CARROT CAKE I
This recipe makes a sumptuous carrot cake with cinnamon accents and a homemade cream cheese glaze.
Provided by Kathleen Dickerson
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
- Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
- Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
- To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 76 g, Cholesterol 69.8 mg, Fat 27.4 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 551.2 mg, Sugar 54.7 g
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 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
CINNAMON & CARROT CAKE
This is a moist and delicious carrot cake with a sweet frosting
Provided by geni90
Time 1h15m
Yield Serves 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/Gas 4/fan 160C and line a deep medium sized cake tin.
- Add sugar into a large mixing bowl, oil and eggs. Lightly mix with a wooden spoon until mixed well.
- Stir in the grated carrots, raisins/walnuts and orange zest.
- Mix the flour, bicarbonate of soda and spices together, then sift into the bowl.
- Lightly mix all the ingredients until evenly mixed - mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40- 45 minutes
- Cake is cooked when it is firm and springy when pressed and a skewer comes out clean. Leave the cake until it is cool throughout before adding the icing to the top.
- For the Cinnamon Buttercream Frosting -
- Mix soft butter and icing sugar together until soft and creamy, add cinnamon and lightly stir in.
EASY ONE-BOWL CARROT CAKE RECIPE
Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this easy carrot cake recipe is truly the best!
Provided by Blair Lonergan
Categories Dessert
Time 3h5m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
- Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add carrots and vanilla extract; mix well. If using, fold in nuts, raisins, coconut, or drained pineapple.
- Transfer the batter to the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.
- Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners' sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.
- Spread the frosting on top of the cool cake. Garnish with chopped nuts, if desired.
Nutrition Facts : ServingSize 1 slice (1/16 of the cake), Calories 505.3 kcal, Carbohydrate 67.3 g, Protein 4.2 g, Fat 25.5 g, SaturatedFat 7.8 g, Cholesterol 77.6 mg, Sodium 404.4 mg, Fiber 1.3 g, Sugar 53.4 g, UnsaturatedFat 15.9 g
CARROT CUPCAKE WITH CINNAMON CREAM CHEESE FROSTING
This is a simple carrot cupcake that is moist and great for people who don't like nuts! I use about half a bag of baby carrots and chop them in a food processor.
Provided by Ilovecookies78
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 30
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.
Nutrition Facts : Calories 300 calories, Carbohydrate 34.7 g, Cholesterol 41.1 mg, Fat 17.4 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 5.5 g, Sodium 159.5 mg, Sugar 25.7 g
CARROT LOAF CAKE
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 30
Steps:
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
Nutrition Facts : Calories 592 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
Steps:
- For the cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
- For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly:
- Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
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MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
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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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- DOUGH: In the bowl of a stand mixer, sprinkle yeast over warm water. Add teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
- In a large bowl, whisk together flour, salt, and cinnamon. Add 2 cups of flour mixture to stand mixing bowl. Mix on low speed until dough starts to come together.
- Add another 1 cup of flour mixture followed with shredded carrots. Mix on low speed until carrots are distributed. With the mixing running on low speed, add softened butter one tablespoon at a time. Add remaining ½ cup of flour and knead until the dough is smooth and cleans the sides of the bowl.*
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CARROT CAKE CINNAMON ROLLS (NO-KNEAD RECIPE!) - …
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- Combine the milk, oil, and sugar in a large pot (I used a ) and place over medium heat until just before boiling. Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F. This is called scalding the milk and we do this to denature the whey proteins and allow for better gluten development. Can you skip it and just use warm milk? Yes, but your dough may be stickier and you'll have to chill it before rolling.
- Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
CARROT CAKE CINNAMON ROLLS RECIPE | SOUTHERN LIVING
From southernliving.com
- Combine yeast, warm milk, and sugar. Allow to sit until foamy, about 10 minutes. Add oil, flour, spices, and orange zest. Knead until dough becomes smooth and homogeneous, about 3 minutes. Place in a lightly greased bowl and cover in plastic wrap; allow to rise until doubled in size, about one hour.
- Preheat oven to 325°F and lightly grease a metal 9- x- 13-inch baking dish. Press dough in center of dough to expel air. Transfer dough to a lightly floured surface and roll into a 22- x- 14-inch rectangle. Evenly spread filling across rectangle, leaving a 1/2-inch margin around the rectangle.
- Working from the top of the rectangle, tightly roll the dough from one long side to the other, creating a tight spiraled log. Generously flour roll and slice log into 12 equal segments. Place segments swirl-side-up in prepared baking dish in four rows of 3, evenly spacing the rolls. Cover in plastic wrap and allow to rest at room temperature for 30 minutes. Remove plastic wrap and
INDIAN CINNAMON-CARROT CAKE RECIPE - QUERICAVIDA.COM
From quericavida.com
- Preheat the oven to 350 °F and spray cooking oil on the bottom and sides of a 10-in round or square cake pan.
- Using an electric mixer, beat together the oil and sugar. Without shutting off the mixer, add the eggs one-by-one.
- In a deep bowl, mix the dry ingredients including the flour, baking soda and baking powder, salt and cinnamon.
CARROT POKE CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- Preheat oven to 350 degrees F. Spray 13×9 in pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon and salt in a medium bowl. Set aside.
- Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, and pineapple. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
- While the cake is baking prepare the glaze. Add sugar, buttermilk, butter, corn syrup and baking soda to medium sized saucepan over medium heat. Vigorously stir mixture for about 8 minutes. The glaze with turn a light amber color. Remove from heat and stir in vanilla extract. Set aside until ready to use.
- When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze evenly over the top of the hot cake. Let cake cool completely.
CARROT CAKE CINNAMON ROLLS | EAT DESSERT SNACK
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- In a small bowl combine warm milk (between 100-110 F), sugar, and active dry yeast and let sit 5 minutes or until foamy. If using instant yeast, simply combine all dough ingredients. Just keep the yeast away from direct contact with the salt when combining ingredients (salt slows yeast growth).
- In a medium bowl combine brown sugar, and spices (cinnamon, ginger, clove, and nutmeg). Set aside.
- In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. You can microwave them for 10-20 seconds to soften them enough to mix. Mix in powdered sugar, vanilla, and milk until smooth. I like my icing thicker like frosting. Add another 1-2 Tablespoons milk if you prefer a thinner glaze. Generously spoon icing over rolls to coat evenly, and top with pecans and toasted coconut. Serve warm for maximum deliciousness.
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