Carrot Shaped Carrot Cake Recipes

CARROT-SHAPED CARROT CAKE

Carrot-Shaped Carrot Cake image

Take this veg-tastic cake a step further by garnishing with chocolate cookie crumbs to resemble dirt!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 20

Number Of Ingredients 8

Ingredients

1 box carrot cake mix with pudding in the mix
Water, oil and eggs called for on cake mix box
Green and orange gel food color
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray 1 (9 x 5-inch) loaf pan with cooking spray. Line bottom of pan with parchment paper. Place paper baking cup in each of 9 regular-size muffin cups.
Make cake mix as directed on box using water, oil and eggs. Pour 2 1/2 cups of batter in loaf pan; pour remaining batter evenly into muffin cups. Bake loaf 40 minutes; bake cupcakes 20 minutes. Cool loaf in pan 5 minutes; remove cake from loaf pan and cupcakes to cooling racks. Cool cupcakes and loaf completely, about 1 hour.
Using long serrated knife, trim triangle-shaped piece from corners of one end of loaf; reserve pieces. With knife, round corners of other short end of loaf.
For the frosting: in large 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 frosting is smooth and spreadable. In small bowl, mix 1/2 cup frosting with green color until desired color. In large bowl, mix remaining frosting and orange color until desired color.
Bring reserved cut edges together at the bottom of cake to form carrot tip. Hold together with some of the orange frosting. Use remaining orange frosting to frost carrot. Use green frosting to make the carrot top. Use remaining orange and green frosting to create carrots and carrot tops on cupcakes. Serve cupcakes with cake.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 slice, Sodium 220 mg, Sugar 24 g, TransFat 0 g

BEST CARROT CAKE EVER

Best Carrot Cake Ever image

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

Ingredients

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

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

CARROT SHEET CAKE

Carrot Sheet Cake image

We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! -Dottie Cosgrove, South El Monte, California

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 30 servings.

Number Of Ingredients 16

Ingredients

4 large eggs, room temperature
1 cup canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts

Steps:

Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

Nutrition Facts : Calories 311 calories, Fat 17g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 193mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CLASSIC CARROT CAKE

Classic Carrot Cake image

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 can (8 ounces) unsweetened crushed pineapple
4 large eggs, room temperature
2 cups shredded carrots (about 4 medium)
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

OLD-FASHIONED CARROT CAKE

Old-Fashioned Carrot Cake image

I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!

Provided by OveGlove

Categories Dessert

Time 50m

Yield 1 frosted cake, 12 serving(s)

Number Of Ingredients 17

Ingredients

4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 -3 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
1/2 cup butter or 1/2 cup margarine, softened
3 ounces cream cheese, softened
3 3/4 cups confectioners' sugar
1 teaspoon vanilla
2 -3 tablespoons milk
1 cup chopped walnuts
carrot curls or more walnuts, for garnishing (optional)

Steps:

CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
Stir in carrots.
Pour into two greased and floured 9 inch round baking pans.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
FROSTING: Cream butter and cream cheese in a mixing bowl.
Gradually beat in confectioner's sugar and vanilla.
Add enough milk to achieve desired spreading consistency.
Stir in walnuts.
Spread frosting between layers and over tops and sides of cake.
Garnish with carrots and walnuts if desired.
Refridgerate left overs.

Nutrition Facts : Calories 784, Fat 45.8, SaturatedFat 11.2, Cholesterol 99, Sodium 297.4, Carbohydrate 90.6, Fiber 1.9, Sugar 71.4, Protein 6.6

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