Ninja Carrot Cake Recipes

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

Ingredients

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

NINJA CARROT CAKE

Ninja carrot cake image

You can add 1/2 cup of raisins in step 5 if you like raisins. To make carrot decorations: most stores sell tubes of green and orange icing, as well as pastry tips that fit right on the tube. This carrot cake is so moist and flavorful, with tiny bits of real fresh carrots that no box of cake mix can ever even hope to come close to replicating. Just don't let a rabbit anywhere near it!

Provided by Joan Hunt @vegancook

Categories Cakes

Number Of Ingredients 10

Ingredients

1 1/2 cup(s) baby carrots
1 cup(s) vegetable oil
1 1/3 cup(s) sugar
3 large eggs(i use ener-g egg replacer)
1 1/3 cup(s) flour
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 teaspoon(s) rounded teaspoon cinnamon
1 teaspoon(s) vanilla extract
1 - batch of vegan cream cheese frosting

Steps:

Preheat oven to 350 degrees. Place carrots in master prep pitcher. secure top and pulse for 10 seconds, until carrots are grated into tiny pieces. Remove carrots and set aside.
place vegetable oil, sugar, and eggs in master prep pitcher. Secure top and pulse for 10 seconds, until combined and frothy.
Add flour, baking soda, salt, cinnamon, and vanilla extract to the sugar mixture in pitcher and re-secure the top. Pulse for 10 seconds until well combined and free of lumps.
Carefully remove blades from pitcher and stir in grated carrots with a long spoon. Pour finished cake batter into two, greased and floured 8 inch cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Let cool for at least 1 hour. Use a bread knife to slice off each half of the cake's rounded tops for a perfectly flat, bakery style cake. Frost each top with cream cheese frosting, and then flip one on top of the other to let the frosting of each half glue the cake together. Frost the outside of the cake, decorate and serve.

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