Best The Ultimate Makeover Carrot Cake Recipes

CARROT CAKE

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.

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.

ULTIMATE CARROT CAKE

Steps:

• ​Preheat oven to 350 degrees F.
• Prepare two 9-inch cake pans by lightly coating with butter and dusting them with flour.
• Sieve the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg together in a bowl. Set aside.
• Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. By hand, stir in the carrots, pecans (and raisins, if using) just until evenly distributed throughout the batter.
• Pour the batter into the prepared pans and bake on the center rack for about 35 to 40 minutes, or until a toothpick comes out clean.
• Cool cakes in their pans for at least 30 minutes before attempting to remove them. Continue to cool the cakes completely before frosting.
• Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar.
• Place the bottom layer on a cake plate or flat surface. Scoop about 1 ½ cups of the cream cheese icing onto the top of the bottom cake layer. Using a butter knife or offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop the rest of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake. Chill the cake in the refrigerator a little while to firm up the frosting before slicing.

BEST CARROT CAKE EVER

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.