Best Carrot Cake Moms Recipes

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

MARSHA'S OUTRAGEOUS CARROT CAKE

Steps:

• MAKE THE CAKE:
• Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
• In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
• To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
• Add in flour mixture and beat to combine.
• Stir in the carrots and nuts.
• Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
• MAKE THE FROSTING:
• Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
• Add vanilla and salt, beat to combine.
• Slowly add in powdered sugar, beating well.
• ASSEMBLE THE CAKE:
• Spread out coconut in an even layer on a baking sheet. Bake at 375 degrees F for several minutes, until very lightly golden and fragrant. Set aside to cool.
• Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
• Sprinkle toasted coconut around the rim of the top and around the sides of the cake.
• Keep refrigerated until about 30 minutes before serving.

BEST CARROT CAKE (MOM'S RECIPE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside.
• In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the eggs, oil, and vanilla.
• With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
• Pour into 2 greased 9-inch cake pans. Bake until toothpick comes out clean, about 35 minutes.
• Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
• Add walnuts in last, and beat a few seconds to incorporate.
• Frost the cake only after it has cooled completely.

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.

BEST CARROT CAKE

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.

MOM'S AMAZING "24 KARAT" CARROT CAKE

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

CARROT CAKE RECIPE

Steps:

• Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
• Mix until just blended and then add the carrots and pecans.
• Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.
• Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

MOM-MOM'S CARROT CAKE

Steps:

• FOR CAKE:.
• Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
• FOR ICING:.
• Beat together. all ingredients (can use less vanilla if perferred).
• If too dry add a little milk.
• Keep cake wrapped & refrigerated.
• Best to make day before to let flavors meld.