One Layer Carrot Cake Recipes
CARROT CAKE XI
Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.
Provided by Michele
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
- Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 208.2 mg, Sugar 17.7 g
ONE LAYER CARROT CAKE
An easy and moist one layer carrot cake adapted from London's. famous Bread Ahead bakery. So easy and absolutely delicious!
Provided by Farah Abumaizar
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 350F (175F). Prepare an 11x7 or 9x9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
- Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
- In the bowl of an electric mixer, whisk the eggs and sugar for 2 minutes on medium speed or so until well combined. Add the vanilla and the vegetable oil and mix until combined.
- Reduce the speed to low, and add the dry ingredients all at once until incorporated. Don't over mix, a few flour streaks are ok.
- Add the grated carrots and walnuts if using and fold in with a spatula. Don't mix too much. Pour the batter into the prepared pan and bake for around 25 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely before frosting.
- In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.
Nutrition Facts : Calories 341 kcal, ServingSize 1 serving
ONE-LAYER FROSTED CARROT CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch-square pan and set aside.
- Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla.
- Blend for 1 minute on low speed of electric mixer.
- Stir carrots, nuts, and optional raisins or dates into the batter.
- Pour into the prepared pan.
- Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean.
- Cool completely on a wire rack.
- Gather the ingredients.
- In a medium bowl, beat cream cheese with water and vanilla until well mixed.
- Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
- Frost cooled cake with cream cheese frosting.
Nutrition Facts : Calories 601 kcal, Carbohydrate 77 g, Cholesterol 51 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 374 mg, Sugar 60 g, Fat 31 g, ServingSize 1 cake (9 servings), UnsaturatedFat 0 g
MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING
A fully-loaded Moist and Fluffy Carrot Cake that's packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can't beat this unbelievably easy recipe for the best carrot cake ever!
Provided by Cookies & Cups
Categories Cake
Time 1h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
- Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
- Mix in the flour until just combined.
- Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 595 calories, Sugar 58.1 g, Sodium 409.3 mg, Fat 28.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 85.1 g, Fiber 1.8 g, Protein 4 g, Cholesterol 76.2 mg
CARROT LAYER CAKE
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.
Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.
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Cuisine AmericanTotal Time 1 hr 20 minsCategory DessertsCalories 401 per serving
- Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan, or spray the pan with a nonstick cooking spray with flour, like Baker's Joy or Pam with Flour.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the chopped nuts; toss to combine.
- In a food processor fitted with the steel blade, process the carrots until very finely chopped, to about the consistency of couscous. Transfer to a small bowl, then rinse out the food processor bowl (you’ll use it again).
ONE LAYER CARROT CAKE | RICARDO
From ricardocuisine.com
5/5 (22)Category DessertsServings 8Total Time 1 hr 15 mins
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, whisk the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy. Spread the icing over the cake. Garnish with carrot ribbons, if desired.
SUPER MOIST CARROT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (25)Category CakeServings 8Total Time 3 hrs
- Preheat oven to 350°F (177°C). Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
- In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.
BEST EVER CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
From carlsbadcravings.com
Reviews 44Total Time 1 hr 15 minsEstimated Reading Time 9 mins
- Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
- In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
- Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
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From everydaydishes.com
Ratings 128Calories 961 per servingCategory Dessert
- Preheat oven to 325 degrees then line the bottom of two 9" cake pans with parchment paper. Spray the pans and paper with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.
- Add the carrots to the bowl of a food processor fitted with the steel blade and pulse until the carrots are very finely chopped and resemble the texture of wet sand. Then, add them to the sugar, oil and egg mixture, stirring to combine.
- Sift the flour, baking soda, salt, and cinnamon on top of the wet ingredients and carefully fold the wet and dry ingredients until completely blended. If you’d like to add nuts or raisins, now is the time to fold them into the batter (our office voted a unanimous ‘no’).
SINGLE LAYER CARROT CAKE - BEYOND THE BUTTER
From beyondthebutter.com
4.9/5 (9)Category Cake, DessertCuisine AmericanTotal Time 55 mins
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan, and to the outside, a cake baking strip. Set to the side.
- In a medium-size (light colored recommended) saucepan melt the unsalted butter over medium heat. Continue to stir as the butter begins to bubble and foam, then subsides. This is the water evaporating from the butter. Continue to heat until the butter turns a light color brown and has a nutty aromatic flavor. From start to finish this step will take roughly 7-8 minutes.
SINGLE LAYER CARROT CAKE WITH CREAM CHEESE FROSTING ...
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5/5 (32)Estimated Reading Time 6 minsServings 8Total Time 1 hr 5 mins
- Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
- In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy - this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy. Add the powdered sugar, vanilla, and salt, and beat at medium to high speed until fully combined and light.
ONE LAYER CARROT CAKE | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 1 hrCuisine FusionCalories 519 per serving
- Break the eggs and add them in a mixer with sugar. Mix it for under a minute and add shredded carrots and 1 tablespoon vegetable oil.
- Use a large bowl and add flour, baking powder, cinnamon and a pinch of salt. Mix everything with a fork. Combine it with the previously made egg and sugar mixture in a blender. Blend it until it gets a smooth texture.
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (317)Category DessertServings 10Total Time 3 hrs 30 mins
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
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From today.com
3.8/5 (39)Category Desserts
- 1. Preheat the oven to 350°F. Line a square, 8- by 8-inch pan or a 9-inch cake pan with parchment paper.
- 2. In a large bowl, whisk the eggs and vegetable oil until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift in the flour, baking soda, baking powder and cinnamon. Stir or fold until combined. Add the carrots, nuts and raisins (if using) and stir or fold until combined.
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