Best Ninja Carrot Cake Recipes

NINJA CARROT CAKE

Ninja carrot cake image

You can add 1/2 cup of raisins in step 5 if you like raisins. To make carrot decorations: most stores sell tubes of green and orange icing, as well as pastry tips that fit right on the tube. This carrot cake is so moist and flavorful, with tiny bits of real fresh carrots that no box of cake mix can ever even hope to come close to replicating. Just don't let a rabbit anywhere near it!

Provided by Joan Hunt @vegancook

Categories Cakes

Number Of Ingredients 10

Ingredients

1 1/2 cup(s) baby carrots
1 cup(s) vegetable oil
1 1/3 cup(s) sugar
3 large eggs(i use ener-g egg replacer)
1 1/3 cup(s) flour
1 1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 teaspoon(s) rounded teaspoon cinnamon
1 teaspoon(s) vanilla extract
1 - batch of vegan cream cheese frosting

Steps:

Preheat oven to 350 degrees. Place carrots in master prep pitcher. secure top and pulse for 10 seconds, until carrots are grated into tiny pieces. Remove carrots and set aside.
place vegetable oil, sugar, and eggs in master prep pitcher. Secure top and pulse for 10 seconds, until combined and frothy.
Add flour, baking soda, salt, cinnamon, and vanilla extract to the sugar mixture in pitcher and re-secure the top. Pulse for 10 seconds until well combined and free of lumps.
Carefully remove blades from pitcher and stir in grated carrots with a long spoon. Pour finished cake batter into two, greased and floured 8 inch cake pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Let cool for at least 1 hour. Use a bread knife to slice off each half of the cake's rounded tops for a perfectly flat, bakery style cake. Frost each top with cream cheese frosting, and then flip one on top of the other to let the frosting of each half glue the cake together. Frost the outside of the cake, decorate and serve.

CARROT CAKE

Carrot Cake image

My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

Steps:

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.