Deliciously Moist Carrot Cake Recipes

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

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.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

INCREDIBLY MOIST AND EASY CARROT CAKE

Incredibly Moist and Easy Carrot Cake image

This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Provided by Adam and Joanne Gallagher

Categories Dessert

Time 1h5m

Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Number Of Ingredients 16

Ingredients

2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (190 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Steps:

Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
Heat the oven to 350 degrees Fahrenheit (176C).
Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
Add the eggs, one at a time, whisking after each one.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
Stir in the carrots, nuts, and raisins.
Divide the cake batter between the prepared cake pans.
Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g

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

MOIST, INCREDIBLY DELICIOUS, CARROT CAKE

Moist, Incredibly Delicious, Carrot Cake image

I got this wonderful recipe from a not-so-wonderful person that later divulged it came from a top-rated restaurant. I'll never know if that is true, but the fact that the cake is wonderful definitely is! Little time consuming, but WELL worth all of your efforts. The original version has been changed to update ingredients and create a substitution friendly version. Experiment & Enjoy!

Provided by wyogirl

Categories Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 23

Ingredients

2 cups flour (white or healthier combo)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs (egg beaters are great)
3/4 cup vegetable oil (or combo yogurt, applesauce, fat-free mayo etc.)
3/4 cup low-fat buttermilk
2 cups sugar
2 teaspoons vanilla
6 ounces drained crushed pineapple
2 cups shredded carrots
1/2 cup shredded coconut
1 cup chopped pecans
1 cup sugar
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1/2 cup butter or 1/2 cup light butter
1 tablespoon corn syrup
1/3 tablespoon vanilla
1 cup sugar
1/2 teaspoon baking soda
1/2 cup low-fat buttermilk
1/2 cup butter or 1/2 cup light butter

Steps:

Cake:.
Mix flour, soda, cinnamon, and salt in a large bowl.
Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well.
Grease and flour 9 x 13 cake pan.
Pour in batter and bake at 350° for 50-55 minutes or until tests done.
Glaze:.
Mix all but vanilla in saucepan, bring to a boil.
Cook for 5 minutes stirring often.
Remove from heat, stir in vanilla.
Poke holes in warm cake every two inches.
Pour glaze over cake and cool cake until syrup is absorbed.
Frosting:.
Combine and beat until smooth.
Frost cooled cake.

Nutrition Facts : Calories 729.3, Fat 38.7, SaturatedFat 13.9, Cholesterol 95, Sodium 599.1, Carbohydrate 93.1, Fiber 2.4, Sugar 74, Protein 6.3

MOIST AND DELICIOUS CARROT CAKE

Moist and Delicious Carrot Cake image

This carrot cake is so moist and rich it will melt in your mouth. Be sure to top it with my cream cheese icing for the ultimate in dessert cakes!

Provided by trishypie

Categories Dessert

Time 50m

Yield 1 pieces, 12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 1/3 cups carrots (grated)
1 1/2 cups oil
4 eggs
1 tablespoon vanilla
1 1/2 cups walnuts (chopped)
1 1/2 cups coconut (shredded)
3/4 cup crushed pineapple (drained)

Steps:

Mix dry ingredients into a bowl. Add oil, eggs and vanilla and beat well. Fold in walnuts, coconut, carrots and pineapple.
Pour batter into greased 9 inch layer cake pans lined with wax paper. Bake at 350 degrees for 30-35 minutes or until the edges have pulled away from the sides.
Cool on a cake rack for 3 hours. Frost with creamcheese icing and dust with confectioners sugar. Enjoy!

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