Best Carrot Nut Cake Recipes

CARROT NUT CAKE

Carrot Nut Cake image

Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

2 cups sugar
1-1/2 cups canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
2 cups finely shredded carrots
1 cup sweetened shredded coconut
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans, divided
Cream Cheese Frosting

Steps:

In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.

Nutrition Facts :

EGG DAIRY NUT FREE CARROT CAKE

Egg Dairy Nut Free Carrot Cake image

This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots

Provided by happygurl06

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 cup caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup grated carrot
1/2 cup sultana
1/4 cup vegetable oil
1 teaspoon white vinegar
1 cup water

Steps:

Add the ingredients into a mixing bowl in the same order as listed.
Mix with a wooden spoon for 1 - 2 minutes.
Pour into a small round or loaf tin (use non stick tin and cooking spray).
Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
Make fine cup cakes - reduce cooking time to 15-20 minutes.

CARROT-PINE NUT CAKE FROM PARMA

Carrot-Pine Nut Cake from Parma image

I just saw Giada de Laurentis make this carrot cake/bread on the Food Network and didn't want to lose the recipe; it's SOOOO unusual with the addition of pine nuts, mascarpone cheese and fennel seeds. I can't wait to try it!

Provided by Raquel Grinnell

Categories Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1 cup sugar, divided in half
1 teaspoon fennel seed
1 lemon, juice and zest of
2 cups carrots, peeled and shredded (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup butter, softened (1 stick)
5 eggs
powdered sugar, for garnish

Steps:

Preheat the oven to 375°F.
In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

NUT-FREE CARROT CAKE

Nut-Free Carrot Cake image

Make and share this Nut-Free Carrot Cake recipe from Food.com.

Provided by Kym in Ohio

Categories Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1 pinch salt
3 cups grated carrots (fully packed)
2 teaspoons cinnamon
1 teaspoon vanilla
1/4 cup butter
8 ounces cream cheese
1 lb powdered sugar

Steps:

Beat oil and sugar, then add eggs.
Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
Pour into 3 9-inch cake pans.
Bake at 350°F for 35 minutes.
Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
Beat until smooth.

Nutrition Facts : Calories 547.8, Fat 29.6, SaturatedFat 7.6, Cholesterol 69.8, Sodium 273.4, Carbohydrate 68.5, Fiber 1.3, Sugar 54.4, Protein 4.3

BANANA NUT CARROT CAKE SQUARES

Banana Nut Carrot Cake Squares image

How to make Banana Nut Carrot Cake Squares

Provided by @MakeItYours

Categories Cakes

Number Of Ingredients 13

Ingredients

2 cup(s) flour
1 cup(s) bananas, mashed
1 cup(s) carrots, grated
1/2 cup(s) pineapple juice
3/4 cup(s) vegetable oil
1/2 cup(s) honey
1/2 cup(s) brown sugar
3 large eggs
3 teaspoon(s) baking powder
1 tablespoon(s) cloves, ground
1 tablespoon(s) cinnamon, ground
1 teaspoon(s) salt
1 cup(s) walnuts, chopped

Steps:

Preheat the oven to 350; grease a 9\"x12\" baking pan.
In a large bowl sift together the flour, cinnamon, cloves and baking powder.
In a smaller bowl beat together the eggs; add sugar and honey; whisk in the oil and juice.
Mix into the dry ingredients.
Stir in the carrots, bananas and walnuts.
Pour mixture into the baking dish; bake 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Cool 50 to 60 minutes; serve with vanilla ice cream or yogurt.
NOTE: May use apple or orange juice in place of pineapple juice.