Carrot Cake With Pecan Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CARROT CAKE WITH PECAN CREAM FILLING AND CREAM CHEESE ICING



Carrot Cake With Pecan Cream Filling and Cream Cheese Icing image

You have to start this the day before you plan to serve it as the Pecan Cream Filling needs refrigeration time. A great variation on the usual carrot cake as this is made in a tube pan and split into layers. I found this treasure back a few years in a cute little cookbook called "Beat This".

Provided by SharleneW

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 22

1 1/2 cups sugar
1/4 cup all-purpose flour
3/4 teaspoon salt
1 1/2 cups heavy cream
5/8 cup unsalted butter
1 1/4 cups chopped pecans, lightly toasted
2 teaspoons vanilla extract
1 1/4 cups corn oil
2 cups sugar (preferably superfine or Baker's)
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
4 cups grated carrots (about 1 pound)
1 cup chopped pecans
1 cup unsalted butter, at room temperature (2 sticks)
8 ounces cream cheese, at room temperature
1 lb confectioners' sugar
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan.
  • Gradually stir in the cream.
  • Add the butter.
  • Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally.
  • Cool to lukewarm.
  • Stir in the pecans and vanilla.
  • Let the mixture cool completely.
  • Refrigerate it overnight.
  • If it is too thick to spread, bring it to room temperature before using.
  • For Carrot Cake: Preheat the oven to 350°F.
  • Butter and flour a 10-inch tube pan.
  • In a large bowl, whisk together the corn oil and the sugar.
  • In another bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.
  • Sift half the dry ingredients into the oil-sugar mixture, then blend well.
  • Sift in the rest of the dry ingredients while adding the eggs, one at a time.
  • Mix well.
  • Add the carrots and pecans and mix again. (If you like raisins in your cake, feel free to throw some in now).
  • Pour the batter into the prepared tube pan.
  • Bake for 70 minutes, or until the cake begins to pull away from the sides of the pan.
  • Cool upright, in the pan, on a rack.
  • While the cake is baking, prepare the icing.
  • Icing: Cream together the butter and cream cheese until well blended and fluffy.
  • Sift in the confectioners' sugar.
  • Cream again. Then beat in the vanilla and the salt. If the icing is too soft to spread, chill it for a few minutes.
  • Refrigerate it if you don't plan to use it right away, but bring it back to room temperature before using.
  • Assembly: Run knife around inside of pan to loosen cake.
  • Invert onto serving plate.
  • With a long serrated knife, carefully split the cake into 3 horizontal layers.
  • Spread the filling between the layers. (You may not need it all).
  • Frost the top and sides of the cake with the icing.

CARROT CAKE WITH PECAN FROSTING



Carrot Cake with Pecan Frosting image

My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. -Adrian Badon, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16

1 cup shortening
2 cups sugar
4 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups shredded carrots (about 6 medium carrots)
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 cup chopped pecans

Steps:

  • Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 557 calories, Fat 27g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 358mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 2g fiber), Protein 6g protein.

PECAN CARROT BUNDT CAKE



Pecan Carrot Bundt Cake image

The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting. -Joan Taylor, Adrian, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 21

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
4 large eggs
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons orange juice
2 tablespoons lemon juice
1 pound carrots, grated
1 cup raisins
1 cup chopped pecans
FROSTING:
3 ounces cream cheese, softened
1-1/2 to 2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

Nutrition Facts : Calories 487 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 367mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.

AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING



Awesome Carrot Cake with Cream Cheese Frosting image

This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.

Provided by Tracy Kirk

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 1h40m

Yield 24

Number Of Ingredients 17

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
¾ cup vegetable oil
1 ¼ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
¾ cup chopped pecans
3 ½ cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
½ cup butter, softened
1 ¼ teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS



Carrot Cake with Crushed Pineapple and Pecans image

This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.

Provided by Laurie Byrnes

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 ½ cups canola oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots, or more to taste
1 (8 ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
  • Sift flour, cinnamon, baking soda, and salt together in a bowl.
  • Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g

CARROT-PECAN CAKE



Carrot-Pecan Cake image

A tasty dessert full of carrots, nuts, and spices, this Passover cake is dusted with a mixture of granulated sugar and potato starch instead of confectioners' sugar, which contains cornstarch, a non-kosher ingredient.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 15

5 medium carrots, peeled
6 tablespoons margarine, melted, plus more for pan
Matzo meal, for pan
1/3 cup plus 1/2 teaspoon potato starch
1 cup finely ground pecans
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3 large whole eggs, separated
1 large egg yolk
1/2 cup packed light-brown sugar
Zest of 1 orange
1/3 cup superfine sugar
2/3 cup golden raisins
2/3 cup chopped pecans, toasted
3 tablespoons granulated sugar

Steps:

  • Cut 3 carrots into 1/2-inch-thick rounds. Place a steamer basket in a medium saucepan containing 1 inch of water. Bring water to a boil; add carrots. Steam until fork-tender, about 10 minutes. Transfer to a medium bowl, and mash with a fork to yield 1 cup; set aside. Grate the remaining 2 carrots to yield 1 cup, and set aside.
  • Preheat the oven to 350 degrees. Grease an 8-inch-round Bundt or angel-food cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, cinnamon, and allspice; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat all 4 egg yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Add mashed carrots, orange zest, and margarine. Continue beating until mixture is light in color. Transfer to a large bowl. Wash and dry mixer bowl and attachment.
  • Place egg whites in the mixer bowl, and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the superfine sugar, and beat until stiff and glossy. Fold both the egg-white and potato-starch mixtures into the egg-yolk mixture. Fold in raisins, chopped pecans, and grated carrots. Pour batter into the prepared pan.
  • Transfer pan to oven; bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes. Transfer pan to a wire rack to cool, about 2 hours.
  • To unmold the cake, hold the pan in a hot-water bath for 10 seconds, then invert the cake onto a serving platter. Place granulated sugar and remaining 1/2 teaspoon potato starch in the bowl of a food processor. Process 2 minutes. Before removing the lid of the bowl, let dust settle. Transfer mixture to a fine sieve, and dust cake.

More about "carrot cake with pecan frosting recipes"

CARROT CAKE WITH PECAN FROSTING | HOME & FAMILY
carrot-cake-with-pecan-frosting-home-family image
Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat cream cheese, butter and vanilla until …
From hallmarkchannel.com
Estimated Reading Time 1 min


PECAN-CARROT CAKE RECIPE | MYRECIPES
2003-10-17 Combine cake flour and next 4 ingredients. Combine carrot puree, buttermilk, and vanilla. Gradually add flour mixture to butter mixture alternately with carrot mixture, beginning …
From myrecipes.com
Servings 12
  • Bring carrot and 1 cup water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until tender. Do not drain.
  • Process carrot mixture in a blender or food processor until smooth, stopping to scrape down sides. Measure 1 cup puree, and set aside.
  • Beat butter and sugars at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition.
  • Combine cake flour and next 4 ingredients. Combine carrot puree, buttermilk, and vanilla. Gradually add flour mixture to butter mixture alternately with carrot mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans. Spoon batter into a greased and floured 13- x 9-inch pan.


CARROT PECAN CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Carrot Pecan Cake are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes …
From recipeshappy.com


CARROT CAKE WITH PECAN FROSTING RECIPE - FOOD NEWS
For the ultimate occasion-worthy brunch dish, our Carrot Cake Pancakes topped with creamy frosting are absolutely show-stopping. To get your daily carrot cake fix with minimal effort, make a batch of our quick Carrot Cake muffins, packed with pecans, raisins, and pineapple, to grab on your way out the door every morning. Let them eat (carrot) cake!
From foodnewsnews.com


BEST EVER CARROT AND PECAN CAKE | MY LITTLE LARDER
2018-04-10 Spread one cake with half the cream cheese frosting. Top with the second cake and spread with remaining frosting. Sprinkle over chopped toasted pecans and serve. Drizzle with caramel sauce, if desired. The cake is best eaten on the day of decorating, however, an unfrosted cake will keep for up to 1 week in an airtight container.
From mylittlelarder.com


CARROT PECAN CUPCAKES | MOIST CARROT CAKE CUPCAKES RECIPE
2018-04-05 Preheat oven to 175C degrees (350F degrees). Butter or place muffin cups in a 12 cup muffin tin. Roughly chop some Pecan nuts and lightly roast them. Save some whole nuts for garnish. Combine and whisk all dry ingredients in a bowl. Combine and whisk all wet ingredients in a separate bowl.
From masalakorb.com


I MADE CLAIRE SAFFITZ'S CARROT PECAN CAKE - YOUTUBE
Coffee Cake Recipe Dessert Person - Coffee Cake Review of Claire Saffitz's Recipe 8:12 How to make a CROISSANTS Recipe Completely by Hand - Classic French Croissant Step by Step
From youtube.com


CARROT-SPICE CAKE WITH COCONUT-PECAN FILLING | MIDWEST LIVING
1 cup (2 sticks) unsalted butter, at room temperature, divided. 2 ⅔ cups sifted cake flour. 2 ¼ teaspoons baking powder. ¾ teaspoon ground ginger. ½ teaspoon ground cinnamon. 1 teaspoon salt. 1 ¾ cups sugar, divided. 4 eggs, separated. Coconut-Pecan Fluff Filling.
From midwestliving.com


MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
2015-03-23 Toasting pecans creates an unparalleled deep nutty flavor. Let the nuts cool down for a couple minutes, then start the carrot cake batter. Begin with 2 mixing bowls. Whisk the dry ingredients together in 1 bowl, then the wet ingredients in another bowl. Combine the two, along with shredded carrots and the toasted nuts.
From sallysbakingaddiction.com


CARROT CAKE WITH PECANS, PINEAPPLE, AND A CREAM CHEESE ICING
Sift together flour, baking powder, baking soda, salt and spices in a separate large bowl. Combine dry mixture into wet mixture. Add carrots, nuts and pineapple and stir to combine. Divide batter between both pans. Bake until a toothpick inserted in center of cakes comes out clean, about 40 to 50 minutes. Cool for 20 minutes in pan.
From more.ctv.ca


CARROT CAKE WITH CREAM CHEESE MAPLE PECAN FROSTING
2016-02-19 Fold in the carrots and pecans. Pour the batter into the prepared pans, do your best to distribute evenly. If you have a kitchen scale you can weigh them. Bake at 325 for 38-40 minutes or until a toothpick comes out clean. Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks. Be careful!
From thefoodcharlatan.com


CARROT CAKE & TOASTED PECAN-CREAM CHEESE FROSTING RECIPE
Pour batter into a lightly greased 13- x 9-inch pan. Step 2 Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean and edges of cake pull away from sides of pan. Cool completely in pan on a wire rack. Step 3 Spread Toasted Pecan-Cream Cheese Frosting evenly over cake.
From myrecipes.com


TOP 50 CARROT CAKE RECIPE WITHOUT NUTS RECIPES
Preheat oven to 375°F (190°C). In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color. Add in the eggs and vanilla, mixing until smooth. Add the flour and baking powder, folding …
From tprecipes.com


RECIPE: CARROT AND PECAN CAKE - HOUSTON CHRONICLE
2021-01-12 Instructions: Arrange two oven racks in the upper and lower thirds of the oven and preheat oven to 350 degrees. Scatter the pecans on a small rimmed baking sheet and bake on the lower rack ...
From houstonchronicle.com


CARROT & PECAN CAKE WITH CREAM CHEESE FROSTING - WAITROSE
Fold in the carrot, 75g pecans and the raisins. Tip into the tin and bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely. 3. Halve the cake to create 2 layers. Sandwich with ½ the frosting; spread the other ½ on top. Sprinkle over the extra cinnamon and reserved pecans.
From waitrose.com


CARROT CAKE RECIPES | SOUTHERN LIVING
Carrot Cake Pancakes. Carrot Cake Pancakes Recipe. Credit: Photo: Iain Bagwell. Recipe: Carrot Cake Pancakes. Use the small holes of a box grater to finely grate the carrots by hand; if you use a food processor, the carrots will be too wet, making the …
From southernliving.com


CARROT CAKE WITH COCONUT PECAN FROSTING - CALIGIRL COOKING
2017-03-29 4 cups flour plus 1/2 cup for coating carrots 4 teaspoons baking powder 3 teaspoons ground cinnamon 1 teaspoon mace 1 teaspoon salt 4 cups grated carrots 2 cups chopped toasted pecans For the frosting: 1 12-ounce can evaporated milk 1 1/2 cups sugar 3/4 cup butter 6 egg yolks, lightly beaten 2 cups chopped toasted pecans
From caligirlcooking.com


CARAMEL PECAN CARROT CAKE RECIPE - THE GUNNY SACK
Add the middle layer and frost with about 2 1/2 cups of the frosting. Top with the final layer and another 2 1/2 cups of the frosting. Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides. Sprinkle the chopped pecans over the top of the cake. Store the carrot cake in the fridge until ready to serve.
From thegunnysack.com


CARROT AND PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE
Grease and line a 22cm round cake pan with baking paper Sift flour, baking powder, bi-carb and cinnamon into a large bowl. Stir in sugar, carrots and 1/2 cup pecans Make a well in the centre. Whisk eggs, oil and vanilla together in a jug until well combined. Using a large metal spoon, stir mixture into dry ingredients until well combined
From myfoodbook.com.au


CARROT CAKE WITH PECAN FROSTING | RECIPE | CAKE RECIPES, CRANBERRY ...
The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana —Adrian Badon, Denham Springs, Louisiana Oct 4, 2019 - My husband constantly requests this homey, old-fashioned version of carrot cake.
From pinterest.ca


CARROT CAKE WITH CREAM CHEESE/PECAN FROSTING
2013-04-28 To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, 1-2 teaspoons cream, and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans and coconut
From cookingwithmaryandfriends.com


CARROT CAKE WITH CREAM CHEESE PECAN FROSTING » HTTPS://WWW ...
2012-09-16 For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
From justgetoffyourbuttandbake.com


BEST CARROT CAKE RECIPE (NAKED CAKE) - CRAZY FOR CRUST
2022-02-26 Preheat oven to 350°F. Grease and flour two 8” round cake pans (or use floured nonstick cooking spray). Place a strip of parchment in the bottom of the pan that goes up the sides for easy removal. Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and flour in a medium bowl. Set aside.
From crazyforcrust.com


CARROT CAKE WITH PECAN FROSTING | RECIPE | FROSTING, CARROT CAKE, …
The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana —Adrian Badon, Denham Springs, Louisiana Feb 21, 2019 - My husband constantly requests this homey, old-fashioned version of carrot cake.
From pinterest.ca


PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS. MAGAZINE
Paul Hollywood’s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. It’s topped with cream cheese frosting, and decorated with a crown of orange zest.
From deliciousmagazine.co.uk


FROG COMMISSARY CARROT CAKE - BAKED BREE
2019-09-13 To make the cake, preheat oven to 350°. Spray (3) 8-inch with baking spray. In a large bowl, whisk oil and sugar until smooth. Set aside. In another bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Add half of …
From bakedbree.com


BEST EVER CARROT CAKE - THE SLOW ROASTED ITALIAN
2011-09-30 Prepare 2 – 8 inch round cake pans with Baker’s Joy. Mix together the sugar, oil and eggs in a large bowl. In a medium bowl add flour, salt, baking powder, baking soda and cinnamon, whisk to combine. Add dry mixture to wet mixture and …
From theslowroasteditalian.com


CARROT CAKE WITH PECAN CREAM CHEESE FROSTING - BAKERITA
2013-01-11 1 cup pecans (toasted, cooled and chopped finely) Instructions For the cake Preheat oven to 350F. Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to first mixture and combine. Then add carrots and stir in gently.
From bakerita.com


CARROT CAKE BAKED OATMEAL - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › carrot-cake-baked-oatmeal-10004844. All information about healthy recipes and cooking tips
From therecipes.info


CARROT CAKE COOKIES WITH PECANS - LAUREN'S LATEST
2018-08-01 Make Dough. Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir …
From laurenslatest.com


PECAN CARROT CAKE WITH CREAM CHEESE FROSTING | SAVOR RECIPES
Mix in sugars, oil and vanilla. Add dry ingredients and stir until incorporated. Fold in carrots and pecans. 04 Spread batter evenly in prepared pan. Bake for 35-40 minutes, or until toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
From savorrecipes.com


PUMPKIN PECAN LAYER CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PECAN-CARROT CAKE | MIDWEST LIVING
1 recipe Cream Cheese Frosting (see recipe below) Toasted coconut (about 1 cup) 2 cups sugar; 1 ¼ cups cooking oil; 4 eggs; 2 teaspoons vanilla; Directions Instructions Checklist. Step 1. In a mixing bowl, beat together the sugar, cooking oil, eggs, and vanilla until the mixture is fluffy. Advertisement. Instructions Checklist. Step 2. Stir together the flour, baking soda, cinnamon, …
From midwestliving.com


MAPLE PECAN CARROT CAKE WITH CREAM CHEESE ICING
2021-03-30 For the cake batter: Preheat the oven to 350 degrees and line the baking dishes with parchment paper or spray with cooking spray. Shred carrots using a cheese grater. In the KitchenAid mixer or in a mixing bowl, add in the brown sugar and softened butter. Cream together until completely combined.
From thebutteredgnocchi.com


INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
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 …
From inspiredtaste.net


CARAMEL PECAN CARROT CAKE - MUSSELMAN'S
Beat in eggs, one at a time. Add in the 3/4 cup of apple butter, oil, and sour cream. Step 3. In a separate medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet, a little at a time, and mix well. Stir in the grated carrots. Step 4.
From musselmans.com


MOIST CARROT CAKE WITH PECANS AND CREAM CHEESE FROSTING
2022-04-05 In a large bowl, sift together the flour, baking powder, bicarbonate of soda and spices. In a separate bowl, lightly whisk the whole egg with the egg yolk. Put the sunflower oil and caster sugar in a deep large bowl. Using an electric mixer beat for about a minute, then slowly add the beaten egg from the previous step.
From somebodyfeedseb.com


MY ALL-TIME FAVORITE CARROT CAKE RECIPE - BROWN EYED BAKER
2021-01-19 Instructions. Make the Carrot Cake: Preheat oven to 350 degrees F. Grease three 9-inch cake pans, line the bottoms with a round of parchment, grease the parchment, then flour the pans and tap out the excess. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
From browneyedbaker.com


THE BEST CARROT CAKE RECIPE WITH TOASTED PECAN CREAM CHEESE …
Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.PRINTABLE RECIPE: https...
From youtube.com


PECAN CARROT CAKE [VEGAN] - ONE GREEN PLANET
Preheat oven to 350°F. Grease and flour two 9-inch cake pans. In a medium mixing bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, …
From onegreenplanet.org


APPLE-PECAN CARROT CAKE RECIPE | SOUTHERN LIVING
Directions Step 1 Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans. Step 2 Stir together flour and next 3 ingredients. Step 3 Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended.
From southernliving.com


Related Search