Just Plain Carrot Cake Recipes

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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

INCREDIBLY MOIST AND EASY CARROT CAKE



Incredibly Moist and Easy Carrot Cake image

This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 1h5m

Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Number Of Ingredients 16

2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (190 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Steps:

  • Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
  • Heat the oven to 350 degrees Fahrenheit (176C).
  • Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
  • In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
  • Add the eggs, one at a time, whisking after each one.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  • Stir in the carrots, nuts, and raisins.
  • Divide the cake 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 the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • In a large bowl, beat the 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 the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
  • When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
  • Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g

LIGHT CARROT CAKE



Light Carrot Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 20

Nonstick cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground ginger
Fine salt
2 large eggs
1 egg white
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup canned crushed pineapple in fruit juice
1/2 cup vegetable oil
5 medium carrots, peeled and grated (about 3 cups)
Light Cream Cheese Frosting, recipe follows
8 ounces reduced-fat cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon fresh lemon zest

Steps:

  • Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
  • Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
  • In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
  • Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
  • Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
  • Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

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

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

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

JUST PLAIN CARROT CAKE



Just Plain Carrot Cake image

This WAS a zucchini cake recipe but the first night I was going to make it, I dumped my grated zucchini on the floor. Now its morphed into my favorite carrot cake recipe! goes great with your favorite cream cheese frosting.

Provided by CoffeeMom

Categories     Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 10

3 eggs, beaten
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups finely grated carrots

Steps:

  • Combine eggs, oil, sugar, and vanilla.
  • Mix well.
  • In a separate bowl, combine and mix dry ingredients.
  • Add to wet mixture, mixing well.
  • Stir in finely crated carrot.
  • Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
  • Bake at 350 degrees for 50-60 minutes.
  • Allow to cool before frosting with your favorite cream cheese frosting.

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