Best Greystone Classic Carrot Cake Recipes

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Peel and grate the carrots using a box grater or with a food processor. Measure out 280 grams (2 ½ cups).
• Put the chopped walnuts (75 grams, ¾ cup) in a dry pan and place over medium heat. Stir frequently for a few minutes until the nuts smell toasty. Remove from the heat to cool.
• Measure out the rest of the ingredients. Let the eggs (4 large), cream cheese (226 grams, 8 ounces), and butter (57 grams, 4 tablespoons) come to room temperature.
• Position the oven rack to the center position. Preheat the oven to 350°F/175°C.
• If making a sheet cake: Prepare a 9 x 13 inch (23 x 33 cm) pan with non-stick spray and (optional) parchment paper. If making a layer cake: Prepare 2- 9-inch (23 cm) round layer cakes with non-stick spray and parchment paper. If making cupcakes: line a cupcake tin with paper liners. This recipe makes about 14-16 cupcakes. How to Prepare your Pans for Baking Tutorial
• In a medium bowl, whisk together the flour (240 grams, 2 cups), baking soda (1 ¾ teaspoon), salt (¾ teaspoon), cinnamon (2 teaspoons), nutmeg (¾ teaspoon), and ginger (¾ teaspoon).
• In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the eggs, oil (226 grams, 1 cup), brown sugar (400 grams, 2 cups), vanilla extract (1 ½ teaspoons), and orange zest (1 tablespoon) on medium speed until well combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until just blended, about 30 seconds. Scraping down the bowl as needed.
• Add in the carrots and walnuts and mix just until combined.
• Pour the batter into the prepared pan(s). Bake for 35-40 minutes for a sheet cake, 22-26 minutes for layer cakes, and 18-22 minutes for cupcakes. Pull out of the oven when the cake is firm but springs back when gently pressed on. Let the cake(s) cool completely before frosting.
• Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer. Mix on medium speed for about 1 minute. Scrape down the sides.
• Add the powdered sugar (420 grams, 3 ½ cups), vanilla extract (1 teaspoon), and salt (¼ teaspoon). Beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until ready to frost the cake.
• Once the cake is completely cooled and at room temperature, if making a sheet cake, frost the top of the cake. If making a layered cake, frost in between the layers and on top of the cake. If making cupcakes, top each cupcake with frosting.
• Sprinkle chopped walnuts on top if desired.
• Store the cake in the refrigerator in an airtight container up to 1 week.

GREYSTONE CLASSIC CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and lightly flour two 8-inch cake pans.
• Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
• Beat until light.
• Sift together flour, cinnamon, salt and baking soda.
• Add this gradually to the egg mixture.
• Stir in lemon zest, grated carrots, raisins, and walnuts.
• Pour into prepared pans; distribute evenly.
• Bake for 30-35 minutes.
• Center will spring back when lightly pressed.
• Turn onto rack to cool.
• While cakes are cooling; prepare frosting.
• For icing: Mix all ingredients well and chill 1 hour before frosting the cake.

CLASSIC CARROT CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

CLASSIC CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!