Best Jiffy Extra Moist Carrot Cake Recipes
MOIST CARROT CAKE WITH NO OIL
My family loves this carrot cake. It always turns out moist, full of flavor, delicious and never lasts long!
Provided by Jilly in Michigan
Categories Dessert
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Sift together flour, baking soda, salt, baking powder and cinnamon and set aside.
- In another bowl mix together carrots, sugar, applesauce and eggs.
- Add dry ingredients in small amounts until well moistened.
- Poor into 9 x 13 cake pan.
- Bake 45 minutes. Cool before frosting cake.
- For the frosting Mix all ingredients together until creamy.
JIFFY CAKE
This was a recipe request. My mother used to make this when I was a kid. It's a simple, quick cake to throw together, and as LDJ pointed out, it's good with chocolate frosting or fruit.
Provided by ciao4293
Categories Breads
Time 30m
Yield 1 8inch or 9inch cake, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Blend all ingredients, beat for 2 minutes.
- Pour into lightly greased 8" pan.
- Bake 25- 30 minutes.
A DIFFERENT FLUFFY, LIGHT AND MOIST CARROT CAKE (VERY LOW FAT)
I tried this recipe from a site and changed only one thing (I added 2 teaspoons cinnamon instead of the recommended 1 teaspoon orange extract) and it turned out very fluffy and moist. It also doesn't use butter or oil so its light and delicious. The frosting also doesn't use any butter so its light and delicious.
Provided by Pantheress
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 121.4, Sodium 103.8, Carbohydrate 33.2, Fiber 1.1, Sugar 23.2, Protein 4
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