Decadent Carrot Cake 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.

CARROT CAKE RECIPE

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.

DECADENT DAIRY-FREE CARROT CAKE RECIPE BY TASTY

Steps:

• In a large bowl, add the cashews and enough hot water to cover them. Let soak for at least 1 hour.
• Rinse and drain the cashews, then add them to a food processor or blender. Add the coconut cream, powdered sugar, maple syrup, coconut oil, lemon juice, vanilla extract, apple cider vinegar, and salt. Blend until completely smooth, scraping down the sides as necessary.
• Transfer the cashew frosting to a bowl and refrigerate while you bake the cake.
• Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20 cm) round cake pans and set aside.
• In a large bowl, add the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
• In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, vanilla extract, and apple cider vinegar. Whisk to combine.
• In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
• Add the grated carrots and raisins and fold them in.
• Divide the batter evenly between the 3 pre-greased cake pans and bake for 35 minutes, or until a toothpick comes out clean. Cool completely.
• Remove the cashew frosting from the fridge and mix it up well.
• Choose which cake will be your bottom layer and cover evenly with about ⅓ of the cashew frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top of the cake generously
• Grate a carrot over the top of the frosting and sprinkle with chopped walnuts for garnish.
• Refrigerate until ready to serve.
• Enjoy!

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

DECADENT CARROT CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour 3 8 inch round baking pans In a large bowl beat 4 eggs until frothy. Beat in sugar a little at a time and beat the mixture until it is light and lemon coloured. Beat in gradually oil, or oil and buttermilk. Fold in carrots, raisins, and pecans until well combined. Divide batter among the 3 pans. Bake in preheated oven for 30 minutes, or until cake tester comes out clean. Cool layers in pan for 15 minutes, then turn them onto racks and cool completely. In a bowl cream cream cheese and butter and icing sugar until the mix is light. Then blend in pineapple and vanilla. Halve each cake horizontally, spread the layers with some of the icing, stacking them on top of one another, then spread the remaining icing on the top and sides of the cake. Chill for at least one hour, but cake is actually best if left 24 hours.