Incredibly Moist And Easy Carrot Cake Recipes

MOIST CARROT CAKE

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.

INCREDIBLY MOIST & EASY CARROT CAKE RECIPE - (4.1/5)

Steps:

• Make batter: Heat the oven to 350ºF. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Bake cake: Divide the 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 pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. To finish: In a large bowl, beat 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 cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

EASY CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

THE BEST INCREDIBLY MOIST CARROT CAKE

Steps:

• Preheat the oven and prepare the pans. Preheat the oven to 350 F. Prepare three 8" cake pans. Add a parchment round to the bottom of each pan and grease the parchment paper and the pans.
• Mix the wet ingredients(+sugar). In a large mixing bowl, beat the brown sugar, granulated sugar, oil, eggs, apple sauce, and vanilla together.
• Sift the dry ingredients. In the second large mixing bowl, sift together all-purpose flour, cinnamon, nutmeg, ginger, baking soda, baking powder, salt, and whisk.
• If using pecans, in a separate bowl coat the pecans with 2 tablespoons of the dry ingredients.
• Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down.
• Fold the carrots and pecans into the batter.
• Divide the batter evenly into three-lined and buttered 8" pans
• Bake for about 40 minutes, or until a toothpick comes out clean. Leave the cakes in the pans for about 5-10 minutes before removing them from the pan onto a wire rack to cool.
• Make the cream cheese frosting. Cream the butter and cream cheese in the bowl of an electric mixer with the paddle attachment on medium speed. Whip until light and airy around 3-4 minutes.
• While the mixer is on low, pour in the vanilla and slowly add the powdered sugar and mix until smooth. (For a more stabilized easily spreadable frosting, simply add more powdered sugar until you reach your desired consistency.)
• Make buttercream frosting carrots. In a mixing bowl, whisk up the butter until light and creamy. Then use a spatula and fold in the powdered sugar until it forms a thick pipeable consistency. Divide into two bowls and use food coloring to dye one bowl green and one bowl orange. Make sure to add more buttercream to the orange bowl.
• Assemble the cake. Pipe a thick layer of the cream cheese frosting onto the first cooled cake layer, add the second layer then repeat the process until the cake is built. Cover the cake in cream cheese frosting then smooth the side and top.
• Decorate the cake. Using a small round piping tip, pipe the carrots and the stems and add in the touch of pecans around the bottom layer. You can decorate the cake however which way you choose. This is the fun part! Go nuts!

CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease two 9″ cake pans with shortening or spray. Line bottoms with parchment paper (trace around pan and cut) and grease again. Add about a tablespoon flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.
• Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.
• In a medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.
• Mix the dry ingredients into the liquid until combined. Stir in the grated carrots and pineapple until evenly dispersed.
• Divide batter equally between the two prepared pans. Bake for 35-37 minutes until tooth pick inserted comes out clean.
• Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat and it should release. Remove parchment paper and let cakes cool completely.*
• Frost cooled cakes- Place on round on a platter or plate. Spread frosting on and then place second cake upside down on top. Apply frosting to sides and top of cake and then garnish with toasted pecans.
• Store in an airtight container (or covered in plastic wrap) in the fridge for up to 5 days.
• With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes).
• Add the vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy.
• Cover with plastic wrap and place in fridge for 30 minutes. Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.**

MOIST, INCREDIBLY DELICIOUS, CARROT CAKE

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.