CARROT CAKE
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
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
MAKEOVER MOIST CARROT CAKE
One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites 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 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 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 cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 15g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 240mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.
THE ULTIMATE MAKEOVER: CARROT CAKE
Angela Nilsen rethinks traditional ingredients and baking techniques to create a healthier version of a classic
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 16 squares
Number Of Ingredients 16
Steps:
- Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
- Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
- Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
- To make the frosting, stir the soft cheese, Quark, icing sugar and orange zest together - don't overbeat. Stir in the lemon juice. Swirl the frosting over the cake and cut into 16 square. This cake is even better if left well wrapped for a day or two before icing and eating. Will keep up to 5 days uniced in an airtight tin, or in the fridge if iced.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium
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
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
OLD-FASHIONED CARROT CAKE
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
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.
MY FAVORITE COOKING LIGHT CARROT CAKE
I found this recipe on myrecipe.com and saw that it had the most and the highest rated reviews. I was glad I gave it a shot, the cake was the best carrot cake I've made. It was flavorful and moist. I threw raisins into the mix as well and used my Favorite Cream Cheese frosting recipe. Which I will put on a separate post.
Provided by valgal123
Categories Dessert
Time 50m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
- To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
THE BEST CARROT CAKE (IN THE WORLD)
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
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.
More about "the ultimate makeover carrot cake recipes"
THE ULTIMATE CARROT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
Category CakesTotal 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.
THE ULTIMATE CARROT CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 4 hrs 35 minsServings 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.
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