EASY ONE-BOWL CARROT CAKE RECIPE
Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this easy carrot cake recipe is truly the best!
Provided by Blair Lonergan
Categories Dessert
Time 3h5m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 slice (1/16 of the cake), Calories 505.3 kcal, Carbohydrate 67.3 g, Protein 4.2 g, Fat 25.5 g, SaturatedFat 7.8 g, Cholesterol 77.6 mg, Sodium 404.4 mg, Fiber 1.3 g, Sugar 53.4 g, UnsaturatedFat 15.9 g
ONE-BOWL CARROT CAKE
The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
- Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
- Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
- Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
- Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
- Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
ONE-BOWL CARROT CAKE
Make and share this One-Bowl Carrot Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 51m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Lightly grease an 8×8-inch square baking pan.
- In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan.
- Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean.
- Cool on a wire rack before frosting.
Nutrition Facts : Calories 162.4, Fat 3.7, SaturatedFat 2, Cholesterol 34.1, Sodium 159.7, Carbohydrate 30.7, Fiber 0.7, Sugar 20.8, Protein 2.2
GERBER'S ONE-BOWL CARROT CAKE
A yummy, moist cake that's perfect for helping to celebrate birthdays with little ones. The recipe is actually straight from a Gerber magazine I got in the mail. We served it at my son's first birthday party and it was a huge hit! :)
Provided by MamaG
Categories Dessert
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 . Combine all ingredients in a mixing bowl and mix well. Spray 11' x 17" baking pan* with cooking spray. Pour batter into pan and bake for 30-35 minutes. When cool frost with cream cheese frosting.
- *I used two round cake pans to make a layer cake instead and the time was about the same.
Nutrition Facts : Calories 477.6, Fat 24.4, SaturatedFat 3.5, Cholesterol 84.6, Sodium 418.2, Carbohydrate 62.2, Fiber 4.4, Sugar 42.2, Protein 6.2
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