Addictive Carrot Cake Recipes
ADDICTIVE CARROT CAKE
Wow, this carrot cake is addictive. Thanks to the addition of applesauce, the cake is tender. It has just a hint of cinnamon. We think finely grating the carrots adds not only texture, but a lot of moisture so take the time to finely grate them. Pineapple adds a lot of sweetness to the moist cake but doesn't alter the carrot cake...
Provided by Amanda Hyatt
Categories Desserts
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 325 degrees. Grease, flour, and line with parchment or wax paper (3) 9 inch round cake pans, Or lightly grease and flour a 9x13 cake pan.
- 2. Using a large bowl, sift together flour, sugar, cinnamon, baking soda, and salt.
- 3. In a smaller bowl stir together carrots, eggs, oil, nuts, and pineapple.
- 4. Then stir them into dry ingredients until mixture is well combined. **Hand mix only, do not use an electric mixture or it will make the cake dry.**
- 5. Divide mixture among the 3 cake pans or pour into rectangular pan.
- 6. Bake for 30 minutes, or 35 mins if using the rectangular pan, until a cake tester or knife comes out clean. The cake will just begin to pull away from the edges of the pan. If using round pans, cool 10 mins before inverting onto cake racks. If you plan to serve cake directly out of the rectangular pan, cool completely in the pan.
- 7. Prepare the cream cheese frosting. Using an electric mixer combine cream cheese and butter.
- 8. Slowly beat in confectioners sugar until well combined.
- 9. Beat in vanilla.
- 10. When cake is completely cool, frost round layers, front top, and sides.
- 11. Or spread frosting atop the rectangular cake. Decorate and sprinkle with nuts, if desired.
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- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
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