Dees Delightful Carrot Cake Recipes

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LIGHT CARROT CAKE



Light Carrot Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 20

Nonstick cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground ginger
Fine salt
2 large eggs
1 egg white
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup canned crushed pineapple in fruit juice
1/2 cup vegetable oil
5 medium carrots, peeled and grated (about 3 cups)
Light Cream Cheese Frosting, recipe follows
8 ounces reduced-fat cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon fresh lemon zest

Steps:

  • Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
  • Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
  • In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
  • Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
  • Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
  • Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

SIGRID'S CARROT CAKE



Sigrid's Carrot Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 15

2 cups granulated sugar
1 cup vegetable oil
4 whole eggs
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots
Butter, for greasing
1 stick butter, softened
1 package (8 ounces) cream cheese, softened
1 pound powdered sugar
2 teaspoons vanilla extract
1 cup pecans, chopped finely

Steps:

  • 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. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
  • Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
  • Eat. Faint. Repeat as needed.

DEE'S ROASTED CARROT SOUP



Dee's Roasted Carrot Soup image

This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise.

Provided by Allyson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h10m

Yield 9

Number Of Ingredients 10

2 ½ pounds carrots, peeled and chopped
2 potatoes, peeled and chopped
1 large onion, chopped
2 garlic cloves, crushed
2 tablespoons vegetable oil
1 tablespoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
6 cups vegetable broth
1 cup light cream, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
  • Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
  • Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 25.6 g, Fat 3.7 g, Fiber 5.6 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 655.8 mg, Sugar 9.1 g

ADDICTIVELY DELICIOUS CARROT CAKE RECIPE



Addictively Delicious Carrot Cake Recipe image

This carrot cake recipe is absolutely delicious, and very easy to make. If I have no carrots, I sometimes substitute the cup of carrot with 1 cup of diced pear or apple. I once served this in slices, alongside a scoop of vanilla icecream, which was divine. I have used both round and loaf -style tins to make this cake. This recipe is by and large taken from Alison Holst's cookbook "Meals without Meat."

Provided by wildschwein

Categories     Dessert

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

2 eggs
1 cup raw sugar
1 cup oil or 1 cup soft butter
1 teaspoon cinnamon
1 teaspoon mixed spice
1 pinch salt
2 cups grated carrots
1 teaspoon baking soda
1 1/2 cups whole wheat flour

Steps:

  • Preheat your oven to 180°C.
  • In a medium-sized bowl, combine eggs, sugar and oil.
  • Beat until well combined and light in colour.
  • Stir in the cinnamon, mixed spice, salt, and grated carrot.
  • Empty the flour and baking soda into a separate bowl and mix well.
  • Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
  • Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
  • Pour or spoon in the mixture.
  • Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
  • Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
  • For a pudding-style dessert, serve with icecream.
  • For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
  • Serve!

Nutrition Facts : Calories 444.3, Fat 29, SaturatedFat 4.5, Cholesterol 52.9, Sodium 214.4, Carbohydrate 44.3, Fiber 3.7, Sugar 26.4, Protein 4.9

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

PAULA DEEN'S SWEET BABY JACK CARROT CAKE



Paula Deen's Sweet Baby Jack Carrot Cake image

Make and share this Paula Deen's Sweet Baby Jack Carrot Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 12

butter, for greasing pans
flour, for dusting pans
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4 ounce) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees F.
  • Grease and flour 3 (8 or 9-inch) cake pans.
  • For the cake:
  • Mix together the flour, cinnamon and sugar in a large bowl.
  • Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.
  • Pour batter into prepared pans.
  • Bake for 25 to 30 minutes, or until golden brown.
  • Allow to cool in pan for 5 minutes.
  • Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.
  • For the frosting:
  • Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
  • Frost layers, top, and sides of cooled cake.

DELIGHTFUL CARROT CAKE



Delightful Carrot Cake image

As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!

Provided by tntcook

Categories     Spice Cake

Time 1h15m

Yield 24

Number Of Ingredients 12

4 eggs
2 cups white sugar
3 (4 ounce) jars carrot baby food
1 teaspoon vanilla extract
1 ½ cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  • In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan.
  • Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.

Nutrition Facts : Calories 296 calories, Carbohydrate 32.5 g, Cholesterol 31 mg, Fat 17.9 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 219.8 mg, Sugar 22.3 g

DEE'S DELIGHTFUL CARROT CAKE



Dee's Delightful Carrot Cake image

This is a wonderfully moist and flavorful recipe for carrot cake. The first carrot cake wedding cake I made it wore my arms out grating carrots by hand. The next week I invested in a food processor. It made easy work of the carrots but I went thru 3 shreading blades and 2 food processors from making so many carrot cakes. I finally thought, "why do the carrots have to be shreaded?" I started using the chopping blade and chopped them very fine. I have done it that way ever since. I like it better that way, no long carrot shreads when u slice the cake. This was one of my #1 sellers at my bakery. This frosting is great for decorating and piping borders etc. If u are not decorating, u can eliminate the shortening and double the butter. I'm not a fan of shortening but it makes the frosting fluffier to decorate with.

Provided by Dee Stillwell @LILLYDEE

Categories     Cakes

Number Of Ingredients 22

2 cup(s) granulated sugar
1 cup(s) canola oil
1/2 cup(s) sour cream or yogurt
4 large eggs
2 teaspoon(s) vanilla extract
2 cup(s) unbleached white flour
1 teaspoon(s) salt
1 1/2 teaspoon(s) baking soda
2 teaspoon(s) baking powder
3 teaspoon(s) cinnamon, ground
2 cup(s) grated carrots
1 small can crushed pineapple or 1/2 of a large can with juice
1 cup(s) flaked sweetened or unsweetened coconut
1 1/2 cup(s) toasted pecans, chopped
1 tablespoon(s) flour
CREAMED CHEESE FROSTING
2 pound(s) c & h powdered sugar
1 - 8 oz package(s) creamed cheese (philadelphia brand preferred)
1/2 cup(s) butter, softened
1/2 cup(s) butter flavored crisco (makes frosting fluffier)
1/2 teaspoon(s) salt
2 teaspoon(s) vanilla extract

Steps:

  • Preheat over to 350 degrees. Prepare a 9"x13" or 2 - 9" round pans buy greasing and flouring them or spraying with "Pam".
  • In mixing bowl, cream oil and sugar together for 2 minutes. Beat in eggs and vanilla and beat for another 2 minutes. Sift dry ingredients and spices together and blend slowly into oil/egg mixture. Beat for 2 minutes on medium speed. Remove bowl from mixer. Fold in carrots, pineapple, and coconut. Dust pecans with 1 Tbl. flour and fold into batter. Pour into prepared pan/s. Bake for 45-50 minutes or till medium brown and it tests done. A little overbaked is ok, better than a soggy cake. It's very moist so it shouldn't dry out. Cool in pans for 20 minutes and then remove from pan/s and finish cooling. Make frosting while cake is cooling. For best results when frosting any cake is to thoroughly chill in fridge before frosting it. This will make cake more managable and keep the crumbs at bay. Frost cake and decorate as desired, or leave plain. It tastes awesome either way... delightfully delicious!
  • Frosting Directions: In mixer bowl with wire whip attached, cream butter, creamed dheese, and Crisco together for 2 minutes. slowly add powdered sugar, salt & vanilla. Whip until fluffy and spreadable.
  • This frosting is great for decorating and piping borders etc. If u are not decorating, u can eliminate the shortening and double the butter. I'm not a fan of shortening but it makes the frosting fluffier to decorate with.

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From dishinwithdi.com


WELCOME: DELIGHTFUL CARROT CAKE - BONNES AMIES
One online reader loved the cake so much, she also made cupcakes out of the batter. Ingredients. 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 3 large eggs; 2 cups sugar; 3/4 cup vegetable oil; 3/4 cup buttermilk; 2 teaspoons vanilla extract; 2 cups grated carrot; 1 (8-ounce) can crushed ...
From bonnesamies.net


GOOD DEE'S DEVIL'S FOOD CAKE - LOW CARB KETO CAKE MIX, GRAIN …
Good Dee’s scrumptious devilish food cake will replace the longing for sugar snacks and desserts. Conveniently easy to bake and delicious to the taste! Contains 1 Devil's Food Cake Pouch. 12 servings. Ingredients: Allulose, Organic Coconut Flour, Cocoa Powder, Baking Soda, Salt and Monk fruit Extract. MIX IS MANUFACTURED IN A DEDICATED GLUTEN ...
From gooddees.com


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