Just Plain Carrot Cake Recipes

CARROT CAKE

Steps:

• Preheat oven to 350. Lightly spray 13x9x2 baking pan with non stick spray and set aside.
• In a large bowl, mix flours, spices, and baking soda together. Set aside.
• In a different bowl, beat the egg whites until soft peaks form. Then continue to mix while slowly adding in sugar. Then continue to slowly add the applesauce, buttermilk, yogurt and vanilla.
• Use a spoon to slowly mix in by hand the flour mixture until just combined. Then stir in, one at a time, the pineapple(with juice), carrots, walnuts and raisins (if using). You don't want the weight of all of these ingredients to weigh down the batter, so doing this one at a time, gently, is the best practice.
• Put the batter in the prepared 13x9x2 pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting with Low Fat Cream Cheese Frosting.

CLASSIC CARROT CAKE

Steps:

• Pre-heat the oven to 170°C. Place the sugar, eggs and vanilla flavouring in a large bowl.
• Place the flour, bicarbonate of soda, baking powder, cinnamon and salt in another bowl. Use a spoon to mix together.
• Whisk the sugar, eggs, and vanilla together until light and fluffy. With the whisk going, gradually pour in the oil. Once all has been added, stop whisking.
• Tip the flour mixture into the oil mixture and fold through. While still quite lumpy add the carrots and chopped mixed nuts. Continue to mix until evenly combined.
• Divide the combined mixture between your tins and put in the pre-heated oven.
• Cook for 25-30 minutes or until risen and golden. Check that it's ready by inserting a skewer into the middle to see if it comes out clean. Remove from the tins and leave to cool.
• For the frosting: Place the icing sugar and butter in a bowl and mix on medium speed with your mixer until the mixture resembles breadcrumbs.
• Add the cream cheese in one go and beat until incorporated. Continue to beat until the frosting is light and fluffy (at least 5 minutes). You can chill this to make it thicken up when it's whisked.
• Sandwich the cakes together with a little of the frosting then spread the rest over the top and use a fork to leave a rough surface.
• Place the walnuts, pumpkin seeds, caraway seeds and sunflower seeds in a frying pan and toast them briefly. Leave to cool before sprinkling over the top of the cake.
• Dissolve the sugar in a little water. Bring to the boil and add the carrots. Stir well and boil for 30-40 seconds. Remove from the heat and leave to cool before scattering over the top of the cake.

EASY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

MAMA DIP'S CARROT CAKE

Steps:

• 1. Preheat oven to 350 degrees. You can either arrange plain walnuts in a single layer in a shallow pan and bake 12 minutes or until toasted or buy Blue Diamond candy coated walnuts (which is what I do)and not bake. Process walnuts until slightly ground.
• 2. Sift together flour, cinnamon and baking soda. Spray bottoms and sides of three 9-inch cake pans with cooking spray. Beat sugar and oil at medium speed until smooth. Add eggs, one at a time, beating until blended after each addition. Gradually add flour mixture, beating at low speed just until blended after each addition. Fold in carrots - you may also fold in 1 cup walnuts if desired. Bake 40 minutes or until wooden toothpick comes out clean. Cool in pans on wire rack 10 minutes, remove from pans and place back onto wire racks; let cool an additional hour or until completely cool.
• 3. Spread frosting over first layer, sprinkle with ground walnuts. Put second layer on top of first layer, spread with frosting and again sprinkle with the ground walnuts. Place third layer on top of second layer, spread with frosting both on top of cake and all around the sides. Sprinkle the top of the cake with the remaining ground walnuts.
• 4. MY ADDITION TO CREAM CHEESE FROSTING: I can never make a cream cheese frosting to taste any better than the store bought, so I always use the ones from the store BUT I add some Bailey's Irish Cream to the frosting - just enough to give it a slight tint of tan and not to runny. It gives the frosting an encredible taste!!

INCREDIBLY MOIST AND EASY CARROT CAKE

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.

HEALTHY CARROT CAKE MUFFINS FROM LEFTOVERS

Steps:

• This is very adaptable. To get 1 1/2 cups cooked, mashed carrots, you can either cook 3 fresh or stored carrots, or drain 1 quart canned carrots and discard the liquid. You can also save leftover cooked carrots from dinner.
• Mix together carrot, eggs, butter, honey or sugar, and applesauce.
• If you do not have applesauce, or want a different flavour, you can use peach sauce, rhubarb sauce, mashed banana ... even a bit of baby food!
• Mix flour, baking powder, salt.
• Add ginger, if you like it. Or leave it out - I like the carrot taste, personally.
• Add nuts or seeds or raisins, if desired.
• Pour into a greased and floured loaf pan.
• Bake for 35-45 minutes at 350F.
• Allow to cool in the pan for a few minutes and then turn out on cooling rack.

JUST PLAIN CARROT CAKE

Steps:

• Combine eggs, oil, sugar, and vanilla.
• Mix well.
• In a separate bowl, combine and mix dry ingredients.
• Add to wet mixture, mixing well.
• Stir in finely crated carrot.
• Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
• Bake at 350 degrees for 50-60 minutes.
• Allow to cool before frosting with your favorite cream cheese frosting.

RECIPES

Steps:

• Step 1:This recipe requires two 23cm/9 inch non-stick springform cake tins, greased and lined with non-stick baking parchment.Step 2:Preheat the oven to 180°C (160°C fan/ 320°F/gas 4).Step 3:Squeeze out any excess liquid from the carrots and place them in a bowl. Stir in the raisins and set aside.Step 4:Crack open the cardamom pods and crush the seeds to a powder, using a mortar and pestle. Set aside.Step 5:Weigh your empty mixing bowl and make a note of it. Put the eggs and both sugars into the bowl and whisk for 4-5 minutes until thick and the whisk leaves a thick ribbon trail when lifted out.Step 6:Add the corn oil, vanilla and orange zest, and beat well for a minute.Step 7:Sift together the flour, baking powder, salt, cinnamon, ginger and cardamom. Gradually add this to the cake mixture, beating well between each addition until well mixed. Don't overwork the mixture. Fold in the grated carrots and raisins, using a large metal spoon, until evenly mixed.Step 8:Weigh your bowl again and subtract the weight of the empty bowl. Divide the mixture evenly between the two prepared tins by placing them on your scales when pouring it in. Place both tins in the oven on the same shelf. Bake for 30-35 minutes. Check the cakes after 30 minutes: a skewer inserted into the centre should come out completely clean and the cakes should have shrunk away from the sides slightly.Step 9:Leave the cakes to cool in the tins for 10 minutes, then remove and place on a wire rack to cool completely.Step 10:To make the candied nuts, place the sugar and water in a saucepan and bring to the boil. Tip in the nuts and simmer for 15 minutes. Line a baking sheet with non-stick baking parchment. Using a slotted spoon, lift the nuts out and place them on the baking sheet to dry.Step 11:To make the cream cheese frosting, place the cream cheese in a large mixer bowl and whisk until fluffy. Add the icing sugar and whisk until well mixed and smooth. Pour in the cream and whisk until it becomes thick yet spreadable. Take care not to over-whisk, or it could split.Step 12:To assemble the cake, place one of the sponges on your serving plate or cake stand. If it has a slight dome, place it upside down and it should flatten. I don't trim the tops of cakes like this as we can easily hide the dome with the filling and decoration. However, feel free to do so if you want to.Step 13:Spread an even layer of the cream cheese frosting, about 1cm/½ inch thick, over the sponge. Place the second sponge gently on top. Using a palette knife, spread the remaining frosting around the sides and top of the cake to cover it completely. (If you put it on a cake turntable, you can make a really cool swirl pattern using the tip of your palette knife and spinning the cake while you move the knife slowly towards the centre.)Step 14:Using a fine sieve, give the cake a really light dusting of cinnamon, then place the candied nuts on the top in a concentric design. Keep this cake refrigerated. It will keep for 2 days.

CARROT CAKE

Steps:

• FROSTING :250 grams or 1 brick Selections Classic Cream Cheese room temperature (very important this is room temperature).115 grams or 1/2 cup unsalted butter room temperature.375 grams or 3 cups confectioners/icing sugar sifted.CAKE :Place rack in middle of oven and preheat to 350F.Butter and dust with flour two 9-inch cake pans. Line bottoms with parchment paper.In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, allspice and whisk. Set aside.In stand mixer with paddle attachment, mix the brown and white sugar, then eggs, one at a time. Scrape sides of bowl after all eggs have been added and stir again.Add the oil in a slow stream on low speed.Scape sides and add the flour mix on slow in about 3 additions until just incorporated. Do not overmix.Remove from stand and with large spoon or spatula, fold in the carrots until just blended. Do not over mix.Divide the cake batter into the 2 pans and bake for 35 minutes or until a toothpick comes out almost clean (no wet/batter on toothpick but a few small crumbs is okay).Allow to cool in pan for about 10 minutes.Transfer to finish cooling on wire racks for about 2 hours to completely cool before frosting. Ideally wrap in plastic and refrigerate overnight. ...continued in the comments.FROSTING :Make sure the butter and the cream cheese are both the same room temperature.In stand mixer with paddle attachment, beat the cream cheese on medium until smooth and silky about 2 minutes.Add the butter and beat another 30 seconds.Scrape the bowl and add icing sugar in small additions to avoid sugar from flying out. Beat until smooth.ASSEMBLING CAKE :Slather about 1/3 of the frosting on the first layer of cake and smooth out with an offset spatula.Place second layer of cake and spread the rest of the frosting on the top layer and sides using the offset spatula.30 grams or 1/4 cup chopped walnuts to garnish (Optional).

CARROT CAKE SANDWICH COOKIES RECIPE

Steps:

• Process the oats in a food processor by pulsing 3-5 times. The oats should still have pieces that are approximately ½ the size of original oats (not fully ground); set aside.
• Grate the carrots and place the grated carrots on 3-4 layers of paper towels. Top the carrots with more paper towels and tightly roll up the carrots, squeezing as you roll to remove as much moisture as possible; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, coconut oil, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes at medium speed.
• Add the salt and vanilla and beat another 2 minutes at medium speed until fully incorporated, smooth, and fluffy.
• On medium-low speed, add the eggs, one at a time, scraping down the bowl after adding each egg. Mix just until fully incorporated, about 30 seconds per egg.
• In a large bowl, sift the all-purpose flour, bread flour, baking soda, baking powder, cinnamon, apple pie spice, and ground ginger together. Add the flour mixture to the wet ingredients in one addition and mix on low speed until the flour is incorporated and no dry flour can be seen. (Don't mix too long or too much gluten will form, making the cookies a little tough.)
• Add the oats, coconut, grated carrots, raisins, and pecans and mix on the lowest speed just until incorporated.
• Cover the dough and refrigerate for 30 minutes before scooping and baking.
• While the dough rests in the refrigerator, adjust the oven rack to the middle position, heat the oven to 350°F, and line 2 baking sheets with parchment.
• When ready to bake, scoop cookie dough using a #40 scoop (a 2-tablespoon scoop) and place scoops of cookie dough 2 inches apart onto the lined cookie sheets.
• Bake 12-15 minutes, rotating the cookie sheet halfway through baking. The cookies should be slightly darker in color with slightly firm edges and centers still slightly soft to the touch.
• Let the cookies cool for 1 minute on the baking sheet, then use a spatula to transfer the cookies to a wire rack to completely cool.
• While the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the powdered sugar, cream cheese, and butter together for 3 minutes on medium speed, or until light and fluffy.
• Add sour cream, vanilla extract, ground ginger, salt, lemon juice and zest, and orange juice. Beat on medium speed until smooth and fully incorporated, about 1 minute.
• The frosting can be used immediately. If making ahead, the frosting will keep refrigerated in an airtight container for up to 3 days. When ready to use, let the filling come to room temperature and fluff it up using an electric mixer with a paddle attachment at medium speed for 1 minute before using.
• To assemble the cookies, spread about 1½ tablespoons of the cream cheese filling onto the flat side of 24 cookies and top with a second cookie (flat sides together). Slightly press the sandwich cookie together so both sides stick together.