Best Carrot Cake Deluxe Recipes

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DELUXE ORANGE-CARROT CAKE



Deluxe Orange-Carrot Cake image

Bring your carrot cake recipe to the next level with this Deluxe Orange-Carrot Cake! To be honest, we'll take any carrot cake-deluxe or not! But this orange carrot cake is topped with cream cheese frosting that's made with orange peel, pecans and coconut.

Provided by My Food and Family

Categories     Cakes

Time 2h40m

Yield 32 servings

Number Of Ingredients 15

1 navel orange
2 cups flour
1-1/2 cups granulated sugar
2-1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. salt
4 eggs
1 cup oil
2 cups shredded carrots
1 cup chopped pecans, toasted, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3-1/2 cups plus 6 Tbsp. powdered sugar, divided
1/3 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Line two 15x10x1-inch baking pans with foil; spray with cooking spray. Grate the peel from the orange. Remove the membrane from the orange; discard. Chop orange sections. Sprinkle 2 clean towels with 3 Tbsp. powdered sugar each.
  • Combine flour, granulated sugar, baking soda, baking powder, cinnamon and salt in bowl. Beat eggs and oil in large bowl with mixer until blended. Gradually beat in flour mixture until blended. Stir in carrots, chopped oranges and 1/2 cup nuts. Pour half the batter (about 2 cups) into each prepared pan.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off foil. Starting at one short side, roll up cake and towel together. Repeat with remaining pan. Cool completely on wire rack.
  • Meanwhile, beat cream cheese and remaining powdered sugar in large bowl with mixer until blended. Stir in remaining nuts, orange peel and coconut. Stir in COOL WHIP. Refrigerate 15 min.
  • Carefully unroll cake; remove towel. Spread half the cream cheese mixture onto each cake. Reroll cakes; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

DELUXE CARROT CAKE



Deluxe Carrot Cake image

Elevate your normal carrot cakes with My Food and Family's Deluxe Carrot Cake. Cover your cake with tangy cream cheese frosting and toasted walnuts and coconut. This recipe takes it up a notch for a truly unforgettable Deluxe Carrot Cake.

Provided by My Food and Family

Categories     Cakes

Time 1h40m

Yield 16 servings

Number Of Ingredients 15

2 cups flour
2-1/2 tsp. baking soda
2 tsp. ground cinnamon
4 eggs
1 cup oil
1-1/4 cups granulated sugar
2 cups shredded carrots
1/2 cup raisins
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. butter or margarine, softened
2 tsp. milk
1/2 tsp. vanilla
2 cups powdered sugar
1/4 cup toasted chopped walnuts
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 350°F.
  • Combine flour, baking soda and cinnamon. Beat eggs, oil and granulated sugar in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and raisins. Pour into 2 greased and floured 9-inch round pans.
  • Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
  • Beat cream cheese and butter in large bowl with mixer until creamy. Blend in milk and vanilla. Gradually add powdered sugar, mixing well after each addition.
  • Fill and frost cake layers with cream cheese mixture. Combine nuts and coconut; sprinkle over frosting.

Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BILL'S CARROT CAKE DELUXE



Bill's Carrot Cake Deluxe image

Make and share this Bill's Carrot Cake Deluxe recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons ground allspice
4 eggs
1 cup coconut flakes
1 cup canola oil
1 (8 ounce) can crushed pineapple
1 cup grated carrot
1 cup chopped pecans
8 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
  • In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
  • Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
  • Pour into a greased and floured 13x9-inch baking pan.
  • Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
  • With an electric mixer, cream together cream cheese, butter and confectioners sugar.
  • Spread frosting onto cooled cake and serve. Refrigerate leftovers.

Nutrition Facts : Calories 585.8, Fat 32, SaturatedFat 9.6, Cholesterol 77.4, Sodium 438.8, Carbohydrate 72.9, Fiber 2.1, Sugar 57.9, Protein 5

DELUXE CARROT CAKE



Deluxe Carrot Cake image

Make and share this Deluxe Carrot Cake recipe from Food.com.

Provided by Bren in LR

Categories     Dessert

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 18

1 1/2 cups sugar
3/4 cup vegetable oil
3 eggs
3/4 cup buttermilk
2 teaspoons pure vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots (about 6 medium carrots)
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple in juice
1 cup raisins
8 ounces cream cheese, softened (or light cream cheese)
1/2 cup butter, softened (1 stick)
2 teaspoons pure vanilla extract
3 1/2 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, beat together the sugar, oil, eggs, buttermilk and vanilla.
  • In a second bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend.
  • Gradually add the dry ingredients to the batter. Mix gently.
  • Fold in the carrots, coconut, walnuts, pineapple and raisins with a spoon.
  • Pour into a greased 9 x 13 pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
  • For the frosting: In a mixing bowl, cream together the cream cheese and butter until fluffy. Add the vanilla and stir. Sift the powdered sugar in gradually and beat until thoroughly blended.

Nutrition Facts : Calories 594.5, Fat 30.2, SaturatedFat 10.6, Cholesterol 70.6, Sodium 366.8, Carbohydrate 78, Fiber 2.7, Sugar 59.7, Protein 6.2

CARROT CAKE DELUXE WITH ORANGE ICING



Carrot Cake Deluxe With Orange Icing image

Make and share this Carrot Cake Deluxe With Orange Icing recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups light brown sugar, firmly packed
1 teaspoon salt
4 large eggs
2 teaspoons cinnamon
1 1/2 cups cooking oil
3 cups carrots, grated
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup nuts, chopped
1/2 cup light brown sugar, firmly packed
1 1/2 cups powdered sugar
3 tablespoons orange juice
chopped dried apricot
shredded coconut

Steps:

  • Preheat oven to 350.
  • In a large mixing bowl, combine sugar, salt, eggs, cinnamon, oil and carrots.
  • Beat at medium speed for 2 minutes.
  • Blend in flour, baking soda and nuts; mixing well.
  • Pour into agreased and floured 10 inch bundt or tube pan.
  • Bake for 45 minutes or until toothpick inserted comes out clean.
  • Let rest for 10 minutes, turn onto rack to cool.
  • Orange Icing:
  • In a small bowl, combine ingredients; mix well.
  • Drizzle with icing, decorate with apricots and coconut if desired.

Nutrition Facts : Calories 1240.4, Fat 64.3, SaturatedFat 9, Cholesterol 141, Sodium 1005.2, Carbohydrate 160.7, Fiber 4.1, Sugar 121.6, Protein 11.1

CARROT CAKE DELUXE



CARROT CAKE DELUXE image

Categories     Cake     Dessert

Number Of Ingredients 12

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup shredded coconut
1 cup chopped nuts, divided use

Steps:

  • Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan; set aside. In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots, and vanilla; beat until well blended. Stir in pineapple, coconut and 1/2 cup nuts. Pour into prepared baking pan. Bake for 50 to 60 minutes or until cake tests done when wooden pick inserted in center comes out clean. Cool. Combine frosting ingredients in a small bowl; mix until well blended. Spread over cooled cake. Sprinkle with remaining 1/2 cup nuts, if desired.

DELUXE CARROT CAKE



Deluxe Carrot Cake image

Number Of Ingredients 17

1 (20-ounce) can crushed pineapple in unsweetened juice, divided
2 cups flour
1 cup nonfat dry milk powder
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 cup walnuts, chopped
2 cups carrots, shredded
3/4 cup egg substitute
1/3 cup corn oil
2 teaspoons vanilla extract
1 cup unsweetened flaked coconut
3/4 cup raisins
FROSTING:
1 cup nonfat ricotta cheese
4 packets artificial sweetener
2 teaspoons vanilla extract
1 cup crushed pineapple packed in unsweetened juice, drained

Steps:

  • 1. Drain juices from pineapple. Reserve one half of the drained pineapple for the filling.2. Sift together flour, powdered milk, baking powder and cinnamon.3. Add walnuts and carrots4. In a separate bowl, mix together eggs, juice, oil and vanilla.5. Blend the two mixtures together until just combined. Fold in 1 cup drained pineapple, coconut and raising.6. Pour into two 9-inch round cake pans that have been coated with nonstick vegetable cooking spray and floured. Bake at 350°F for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks before frosting.7. For Frosting, beat ricotta, sweetener and vanilla until fluffy, then stir in pineapple. Spread between layers.EXCHANGES2 Starch/Bread2 FatNUTRITION FACTSCalories 262Total Fat 10 grams Saturated Fat 3 gramsCholesterol 2 milligramsSodium 142 milligramsTotal Carbohydrate 32 grams Dietary Fiber 1 gramProtein 11 grams

Nutrition Facts : Nutritional Facts Serves

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