ORANGE CARROT CAKE
Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut. Pour into pan.
- Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 2 g
ORANGE-PINEAPPLE CARROT CAKE
This is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F
- Butter and flour 13x9x2-inch metal baking pan.
- Combine first 5 ingredients in medium bowl; whisk to blend.
- Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth.
- Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts.
- Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 50 minutes.
- Cool cake completely in pan.
- Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl.
- Beat until blended.
- Add powdered sugar and beat until smooth.
- Spread frosting over cake.
- (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.).
Nutrition Facts : Calories 655.2, Fat 34.9, SaturatedFat 14.8, Cholesterol 126.2, Sodium 539.5, Carbohydrate 81.8, Fiber 2.2, Sugar 61.1, Protein 7.7
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
CARROT PINEAPPLE CAKE I
The carrots and pineapple work together to keep this cake moist and wholesome.
Provided by Linda
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g
ISAAC'S CARROT CAKE
A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.
Provided by Kali Peacock
Categories Desserts Cakes Carrot Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
- Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g
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- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
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