Ultimate Carrot Cake Recipes

CARROT CAKE

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.

THE ULTIMATE CARROT CAKE

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.

BEST CARROT CAKE EVER

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.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY

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!

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.

ULTIMATE CARROT CAKE

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.

ULTIMATE CARROT CAKE

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.