The Very Best Carrot Cake Recipes

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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.

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

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.

BEST CARROT CAKE



Best Carrot Cake image

We don't say "best" carrot cake lightly. We really mean it.

Provided by Southern Living Editors

Categories     Desserts

Time 2h20m

Yield 1 (9-inch) cake

Number Of Ingredients 15

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 carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Steps:

  • 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°F 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 and on top and sides of cake.

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.

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

BEST EVER CARROT CAKE



Best Ever Carrot Cake image

My family, friends and co-workers have all said the same thing - this is the best carrot cake they have ever tasted. I'm very glad to share it with all of the carrot cake lovers out there. Enjoy! : )

Provided by Sara in FL

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts (optional)
1/2 cup raisins (or more depending on how much you like raisins)
1 (8 ounce) can crushed pineapple (drained)
1 cup shredded coconut (optional, for decoration)
1 cup butter
16 ounces cream cheese, softened
2 lbs confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Beat together corn oil, sugar and eggs until well combined.
  • In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
  • Add to egg-sugar mixture, mixing well.
  • Drain the pineapple well.
  • Add the carrots, walnuts, raisins and pineapple to mixture.
  • Blend to mix well.
  • Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
  • Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
  • Let cake cool on rack.
  • Prepare frosting.
  • Cream Cheese Icing:.
  • In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

Nutrition Facts : Calories 1635.1, Fat 90.4, SaturatedFat 36.8, Cholesterol 203.2, Sodium 872.8, Carbohydrate 203.1, Fiber 3.3, Sugar 170.9, Protein 11.3

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2022-03-12 Preheat oven to 325 degrees fahrenheit. In a large bowl mixing bowl, mix together flour, sugar, baking soda, cinnamon and salt. Using a separate bowl, beat eggs slightly. Add oil and vanilla extract to eggs. Stir to combine. Add shredded carrots and applesauce to the mixture and stir to combine.
From lovefromtheoven.com


BA’S BEST CARROT CAKE RECIPE | BON APPéTIT
2022-03-08 Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
From bonappetit.com


BEST-EVER CARROT CAKE & CREAM CHEESE FROSTING | BIGGER BOLDER …
2020-03-07 Best-Ever Carrot Cake Instructions. Whisk together sugar, eggs, vanilla extract, and oil until thick. Then add in flour, baking powder, and cinnamon and mix gently. Lastly, add in the grated carrots and raisins and mix in until well combined. Grease and line a 9” tin.
From biggerbolderbaking.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


CARROT CAKE RECIPE {THE BEST EASY HOMEMADE TRADITIONAL CARROT …
2018-01-16 Add the eggs and beat until well mixed. Add the flour, baking soda and powder, salt, and cinnamon. Mix well. Fold in the carrots and nuts. Spread the batter into the prepared baking pan. Bake at 350 degrees Fahrenheit for about 55 minutes, or until the center of the cake springs back when you touch it.
From thebestcakerecipes.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


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