Fabulous Carrot Cake Recipes

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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

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

EASY CARROT CAKE



Easy Carrot Cake image

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Provided by AUTUMN/FALL

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 14

Number Of Ingredients 13

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  • Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
  • To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g

FABULOUS CARROT CAKE!



Fabulous Carrot Cake! image

Make and share this Fabulous Carrot Cake! recipe from Food.com.

Provided by Christine

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups finely shredded carrots
1 cup oil
4 eggs
3/4 cup chopped walnuts (optional)
1 (8 ounce) package cream cheese
1/2-1 cup margarine
2 teaspoons vanilla
3 1/2-4 cups powdered sugar

Steps:

  • Mix dry cake ingredients.
  • Add carrots, oil and eggs.
  • Stir till all is wet.
  • Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.
  • Bake at 325* for 50-55 minutes .
  • Cool.
  • Cream together cream cheese, margarine, vanilla Add powdered sugar.
  • Spread over cooled cake.

FABULOUS CARROT CAKE



Fabulous Carrot Cake image

This carrot cake recipe delivers a moist cake with lots of shredded carrots, crushed pineapple, and raisins and a tangy lemon cream cheese frosting.

Provided by Dole

Categories     Dole Pineapple

Time 55m

Yield 20

Number Of Ingredients 17

1 ½ cups butter, divided
1 cup packed brown sugar
1 cup granulated sugar
4 eggs
1 (20 ounce) can DOLE® Crushed Pineapple, well drained
4 cups shredded DOLE carrots
1 cup DOLE Seedless Raisins
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Steps:

  • Beat 1 cup butter and sugars until light and fluffy in large bowl. Beat in eggs. Beat in crushed pineapple, carrots, raisins and vanilla.
  • Stir together flour, baking soda, cinnamon, ginger and salt in medium bowl. Gradually add to pineapple mixture and beat until well blended. Pour into 2 9-inch greased and floured cake pans.
  • Bake at 350 degrees F 40 minutes or until toothpick inserted comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely on wire racks.
  • Beat cream cheese with remaining 1/2 cup butter until smooth. Beat in powdered sugar, lemon peel and juice until smooth. Spread frosting over cakes. Garnish with additional crushed pineapple and grated carrots, if desired.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 55 g, Cholesterol 81.7 mg, Fat 18.8 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 11.5 g, Sodium 342.7 mg, Sugar 38.1 g

GRANDMA'S FABULOUS CARROT CAKE (NO PINEAPPLE!)



Grandma's Fabulous Carrot Cake (No Pineapple!) image

This recipe has been in our family for years and is the most requested. It produces a moist, delicately spiced cake which improves as each day passes! Store in an airtight container and eat within 10 days. There is no pineapple in this recipe (or my other carrot cake recipe). Minus the frosting, this cake also freezes perfectly.

Provided by Um Safia

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 17

4 ounces soft brown sugar
1/4 pint sunflower oil (use any cooking oil except olive)
1 ounce treacle
3 ounces golden syrup
2 medium eggs, beaten
8 ounces plain flour
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
6 ounces grated carrots
2 ounces desiccated coconut
2 ounces chopped walnuts
1 cup icing sugar
1/4 teaspoon cinnamon
2 teaspoons margarine (or butter)
1 teaspoon lemon juice
12 walnut pieces
water

Steps:

  • Preheat oven to 175°C.
  • Grease and line an 8" square or round tin.
  • Beat sugar, oil, treacle, golden syrup and eggs till smooth.
  • Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
  • Stir in grated carrots, coconut and walnuts and pour into prepared tin.
  • Bake for 1 hour or until firm to the touch.
  • Leave to cool a little in tin, then turn out onto rack and leave till cold.
  • Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
  • Decorate with walnut pieces.

Nutrition Facts : Calories 3943.1, Fat 180.8, SaturatedFat 37.4, Cholesterol 327.4, Sodium 1860.4, Carbohydrate 556.4, Fiber 23.4, Sugar 299.8, Protein 47

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