BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
ONLY CARROT CAKE RECIPE YOU WILL NEED
A spice cake filled with carrots and lathered in cream cheese frosting. Only Carrot Cake Recipe you Will need
Provided by Maria @ Close to Home
Categories DESSERTS
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
- In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
- To the bowl of a stand mixer, add oil, sugar, applesauce, salt, eggs, and spices and beat well.
- Slowly add in flour mixture and beat to combine.
- Stir in the carrots and nuts.
- Divide batter into prepared baking pans and bake for about 30 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
- Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
- Add vanilla and salt, beat to combine.
- Slowly add in powdered sugar, beating well until spreading consistency
- Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
- Keep refrigerated until about 30 minutes before serving.
Nutrition Facts : Calories 1994 calories, Carbohydrate 339 grams carbohydrates, Cholesterol 182 milligrams cholesterol, Fat 72 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 313 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 36 grams unsaturated fat
THE ONLY CARROT CAKE RECIPE YOU WILL EVER NEED
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Mainewmn
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Grate the carrots into the medium bowl. Combine grated carrots and brown sugar. Set aside for 60 minutes (stir raisins if using)
- Preheat oven to 350 degrees. Grease and flour two 10 inch cake pans.
- In large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple if using. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture add the walnuts if using. Finally stir in the carrot mixture and the walnuts. Pour evenly int the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick come out clear. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 455.5, Fat 20, SaturatedFat 2.7, Cholesterol 46.5, Sodium 320.1, Carbohydrate 66, Fiber 3.3, Sugar 42.3, Protein 5.9
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
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
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
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