My Favorite Carrot Cake With Magic Topping Recipes
MAGIC CARROT CAKE
This carrot cake is not only the best cake I have ever had, it is also the healthiest! You can't even tell it has no sugar. Made this for my son's first birthday and all the guests raved about it. This is now my go to recipe anytime I need a cake.
Provided by MissKariss303
Categories Dessert
Time 1h25m
Yield 1 9x13
Number Of Ingredients 22
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.
Nutrition Facts : Calories 6779, Fat 363, SaturatedFat 210.6, Cholesterol 1545.7, Sodium 7145.2, Carbohydrate 841.8, Fiber 54.6, Sugar 568.7, Protein 91.8
MY FAVORITE CARROT CAKE WITH MAGIC TOPPING
I got this recipe from my Aunt, who was a terrific cook. She raised 11 kids and did catering at her church and for weddings. she has passed on many favorite recipes to my family but this is one that no matter where I take it everybody loves it. The cake is very moist and the topping is totally different from the traditional creme cheese frosting most people use. Feel free to use creme cheese frosting (I do sometimes)but give the magic topping a whirl I don't think you will be disappointed.
Provided by Bunlady
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Beat together eggs, sugar, and salad oil.
- Add flour, salt, soda, and cinnamon.
- To the batter add coconut, walnuts, pineapple, carrots and vanilla. Mix well and pour into a greased 9 x 13 pan and Bake at 350° for 40-45 minutes or until knife inserted in middle comes out clean.
- Magic Topping.
- Combine all ingredients in medium saucepan over medium heat. Cook stirring constantly until sugar melts. Spread on top of warm Carrot cake and Bake at 375° for 10 to 12 minutes.
Nutrition Facts : Calories 694.7, Fat 44.4, SaturatedFat 13, Cholesterol 53.2, Sodium 437.8, Carbohydrate 72.3, Fiber 4, Sugar 51.7, Protein 6.4
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
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