Moms Carrot Cake Recipes

EASY ONE-BOWL CARROT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
• Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add carrots and vanilla extract; mix well. If using, fold in nuts, raisins, coconut, or drained pineapple.
• Transfer the batter to the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.
• Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners' sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.
• Spread the frosting on top of the cool cake. Garnish with chopped nuts, if desired.

CARROT CAKE RECIPE

Steps:

• Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
• Mix until just blended and then add the carrots and pecans.
• Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.
• Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

CARROT CAKE TRUFFLE RECIPE

Steps:

• Preheat oven to 350°. Grease a 8x8 square baking pan and set aside.
• In a large mixing bowl, add the oil, both sugars, eggs and vanilla. With an electric mixer on medium speed, mix until blended.
• Add the baking soda, baking powder, salt, cinnamon and nutmeg. Stir to combine.
• Add the flour and mix well to incorporate.
• Fold in the grated carrots.
• Pour the batter into your greased 8 x 8 pan and bake for 30-32 minutes or until an inserted toothpick comes out clean.
• Cool on a wire rack for 15 minutes.
• Line a large cookie sheet with wax or parchment paper and set aside.
• Add the softened cream cheese to a medium mixing bowl.
• Using 2 forks, break the cake up into fine crumbs. Add the carrot cake crumbs to the cream cheese. Mix well to combine. (You may find it easier to just use your hands).
• Shape the mixture into 1 inch balls and place on the lined cookie sheet. Chill for 20 minutes.
• Add the white candy melts to a double boiler pan under medium heat. Stir occasionally until completely melted and smooth. Transfer to a small mixing bowl for easier dipping.
• Place each carrot cake truffle into the melted white chocolate and coat evenly. You might find it easier to insert a toothpick into each ball and roll it around the chocolate to coat.
• Transfer each truffle back to the lined cookie sheet and immediately sprinkle with chopped pecans before the chocolate hardens (or the pecans will just slide off).
• Chill for 20 minutes to allow the chocolate to completely harden.
• ENJOY!!
• *Store in an airtight container up to 3 days.

PINEAPPLE CARROT CAKE

Steps:

• Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
• In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
• Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

BEST CARROT CAKE (MOM'S RECIPE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside.
• In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the eggs, oil, and vanilla.
• With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
• Pour into 2 greased 9-inch cake pans. Bake until toothpick comes out clean, about 35 minutes.
• Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
• Add walnuts in last, and beat a few seconds to incorporate.
• Frost the cake only after it has cooled completely.

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

MOM'S PINEAPPLE-CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.
• In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.
• Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
• In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

MOM'S CARROT CAKE

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
• Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
• Place cake on a plate, and allow to cool completely before frosting.
• To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

INSTANT POT CARROT CAKE BITES

Steps:

• Prepare cake according to package directions.
• .Before baking, add 1 cup water to the instant pot.
• Grease egg cups with nonstick cooking spray and use a 3 tablespoon portion scoop to scoop batter into each up.
• Place the pan onto the trivet and carefully lower it into the pot. Place the lid onto the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 12 minutes. When cooking is complete, quick release pressure and carefully open pot.
• Remove trivet and pan from the pot and set aside to cool for 2-3 minutes. Flip pan to remove cake bites from the pan. Set aside to cool completely.
• Add water to the instant pot, about 1/2 cup. Re-spray the pan with cooking spray and add batter to the pan and repeat the process twice.
• Once all cake bites are cooled, place frosting into a bag fitted with a 1M tip. Pipe frosting onto each cake bite and sprinkle with chopped walnuts. Serve immediately or store loosely covered until ready to serve.

MOM'S AMAZING "24 KARAT" CARROT CAKE

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.
• Butter 2 (8 - inch) round cake pans. Line with parchment paper, then butter and flour the pans. This is very important. Don't just spray the pans with Baker's Joy. I learned this the hard way once.
• Beat the sugar, oil, and eggs together in the bowl f an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 21/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients. Fold in the carrots and crushed pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
• For the frosting, mix cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• Place 1 layer, flat-side-up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chopped pecans or walnuts.

MOM-MOM'S CARROT CAKE

Steps:

• FOR CAKE:.
• Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
• FOR ICING:.
• Beat together. all ingredients (can use less vanilla if perferred).
• If too dry add a little milk.
• Keep cake wrapped & refrigerated.
• Best to make day before to let flavors meld.