MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
INCREDIBLY MOIST AND EASY CARROT CAKE
This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 1h5m
Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
- Heat the oven to 350 degrees Fahrenheit (176C).
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- Stir in the carrots, nuts, and raisins.
- Divide the cake batter between the prepared cake pans.
- Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
- Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
- Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g
CARROT CAKE -DOCTORED CAKE MIX RECIPE
Nobody would ever believe that this amazing Carrot Cake recipe starts with a box of spice cake mix! The added carrots, coconut, pecans, and crushed pineapple add wonderful flavor!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Time 35m
Number Of Ingredients 20
Steps:
- In the bowl of your mixer combine the dry ingredients (cake mix, flour, sugar, salt, & spices) and whisk 30 seconds to throughly combine.
- To this add the eggs, milk, and sour cream and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more.
- Next, fold in the shredded carrots, coconuts, pecans, and drained crushed pineapple.
- Makes approximately 7 cups of batter.
- Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few moist crumbs attached.
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
A VERY MOIST CARROT CAKE
A very moist cake, no icing needed but goes well with nut icing.
Provided by Carla_P
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
- Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 726.6 calories, Carbohydrate 80 g, Cholesterol 81.8 mg, Fat 43.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 7.1 g, Sodium 341.4 mg, Sugar 51.5 g
CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
- Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
- Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
- Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
- For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
- Decorate cake with candied carrot strips as desired. Cut cake and serve.
BEST CARROT CAKE
After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.
PHENOMENAL CARROT CAKE
This is a fabulously moist carrot cake that my family has been making for over 25 years. I'm not sure where the original recipe comes from but I really, really appreciate the person who thought this up! It is an extremely quick and easy cake to make, but everyone will rave! For an even more decadent treat, frost the cake with your favourite cream cheese frosting.
Provided by Mel T
Categories Dessert
Time 55m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray a 9 x 13 pan with nonstick spray.
- In large bowl, beat eggs and gradually add sugar.
- Continue beating and add oil and vanilla.
- Add carrots, pineapple, and coconut.
- Sift flour, baking soda, and salt together.
- Add flour mixture to wet ingredients and mix well.
- Pour batter into prepared pan.
- Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
- Let cool before frosting.
- Note: This recipe works just as well for muffins!
ABSOLUTELY PHENOMENAL MOIST CARROT CAKE
This is the way I have been making Carrot cake for holidays, and birthdays for years. This is the most delicious, and moist cake ever. My friends and family all love this cake. It isn't dry like a lot of other carrot cakes.I have been told by many. It is the best carrot cake they have ever had. It keeps well in the fridge for...
Provided by Nor Mac
Categories Other Desserts
Time 40m
Number Of Ingredients 21
Steps:
- 1. Sift flour, salt, baking powder, baking soda, and cinnamon together. Add the sugar, oil and eggs, and vanilla. Beat until well blended. Add in well drained pineapple, carrots, coconut, raisins, and nuts. Divide the batter between twp 9" greased and floured round cake pans. Bake at 350 degrees for 35 to 40 min. While cake is baking. Make the frosting.
- 2. Cream Cheese frosting- Beat softened butter,and cream cheese together until well blended. Add Powdered sugar a little at a time until smooth. Add in vanilla and beat well. Frosting will be thick. Cover bowl of frosting plastic wrap. Press wrap up against frosting so no air gets in. Set aside.
- 3. Cake is done when pick comes out with a few moist crumbs. Cool cakes. Turn on to racks. Place 1st layer down on platter. Frost top. Add 2nd layer,and frost top. and sides of entire cake. Optional: Garnish with Walnut's if desired. Keep the cake refrigerated.
ONE LAYER CARROT CAKE
An easy and moist one layer carrot cake adapted from London's. famous Bread Ahead bakery. So easy and absolutely delicious!
Provided by Farah Abumaizar
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 350F (175F). Prepare an 11x7 or 9x9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
- Whisk together the dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, ginger, and salt), and set aside.
- In the bowl of an electric mixer, whisk the eggs and sugar for 2 minutes on medium speed or so until well combined. Add the vanilla and the vegetable oil and mix until combined.
- Reduce the speed to low, and add the dry ingredients all at once until incorporated. Don't over mix, a few flour streaks are ok.
- Add the grated carrots and walnuts if using and fold in with a spatula. Don't mix too much. Pour the batter into the prepared pan and bake for around 25 minutes or until a toothpick inserted near the center comes out clean. Let cake cool completely before frosting.
- In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.
Nutrition Facts : Calories 341 kcal, ServingSize 1 serving
More about "absolutely phenomenal moist carrot cake recipes"
CARAMEL CARROT CAKE - HOME COOKING RECIPES
From homecookingadventure.com
10 BEST MOIST CARROT CAKE RECIPES | YUMMLY
From yummly.com
EASY CARROT CAKE RECIPE - BAKING MISCHIEF
From bakingmischief.com
PERFECTLY MOIST & DELICIOUS CARROT CAKE - A FOOD LOVER'S ...
From afoodloverskitchen.com
4.4/5 (14)Total Time 1 hr 5 minsCategory DessertCalories 840 per serving
- Sift together flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl. Set aside.
- Combine eggs, sugar, apple sauce, oil, and vanilla extract in a large mixing bowl. Mix together well. Add flour mixture and stir to fully combine. Add the carrots and ¾ cup walnuts to the batter and fold it in.
- Pour the batter into the prepared pans. Bake for 45 minutes. Insert a toothpick to test if the center is done. When the toothpick comes out clean, it's done.
FAVORITE CARROT CAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
4.6/5 (84)Total Time 1 hr 20 minsCategory CakeCalories 519 per serving
THE MOST INCREDIBLE CARROT CAKE EVER! | FOODTASIA
From foodtasia.com
Ratings 5Category DessertCuisine AmericanTotal Time 50 mins
CARROT CAKE | YOUR LIGHTER SIDE
From yourlighterside.com
Estimated Reading Time 4 mins
MOIST CARROT CAKE WITH CREAM CHEESE FROSTING
From justsotasty.com
5/5 (6)Category DessertCuisine AmericanTotal Time 55 mins
LOW FODMAP CARROT CAKE WITH CREAM CHEESE FROSTING ...
From karlijnskitchen.com
5/5 (3)Category CakeCuisine AmericanTotal Time 1 hr 10 mins
CARROT CAKE - CAFE DELITES
From cafedelites.com
5/5 (12)Total Time 55 minsCategory CakesCalories 397 per serving
BEST SWISS CARROT CAKE | CRAZY KITCHEN
From crazykitchenblog.com
5/5 (1)Category CakeCuisine SwissTotal Time 1 hr 20 mins
ABSOLUTELY PHENOMENAL MOIST CARROT CAKE | RECIPE | NO COOK ...
From pinterest.com
PHENOMENAL CARROT CAKE - TFRECIPES.COM
From tfrecipes.com
ABSOLUTELY PHENOMENAL MOIST CARROT CAKE | RECIPE | BEST ...
From pinterest.co.uk
#CARROT CAKE RECIPES | JUST A PINCH
From justapinch.com
EASY CARROT CAKE RECIPE||HOW TO MAKE MOIST CARROT CAKE ...
From youtube.com
ABSOLUTELY PHENOMENAL MOIST CARROT CAKE #COCONUT #CARROT # ...
From pinterest.com
SOFT AND MOIST CARROT CAKE RECIPE | EASY CARROT CAKE ...
From youtube.com
ABSOLUTELY PHENOMENAL MOIST CARROT CAKE- TFRECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love