Carrot Cake Recipes

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Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired


  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g


Classic Carrot Cake Recipe by Tasty image

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Provided by Kiano Moju

Categories     Desserts

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisin
1 cup crushed pineapple, canned
1 cup unsalted butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
2 cups walnuts, crushed


  • Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
  • Grate the carrots on the small holes of a box grater. Set aside.
  • In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
  • In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
  • With the mixer running, gradually pour in the vegetable oil.
  • With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
  • In a small bowl, toss the raisins with the remaining tablespoon of flour.
  • Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
  • Divide the cake batter evenly between the prepared pans and smooth the tops.
  • Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
  • Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
  • Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
  • Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
  • Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
  • Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
  • Gently press the walnuts into the icing around the sides of the cake.
  • Chill for 30-60 minutes to let the icing set, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams


Carrot Cake image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 15

Number Of Ingredients 17

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
  • In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
  • Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
  • In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g


Carrot Cake image

Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Easy Cream Cheese Frosting for Carrot Cake


  • Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
  • Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
  • Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  • Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.


Carrot Cake Recipe image

Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.

Provided by Food Network

Categories     dessert

Time P1DT1h35m

Yield 1 cake or 3 (9-inch) layers

Number Of Ingredients 13

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine


  • For the cake:
  • Preheat oven to 300 degrees F.
  • In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
  • To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
  • For the frosting:
  • In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
  • For the assembly:
  • Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

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2020-04-25  · Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking …
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Category Dessert
  • Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
  • In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
  • Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.
  • To make the cream cheese frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.
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2015-03-23  · This carrot cake sets the standard for carrot cakes everywhere. It’s deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn’t overpowering at all. The cake …
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Total Time 3 hrs 30 mins
  • 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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Category Desserts
Calories 680 per serving
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Total Time 2 hrs 35 mins
Category Dessert
  • Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  • Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
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Main ingredients Flour, eggs, sugar, carrots and baking …
Region or state Western Europe
Place of origin Disputed; either England, France, or …
Variations Hazelnuts, lemon, kirsch, …
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2005-07-14  · Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until …
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2014-08-08  · In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored. With a spoon stir in the flour until moistened, then add the carrots, pecans crushed …
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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 …
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2019-04-01  · Preheat oven to 350°F (176°C). Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside. Add the butter, oil, sugars and vanilla extract to and …
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Category Dessert
  • Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Cover the grated carrot and set in the fridge.
  • Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
  • Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 3/4 cups (420ml) of carrot puree. Set aside to cool while you make the cake batter.
  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
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Estimated Reading Time 7 mins
  • The Most Disappointing: Ina Garten’s Carrot Cake with Ginger Mascarpone Frosting. Overall rating: 5/10. Get the recipe: Ina Garten’s Carrot Cake with Ginger Mascarpone Frosting.
  • The Reliable Classic: King Arthur Baking Company’s Carrot Cake. Overall rating: 8/10. Get the recipe: King Arthur Baking Company’s Carrot Cake. Read more: The Universally Perfect Carrot Cake Everyone You Know Will Love.
  • The Most Unique: Cook’s Illustrated Carrot Layer Cake. Overall rating: 9/10. Get the recipe: Cook’s Illustrated’s Carrot Layer Cake. Read more: I Tried Cook’s Illustrated Rule-Breaking Carrot Cake (and Honestly, I Can’t Stop Eating It)
  • The Clear Winner: Grandbaby Cakes’ Carrot Cake. Overall rating: 10/10. Get the recipe: Grandbaby Cakes’ Carrot Cake Recipe. Read more: The Game-Changing Technique That Makes This Carrot Cake So Good.
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2017-12-14  · The best Carrot Cake Recipe you will ever try. This homemade carrot cake is bursting with flavor and moisture! But one of my favorite things about this cake is (in my opinion) the best cream cheese frosting on the planet. Homemade Carrot Cake. Trying to find a real carrot cake recipe …
5/5 (70)
Total Time 1 hr 20 mins
Category Dessert
Calories 464 per serving
  • Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
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2021-11-08  · This lightened carrot cake recipe features a tender cake packed with grated carrot, flaked coconut, and chopped pecans. 1 hr 40 minprep time: Try this tasty tropical carrot cake recipe with coconut cream cheese frosting. Go tropical with a unique carrot cake, including the frosting.
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2021-11-11  · Get carrot cake recipe from food network deselect all 1 1/4 cups granulated sugar 10 ounces hazelnuts 3 1/2 ounces sultana raisins 3 medium carrots (10 ounces) 6 egg yokes 6 egg whites 1 teaspoon cold water freshly ground salt 2 teaspoons l. If there are carrots involve. Interestingly enough, there was once a time—somewhere back in the distant '70s—when people were actually excited …
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With our easy recipes, making moist carrot cake (or cupcakes) from scratch is a breeze. So is whipping up the rich cream cheese frosting. Plus, it's a great way to sneak healthy carrots into dessert. Staff Picks. Easy Cream Cheese Frosting for Carrot Cake. Carrot Cake . Rating: 3.37 stars. 1515 . Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced ...
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From layer cake iced with cream cheese frosting to cookies and breakfast casseroles that incorporate all the elements of the classic dessert, these carrot cake recipes from Food Network are ...
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2021-11-09  · Best carrot cake recipe nothing says spring like carrot cake! This is an absolutely delicious soft, moist cake, easy to make and goes perfect with a lovely cup of coffee too! The only thing is i think it wasn't carroty enough. Its a moist cake cake , unlike some carrot cakes that are a little dry. Jan 04, 2021 · i've given detailed instructions on how to prep this moist carrot cake ahead of ...
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2021-11-10  · This carrot cake recipe was published in their first cookbook in the early 2000s and i. Friends agree that this really is the best carrot cake recipe! Then, the cake get's piled high with an extra large batch of cream cheese icing. One of the best parts of carrot cake is the famous . The full printable recipe …
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Chef John's Carrot Cake. Rating: 4.64 stars. 67. I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
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2021-11-08  · This is my favorite recipe for homemade carrot cake! This cake is easy to prepare, perfectly moist and topped with easy-to-make cream cheese frosting. I feel like carrot cake is a dessert most people tend to make only for Easter. But honestly, carrot cake is a great dessert and I think it should be enjoyed all year long. Especially when it comes to this carrot cake recipe. I know it could …
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Top Asked Questions

How to make a moist and easy carrot cake?
Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside. Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.
How long to bake a 9x13 carrot cake?
Prep time includes cooling time for the cakes. Applesauce: You may replace the applesauce with 1/2 cup (120 grams) of sour cream or plain Greek yogurt. To make a 9x13 cake: Spray a 9x13 pan with nonstick cooking spray and pour the batter into the pan. Bake at 350°F (177°C) for 35-45 minutes.
What makes a gluten free carrot cake taste good?
For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the carrot cake ultra moist — any neutral flavored oil will work.
Do you put cream cheese frosting on carrot cake?
Sandwich the cream cheese frosting between your carrot cake layers, and then finish it off with a generous slathering. I just cannot tell you how amazing this carrot cake is–you just have to try it for yourself. The carrots, pineapple, coconut, nuts, and spices all balance each other perfectly.

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