Unbelievable Carrot Cake Recipe 445

UNBELIEVABLE CARROT CAKE RECIPE - (4.4/5)

Unbelievable Carrot Cake Recipe - (4.4/5) image

Provided by carvalhohm

Number Of Ingredients 19

Ingredients

CAKE:
2 1/2 cups unbleached all-purpose flour (12.5 ounces)
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 large carrots), peeled
1 1/2 cups granulated sugar (10.5 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cups vegetable or canola oil
FROSTING:
8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
1 tablespoon sour cream, light or regular
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar (4.5 ounces)

Steps:

Preheat the oven to 350°F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don't have a food processor. In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a Ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and mix until very fluffy, about 1 minute. Frost and eat!

CARROT CAKE IV

Carrot Cake IV image

Easy carrot cake from a cake mix. Also makes good cupcakes.

Provided by cookie

Categories Desserts Cakes Carrot Cake Recipes

Yield 10

Number Of Ingredients 6

Ingredients

1 (18.5 ounce) package carrot cake mix
½ cup water
½ cup vegetable oil
3 eggs
½ cup finely chopped walnuts
1 (8 ounce) can crushed pineapple with juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 40.2 g, Cholesterol 98.3 mg, Fat 25.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 4.6 g, Sodium 327 mg, Sugar 23.7 g

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