Best Million Dollar Carrot Cake Recipes

BEST CARROT CAKE EVER

Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories Desserts Cakes Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

Ingredients

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

ISAAC'S CARROT CAKE

Isaac's Carrot Cake image

A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.

Provided by Kali Peacock

Categories Desserts Cakes Carrot Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
2 ½ teaspoons baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
2 cups shredded carrots
1 (11 ounce) can mandarin oranges, drained
1 ¼ cups vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g

MILLION DOLLAR CARROT CAKE

Million Dollar Carrot Cake image

I love carrot cake, especially one without raisins! This cake is moist and very delicious! Great for the holidays.

Provided by Jennifer J

Categories Cakes

Number Of Ingredients 22

Ingredients

1 1/2 c all purpose flour
1 1/2 c sugar
2 tsp baking powder
1 tsp salt
3 tsp cinnamon
1/4 tsp allspice, ground
1/4 tsp nutmeg, ground
1 tsp baking soda
1 c vegetable oil
3 large eggs
2 1/2 tsp vanilla extract
1 c carrots, grated
1/2 c raisins (optional)
1 c walnuts, chopped
4 oz cream cheese, softened
1 1/2 Tbsp milk
1 1/2 tsp vanilla extract
3 c powdered sugar, sifted
1/2 stick butter, unslated
1/2 c walnuts, chopped (garnish)
1 tsp vanilla extract
6 Tbsp milk (reserved)

Steps:

1. Grease and flour an 8-inch square cake pan and set aside.
2. Preheat oven to 325 degrees.
3. In a mixing bowl, mix sugar, vegetable oil, and eggs and 2 1/2 tsp vanilla.
4. In a separate large mixing bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, allspice, and baking soda.
5. Fold in dry ingredients into wet mixture. Blend on low speed with an electric mixer for one minute. If batter seems too dry, add the 6 reserved tablespoons of milk one at a time until you reach desired consistency.
6. Fold in carrots and nuts and raisins (optional), until well blended. Pour into prepared pan
7. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean . Cool cake in pan, for 20 minutes.
8. Remove cake to cake rack and cool completely.
9. Frosting: Beat cream cheese, milk,butter and additional vanilla with an electric mixer until well combined.
10. Gradually add powdered sugar, beating until smooth. If frosting is too stiff, add a few additional drops of milk.
11. Frost top and sides of cake. Sprinkle chopped walnuts on top of wet icing and allow to set.
12. NOTE: If making a layered cake. double frosting ingredients and frost between each layer.