES, CUPCAKE CAKES
From pinterest.com
DIVAS CAN COOK - GRANDMA BARB'S THE BOMB CARROT CAKE RECIPE
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love