My Favorite Carrot Cake With Magic Topping Recipes
TO DIE FOR CARROT CAKE
This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 35m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
INSTANT POT CARROT CAKE
Instant pot carrot cake is delicious and worth every calorie.
Provided by Stacey Crawford from Beauty and the Foodie
Categories Dessert
Time 1h37m
Number Of Ingredients 19
Steps:
- Spray a 6 inch round cake pan (that fits in the Instant Pot) with nonstick coconut oil spray. Set aside.
- Place 2 paper towels into a colander and place the grated carrot and grated zucchini
- onto the paper towels and press down on grated vegetables with your hands in the colander to drain the excess liquid.
- In a large bowl with an electric hand mixer or stand mixer add almond flour, erythritol sweetener, baking powder, baking soda, cinnamon, cardamom, nutmeg, eggs, heavy cream, butter, vanilla extract, grated carrot and grated zucchini. Beat on medium until thoroughly blended.
- Pour cake batter into the prepared pan. Cover the top of the pan tightly with a sheet of aluminum foil.
- Add 1 ⅔ cup water to the Instant Pot and place the steamer rack into the pot. Place covered cake pan on the steamer rack.
- Close, lock lid, and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure or Cake Setting (if your Instant Pot has the Cake button) and set the cook time for 44 minutes.
- Once cook time is complete, let the pressure naturally release for 10 minutes and then Quick release the remaining pressure.
- Open the lid and carefully grasp the rack handles to lift the cake pan out of the pot. Remove the aluminum foil cover and let the cake cool for 25 to 30 minutes.
- While the cake is cooling, you can make the frosting.
- In a large bowl add cream cheese, 3 tbsp erythritol sweetener, lemon juice, vanilla extract, and heavy cream. Use an electric hand mixer and beat on high until combined and creamy.
- Once the cake has cooled completely, frost the cake, sprinkle with walnuts, slice and serve. Store covered in the fridge for up to 5 days.
Nutrition Facts : Calories 332 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 29 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 6 Servings, Sodium 247 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
MY FAVORITE CARROT CAKE WITH MAGIC TOPPING
I got this recipe from my Aunt, who was a terrific cook. She raised 11 kids and did catering at her church and for weddings. she has passed on many favorite recipes to my family but this is one that no matter where I take it everybody loves it. The cake is very moist and the topping is totally different from the traditional creme cheese frosting most people use. Feel free to use creme cheese frosting (I do sometimes)but give the magic topping a whirl I don't think you will be disappointed.
Provided by Bunlady
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Beat together eggs, sugar, and salad oil.
- Add flour, salt, soda, and cinnamon.
- To the batter add coconut, walnuts, pineapple, carrots and vanilla. Mix well and pour into a greased 9 x 13 pan and Bake at 350° for 40-45 minutes or until knife inserted in middle comes out clean.
- Magic Topping.
- Combine all ingredients in medium saucepan over medium heat. Cook stirring constantly until sugar melts. Spread on top of warm Carrot cake and Bake at 375° for 10 to 12 minutes.
Nutrition Facts : Calories 694.7, Fat 44.4, SaturatedFat 13, Cholesterol 53.2, Sodium 437.8, Carbohydrate 72.3, Fiber 4, Sugar 51.7, Protein 6.4
More about "my favorite carrot cake with magic topping recipes"
EASY CARROT CAKE RECIPE - BAKING MISCHIEF
From bakingmischief.com
Estimated Reading Time 6 mins
- In a large bowl, beat cream cheese, butter, and vanilla until well-combined and smooth. Slowly add sifted powdered sugar and beat until all the sugar is incorporated and frosting is smooth and creamy.
MY FAVORITE CARROT CAKE - BAKER BY NATURE
From bakerbynature.com
Estimated Reading Time 5 mins
- Preheat oven to 350 degrees (F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl combine the eggs, granulated sugar, light brown sugar, oil, applesauce, sour cream, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots and using a rubber spatula gently fold together until incorporated.
- Divide the batter evenly among the prepared pans, smoothing the top with a spatula. Bake cakes for 35 to 40 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
- Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
- Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- 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.
FAVORITE CARROT CAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
4.6/5
- Preheat the oven to 350 degrees Fahrenheit and grease two 9″ round cake pans. If you’re making classic cream cheese frosting, don’t forget to pull the cream cheese and butter out of the fridge so they can warm to room temperature.
- Toast the pecans on a rimmed baking sheet in the preheated oven until fragrant, about 5 minutes. Once they’re cool enough to handle, transfer them to a cutting board and chop them into small pieces. Reserve a couple tablespoons chopped pecans for garnishing the cake, if desired. We’ll stir the rest into the dry mixture in the following step.
- In a large mixing bowl, combine both flours, cinnamon, ginger, baking powder, salt and baking soda. Stir until blended. Add the grated carrots and chopped pecans, and stir to combine.
- In a medium mixing bowl, combine the oil, maple syrup, milk, eggs and vanilla extract. Whisk until fully blended.
THE BEST CARROT CAKE RECIPE EVER - MY ORGANIZED CHAOS
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4.6/5 (94)Category DessertsCuisine AmericanTotal Time 1 hr 10 mins
BEST CARROT CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (305)Servings 1
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING | THE FULL ...
From thefullhelping.com
Estimated Reading Time 6 mins
- Preheat your oven to 350F. Lightly grease two 8 or 9 inch round cake pans with removable bottoms. Line the bottoms of the cake pans with a round piece of parchment, then dust the pans lightly with flour.
- Whisk together the flour, baking powder, baking soda, cardamom, cloves, nutmeg, and salt in a large mixing bowl.
- In another roomy mixing bowl, combine the oil, brown and cane sugars, vanilla, applesauce, and the flax/water mixture. Whisk these wet ingredients well, then add them to your dry ingredients. Use a spatula to fold the batter together. When the batter is almost mixed (a few streaks of flour are OK at this point), add the grated carrot and nuts/raisins if using to the batter. Continue folding it until it's just entirely combined and the carrots are distributed evenly. Try not to over-mix the batter.
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From jamiegeller.com
Estimated Reading Time 1 min
- Preheat oven to 375° F. Line a mini cupcake baking sheet with 10 cupcake liners or lightly grease with baking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, combine margarine and sugars and beat until light and fluffy.
CARROT CAKE RECIPE | MYRECIPES
From myrecipes.com
- To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
- Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
- To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don't overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.
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From withablast.net
- Pre-heat the oven to 180 deg C ( 350 deg F ) - spray a medium bread baking tin with cooking oil and line the bottom
- Combine the Flour, Sugar, Cinnamon, Nutmeg and Salt in a large mixing bowl - break up any sugar clumps with your fingers
- Add the Oil mixture to the Flour mixture, together with the Carrots, Raisins and 3/4 of the Pistachios - stir well to combine
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