Best Janes Carrot Cake Recipes

CARROT LOAF CAKE!

Steps:

• Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin!
• Pour the sunflower oil & eggs into a large bowl and add the sugar - mix lightly and combine.
• Add the grated carrots, raisins/nuts, and orange zest and fold through to combine.
• Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again - try not to over mix!
• Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
• Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the tin well enough!
• Beat your butter on its own for a few minutes to loosen it.
• Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
• Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
• Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
• Once beaten - it should be lovely and thick.
• Slather your cream cheese frosting over the top of the cake!
• Decorate with chopped nuts, carrot decorations or whatever!!
• Enjoy!

CARROT CAKE CUPCAKES!

Steps:

• Heat oven to 180C/160C fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 Iced Jems baking cups on a flat tray!
• Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
• Whisk together the sunflower oil and eggs.
• Add in the grated carrots and sugar, and mix again.
• Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!
• Try not to over mix it - I use a large glass bowl with a spatula.
• Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes!
• Beat your butter on its own for a few minutes to loosen it.
• Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
• Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
• Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
• Once beaten - it should be lovely and thick.
• Get your favourite piping tip - I use a 2D closed star piping tip!
• Pipe the frosting onto the cupcakes.
• Sprinkle over some chopped walnuts, and a carrot decoration!

CARROT CAKE TRAYBAKE!

Steps:

• Preheat your oven to 180C/160C Fan and Grease & line a large tin - I used a 9x13" Traybake/Roasting tin.
• Pour the Sunflower Oil & Eggs into a large bowl and add the sugar - mix lightly and combine.
• Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine.
• Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again - try not to over mix!
• Pour the mixture into the tin, and bake in the oven for 25-30 minutes. Sometimes it can take a little longer so test with a skewer!
• Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack.
• With a stand mixer/electric whisk, beat the room temperature/softened Butter for a couple of minutes so its really smooth.
• Fold through the the Cream Cheese so its combined, or beat on a low speed. Stir in the Vanilla extract.
• Gradually add in the Icing Sugar and mixed spice till its all combined - try not to beat too hard, you'll want to do this bit by hand. I add usually about 500g, you want to add enough for it to be firm.
• Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some chopped nuts (I used walnuts and pecans) and then give it a sprinkle of icing sugar!

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

JANE'S CARROT CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 9x13 pan.
• Combine sugar, eggs, oil ,and vanilla in bowl.
• Blend using a spoon.
• Stir in dry ingregients.
• Mix well.
• Add carrots, pineapple,coconut and nuts.
• Pour into pan Bake until center comes out clean, around 50 minutes.
• Ice if desired.

CARROT CAKE

Steps:

• For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
• Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
• Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
• Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
• For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
• If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
• To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
• Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
• Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.