To Die For Nutless 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.

TO DIE FOR CARROT CAKE RECIPE

Steps:

• Preheat oven to 350ºF (175°C).
• Butter two 9 inch cake pans and line with parchment paper.
• Add both sugars to the eggs in a food processor. Process until well mixed. With the processor running, add oil through top opening.
• Scrape into a bowl. Add carrots. Add dry ingredients until well mixed. Add batter evenly to both pans.
• Bake for 40-50 minutes until a toothpick inserted in the middle comes out clean.
• Allow to cool for ten minutes on a cake rack before turning the cakes out.
• Allow the cakes to cool completely before adding the frosting.
• In a standing mixer, cream the butter and cream cheese.
• Add sour cream, and vanilla extract.
• Add the powdered sugar a quarter cup at a time.
• Scrape down sides making sure all ingredients are mixed together.
• Place one sponge on a plate and cover with ⅓ of your frosting.
• Place the other sponge on top and use the remaining frosting to cover the sides and top.

TO DIE FOR CARROT CAKE

Steps:

• 1. For Cake: Combine sugar and eggs, mix well. Add remaining ingredients. Spray 10x15 glass baking dish with spay oil and bake at 350 for about 30 minutes, until cake is firm in center. Cool completely
• 2. Icing: After cake has cooled, mix all ingredients except optional nuts. Spread on cake and sprinkle with nuts.

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.

TO-DIE-FOR NUTLESS CARROT CAKE

Steps:

• Place raisins in a microwave-safe bowl and drizzle with the 3 tbsp of orange liqueur; cover with plastic wrap or a lid and microwave on Medium power for 1 or 2 minutes, until the raisins are warm; remove from microwave and set aside.
• Preheat oven to 350F; lightly butter or spray with non-stick cooking spray three 9-inch round cake pans or three of the disposable 8 1/2-inch or 9-inch foil pans.
• Line the bottom of each pan with a circle of parchment paper or wax paper, lightly greased; set pans aside.
• Scrape carrots and grate, using either the grating disc in your cuisinart or on the large holes of a box grater; you do NOT want to grind the carrots, you want them shredded.
• Grated carrots should measure out to be 3 1/2 cups; don't use any more than that or your cake's texture will definitely suffer.
• In a mixing bowl, with electric mixer, beat together eggs, orange zest, brown sugar, oil and vanilla; beat until smooth.
• In another mixing bowl, combine flour, baking powder, baking soda and spices; I do this by sifting all through a sieve into the bowl.
• Make a well in the centre of the dry mixture and pour in egg mixture, stirring just until moist.
• Carefully fold in carrots and raisins (and any remaining liqueur).
• Divide evenly among three prepared pans; smooth tops.
• Bake in preheated oven until a tester comes out clean when inserted in centre of cakes, 25 to 30 minutes.
• When done, remove cakes from oven and cool in pans for 10 minutes, then turn out onto a rack and let cool thoroughly.
• You could now wrap the cakes tightly and refrigerate them overnight, if you wanted to ice the cake the next day.
• To make the icing, beat softened cream cheese (2 250 gram or 8 oz bars= one pound) in a large mixing bowl with electric mixer until creamy.
• Beat in icing sugar, vanilla and liqueur, combining well.
• Place one layer of cake on a plate and spread one-third of icing over cake layer, going right to the edges.
• Repeat with the next two layers.
• If desired, sprinkle the toasted coconut over the top layer of icing.
• Refrigerate cake for at least one hour before serving, and keep leftover cake in the fridge, well covered.

TO-DIE-FOR CARROT CAKE RECIPE - (2.9/5)

Steps:

• 1.Preheat oven to 350 degrees. 2.Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. 3.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.) 4.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. 5.Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely. For the frosting: 1.Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. 2.Invert the cake onto a cake plate or stand. 3.Apply a generous dollop of frosting and spread... 4.Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three. 5.Refrigerate for an hour before serving for best results.