Best Fluffy Carrot Cake Recipes

A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)

Steps:

• Preheat oven to 370 F (190c).
• Grease a 9 inch pan.
• Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
• In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
• Add in the carrots, corn starch and mix.
• Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
• Pour the batter into the pan.
• Level the surface with a spatula (do not pressure it though and move very lightly).
• Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
• For frosting:.
• Whip the whipping cream until it thickens.
• In a separate bowl, mix the sugar and cheese until smooth.
• Add in the whipped cream.
• Frost cooled cake.

CLASSIC CARROT CAKE WITH FLUFFY CREAM CHEESE FROSTING CONTRIBUTED

Steps:

• Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

CLASSIC CARROT CAKE WITH FLUFFY CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
• Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
• In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
• In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
• Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

FLUFFY CARROT CAKE

Steps:

• 1. Preheat the oven to 350 degrees F. Spray a 9- by 13-inch baking dish with nonstick cooking spray.
• 2. Using a hand or stand mixer, mix the eggs, oil, applesauce, and vanilla extract on low speed for 30 seconds. Beat in both sugars on medium speed until well combined, 2 minutes. Add the flour, baking powder, cinnamon, salt, and nutmeg. Mix the batter until the dry ingredients are fully incorporated. Stir in the carrots on low speed until they are evenly distributed within the batter. Pour the batter into the baking dish and spread it evenly with a spatula.
• 3. Bake for 40 to 45 minutes, until the center of the cake springs back when touched. Allow the cake to cool completely in its pan before topping it with the Whipped Cream Cheese Frosting. If you like, sprinkle the frosted cake with toasted coconut. Cut into squares to serve.
• 4. To make the frosting: Using a hand or stand mixer, whip all the ingredients together on low speed until the sugar is fully absorbed. Increase the speed to medium-high and blend until the mixture resembles frosting. Don't worry if the mixture initially looks curdled. Keep whipping it and watch it transform into a thick frosting.