Magic Carrot Cake Recipes

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

MAGIC CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Butter a 9"x13" pan then sprinkle with flour.
• In a small bowl, combine flour, baking powder, baking soda, cinnamon, allspice and sea salt. Set aside.
• Put dates into food processor with 1 tsp water and process into a chunky paste.
• In a large bowl, mix the dates with melted butter and 2 tsp vanilla. Add mashed bananas and grated carrots. Whisk in eggs one at a time. Add yogurt and honey. Add raisins and walnuts if desired.
• Fold in flour mixture a third at a time, combining just until all dry ingredients are incorporated.
• Bake for 50-60 minutes in preheated oven. Try not to peek too much or take out early or the middle may fall.
• For Maple & Cream Cheese Frosting: Whisk together cream cheese, 1 tsp vanilla, maple syrup, softened butter, powdered sugar until fluffy and creamy.

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

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!