BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
THE ULTIMATE CARROT CAKE
A culmination of all the tweaks and advice I've found for the ultimate carrot cake.
Provided by Gabrielle Dante
Time 1h40m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
- While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.
- Spread frosting over the cooled cake.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 48.8 g, Cholesterol 51.4 mg, Fat 21.6 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 246.5 mg, Sugar 38.2 g
ULTIMATE CARROT CAKE
The most moist and succulently rich Carrot Cake I've ever eaten. It is highly requested by my family and friends and much talked about in between occassions when I bake it. It is a tad labor intensive and has 3 parts, the cake, the buttermilk glaze and the cream cheese frosting But I promise you it is entirely worth the effort this cake takes. The recipe originally was published in the October 1997 Southern Living Magazine, but can also be found on their website. This is truly a 5 star recipe. Baking is a science and being precise is key with a perfect cake. I always recommend spooning the flour into the measuring cup and leveling off, rather than scooping out the flour and leveling. Additional use a best quality vanilla. My favorite is Vanilla Bean Crush by Sonoma Syrup Co. (Can be found at King Arthur Flour on the web, or occassionally at Marshall's.) This recipe has a lot of liquid in it and is a wet batter, but never fear it will bake up with perfection ;)
Provided by ChristaKL
Categories Dessert
Time 1h30m
Yield 1 3 layer cake, 8-10 serving(s)
Number Of Ingredients 24
Steps:
- For the cake:.
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.Pour batter into prepared cakepans.
- Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers, cool in pans on wire racks 15 minutes. Remove from pans, and cool completely.
- on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
- For the Buttermilk Glaze:.
- Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
- For the Cream Cheese Frosting:.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Nutrition Facts : Calories 1390.2, Fat 79.3, SaturatedFat 34.7, Cholesterol 200, Sodium 935.9, Carbohydrate 164.4, Fiber 4, Sugar 133.5, Protein 12.2
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
ULTIMATE CARROT CAKE
Make and share this Ultimate Carrot Cake recipe from Food.com.
Provided by Lise in Indiana
Categories Dessert
Time 1h20m
Yield 12-14 serving(s)
Number Of Ingredients 24
Steps:
- Prepare muffin tins with papers (about 48 regular cupcakes) or two 9-inch round cake pans (2 inch sides) with parchment and oil.
- Preheat oven to 350 degrees F.
- Coarsely grate the carrots in a food processor using the grater attachment.
- Chop them into finer pieces with the medal blade attachment in the food processor, if you want the texture of the cake a little bit finer.
- Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest.
- Mix together all of the dry ingredients in a bowl with a whisk.
- Add the dry ingredients to the egg mixture.
- Add the finely chopped carrots, walnuts (or coconut), and raisins (or dried cherries).
- Pour the batter into the prepared pans or scoop into cupcake papers (fill 3/4 full).
- Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
- Bake 9-inch cakes for about 35-40 minutes, or until tester comes out clean.
- Cool in pan(s) on wire rack for 10-15 minutes.
- Make frosting by combining all frosting ingredients and beating well, until fluffy.
- NOTE: If you like lots of frosting, double this recipe, but you'll have some left over, even if you are generous with it while frosting the cake. But it's delicious on EVERYTHING!
- To assemble the cake, remove from pan(s) and peel off the parchment paper from the bottom, place on cardboard rounds.
- With a thin serrated knife slice off the very top of the cake layer, using a sawing motion, to level the tops, if desired.
- Cut the cake layers into 2 equal layers. Slide the layers onto a cardboard round or any other flat surface.
- Using an offset spatula spread about 1½ cups of the frosting evenly over the surface of the first layer.
- Top with the next layer and repeat for the rest of the layers.
- Place about 2 cups of the icing on the top of the cake and spread evenly.
- Spread the icing onto the sides of the cake.
- Using the spatula, create swirls in the frosting on the cake. This cream cheese frosting is very soft so you won't want to try for anything too exacting.
- Press additional shredded coconut onto the sides of this cake, as a garnish, if desired.
Nutrition Facts : Calories 858.5, Fat 50.6, SaturatedFat 14.1, Cholesterol 133.3, Sodium 392.7, Carbohydrate 96.1, Fiber 3.2, Sugar 70.9, Protein 9.7
More about "ultimate carrot cake recipes"
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (95)Calories 864 per servingCategory Dessert
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
THE ULTIMATE CARROT CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 4 hrs 35 minsServings 12
- Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
- Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
- Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
- Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.
THE ULTIMATE CARROT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 4 hrs 35 mins
- Preheat oven to 350°. Toss together first 3 ingredients; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.
- Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
- Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
- Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.
PAUL HOLLYWOOD'S ULTIMATE CARROT CAKE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
THE ULTIMATE CARROT CAKE | RECIPES | DELIA ONLINE
From deliaonline.com
CARROT CAKE RECIPES
From allrecipes.com
THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE RECIPE …
From foodnetwork.com
Author By
BEST CARROT CAKE RECIPE EVER - HELP 4 U
From help.winsingal.com
INCREDIBLY MOIST AND EASY CARROT CAKE - TOP TEEN RECIPES
From topteenrecipes.com
OUR BEST CARROT CAKE RECIPES OF ALL TIME
From allrecipes.com
THE ULTIMATE CARROT CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
CAN YOU LEAVE CARROT CAKE WITH CREAM CHEESE FROSTING OUT?
From dependablepickup.com
ULTIMATE CARROT CAKE RECIPE | RECIPES.NET
From recipes.net
TOP 50 THE ULTIMATE CARROT CAKE RECIPE RECIPES
From tmax.pakasak.com
CARROT CAKE RECIPE | MYFOODBOOK
From myfoodbook.com.au
ULTIMATE CARROT CAKE RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
THE ULTIMATE CARROT CAKE RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
BEST CARROT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
BEST CARROT CAKE RECIPE – MY ROI LIST
From myroilist.com
THE BEST CARROT CAKE EVER | MRFOOD.COM
From mrfood.com
#time-to-make #course #preparation #occasion #desserts #dinner-party #heirloom-historical #holiday-event #cakes #4-hours-or-less
You'll also love