A PLUS CARROT CAKE
Tired of the same old, boring carrot cake? THIS is the Carrot cake you'll love forever! A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!! Don't knock it until you try it!! You'll never go back to that boring recipe again.
Provided by HEATHERINPUYALLUP
Categories Desserts Cakes Spice Cake Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 156 mg, Sugar 25.5 g
LITE CARROT CAKE
An alternative to the usually high fat carrot cake. Moist and delicious.
Provided by Marva
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans.
- Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff.
- In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 22.6 g, Cholesterol 23.5 mg, Fat 3.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 96.3 mg, Sugar 13.8 g
GOLDEN NUGGET CARROT CAKE - COLD SPRING TAVERN
This recipe is from the Cold Spring Tavern in Santa Barbara, CA. It was also served at the Silver Screen Cafe in East Lansing, MI, before it closed. This carrot cake is incredible! It's very easy to make, too.
Provided by Lola Granola
Categories Dessert
Time 55m
Yield 1 13x9 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat to 350 and grease a 13x9 pan.
- Blend the oil and sugar together.
- Add eggs one at a time, beating after each addition.
- Sift dry ingredients together.
- Gradually add dry ingredients to wet and mix well.
- Fold in grated carrots.
- (might be good with 1/2 c walnuts or raisins, if you like! ).
- Pour batter into pan and bake for 40 minutes or until done.
- Cool completely.
- Frosting:.
- Mix all ingredients and frost!
Nutrition Facts : Calories 580.6, Fat 32.5, SaturatedFat 10.7, Cholesterol 106.6, Sodium 413.2, Carbohydrate 68.4, Fiber 1.7, Sugar 49.7, Protein 6
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.
Provided by Matt Ciampa
Categories Bakery Goods
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
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!
Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams
GOLDEN NUGGET CARROT MUFFINS
This recipe was featured in an email this morning from the www.kingarthurflour.com website. "These moist, tender muffins are a lovely gold, flecked with bright orange carrots. Studded with raisins and walnuts, they'll remind you of a Morning Glory muffin."
Provided by senseicheryl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
- In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.
- In a small bowl, whisk together the eggs, water and oil.
- Stir the wet ingredients into the dry ingredients.
- Fold in the grated carrots, stirring to combine.
- Divide the batter among the muffin cups, filling them quite full.
- Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.
- Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.
Nutrition Facts : Calories 239.1, Fat 9.3, SaturatedFat 1.3, Cholesterol 35.2, Sodium 238.2, Carbohydrate 35.7, Fiber 1.4, Sugar 15.8, Protein 4.2
CARROT CAKE XII
This recipe was given to me by my mother. It is very yummy and you can't keep it around very long.
Provided by FAYE LESLIE
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 141.1 mg, Sugar 26.6 g
GOLDEN CARROT CAKE
Golden Brown Sugar gives a maple flavor to the cake. While applesauce is a healthier option to cooking oil. So half the oil, with applesauce. Half the granulated sugar with golden brown sugar. Truly Golden Carrot Cake!
Provided by oneredbyrd
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Grease and flour pans.
- Sift together, flour, baking powder, baking soda, salt, and cinnamon.
- In a mixing bowl, beat eggs, then add both sugars.
- Let stand until sugars dissolve, approximately 10 minutes.
- Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
- Stir in dry ingredients and beat until well blended, approximately 3 minutes.
- Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
- Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
- Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
- Frosting Preparations:.
- Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
- beat until well blended.
- Add powdered sugar, gradually sifting into mixture.
- Beat at high speed.
- (If frosting is too thick, add a drop or two of milk to spreading consistency).
- Add food coloring, or frosting coloring to frosting if desired.
- Decorate with cute little carrots, with green toppings. Be creative!
- Hope you enjoy my variation of this classic cake!
CARROT NUT CAKE
Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.
Nutrition Facts :
SOLID GOLD CARROT CAKE
Make and share this Solid Gold Carrot Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
- Whisk together the dry ingredients until blended; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
- On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
- Add the flour mixture in three additions, mixing just until blended.
- Add the carrots and walnuts and mix until blended.
- Scrape the batter into the prepared pans, dividing it evenly.
- Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
- Cool the cakes in the pans on wire racks for 15 minutes.
- Invert the cakes onto the racks and cool completely.
- Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
- Remove the chocolate from the heat and set aside to cool slightly.
- In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
- Add the melted white chocolate and mix until blended.
- Add the lemon juice, vanilla, and powdered sugar; mix until blended.
- Increase the speed to high and beat until smooth and creamy, about 1 minute.
- Use the frosting immediately, as it will begin to harden quickly.
- Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
- Frost the top and sides of the cake with the remaining frosting.
- Serve the cake immediately, or refrigerate; bring to room temperature before serving.
Nutrition Facts : Calories 824.9, Fat 53.1, SaturatedFat 19, Cholesterol 141.7, Sodium 486, Carbohydrate 81, Fiber 2.2, Sugar 60.5, Protein 9.6
CARROT AND WALNUT CAKE
A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.
Provided by Murooj Ibraheem
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- Sift the flour, baking soda, and baking powder together and set aside.
- Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
- Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 36.8 g, Cholesterol 81.1 mg, Fat 24 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 237.9 mg, Sugar 14.3 g
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