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
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
FAMILY CARROT CAKE
Carrot cake is comfort food at our house. This is also perfect divided between a 9in springform pan a regular 8 in round cake pan. Try grated zucchini as a substitute for carrots.
Provided by Sageca
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake.
- Preheat oven to 350*. Grease and flour 9"x13" inch pan.
- In large bowl beat eggs, oil, granulated sugar and vanilla.
- In medium bowl, stir flour baking soda, baking powder, salt and cinnamon. Incorporate dry ingredients to creamy mixture.
- Add carrots, mix and fold in pecans.
- Pour batter in prepared pan.
- Bake 45 minutes until tester inserted in centre of cake comes out clean. Let cool. Frost with cream cheese frosting.
- Frosting.
- In medium size bowl, mix butter and cream cheese till smooth.
- Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous.
- Spread over cooled cake; decorate with pecan halves.
- Tip; Use your food processor to grate the carrots.
Nutrition Facts : Calories 9274.7, Fat 526, SaturatedFat 150.8, Cholesterol 493.5, Sodium 5970.7, Carbohydrate 1128.8, Fiber 28.9, Sugar 891.5, Protein 57.2
FAMILY HEIRLOOM CARROT CAKE
This has been in my family for I don't even know how many years. Very happy to share with all of you. ENJOY! (I thought that I had lost this and about died, turned the house upside-down to find it....putting it on here for safe keeping!!!)
Provided by Wildflour
Categories Dessert
Time 1h35m
Yield 1 2-layer cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, beat oil, flour, sugars, eggs and vanilla.
- Add and mix in cinnamon, nutmeg, soda and salt.
- Mix in carrots.
- Fold/mix in pecans and raisins.
- Pour batter evenly into greased and floured 9" cake pans.
- Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
- Cool 5-10 minutes, turn out onto rack to cool completely.
- For frosting:.
- Beat ingredients til smooth.
- Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
- I store this in my airtight tupperware cake thingy in the refrigerator.
- Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.
Nutrition Facts : Calories 834.2, Fat 45.7, SaturatedFat 9.1, Cholesterol 91.3, Sodium 511.3, Carbohydrate 103.3, Fiber 3.4, Sugar 80.6, Protein 7.6
BEST CARROT CAKE RECIPE
Discover why we think this the Best Carrot Cake Recipe! Fresh carrots balance the sweetness of the cream cheese frosting in our Best Carrot Cake Recipe.
Provided by My Food and Family
Categories Cakes
Time 1h40m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts.
- Pour into 2 greased and floured 9-inch square pans sprayed with cooking spray.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
- Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CARROT CAKE
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
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
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
More about "family carrot cake recipes"
TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
From momontimeout.com
CARROT BUNDT CAKE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
BEST CARROT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
THE BEST CARROT CAKE - SPEND WITH PENNIES
From spendwithpennies.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY HEALTHY CARROT CAKE WITH GREEK YOGURT ICING
From ifoodreal.com
THE BEST CARROT CAKE RECIPE - FAMILY FRESH MEALS
From familyfreshmeals.com
PAPPAS FAMILY CARROT CAKE RECIPE - THE PANCAKE PRINCESS
From thepancakeprincess.com
THE ULTIMATE LIST OF CARROT CAKE RECIPES – OVER 20!
From thecountrychiccottage.net
THE BEST CARROT CAKE | HEALTHYGFFAMILY.COM
From healthygffamily.com
TRISHA YEARWOOD FAMILY CARROT CAKE RECIPE - PINTEREST
From pinterest.com
MOIST CARROT CAKE WITH PINEAPPLE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CARROT CAKE RECIPES | TASTE OF HOME
From tasteofhome.com
EASY CARROT CAKE RECIPE - BAKING MISCHIEF
From bakingmischief.com
FAVORITE CARROT CAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE RECIPE …
From foodnetwork.com
Author By
SUPER MOIST CARROT CAKE - LITTLE SPOON FARM
From littlespoonfarm.com
CLASSIC CARROT CAKE {WITH PINEAPPLE} | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
HEALTHY CARROT CAKE WITH 2 EGGS ONLY - RECIPES FOR FAMILY
From recipesforfamily.com
OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
MOM'S BEST CARROT CAKE - THE CHUNKY CHEF
From thechunkychef.com
FAMILY CARROT LOAF CAKE WITH CREAM CHEESE FROSTING
From casacostello.com
HOW TO MAKE CARROT CAKE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
MOIST, EASY CARROT CAKE RECIPE THE WHOLE FAMILY WILL LOVE
From naturalkitchenschool.com
10+ CARROT CAKE RECIPES YOU HAVE TO TRY - READER'S DIGEST
From readersdigest.ca
10 EASY BAKING RECIPES FOR SWEET DESSERT IDEAS | CLUB HOUSE CA
From clubhouse.ca
COMFORT IN CAKE - A FAMILY CARROT CAKE RECIPE - BUTTERKICAP
From butterkicap.com
CARROT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE BEST EASY CARROT CAKE RECIPE - LOVE FROM THE OVEN
From lovefromtheoven.com
THE BEST CARROT CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
SMALL FAMILY CARROT CAKE - STUFFED AT THE GILL'S
From stuffedatthegills.ca
CARROT CAKE RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
HOW TO MAKE A DELICIOUS BUNDT PAN CARROT CAKE (FROM A MIX!)
From familysavvy.com
CARROT BUNDT CAKE - TOGETHER AS FAMILY
From togetherasfamily.com
GRANDMA’S CARROT CAKE WITH CREAM CHEESE BUTTERCREAM
From momsdinner.net
OUR FAVORITE CARROT CAKE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
JENNIFER'S CARROT CAKE BITES - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love