The Best Carrot Cake In The World Recipes

THE PERFECT CHOCOLATE CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

THE BEST CARROT CAKE RECIPE EVER!

Steps:

• Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
• In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
• Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

WORLD'S BEST CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour two or three 8 inch pans, depending on if you are doing a two layer or three layer cake. You can make either two thicker 8 inch cakes or three thinner layers. It's up to you and the desired look you're trying to achieve.
• In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
• Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
• Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.
• Pour into prepared 8 inch cake rounds, bake at 350 degrees for 35 minutes. Check to see if done. If finger lightly pressed in center bounces back it is done.
• Allow to cool in cake pans. Invert onto cake plate and frost each layer.
• 1/2 cup butter (softened)
• 8 oz. cream cheese (softened)
• 1 tsp vanilla extract
• 1 lb. powdered sugar
• Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and sifted powdered sugar and beat until nice and smooth. Test the consistency of the frosting. Too thin? Add powdered sugar 2 Tablespoons at a time. Too thick? Add a teaspoon of milk at a time.

BEST CARROT CAKE

Steps:

• In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

THE BEST CARROT CAKE (IN THE WORLD)

Steps:

• Preheat oven to 180C (375F) and grease and line a large roasting dish.
• Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
• Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
• Incorporate sifted flour mix bit-by-bit and stir until just combined.
• Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
• Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
• FROSTING.
• Beat butter, vanilla and cream cheese together in a mixer.
• Add icing sugar slowly until the frosting is a smooth consistancy.
• Frost cake when cold.

BEST CARROT CAKE

Steps:

• Gather the ingredients. Position two rack in the upper and lower third of the oven and preheat to 350 F. Generously grease and line 3 (8-inch) round cake pans with parchment paper. Lightly grease the parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk to combine the dry ingredients. Set aside.
• In a large bowl of an electric stand mixer fitted with the paddle attachment, combine the brown sugar, granulated sugar, vegetable oil, applesauce, eggs, and vanilla. Beat on medium speed until well combined. (Alternatively you can use an electric hand mixer.)
• Slowly add the dry mixture into the wet, beating until just combined.
• Fold the carrots into the batter with the chopped pecans, if using, using a rubber spatula.
• Divide the batter evenly among the prepared baking pans.
• Bake the cake until a toothpick inserted into the center comes out clean, 22 to 26 minutes.
• Let the cakes cool in the pans. Prepare the Frosting and Assemble the Cake
• Gather the ingredients for the frosting.
• In a large bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt until smooth and creamy, about 3 minutes.
• Sift the confectioners' sugar into the bowl with the cream cheese mixture and beat on low speed until blended, scraping down the bowl occasionally. Add the vanilla extract, then increase the speed of the mixer to medium-high, and beat until light and fluffy, about 5 more minutes.
• To assemble the cake, carefully remove the cooled cakes from the pans. Peel off and discard the parchment. If desired, use a serrated knife to level the layers, using any scraps as snacks or to make cake pops .
• Place the first layer on a turntable or cake plate, then cover the top with about 2/3 to 3/4 cup of frosting, spreading into a smooth, even layer.
• Top with a second layer of cake, then cover with another 2/3 to 3/4 cup of frosting, spreading into an even layer. Top with the third layer of cake, and spread the remaining frosting over the top and sides of the cake. Swirl the frosting or smooth it as desired.
• Sprinkle chopped toasted pecans over top of the cake, if desired, and serve.