Super Easy Carrot Cake Recipes

EASY CARROT CAKE

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.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

SUPER EASY CARROT CAKE RECIPE

Steps:

• Pre-heat oven to 325F
• Mix oil and sugar; add beaten eggs and mix well.
• In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
• Add the dry ingredients to the first mixture of oil, sugar and eggs.
• Last, incorporate the nuts, pineapple and carrots and mix well.
• Grease and flour a 9x13 inch pan. Pour into prepared pan.
• Bake in the oven for 1 hour, or check after 50 minutes.
• Let it cool and spread the frosting all over it!

CARROT CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Mix the cookie ingredients together in a medium size bowl. The batter will be thick.
• Spoon into balls, place on a baking sheet and flatten out slightly with a spoon or the bottom of a glass cup .
• Bake for 10-12 minutes until cookies brown SLIGHTLY on the edges.
• Let the cookies cool for approximately 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
• While the cookies are cooling, create the frosting. Beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar 1 cup at a time and mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract.
• Icing the cookies with the cream cheese frosting.
• Top with the chopped walnuts and enjoy!

"MOTTS" SUPER SIMPLE CARROT CAKE (TASTES LIKE PUMPKIN)

Steps:

• In a large bowl mix applesauce and cake mix well.
• Place in a cake pan and bake as directed on cake mix box.

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

EASY AND HEALTHY CARROT CAKE

Steps:

• Start by combining the dry ingredients in a bowl. Add the flour, sugar or monk fruit, baking soda, baking powder, cinnamon, nutmeg, and salt to a bowl. Thoroughly combine the dry ingredients in the bowl.
• In another bowl, combine the wet ingredients. Add the shredded carrots to the bowl. I like to whisk the eggs before adding them to the bowl. Then, drain the pineapple juice and just add the crushed pineapple to the bowl. After that, add the applesauce and vanilla extract to the bowl. Thoroughly mix all of the wet ingredients.
• Add the dry ingredients to the bowl with the wet ingredients a little at a time. Add some dry ingredients, mix, and then add more of the dry ingredients. Thoroughly mix until all of the dry and wet ingredients are combined.
• Spray your baking pan lightly with oil so the carrot cake doesn't stick. We like to make carrot cake muffins and use a ¼ measuring cup to pour the carrot cake batter into the muffin pan. Then, you can go back and add any extra batter to the ones that may need it. Bake the carrot cake muffins at 350 degrees F for 30-35 minutes. Let them cool before frosting them.
• For the delicious cream cheese frosting, add the light or fat-free cream cheese to a bowl. Then, add a little bit of lemon zest, vanilla, and the powdered sugar or powdered monk fruit. Mix the ingredients until they are thoroughly combined and the frosting is smooth. Spread the frosting on top of the carrot cake or use a piping bag. Enjoy!