Best Cinnamon Carrot Cake Recipes

CARROT CAKE MUFFINS WITH CINNAMON GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
• In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
• In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

CARROT CAKE BARS WITH CINNAMON-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with baking spray with flour.
• In large bowl, beat bar ingredients with electric mixer on medium speed until well blended. Spread evenly in pan.
• Bake 19 to 24 minutes or until top is evenly golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk, vanilla and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Spread frosting evenly over cooled bars. Store covered in refrigerator.

CARROT CAKE WITH BUTTERMILK GLAZE AND CINNAMON-CREAM CHEESE FROSTING

Steps:

• CAKE: Preheat oven to 350F. Grease and flour a 13x9 cake pan. Whisk first 4 ingredients in med bowl. Beat eggs, sugar, buttermilk, oil and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots, coconut, pineapple and pecans. Transfer batter to pan. Bake 30min. Tent loosely w/ foil. Continue to bake until tester inserted comes out clean, another 15min. Remove from oven. Poke all over w/ bamboo skewer. GLAZE: Bring first 5 ingredients to boil in large saucepan, stirring until sugar dissolves. Boil until glaze is deep amber, whisking often. Glaze will thin out when almost done. Remove from heat, add vanilla. FROSTING: Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until blended. Spread frosting over cooled cake in pan.

CINNAMON RAISIN CARROT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat sucralose sweetener and eggs in a large bowl with an electric mixer until creamy; add oil and continue beating until well mixed. Beat flour, raisins, walnuts, and salt into egg mixture until thick. Beat in carrots. The batter will be thick. Stir in baking powder and baking soda into batter until evenly mixed. Pour batter into a 9x13-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

CARROT CAKE MUFFINS WITH CINNAMON GLAZE

Steps:

• Preheat oven to 350°F Lightly grease 2 muffin pans, or use paper liners.
• In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut.
• In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened.
• Fill muffin cups 3/4 full.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
• In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.

STICKY APPLE CARROT PUDDING CAKE WITH APRICOT CINNAMON SAUCE RECIPE - (5/5)

Steps:

• Add chopped apple and grated carrots to a large bowl; add the greek yogurt, white sugar, vanilla extract, salt, all of the spices and eggs; mix together with a fork. In a separate bowl, combine all flours/starches with xanthan gum, baking powder and baking soda; mix together well. Now fold the dry ingredients into the bowl with the wet ingredients until they are well combined, then add the apricot jam and brown sugar, mix with fork. bake for 25 minutes in a pre-greased square 9 inch pan at 375 then remove & lightly cover with foil, put back int the oven and bake for another 10-12 minutes at 375. The edges are the best part--they'll get dark and crispy when they bake and take on a caramelized flavor :D. For the sauce: Combine preserves and powdered sugar, mix with fork (it'll be gooey) now add the cinnamon, mix, then add in water. You can leave it out until the cake cools and pour it on the entire cake or serve the cake warm (best when warm) and drizzle glaze on each individual serving.

GOOEY CINNAMON CARROT CAKE

Steps:

• 1. Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside.
• 2. For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
• 3. Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans.
• 4. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
• 5. While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes.
• 6. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use.
• 7. When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely.
• 8. While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
• 9. Once the cake is cooled, evenly spread frosting over cake. Yield: 24 servings

CINNAMON & CARROT CAKE

Steps:

• Preheat the oven to 180C/Gas 4/fan 160C and line a deep medium sized cake tin.
• Add sugar into a large mixing bowl, oil and eggs. Lightly mix with a wooden spoon until mixed well.
• Stir in the grated carrots, raisins/walnuts and orange zest.
• Mix the flour, bicarbonate of soda and spices together, then sift into the bowl.
• Lightly mix all the ingredients until evenly mixed - mixture will be soft and almost runny.
• Pour the mixture into the prepared tin and bake for 40- 45 minutes
• Cake is cooked when it is firm and springy when pressed and a skewer comes out clean. Leave the cake until it is cool throughout before adding the icing to the top.
• For the Cinnamon Buttercream Frosting -
• Mix soft butter and icing sugar together until soft and creamy, add cinnamon and lightly stir in.

GOOEY CINNAMON CARROT CAKE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside. Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed. While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use. When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely. While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Once the cake is cooled, evenly spread frosting over cake.

GOOEY CINNAMON CARROT CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside.
• For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
• Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
• While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use.
• When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely.
• While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
• Once the cake is cooled, evenly spread frosting over cake.
• Yield: 24 servings