Best Carrot Cake Ever Recipes

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BEST CARROT CAKE

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



Best Carrot Cake image

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.

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

BEST EVER CARROT CAKE

My family loves my carrot cake. I make them for Thanksgiving. It is so easy to make a carrot cake. It is so delicious and sweet and tasty.

Provided by Lisa Johnson

Categories     Cakes

Time 1h15m

Number Of Ingredients 15



Best Ever Carrot Cake image

Steps:

  • 1. Blend together eggs and oil. Sift sugar and other dry ingredients together. Add to egg mixture, mixing well. Add carrots and pecans. Blend well. Pour mixture into 2 (9") cake pans which have been greased and floured. Bake at 375 degrees for 30 to 40 minutes. If a 12"x8"x2" pan is used, bake at 350 degrees for 45 minutes. Cream together cream cheese and butter. Add sugar, vanilla and mixing well. Frost between layers, top and sides.

4 eggs
1 1/2 c vegetable oil
2 c sugar
2 c plain flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
3 c carrots, shredded
1 c chopped pecans
CREAM CHEESE FROSTING
1 8 oz. cream cheese, softened
1 stick butter or margarine, softened
1 16 oz. 4 x powdered sugar
1 1/2 tsp vanilla extract

MOIST CARROT CAKE

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12



Moist Carrot Cake image

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.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

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