Killer Carrot Cake Recipes

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CARROT CAKE



Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

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

BRIAN'S KILLER CARROT CAKE RECIPE - (5/5)



Brian's Killer Carrot Cake Recipe - (5/5) image

Provided by á-28

Number Of Ingredients 18

Frosting:
2 cups AP flour
2 tsp baking soda
2 1/2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla
2 cups sugar
2 cups grated carrots
1 cup flaked coconut
1 cup crushed pineapple, well drained
1 cup chopped pecans
8 oz. cream cheese, softened
1/2 cup butter, softened
1 lb. powdered sugar
1 tsp vanilla

Steps:

  • Preheat oven to 350 degrees. Brush cake pan with cake release (see my recipe). Sift flour, soda, cinnamon, and salt together in a bowl. In mixing bowl, beat eggs until slightly fluffy. Add oil, vanilla, & buttermilk. Mix well. Fold flour mixture into egg mixture. Fold in sugar, carrots, pineapple, coconut, & pecans. Pour batter into prepared pan. Bake until done (about 55 minutes, or until toothpick inserted into middle comes out clean). Allow to cool. Frosting: Combine ingredients and mix at low speed until combined and then at high speed until thoroughly blended. Tort cake into three layers. Frost between layers and top of cake only, leaving sides bare.

CARROT CAKE



Carrot Cake image

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

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

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.

KILLER CARROT CAKE



Killer Carrot Cake image

This cake tastes like a bought Sara Lee carrot cake, have shared with family and workmates, loved by all!!

Provided by Kathy O.

Categories     Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

1 kg finely grated carrot
2 1/4 cups of packed brown sugar
1 1/2 cups vegetable oil
5 large eggs, beaten
2 teaspoons vanilla extract
2 1/4 cups self raising flour
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon salt
1 pinch ground cloves
125 g chopped walnuts

Steps:

  • Preheat oven to 180 degrees celsius.
  • grease lamington size cake tin (13 x 9 inch rectangular pan).
  • Mix carrots, brown sugar, spices, oil, salt, eggs and vanilla together in a large bowl.
  • Stir in flour.
  • Add nuts.
  • Cook for 35-45 minutes, remove when knife comes out clean. Wrap with foil an place in freezer to cool (keeps it moist).
  • Ice with cream cheese frosting.

Nutrition Facts : Calories 620.2, Fat 36.5, SaturatedFat 4.9, Cholesterol 77.5, Sodium 293.4, Carbohydrate 68.8, Fiber 4.1, Sugar 44.5, Protein 7.5

KILLER CARROT CAKE



Killer Carrot Cake image

This is an absolutely FAB carrot cake,My late Uncle Rick gave my mom the recipe and I've been making it since I was 12 years old (now i'm 20 so go figure). I made it just ONCE at my aunties house and she's had to bake it every week for 4 months now because my uncle keeps requesting it! I always used to be asked to bring it for bake sales too :)

Provided by Nisa4709

Categories     Dessert

Time 1h5m

Yield 1 10, 8-10 serving(s)

Number Of Ingredients 20

2 cups grated carrots
1 cup vegetable oil
1 -2 teaspoon cinnamon (depends if you like strong flavor or not)
1 -2 teaspoon nutmeg
1 -2 teaspoon ground allspice
1 -2 teaspoon mace
1 -2 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon baking soda (sometimes I leave this out)
2 cups flour
2 cups sugar
6 eggs
1 teaspoon vanilla essence (you can put almond if you like)
1 cup chopped walnuts
1 cup raisins, tossed in (optional)
flour (so they dont sink to the bottom of the pan) (optional)
1 (8 ounce) package cream cheese
1/4 cup butter
1/2-3/4 cup icing sugar (I cut down on the sugar because I like it slightly sour)
1 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees Farenheit.
  • Grease and flour 10" baking pan.
  • Pour oil and carrots into a mixing bowl and mix till combined.
  • Add in eggs one by one whilst beating on medium speed.
  • Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
  • Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
  • Add in the spices and vanilla / almond essence.
  • Lastly add in the flour which has been sifted along with the baking powder and soda.
  • When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
  • Add in nuts.
  • Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
  • When cake is cool put on icing.
  • For Icing beat the cream cheese and butter until light and fluffy.
  • Add in icing sugar and vanilla and beat till smooth.

Nutrition Facts : Calories 897.3, Fat 56.8, SaturatedFat 15.6, Cholesterol 205.1, Sodium 401.2, Carbohydrate 88.1, Fiber 3, Sugar 59.6, Protein 12.7

CROCODILE KILLER CARROT CAKE



CROCODILE KILLER CARROT CAKE image

Categories     Cake     Vegetable     Dessert     Bake

Yield 1 3-layer cake

Number Of Ingredients 17

Ingredients: 4 C. Flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 Tbsp.+ 1 tsp. cinnamon
5 eggs
3 C. sugar
2 C. oil
2 tsp. vanilla
6 C. peeled, shredded carrots
2 C. crushed pineapple, drained
3 1/2 -4 1/2 C. chopped walnuts
Icing:
1 lb. Cream cheese, softened
1/2 C. unsalted butter, softened
4-5 sifted powdered sugar
1 tsp. vanilla

Steps:

  • Directions: Preheat oven to 325º Sift dry ingredients, Beat eggs, add sugar, vanilla, and oil until fluffy. Stir in flour mixture. add carrots, pineapple and & 1 1/2 Cups of nuts. Pour mixture into greased & floured pans. (3 or 4) Bake about 45 min. Until toothpick inserted into center comes out clean. Cool Cream butter, cream cheese, and vanilla, add powdered sugar in small amounts, Frost cake, sprinkle remaining walnuts on top

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