CARROT CAKE
The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
- Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
- Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving
CARROT CAKE III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
Provided by Tammy Elliott
Categories Desserts Cakes Sheet Cake Recipes
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g
THE PALM'S CARROT CAKE
From The Palm Restaurant Cookbook. If you don't have the opportunity to eat at one of their restaurants, you can at least have their carrot cake! Be sure to use superfine or baker's sugar for the frosting--using regular granulated sugar may result in a gritty feel as it takes longer to dissolve.
Provided by SharleneW
Categories Dessert
Time 1h35m
Yield 1 10inch 3layer cake, 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
- With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large measuring cup, whisk together the oil, eggs, and vanilla.
- Pour the egg mixture into the dry ingredients and add the carrots.
- Mix on the slowest speed until evenly blended.
- The batter will be very thick.
- Fold in the raisins and pecans.
- Scoop the batter into the prepared pan and smooth the top.
- Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
- Cool on a rack to room temperature.
- While cake is baking, make frosting.
- In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
- Stir in the orange zest.
- Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
- Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
- (Be sure cake is completely cool before you try to cut and frost it).
- Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
- Spread remaining evenly over the sides.
- Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
- For the best flavor, allow to return to room temperature before serving.
- To serve, dust generously with confectioners sugar and cut into wedges.
CARROT CAKE
Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.
Provided by Marc Boyer
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
- In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
- Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
- In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g
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