Best Canned Carrot Cake Recipes

ISAAC'S CARROT CAKE

Isaac's Carrot Cake image

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

Ingredients

3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups shredded carrots
1 (11 ounce) can mandarin oranges, drained
1 ¼ cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

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

CANNED CARROT CAKE

Canned Carrot Cake image

I always have cans of carrots in my pantry and hardly ever use them. except for this cake recipe I came up with ages ago. It is a heavy, deluxe cake that my family and friends think is the best.

Provided by gaynel mohler

Categories Cakes

Time 50m

Number Of Ingredients 12

Ingredients

3 c canned, drained carrots, about 2 cans
1 c vegetable oil
2 c sugar
2 c flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 c flaked coconut, optional
1/2 c drained crushed pineapple optional
1/2 c chopped walnuts or pecans optional
4 medium eggs

Steps:

1. mash carrots, or puree well. use mixer or food processor.
2. in large bowl combine carrots, eggs and sugar. mix well with mixer over med speed.
3. add in oil and continue mixing.
4. mix and sift dry ingredients together and gradually add to carrot mixture.
5. when all is well incorporated, blend on medium speed for 2 minutes.
6. if adding coconut, nuts and pineapple, do at this point, stirring in by hand.
7. pour batter into 9 x 13 inch pan or 2 - 3 round baking pans that are sprayed with cooking spray. if making a tiered cake, may want to line round pans with wax paper or parchment.
8. bake in preheated, 350 degree oven for 25 to 30 minutes, until toothpick comes out clean.
9. frost with your favorite cream cheese frosting.