Peachy Carrot Cake Recipes

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LIGHT CARROT CAKE



Light Carrot Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 20

Nonstick cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon ground ginger
Fine salt
2 large eggs
1 egg white
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup canned crushed pineapple in fruit juice
1/2 cup vegetable oil
5 medium carrots, peeled and grated (about 3 cups)
Light Cream Cheese Frosting, recipe follows
8 ounces reduced-fat cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon fresh lemon zest

Steps:

  • Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
  • Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
  • In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
  • Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
  • Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
  • Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.

PEACHY CARROT CAKE



Peachy Carrot Cake image

Make and share this Peachy Carrot Cake recipe from Food.com.

Provided by Jamie Lynne

Categories     Dessert

Time 1h5m

Yield 1 9-inch square cake

Number Of Ingredients 15

1 1/4 cups sugar
3/4 cup butter or 3/4 cup margarine
2 eggs
1 1/2 cups finely shredded carrots
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sliced fresh peaches
1/2 cup chopped nuts
peachy frosting
1 (3 ounce) package cream cheese, softened
1 tablespoon pureed peach
3 cups sifted confectioners' sugar

Steps:

  • Cream sugar and butter.
  • Blend in eggs and carrots.
  • Combine dry ingredients; add to creamed mixture alternately with peaches.
  • Stir in nuts.
  • Bake in a greased 9-inch square pan at 325 degrees for 40 minutes or u ntil done.
  • Cool.
  • Frost with peachy frosting.
  • Frosting:.
  • Blend cream cheese with peach puree. (To make puree, place 1 medium peach in blender. Whirl on high speed for 20 seconds or until peach is smooth) Gradually add sugar.

CARROT CAKE



Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

PEACHY CARROTS



Peachy Carrots image

This microwavable side dish only requires only three simple ingredients.-Agnes Golian, Garfield Heights, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 3

3 cups fresh baby carrots
1/3 cup peach preserves
2 teaspoons butter

Steps:

  • Place the carrots in a shallow microwave-safe dish. Cover and microwave on high for 10-12 minutes or until crisp-tender; drain. Add preserves and butter; cover and microwave for 30-60 seconds or until melted. Stir to coat.

Nutrition Facts : Calories 110 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 64mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

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

OLD-FASHIONED CARROT CAKE



Old-Fashioned Carrot Cake image

MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20

4 large eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
FLUFFY FROSTING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
2 cups confectioners' sugar
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Additional chopped walnuts

Steps:

  • In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.

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