Gooey Cinnamon Carrot Cake Recipes

GOOEY CINNAMON CARROT CAKE

Steps:

• 1. Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside.
• 2. For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
• 3. 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, pineapple, and pecans.
• 4. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
• 5. While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes.
• 6. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use.
• 7. When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely.
• 8. While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
• 9. Once the cake is cooled, evenly spread frosting over cake. Yield: 24 servings

GOOEY CINNAMON CARROT CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch 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, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed.
• While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes. The glaze will begin to turn an amber color. When the mixture is 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 over the top of the hot cake and spread evenly. Let cake cool completely.
• While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth.
• Once the cake is cooled, evenly spread frosting over cake.
• Yield: 24 servings

GOOEY CINNAMON CARROT CAKE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Spray 13x9-inch 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, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed. While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes. The glaze will begin to turn an amber color. When the mixture is 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 over the top of the hot cake and spread evenly. Let cake cool completely. While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Once the cake is cooled, evenly spread frosting over cake.

CINNAMON & CARROT CAKE

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.