BEST CARROT CAKE
After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.
MOIST CARROT CAKE
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
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
CARROT RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
SAM'S FAMOUS CARROT CAKE
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
Provided by Brian D'Amico
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
GOLDEN CARROT CAKE
Golden Brown Sugar gives a maple flavor to the cake. While applesauce is a healthier option to cooking oil. So half the oil, with applesauce. Half the granulated sugar with golden brown sugar. Truly Golden Carrot Cake!
Provided by oneredbyrd
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Grease and flour pans.
- Sift together, flour, baking powder, baking soda, salt, and cinnamon.
- In a mixing bowl, beat eggs, then add both sugars.
- Let stand until sugars dissolve, approximately 10 minutes.
- Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
- Stir in dry ingredients and beat until well blended, approximately 3 minutes.
- Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
- Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
- Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
- Frosting Preparations:.
- Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
- beat until well blended.
- Add powdered sugar, gradually sifting into mixture.
- Beat at high speed.
- (If frosting is too thick, add a drop or two of milk to spreading consistency).
- Add food coloring, or frosting coloring to frosting if desired.
- Decorate with cute little carrots, with green toppings. Be creative!
- Hope you enjoy my variation of this classic cake!
GOLDEN, MOIST CARROT CAKE
From Taste of the South magazine by Shirley Corriher. Perfect with Recipe #357351. She recommends using a baking stone to insure a steady baking temperature in the oven. Refrigerate leftovers.
Provided by Kats Mom
Categories Dessert
Time 1h20m
Yield 1 8, 12-18 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
- Preheat oven to 350°F
- Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
- While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
- Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
- Spray very lightly on top of parchment, too.
- THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
- Beat well at medium speed with an electric mixer.
- In another bowl, stir together whole eggs, egg yolks, and brown sugar.
- Then, add oil, vanilla, and orange juice, stirring to combine.
- Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
- Add carrots and roasted nuts.
- Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
- Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
- Place both pans in oven on stone.
- Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
- COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
- Shake pan to loosen cake all around.
- Spray a cooling rack with nonstick cooking spray.
- Place rack, sprayed side down, on top of cake and invert.
- Let cool completely.
- FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
- Divide cream cheese icing in half; reserving one half to ice top and sides.
- Divide remaining half into thirds.
- Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
- Place another layer on top of icing, cut side up, and spread with another third.
- Place third layer on top, cut side up, and spread with remaining third.
- Place top layer on, cut side down. Ice top and sides with reserved icing.
Nutrition Facts : Calories 573, Fat 35.1, SaturatedFat 4.4, Cholesterol 92.9, Sodium 520.3, Carbohydrate 60.1, Fiber 2.9, Sugar 37.7, Protein 7.7
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