Decadent Carrot Cake Recipes

DECADENT CARROT CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour 3 8 inch round baking pans In a large bowl beat 4 eggs until frothy. Beat in sugar a little at a time and beat the mixture until it is light and lemon coloured. Beat in gradually oil, or oil and buttermilk. Fold in carrots, raisins, and pecans until well combined. Divide batter among the 3 pans. Bake in preheated oven for 30 minutes, or until cake tester comes out clean. Cool layers in pan for 15 minutes, then turn them onto racks and cool completely. In a bowl cream cream cheese and butter and icing sugar until the mix is light. Then blend in pineapple and vanilla. Halve each cake horizontally, spread the layers with some of the icing, stacking them on top of one another, then spread the remaining icing on the top and sides of the cake. Chill for at least one hour, but cake is actually best if left 24 hours.

MOIST CARROT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

DAVE'S CARROT CAKE

Steps:

• This recipe is easiest if you measure everything ahead of time, so it is all ready to go! Mix together all of the liquids first, then mix in the sugar, and then the rest of the dry ingredients.
• Bake at 325 F for about 2 hours in a Bundt Pan and about 70 minutes in a regular cake pan.

DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY

Steps:

• In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
• Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
• Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
• Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
• In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
• In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
• In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
• Add the grated carrots and raisins and fold them in.
• Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
• Remove the cashew frosting from the fridge and mix it up well.
• Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
• Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
• Refrigerate until ready to serve.
• Enjoy!

PHENOMENAL CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9 x 13 pan with nonstick spray.
• In large bowl, beat eggs and gradually add sugar.
• Continue beating and add oil and vanilla.
• Add carrots, pineapple, and coconut.
• Sift flour, baking soda, and salt together.
• Add flour mixture to wet ingredients and mix well.
• Pour batter into prepared pan.
• Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
• Let cool before frosting.
• Note: This recipe works just as well for muffins!

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.