The Ultimate Carrot Cake Recipes

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CARROT CAKE



Carrot Cake image

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Provided by Lauren Allen

Categories     Dessert

Time 50m

Number Of Ingredients 21

1 1/2 cups granulated sugar
2/3 cup light brown sugar (, firmly packed)
1 cup oil (,vegetable or canola oil)
1/2 cup buttermilk
4 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup crushed pineapple*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots (, finely grated (about 1 lb.))
1 cup chopped pecans (, optional)
1 cup golden raisins (, optional)
16 ounces cream cheese (, softened)
3/4 cup butter (, softened)
2 teaspoons vanilla extract
4-5 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
  • Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
  • In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
  • Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
  • Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving

THE ULTIMATE CARROT CAKE



The Ultimate Carrot Cake image

A culmination of all the tweaks and advice I've found for the ultimate carrot cake.

Provided by Gabrielle Dante

Time 1h40m

Yield 24

Number Of Ingredients 19

1 cup brown sugar
1 cup white sugar
¾ cup canola oil
½ cup applesauce
4 large eggs
3 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
3 cups grated carrots
1 (8 ounce) can crushed pineapple, drained and squeezed dry
1 cup chopped pecans
3 ½ cups powdered sugar, or more to taste
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
  • While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.
  • Spread frosting over the cooled cake.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 48.8 g, Cholesterol 51.4 mg, Fat 21.6 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 246.5 mg, Sugar 38.2 g

THE BEST CARROT CAKE



The Best Carrot Cake image

Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 20

Nonstick cooking spray
1/2 cup golden raisins
1 1/2 cups pecans
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, at room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, at room temperature
1 3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
3/4 cup vegetable oil
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Four 8-ounce blocks cream cheese, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar

Steps:

  • For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
  • Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
  • Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
  • Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
  • Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
  • To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

BEST CARROT CAKE



Best Carrot Cake image

After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 19

1-1/2 cups sugar
1/2 cup packed brown sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.

ULTIMATE CARROT CAKE



Ultimate Carrot Cake image

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

Provided by Lise in Indiana

Categories     Dessert

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 24

1 lb carrot, grated
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 1/4 cups canola oil
2/3 cup brown sugar, firmly packed
2 teaspoons pure vanilla extract
1 large orange, zest of, finely grated
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/4 cups walnuts or 1 1/4 cups shredded coconut
1 cup raisins or 1 cup dried cherries, chopped
12 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 teaspoons pure vanilla extract
1/4 teaspoon lemon extract (optional)
2 teaspoons lemon zest
2 teaspoons orange zest
2 1/2 cups confectioners' sugar

Steps:

  • Prepare muffin tins with papers (about 48 regular cupcakes) or two 9-inch round cake pans (2 inch sides) with parchment and oil.
  • Preheat oven to 350 degrees F.
  • Coarsely grate the carrots in a food processor using the grater attachment.
  • Chop them into finer pieces with the medal blade attachment in the food processor, if you want the texture of the cake a little bit finer.
  • Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest.
  • Mix together all of the dry ingredients in a bowl with a whisk.
  • Add the dry ingredients to the egg mixture.
  • Add the finely chopped carrots, walnuts (or coconut), and raisins (or dried cherries).
  • Pour the batter into the prepared pans or scoop into cupcake papers (fill 3/4 full).
  • Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
  • Bake 9-inch cakes for about 35-40 minutes, or until tester comes out clean.
  • Cool in pan(s) on wire rack for 10-15 minutes.
  • Make frosting by combining all frosting ingredients and beating well, until fluffy.
  • NOTE: If you like lots of frosting, double this recipe, but you'll have some left over, even if you are generous with it while frosting the cake. But it's delicious on EVERYTHING!
  • To assemble the cake, remove from pan(s) and peel off the parchment paper from the bottom, place on cardboard rounds.
  • With a thin serrated knife slice off the very top of the cake layer, using a sawing motion, to level the tops, if desired.
  • Cut the cake layers into 2 equal layers. Slide the layers onto a cardboard round or any other flat surface.
  • Using an offset spatula spread about 1½ cups of the frosting evenly over the surface of the first layer.
  • Top with the next layer and repeat for the rest of the layers.
  • Place about 2 cups of the icing on the top of the cake and spread evenly.
  • Spread the icing onto the sides of the cake.
  • Using the spatula, create swirls in the frosting on the cake. This cream cheese frosting is very soft so you won't want to try for anything too exacting.
  • Press additional shredded coconut onto the sides of this cake, as a garnish, if desired.

Nutrition Facts : Calories 858.5, Fat 50.6, SaturatedFat 14.1, Cholesterol 133.3, Sodium 392.7, Carbohydrate 96.1, Fiber 3.2, Sugar 70.9, Protein 9.7

THE BEST CARROT CAKE (IN THE WORLD)



The Best Carrot Cake (In the World) image

Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.

Provided by mortarandpestle

Categories     Dessert

Time 1h35m

Yield 30 serving(s)

Number Of Ingredients 14

3 cups plain flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups caster sugar
1 1/2 cups vegetable oil
2 cups carrots, grated
240 g pineapple, crushed
240 g butter
240 g cream cheese
240 g icing sugar
1 teaspoon vanilla essence

Steps:

  • Preheat oven to 180C (375F) and grease and line a large roasting dish.
  • Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
  • Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
  • Incorporate sifted flour mix bit-by-bit and stir until just combined.
  • Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
  • Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
  • FROSTING.
  • Beat butter, vanilla and cream cheese together in a mixer.
  • Add icing sugar slowly until the frosting is a smooth consistancy.
  • Frost cake when cold.

MOIST CARROT CAKE



Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 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

THE BEST CARROT CAKE RECIPE



The Best Carrot Cake Recipe image

Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.

Provided by Contributor

Categories     Dessert

Time 2h

Number Of Ingredients 18

1¼ cup canola oil
2 cups sugar
3 eggs
2 cups grated carrots
1 cup crushed pineapple (drained)
2½ cups flour
1 cup shredded coconut
1 cup raisins
¾ cups chopped walnuts (optional)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoon cinnamon
1 teaspoon vanilla
3 cups powdered sugar
½ cup butter ((softened to room temperature, do not melt))
8 ounces cream cheese (softened)
1 teaspoon vanilla

Steps:

  • In a large mixing bowl cream together oil, sugar, and eggs.
  • Then add remaining cake ingredients and mix until well blended.
  • Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
  • Bake at 325 degrees for 45 minutes.
  • Cool completely before frosting the cake.
  • After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla until smooth and creamy. Spread evenly over cake.

Nutrition Facts : Calories 485 kcal, Carbohydrate 83 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 326 mg, Fiber 3 g, Sugar 57 g, UnsaturatedFat 6 g, ServingSize 1 serving

THE ULTIMATE CARROT CAKE



The Ultimate Carrot Cake image

Make and share this The Ultimate Carrot Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 23

1 1/2 cups whole wheat flour
2/3 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup white sugar
1 cup packed brown sugar
1 cup buttermilk
3/4 cup vegetable oil
4 large eggs
1 1/2 teaspoons pure vanilla extract
1 (1 lb) bag carrot, grated
1 1/2 cups flaked coconut
1 cup chopped pecans
1/2 cup raisins
1/2 cup butter, at room temp
1 (8 ounce) package cream cheese, at room temp
1 (16 ounce) package confectioners' sugar
2 teaspoons orange zest, no pith attached
1 teaspoon pure vanilla extract
1 (12 ounce) package pecan halves

Steps:

  • Preheat oven to 350 degrees.
  • Sift together the flours, baking soda, cinnamon, salt, nutmeg, and ginger onto a sheet of waxed paper.
  • Mix the sugars together in a large bowl.
  • Stir in the buttermilk, oil, eggs, and vanilla.
  • Stir in the flour mixture, grated carrots, chopped pecans, coconut and raisins.
  • Stir until well blended.
  • Grease and flour three 9 inch round cake pans.
  • Line each prepared pan with wax or parchment paper that has also been greased and waxed.
  • Pour equal amounts into each of the cake pans.
  • Bake in preheated oven for 30 minutes or until a toothpick inserted in the middle of each comes out clean.
  • Remove from oven and let stand for 10 minutes.
  • Turn out onto cooling racks, remove wax paper and allow to cool completely.
  • In a large bowl beat the butter and cream cheese together until light.
  • Add the confectioners sugar, orange peel and vanilla mixing until smooth.
  • Spread frosting between layers and stack evenly.
  • Frost the top and sides of cake.
  • Decorate with perfect pecan halves.

Nutrition Facts : Calories 11811.4, Fat 722.3, SaturatedFat 197.6, Cholesterol 1349.3, Sodium 6251.9, Carbohydrate 1302.4, Fiber 90.7, Sugar 1001.6, Protein 136.3

ULTIMATE CARROT CAKE



Ultimate Carrot Cake image

The most moist and succulently rich Carrot Cake I've ever eaten. It is highly requested by my family and friends and much talked about in between occassions when I bake it. It is a tad labor intensive and has 3 parts, the cake, the buttermilk glaze and the cream cheese frosting But I promise you it is entirely worth the effort this cake takes. The recipe originally was published in the October 1997 Southern Living Magazine, but can also be found on their website. This is truly a 5 star recipe. Baking is a science and being precise is key with a perfect cake. I always recommend spooning the flour into the measuring cup and leveling off, rather than scooping out the flour and leveling. Additional use a best quality vanilla. My favorite is Vanilla Bean Crush by Sonoma Syrup Co. (Can be found at King Arthur Flour on the web, or occassionally at Marshall's.) This recipe has a lot of liquid in it and is a wet batter, but never fear it will bake up with perfection ;)

Provided by ChristaKL

Categories     Dessert

Time 1h30m

Yield 1 3 layer cake, 8-10 serving(s)

Number Of Ingredients 24

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrots
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans or 1 cup walnuts
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup unsalted butter
1 tablespoon light corn syrup
3/4 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
1 teaspoon vanilla extract

Steps:

  • For the cake:.
  • Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together first 4 ingredients.
  • Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.Pour batter into prepared cakepans.
  • Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers, cool in pans on wire racks 15 minutes. Remove from pans, and cool completely.
  • on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
  • For the Buttermilk Glaze:.
  • Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • For the Cream Cheese Frosting:.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Nutrition Facts : Calories 1390.2, Fat 79.3, SaturatedFat 34.7, Cholesterol 200, Sodium 935.9, Carbohydrate 164.4, Fiber 4, Sugar 133.5, Protein 12.2

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

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

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

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

More about "the ultimate carrot cake recipes"

THE ULTIMATE CARROT CAKE RECIPE | MYRECIPES
the-ultimate-carrot-cake-recipe-myrecipes image
2015-02-11 Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch …
From myrecipes.com
5/5 (13)
Total Time 4 hrs 35 mins
Servings 12
  • Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
  • Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
  • Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
  • Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.


THE ULTIMATE CARROT CAKE RECIPE | SOUTHERN LIVING
the-ultimate-carrot-cake-recipe-southern-living image
2018-03-09 Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch …
From southernliving.com
Category Cakes
Total Time 4 hrs 35 mins
  • Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
  • Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
  • Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
  • Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.


25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE RECIPE IDEAS
2021-06-24 Crowd-Pleasing Carrot Cake Recipes. Whether you make a layer cake and ice it with cream cheese frosting or incorporate all the elements of the classic dessert into cookies, breakfast casseroles or ...
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THE BEST CARROT CAKE - SPEND WITH PENNIES
2022-04-11 Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside. Combine flour, baking soda, powder, cinnamon, ginger, and salt with a whisk. Set aside. In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla. Stir in flour mixture just until mixed.
From spendwithpennies.com


CARROT CAKE RECIPES | ALLRECIPES
Find the best carrot cake recipe, with or without pineapple, plus recipes for carrot cupcakes with cream cheese frosting, and other easy carrot-y treats. Staff Picks. low view of carrot cake with pecans. Save. Carrot Cake III . Rating: 4.5 stars 7077 . A simple, moist, yummy carrot cake with cream cheese frosting. By Allrecipes Member. Cream Cheese Frosting II. Save. Cream …
From allrecipes.com


PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS. MAGAZINE
Method. Preheat the oven to 180°C/fan160°C/gas 4. Grease an 18cm loose-bottomed round cake tin and line the base with baking paper. Sift the flour, baking powder and spices into a large bowl.
From deliciousmagazine.co.uk


MAKING THE ULTIMATE CARROT CAKE IS EASIER THAN YOU THINK. HERE'S A ...
2022-04-22 Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until a wooden pick comes out with moist crumbs clinging to it. Set on a wire rack to cool. Cool completely before frosting, at least 1 hour. To prepare the frosting, in a large mixing bowl, beat together the cream cheese, butter and vanilla.
From news.yahoo.com


THE ULTIMATE CARROT CAKE RECIPE | I HEART RECIPES
2014-04-07 Preheat the oven to 350. In a large bowl add the eggs, buttermilk,oil, and sugar. Mix the ingredients. In a separate bowl, add the flour, salt, baking powder, and cinnamon. Sift the ingredients. Slowly add the flour mixture with the egg mixture, and mix. In a separate bowl add the shredded carrots, raisins, coconut, and pineapple. Mix. Add the ...
From iheartrecipes.com


THE BEST CARROT CAKE RECIPE (WITH VIDEO) - SUGAR SPUN RUN
2022-03-07 Instructions. Preheat oven to 350F (175C) and prepare two 8-inch pans⁴ (see note for using different sized pans) by lining the bottoms with parchment paper and lightly greasing and flouring the sides. In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
From sugarspunrun.com


INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
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 …
From inspiredtaste.net


THE ULTIMATE LAYERED CARROT CAKE | CANADIAN LIVING
2014-09-01 Beat in icing sugar, one-third at a time, until smooth and combined. Slice each cake in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread about 3/4 cup of the icing over cut side; top with 1 of the remaining layers, cut side down. Spread about 3/4 cup of the icing over top of second layer.
From canadianliving.com


THE ULTIMATE CARROT CAKE | RECIPES | DELIA ONLINE
2021-07-26 Now to make the cake. First place the sugar, eggs and oil in a bowl and whisk them together with an electric hand whisk for 2–3 minutes until the sugar has dissolved. Next sift the flour, spice and bicarbonate of soda into the bowl – the little bits of bran left in the sieve can be tipped in at the end. Now fold all this in gently.
From deliaonline.com


MY FAVORITE RECIPE FOR CARROT CAKE - PATTYMACMAKES.COM
Prepare the wet ingredients: thoroughly mix the first six ingredients in a large bowl. I mix mine on medium high using my stand mixer and a paddle attachment. Mix for about 3 minutes until everything is thoroughly combined. A hand mixer of even a whisk also works, but you might have to mix a little while longer.
From pattymacmakes.com


THE PERFECT CARROT CAKE RECIPE - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 17393 › best-carrot-cake-ever. All information about healthy recipes and cooking tips
From therecipes.info


BEST-EVER CARROT CAKE | CANADIAN LIVING
2011-02-17 Method. 1. Beat eggs and let stand. Meanwhile, grease and flour two 9x1/2-inch round cake pans; set aside. 2. In a large mixing bowl combine flour, sugar, baking powder, cinnamon, and baking soda. 3. In another mixing bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture.
From canadianliving.com


THE ULTIMATE CARROT CAKE RECIPE - GOOD CHEAP EATS
2018-03-30 With the machine running, slowly add the oil in a steady stream until well combined. Add this mixture to the flour mixture. Stir gently to combine. Fold in the carrots; stir to combine. Pour the batter into the prepared pan. Bake until a tester comes out clean, about 50 minutes. Let cool on a rack before frosting.
From goodcheapeats.com


BEST CARROT CAKE RECIPE - JOYFOODSUNSHINE
2022-02-25 Instructions. Preheat oven to 350 degrees. Line 2 round 6” cake pans with parchment paper (trace the bottom on parchment with “handles” like this =o= see photos/video) and grease the sides. Combine flour, salt, baking powder, baking soda and cinnamon in a small bowl, set aside.
From joyfoodsunshine.com


TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
2019-04-04 Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. ( The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
From momontimeout.com


THE BEST CARROT CAKE RECIPE EVER!
2020-04-25 Instructions. Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla.
From therecipecritic.com


CARROT CAKE (THE BEST) | RICARDO
Do not butter the pans. In a bowl, combine the flour, baking powder, baking soda, spices, and salt. Set aside. In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 250 ml (1 cup) of brown sugar and beat until the meringue forms stiff peaks. Set aside.
From ricardocuisine.com


ULTIMATE CARROT CAKE - RECIPE - FINECOOKING
In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the 3 oz. nuts. Toss to combine. In the food processor (again use the …
From finecooking.com


ULTIMATE CARROT CAKE RECIPE - LIFEMADEDELICIOUS.CA
2010-09-23 Steps. 1. Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
From lifemadedelicious.ca


OLD FASHIONED CARROT CAKE RECIPE : TASTE OF SOUTHERN
2021-03-28 Fold carrots into batter with a spatula or large spoon. Prepare your two 8 inch cake pans with oil and flour or cooking spray. Divide batter between the two pans. Bake at 350F degrees for 30-40 minutes or until done.
From tasteofsouthern.com


7 BEST MOIST CARROT CAKE RECIPES IN THE WORLD
2022-01-28 3. Famous Mary Berry Carrot Cake Recipe. Famous British celebrity chef, food writer, and baker Mary Berry is well known for her super moist crumb and velvety cream cheese frosting. This time, we bring forward her carrot cake recipe—a delicious dessert with a sophisticated flavor and easy preparation.
From foodhow.com


10 BEST WORLDS BEST CARROT CAKE RECIPES | YUMMLY
2022-05-06 Best Carrot Cake Ever Just a Pinch. chopped walnuts, powdered sugar, baking soda, salt, flour, cinnamon and 8 more. The BEST Carrot Cake! Gimme Some Oven. baking soda, sugars, baking powder, nutmeg, salt, oil, eggs, shredded coconut and 12 more.
From yummly.com


THE BEST CARROT CAKE RECIPE EVER - LAUREN'S LATEST
2022-04-08 Crushed pineapple: Reduce the milk and vinegar mixture by 1/2 cup and add 1/4 cup extra flour to the batter. Drain one 8 oz. can of crushed pineapple. Stir in with the grated carrot. Bake, cool, and frost as usual. Pecans: Stir in 3/4 cup of toasted and chopped pecans into the batter with the grated carrot.
From laurenslatest.com


BEST CARROT CAKE RECIPE - COOKING CLASSY
2020-04-13 Preheat oven, prepare two 9-inch cake pans. Whisk dry ingredients in a mixing bowl. In a separate bowl, using an electric mixer blend sugars and wet ingredients. Add dry ingredients to wet ingredients and mix just to combined. Add carrots and mix briskly just to distribute through batter.
From cookingclassy.com


2 DELICIOUS AND EASY CARROT CAKE RECIPES - STEP TO HEALTH
2022-05-11 Preparation. First of all, wash, peel, and grate your carrots. Also, preheat your over to 350 degrees. Then, sift the flour into a bowl and add the sugar, salt, yeast, cinnamon, and ginger. In other words, all of the dry ingredients except the vanilla bean. Mix well.
From steptohealth.com


THE BEST CARROT CAKE RECIPES | MARTHA STEWART
A shortcut to carrot cake deliciousness: Instead of filling and frosting layers, bake one thin cake and cut it into small rounds. Then layer apricot jam, orange cream-cheese filling, and cake in glasses. You get to scoop up a bit of everything in each delectable bite. 5 of 20. View All.
From marthastewart.com


BEST CARROT CAKE RECIPE | SOUTHERN LIVING
Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Step 4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
From southernliving.com


OUR BEST CARROT CAKE RECIPES OF ALL TIME | ALLRECIPES
2022-02-28 View Recipe. this link opens in a new tab. With just 30 minutes of prep, this carrot cake is easy to make in a 9x13-inch baking dish — or a round cake pan, if you prefer. The recipe calls for Neufchâtel cheese for the frosting, but you can always substitute that for cream cheese if that's what you have on hand. 3 of 16.
From allrecipes.com


BEST CARROT CAKE RECIPE {WITH PINEAPPLE COCONUT AND WALNUTS}
2018-02-03 Preheat the oven to 350 degrees. In a large bowl, beat together the sugar and oil. Add in the eggs, beating well. In a separate bowl, sift together the flour, baking powder and soda, salt and cinnamon. Blend the flour in with the wet ingredients. Gently fold in the carrots, drained pineapple, coconut and walnuts.
From thebestcakerecipes.com


THE BEST EVER CARROT CAKE WITH CREAM CHEESE FROSTING
2017-03-30 Instructions. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside. In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together.
From thedomesticrebel.com


THE BEST CARROT CAKE RECIPE | GIMME SOME OVEN
2019-04-18 Prep your baking pans. Grease and flour three 8-inch round baking pans. (Or save yourself a step and just use baking spray, which already includes flour.) Make the cake batter. Mix together the oil and sugars, followed by the eggs and vanilla, then the dry ingredients, and then the shredded carrots. Fill and bake.
From gimmesomeoven.com


BEST CARROT CAKE RECIPE : BAKING - REDDIT.COM
142 comments. Continue browsing in r/Baking. r/Baking. For all your baking needs! Recipes, ideas and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! 747k.
From reddit.com


THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
2018-07-30 Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes.
From livewellbakeoften.com


ULTIMATE CARROT PUMPKIN BUNDT CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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