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
BEST EVER YUMMY CARROT CAKE!!!! (WITH CREAM CHEESE FROSTING)
This is the best, most moist & flavorful carrot cake that I have ever eaten and it is definitely something everyone who tries it will remember! As with most of my recipes, they are bits & pieces from different places all put together to achieve (in my opinion) the perfect recipe. I make this as a 12", 4-layer cake to sell at my restaurant. You can easily half this recipe to make an 8", 3-layer cake or a regular 9 x 13 pan.
Provided by KirstenSU04
Categories Dessert
Time 50m
Yield 1 12, 16 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).
- FOR THE CAKE:.
- Grease & flour four 12" round pans.
- Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
- In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
- Add the wet mixture to the dry mixture until just combined.
- Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
- Pour the batter into your greased & floured pans.
- Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
- Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.
- FOR THE CREAM CHEESE FROSTING:.
- While the cake is baking & cooling you can make your frosting.
- Beat cream cheese & softened butter in your mixer until it is light & fluffy.
- With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
- Continue beating until the frosting is smooth.
- Add the vanilla to the frosting & continue to mix until combined.
- This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
- If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.
- TO ASSEMBLE CAKE:.
- When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
- If you put too much frosting it will squish out from the weight of the stacked cakes.
- Spread the remainder of the frosting on the sides of the cake.
- FOR THE CARROT DECORATIONS:.
- Take two small bowls of frosting.
- To one add green food coloring until you get a nice "carrot stem green" color.
- To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
- Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
- You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.
Nutrition Facts : Calories 1119.4, Fat 56.2, SaturatedFat 19, Cholesterol 137.4, Sodium 911.1, Carbohydrate 149.4, Fiber 3.7, Sugar 116.7, Protein 10.6
AWESOME CARROT CAKE WITH CREAM CHEESE FROSTING
This straightforward recipe delivers moist, dense, and delicious carrot cake with pineapple under a cream cheese frosting.
Provided by Tracy Kirk
Categories Desserts Frostings and Icings Cream Cheese
Time 1h40m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon 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.
- To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 46.5 g, Cholesterol 48.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 259.8 mg, Sugar 36.3 g
BEST CARROT CAKE WITH CREAM CHEESE FROSTING
This is by far the best carrot cake recipe I've ever had. You can substitute the pecans for walnuts if you prefer. Both are tasty. This recipe is also very easy because you don't have to worry too much about sifting the dry ingredients and making the batter perfectly smooth.
Provided by HocoRuco
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- First prepare the cake.
- Preheat oven to 350 degrees.
- Combine all cake ingredients (brown sugar, oil, eggs, flour, baking powder, baking soda, cinnamon, carrots and pecans) in a large bowl.
- Pour batter into a 13x9 inch cake pan or two 8 inch round cake pans that have been sprayed with non-stick cooking spray.
- Bake at 350 degrees for 35 minutes (if using 13x9) or until toothpick comes out clean but cake is still moist.
- Allow cake to cool and prepare cream cheese frosting.
- In a medium bowl, combine cream cheese, powdered sugar, butter and vanilla.
- Cover cooled cake with frosting, slice and serve.
- You may want to keep it in the fridge if you aren't going to be eating it right away because of the cream cheese in the frosting.
Nutrition Facts : Calories 926.1, Fat 51.2, SaturatedFat 12.6, Cholesterol 111.6, Sodium 502.8, Carbohydrate 113.2, Fiber 2.4, Sugar 89.8, Protein 7.4
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