To Die For Nutless Carrot Cake Recipes

TO DIE FOR CARROT CAKE RECIPE

Steps:

• Preheat oven to 350ºF (175°C).
• Butter two 9 inch cake pans and line with parchment paper.
• Add both sugars to the eggs in a food processor. Process until well mixed. With the processor running, add oil through top opening.
• Scrape into a bowl. Add carrots. Add dry ingredients until well mixed. Add batter evenly to both pans.
• Bake for 40-50 minutes until a toothpick inserted in the middle comes out clean.
• Allow to cool for ten minutes on a cake rack before turning the cakes out.
• Allow the cakes to cool completely before adding the frosting.
• In a standing mixer, cream the butter and cream cheese.
• Add sour cream, and vanilla extract.
• Add the powdered sugar a quarter cup at a time.
• Scrape down sides making sure all ingredients are mixed together.
• Place one sponge on a plate and cover with ⅓ of your frosting.
• Place the other sponge on top and use the remaining frosting to cover the sides and top.

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. 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.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

TO-DIE-FOR NUTLESS CARROT CAKE

Steps:

• Place raisins in a microwave-safe bowl and drizzle with the 3 tbsp of orange liqueur; cover with plastic wrap or a lid and microwave on Medium power for 1 or 2 minutes, until the raisins are warm; remove from microwave and set aside.
• Preheat oven to 350F; lightly butter or spray with non-stick cooking spray three 9-inch round cake pans or three of the disposable 8 1/2-inch or 9-inch foil pans.
• Line the bottom of each pan with a circle of parchment paper or wax paper, lightly greased; set pans aside.
• Scrape carrots and grate, using either the grating disc in your cuisinart or on the large holes of a box grater; you do NOT want to grind the carrots, you want them shredded.
• Grated carrots should measure out to be 3 1/2 cups; don't use any more than that or your cake's texture will definitely suffer.
• In a mixing bowl, with electric mixer, beat together eggs, orange zest, brown sugar, oil and vanilla; beat until smooth.
• In another mixing bowl, combine flour, baking powder, baking soda and spices; I do this by sifting all through a sieve into the bowl.
• Make a well in the centre of the dry mixture and pour in egg mixture, stirring just until moist.
• Carefully fold in carrots and raisins (and any remaining liqueur).
• Divide evenly among three prepared pans; smooth tops.
• Bake in preheated oven until a tester comes out clean when inserted in centre of cakes, 25 to 30 minutes.
• When done, remove cakes from oven and cool in pans for 10 minutes, then turn out onto a rack and let cool thoroughly.
• You could now wrap the cakes tightly and refrigerate them overnight, if you wanted to ice the cake the next day.
• To make the icing, beat softened cream cheese (2 250 gram or 8 oz bars= one pound) in a large mixing bowl with electric mixer until creamy.
• Beat in icing sugar, vanilla and liqueur, combining well.
• Place one layer of cake on a plate and spread one-third of icing over cake layer, going right to the edges.
• Repeat with the next two layers.
• If desired, sprinkle the toasted coconut over the top layer of icing.
• Refrigerate cake for at least one hour before serving, and keep leftover cake in the fridge, well covered.

TO-DIE-FOR CARROT CAKE RECIPE - (2.9/5)

Steps:

• 1.Preheat oven to 350 degrees. 2.Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. 3.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.) 4.Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean. 5.Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely. For the frosting: 1.Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. 2.Invert the cake onto a cake plate or stand. 3.Apply a generous dollop of frosting and spread... 4.Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. 5.Refrigerate for an hour before serving for best results.

NUT-FREE CARROT CAKE

Steps:

• Beat oil and sugar, then add eggs.
• Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
• Pour into 3 9-inch cake pans.
• Bake at 350°F for 35 minutes.
• Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
• Beat until smooth.

HEALTHIER CARROT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

BEST CARROT CAKE

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.

MOIST CARROT CAKE

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.