Citrus Carrot Cake Recipes

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CARROT CAKE RECIPE



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

Steps:

  • 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.

ISAAC'S CARROT CAKE



Isaac's Carrot Cake image

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

Provided by Kali Peacock

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 12

3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups shredded carrots
1 (11 ounce) can mandarin oranges, drained
1 ¼ cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
  • Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g

CARROT RAISIN CAKE



Carrot Raisin Cake image

A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

CARROT ORANGE CAKE



Carrot Orange Cake image

Use this recipe to make Martha's Spring Garden Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 10-by-2-inch round cakes

Number Of Ingredients 10

2 cups walnuts
2 1/2 cups canola oil, plus more for pans
4 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
2 teaspoons salt
4 cups granulated sugar
8 large eggs, lightly beaten
8 cups grated carrots, about 1 1/2 pounds
Grated zest of 2 oranges

Steps:

  • Preheat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack. Coarsely chop walnuts, and set aside. Lightly oil two 10-by-2-inch round cake pans, and line bottoms with parchment. In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine oil and sugar on low speed. Slowly add half of the flour mixture, and continue mixing until well blended. Add remaining flour mixture and eggs in three additions, beginning and ending with the flour mixture. Mix until combined, about 1 minute.
  • Transfer batter to a large mixing bowl. Stir in carrots, orange zest, and walnuts. Divide batter equally between prepared baking pans (6 1/2 cups per cake pan for the carrot and 6 cups for the zucchini). Bake until golden brown and firm, about 1 hour. A wooden skewer inserted in the center of the cake should come out clean.
  • Transfer pans to wire rack to cool completely before unmolding.

ORANGE CARROT CAKE



Orange Carrot Cake image

Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 15

Number Of Ingredients 12

3/4 cup finely shredded carrots (2 medium)
1 cup flaked coconut
1 box Betty Crocker™ Super Moist™ yellow cake mix
2/3 cup vegetable oil
1/3 cup water
2 teaspoons ground cinnamon
1 teaspoon ground allspice
4 eggs
1 can (11 oz) mandarin orange segments, undrained
1 package (8 oz) cream cheese, softened
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup finely chopped pecans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut. Pour into pan.
  • Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 2 g

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING



Carrot Cake with Cream Cheese-Lemon Zest Frosting image

Provided by Sarah Magid

Categories     Cake     Egg     Dessert     Easter     Kid-Friendly     Back to School     Cream Cheese     Lemon     Raisin     Coconut     Walnut     Carrot     Birthday     Organic     Healthy     Potluck     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     Small Plates

Yield Makes one 8-inch layer cake or 24 cupcakes

Number Of Ingredients 20

For the cake:
1/3 cup dried shredded organic unsweetened coconut
About 1 pound organic farm-fresh carrots, peeled and cut into 2-inch Lengths (3 cups)
1 cup chopped organic pineapple
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
1 1/2 cups organic cane sugar
2 teaspoons baking soda
2 1/4 teaspoons organic ground cinnamon
Pinch of freshly grated organic nutmeg
1 teaspoon salt
1/2 cup dark-brown sugar
3/4 cup organic canola oil
1 tablespoon organic vanilla extract
3 organic eggs
Cream Cheese-Lemon Zest Frosting
Optional additions (add one or a combination of all three)
3/4 cup chopped toasted organic walnuts
1/2 cup organic golden raisins, plumped in warm water for 20 minutes and drained
1/2 tablespoon minced fresh organic ginger

Steps:

  • Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
  • Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
  • Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
  • In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
  • Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
  • Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
  • Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
  • Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
  • Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
  • to decorate
  • Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

CITRUS CARROT CAKE



Citrus Carrot Cake image

Found this at www.allrecipes.com when I was in desperate pursuit of a good carrot cake recipe. I found the icing recipe elsewhere online. When this was finished and iced, I made some plain powdered sugar icing and colored it orange and green to make--you guessed it!--little carrots on top of the cake! It was beautiful and wonderful with the added citrus flavors! I froze half of this cake and it seemed to work just fine. It's also VERY cheap to make!

Provided by spatchcock

Categories     Dessert

Time 1h55m

Yield 1 9x13 cake

Number Of Ingredients 22

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
4 eggs
2 tablespoons orange zest
1 tablespoon lemon zest
2 tablespoons orange juice
3 tablespoons fresh lemon juice
4 cups grated carrots
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 cup raisins
8 ounces cream cheese
1/2 cup butter
1 tablespoon vanilla extract
1 lb powdered sugar
1 orange, zest of
walnuts (optional)

Steps:

  • CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt.
  • In a large bowl, cream the butter or margarine with the sugars.
  • Beat in the eggs, and then the citrus peels and juices.
  • Stir in the carrots.
  • Beat the flour mixture into the carrot mixture.
  • Stir in the walnuts and raisins.
  • Pour the batter into a greased and floured 9x13 inch pan.
  • Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick.
  • Transfer to a rack to cool.
  • FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla.
  • Add powdered sugar in thirds, beating.
  • Frost cake, top with nuts.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING



Carrot Cake with Lemon Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 16

4 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.;
  • In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
  • In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
  • Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
  • Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

CARROT CAKE WITH LEMON ICING



Carrot Cake With Lemon Icing image

A colleague at work bought this cake in for his birthday that his wife was kind enough to make. This is one of the best carrot cake recipes I've tried, so good I asked for the recipe!

Provided by Terese

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1 pinch salt
1 cup caster sugar
1 1/2 cups finely grated carrots (usually about 1 large carrot)
1/2 cup chopped walnuts
2 eggs
3/4 cup oil
1 teaspoon vanilla essence
1 cup icing sugar
1 tablespoon lemon juice
1 teaspoon softened butter
3 -4 drops vanilla essence
lemon peel

Steps:

  • Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
  • Beat well with a wooden spoon until thoroughly mixed.
  • Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
  • Cool for a few minutes before turning out onto a cake cooler. Set aside.
  • When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
  • TO MAKE THE LEMON ICING:.
  • Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
  • Spread thickly onto cooled cake and top with lemon peel.

Nutrition Facts : Calories 475.1, Fat 27.1, SaturatedFat 3.8, Cholesterol 47.8, Sodium 137.7, Carbohydrate 55.6, Fiber 1.6, Sugar 41.2, Protein 4.5

CARROT & ORANGE CAKE



Carrot & Orange Cake image

This is the Best Carrot & Orange Cake this side of the Atlantic !

Provided by cakesandbakesden

Time 1h30m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
  • Stir in carrots, orange zest, and nuts
  • Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
  • Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
  • Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
  • Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
  • Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
  • Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.

CARROT FRUITCAKE



Carrot Fruitcake image

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

  • In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.

CITRUS-GLAZED PUMPKIN-CARROT CAKE



Citrus-Glazed Pumpkin-Carrot Cake image

This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
5 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
4 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons coarse salt
2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons ground ginger
1 1/3 cups light-brown sugar
3 large eggs
1/2 cup buttermilk
1 can (15 ounces) pure pumpkin puree
1 3/4 cups finely grated carrots (about 7 medium carrots)
1 1/2 cups toasted walnuts, roughly chopped
Citrus Glaze for Pumpkin-Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
  • Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
  • Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.

Nutrition Facts : Calories 451 g, Fat 19 g, Fiber 3 g, Protein 8 g

CITRUS CARROT SALAD



Citrus Carrot Salad image

This is a healthy, sweet, and even seasonal dish! It can be made for 4th of July instead of coleslaw, and it's perfect for a cool afternoon picnic!

Provided by TheGlamChef

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 11m

Yield 2

Number Of Ingredients 6

1 cup shredded carrots
¼ cup raisins
1 teaspoon lemon juice
1 teaspoon lime juice
1 teaspoon white sugar
1 tablespoon miniature marshmallows

Steps:

  • Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
  • Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 23.6 g, Fat 0.2 g, Fiber 2.3 g, Protein 1.2 g, Sodium 42.6 mg, Sugar 16 g

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From healthylifetrainer.com


MOIST CARROT CAKE WITH LEMON FROSTING – EAT, LITTLE BIRD
2020-10-02 Preheat the oven to 150°C ( 300°F ). Grease and line a 24 cm ( 9.5 inch) springform cake pan. In a large bowl, or the bowl of a KitchenAid, beat together the eggs, oil and sugar until it is pale and thick. Add the flour, baking powder, salt, baking soda, ground cinnamon, nutmeg and mixed spice. Mix until well combined.
From eatlittlebird.com


ORANGE-CARROT CAKE - LOVE IN MY OVEN
2017-03-18 Fold in the toasted pecans and carrots by hand. Pour the prepared batter into the 3 cake pans, and place in the oven for 20-22 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for only 10 minutes, and then transfer to cooling rack to cool completely. Prepare the frosting.
From loveinmyoven.com


CITRUS CARROT CAKE - LACTO OVO VEGETARIAN RECIPES
Citrus Carrot Cake is a vegetarian recipe with 15 servings. One serving contains 416 calories, 6g of protein, and 19g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Easter. If you have ...
From fooddiez.com


THE BEST CARROT COCONUT CAKE - WHERE IS MY SPOON
2018-04-02 Add the zest and the juice of only 1 of the lemons. Add the oil and the vanilla extract. Dry ingredients: Carefully fold in the flour mixture. Add carrots and coconut to the mix and pour everything into the prepared tin. Bake for about 55 - 60 minutes until a …
From whereismyspoon.co


CARROT CAKE RECIPE - THE GIRL WHO ATE EVERYTHING
2021-12-15 In a small bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice) and set aside. In another bowl, toss the carrots with the lemon juice and set aside. In a large bowl, blend the sugar, oil, vanilla and eggs until smooth. Add the flour mixture, stirring just to combine.
From the-girl-who-ate-everything.com


CARROT-WALNUT BUNDT CAKE WITH TRUE LEMON – TRUE CITRUS
2022-06-10 Using an electric mixer, beat sugar, oil, and eggs in a large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Gently fold in carrots and walnuts. Pour batter into the prepared pan. Bake cake until a toothpick inserted near the center comes out clean, about 50 minutes.
From truelemon.com


LEMON AND CARROT CAKE FOR ONE RECIPES
Steps: Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla. Beat well with a wooden spoon until thoroughly mixed.
From tfrecipes.com


RECIPE DETAIL PAGE | LCBO
1. Preheat oven to 350°F (180°C). 2. Butter two 9-inch (23-cm) layer pans or coat with nonstick spray; line bottom with circle of parchment or waxed paper. Stir flour with baking powder, baking soda, spices and salt. 3. In another bowl, using an electric mixer, cream butter until lighter in colour and slightly fluffy.
From lcbo.com


LEMON CARROT CAKE | SWEET LIFE STYLE
What makes this carrot cake delicious is the simplicity of the ingredients (the only add-ins are carrots; there are no pineapples, walnuts, raisins, or coconut) as well as the generous 2 cups of grated carrots. It’s also made with 2 cups of sugar, so it’s sweet and moist. I’ve tweaked the original recipe by using 1/2 a cup of yogurt and 1 cup of canola oil, instead of the 1 1/2 cups of ...
From sweetlifestyle.ca


CARROT AND ORANGE CAKE RECIPE - BBC FOOD
Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking ...
From bbc.co.uk


CARROT CAKE RECIPE: SIMPLE ORANGE CARROT CAKE IS ONLY ONE YOU NEED
2022-04-16 In a large bowl, whisk together the sugar, oil, orange juice, eggs and vanilla. Fold in the carrots and orange zest. In a separate bowl, whisk …
From usatoday.com


CARROT CAKE WITH CITRUS GOAT CHEESE FROSTING - TWO RED BOWLS
2014-02-25 for the cake: 1/4 cup granulated sugar; 2 tbsp brown sugar; 2 tbsp vegetable oil; 2 tbsp Greek yogurt; 1/4 cup plus 2 tbsp all-purpose flour; 1/4 tsp baking powder; 1/8 tsp baking soda; 1/4 tsp ground cinnamon; pinch ground nutmeg; pinch ground cloves; pinch ground ginger; pinch salt; 1/3 cup grated carrots, packed, with moisture; for the frosting:
From tworedbowls.com


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