WORLD'S BEST CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Five stars all the way! I always get rave reviews whenever I serve this cake! It makes amazing cupcakes too!
Provided by Norine Rogers
Categories Desserts & Sweets
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake. You can make either two thicker 8 inch cakes or three thinner layers. It's up to you and the desired look you're trying to achieve.
- In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
- Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
- Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.
- Pour into prepared 8 inch cake rounds, bake at 350 degrees for 35 minutes. Check to see if done. If finger lightly pressed in center bounces back it is done.
- Allow to cool in cake pans. Invert onto cake plate and frost each layer.
- 1/2 cup butter (softened)
- 8 oz. cream cheese (softened)
- 1 tsp vanilla extract
- 1 lb. powdered sugar
- Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.
Nutrition Facts : Calories 328 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 251 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
THE BEST CARROT CAKE (IN THE WORLD)
Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.
Provided by mortarandpestle
Categories Dessert
Time 1h35m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180C (375F) and grease and line a large roasting dish.
- Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
- Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
- Incorporate sifted flour mix bit-by-bit and stir until just combined.
- Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
- Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
- FROSTING.
- Beat butter, vanilla and cream cheese together in a mixer.
- Add icing sugar slowly until the frosting is a smooth consistancy.
- Frost cake when cold.
BEST CARROT CAKE EVER
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
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
THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
EDDIE MERLOT'S "WORLD BEST" CARROT CAKE RECIPE
Provided by cacelias
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees. Cover raisins with very hot water and soak for 30 minutes, drain completely and set aside. Squeeze all the moisture from the pineapple tidbits. In a food processor, chop the pineapple, walnuts, and carrots into 1/8" pieces and set aside. Weigh out and measure all other ingredients and have ready. Using a stand mixer, with a paddle attachment, alternately add oil and sugar together. Mix at low speed until sugar is dissolved. Add the eggs in three separate batches until completely incorporated. With the mixer still running, add all of the dry ingredients and mix, scraping the bowl down frequently. Fold in the pineapple, carrots, raisins, and walnuts. Spray 2 half sheet pans with non-stick spray, line with parchment paper, and spray again. Pour half of the batter into each pan. Bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool to room temperature. Trim the edges of the cake and cut each in half to achieve 4 equal pieces. Spread 1 1/2 cups of frosting on the first layer of the cake and top with another layer. Repeat this step for the third and fourth layers using 1 1/2 cups of frosting between each layer.
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