Deliciously Moist Carrot Cake Recipes

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.

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.

Steps:

• 1. I prepped for this cake last night, grated the carrots, chopped nuts and soaked the raisins. It took a total of 5 minutes to put together. You don't have to soak the raisins, I just like how it plumps them and makes them a lot softer. Preheat oven to 350 degree F. Grease and flour 2 - 9 inch cake pans. Set aside.
• 2. In a large mixing bowl, whisk the cake mix, pudding and cinnamon together.
• 3. Whisk the eggs, orange juice and oil in a separate bowl. Now, pour this into the dry ingredients and mix well. It will be a thick batter.
• 4. Stir in raisins, walnuts and shredded carrots. Stir until well combined.
• 5. Pour evenly into the 2 cake pans. I plop them each once on the counter, to release any air bubbles. Bake for 25 - 30 minutes, or until pick comes out clean.
• 6. Remove from oven to a cooling rack. Cool for 10 minutes, then remove the cakes, and continue cooling on racks.
• 7. Frosting: In a large bowl, beat the cream cheese with the butter until fluffy.
• 8. Add sugar, orange extract if using and enough orange juice until frosting is smooth and spreadable. Note: If you don't want the orange flavor, just add vanilla and 3 - 4 tablespoons of cream or milk in the place of the orange juice.
• 9. Spread frosting on the bottom cake layer. Then spread on top and sides. I saved some frosting out, to color and decorate. Being it's a birthday cake, had to fancy it up...
• 10. Although I have never made this into a 9 x 13, I'm quite sure you could...adjust baking time accordingly. Enjoy!

Steps:

• Cake:.
• Mix flour, soda, cinnamon, and salt in a large bowl.
• Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well.
• Grease and flour 9 x 13 cake pan.
• Pour in batter and bake at 350° for 50-55 minutes or until tests done.
• Glaze:.
• Mix all but vanilla in saucepan, bring to a boil.
• Cook for 5 minutes stirring often.
• Remove from heat, stir in vanilla.
• Poke holes in warm cake every two inches.
• Pour glaze over cake and cool cake until syrup is absorbed.
• Frosting:.
• Combine and beat until smooth.
• Frost cooled cake.

Steps:

• Mix dry ingredients into a bowl. Add oil, eggs and vanilla and beat well. Fold in walnuts, coconut, carrots and pineapple.
• Pour batter into greased 9 inch layer cake pans lined with wax paper. Bake at 350 degrees for 30-35 minutes or until the edges have pulled away from the sides.
• Cool on a cake rack for 3 hours. Frost with creamcheese icing and dust with confectioners sugar. Enjoy!