Best Carrot Cake Recipe In The World

All Time (45 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Best Carrot Cake Recipe In The World

8 hours ago 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 …

Rating: 5/5(2)
Total Time: 1 hr 35 mins
Category: Dessert
Calories: 327 per serving
1. Preheat oven to 180C (375F) and grease and line a large roasting dish.
2. Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
3. Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
4. Incorporate sifted flour mix bit-by-bit and stir until just combined.

Preview / Show more

See Also: Best ever carrot cake recipe moistShow details

2 hours ago 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 …

Ratings: 1.8K
Calories: 457 per serving
Category: Desserts, Cakes, Spice Cake Recipes

Preview / Show more

See Also: easy carrot cake recipeShow details

4 hours ago vegetable oil, chopped walnuts, raisins, all purpose flour, baking soda and 8 more. Best Carrot Cake Ever Recipes and Kitchen. white sugar, vegetable oil, crushed pineapple, baking soda, eggs and 8 more. the BEST Carrot Cake Nellie Bellie. min, vanilla, …

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

Just Now 1 1/2 cups all-purpose flour 2/3 cup whole-wheat flour 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger

Rating: 5/5(36)

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago 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 …

Rating: 5/5(8)
Category: Desserts
Servings: 16
Total Time: 1 hr 35 mins
1. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended.
2. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended.
3. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan.
4. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago All recipes » The Best Carrot Cake Recipe In The World Ever. The Best Carrot Cake Recipe In The World Ever. Published: May 15, 2020 · Modified: …

Rating: 5/5(44)
Total Time: 50 mins
Category: Afternoon Tea, Dessert
Calories: 945 per serving
1. Prepare your baking pans. Line your baking pans with oiled grease proof baking paper. I usually oil the pan and the paper. Try it and you will see the method in my madness.
2. Heat the oven to 170°C or 338°F.
3. Make the cake batter. Sieve the dry ingredients. Roast cool and roughly clean the walnuts. Then chop them up roughly. Mix together the fat, sugar, eggs, vanilla, and grated carrots. Mix everything up with a spoon until you have a homogenous cake mix.
4. Pour your cake batter into the lined baking tin or round cake pan if you wish. Bake for 30-40 minutes.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago Preheat oven to 350°F. Grease and flour two 8 inch cake pans and set aside. In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, …

Rating: 4.9/5(10)
Category: Dessert
Cuisine: American
Total Time: 45 mins
1. Preheat oven to 350°F. Grease and flour two 8 inch cake pans and set aside.
2. In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
3. Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.
4. To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

4 hours ago This moist, flavorful carrot cake will make guests swoon—and ask for seconds! Our best-ever recipe has three tender cake layers filled with chopped pecans, grated carrots, shredded coconut, and crushed pineapple. Our test kitchen found that two cups of …

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Make Batter. Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the …

Category: Dessert
Calories: 535 per serving

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago Preheat oven to 350° and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.

Rating: 5/5(24)
Category: Vegetarian, Easter, Baking, Dessert
1. Preheat oven to 350° and grease 2 - 8" round cake pans with cooking spray.
2. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.
3. In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined.
4. Add eggs one at a time beating well after each addition, then add vanilla.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

9 hours ago Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans. Step 4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center …

Rating: 5/5(305)
1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. 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.
4. 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.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

9 hours ago Best Carrot Cake Recipe. This carrot cake with pineapple makes it so moist and the addition of coconut adds a sweet, delicate flavor that you’re going to …

Ratings: 182
Calories: 499 per serving
Category: Dessert
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.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago 1. Done. Preheat the oven to 350°F. Spray a 9" x 13" pan with nonstick baking spray containing flour and set aside. Shred the carrots. 2. Done.

Servings: 16
Estimated Reading Time: 4 mins

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Grate the carrots on the small holes of a box grater. Set aside. In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt,

Rating: 96%
Calories: 1012 per serving
Category: Desserts
1. Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
2. Grate the carrots on the small holes of a box grater. Set aside.
3. In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
4. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago Drained them and added when prompted by recipe. Baked in 3 (9") Cushionaire pans for 25 to 28 minutes. Frosted with 16 oz. cream cheese, 1 stick butter, 1 teaspoon each of almond and …

Ratings: 3.2K
Calories: 374 per serving
Category: Desserts, Cakes, Sheet Cake Recipes
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Make the cake: 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 …

Rating: 4.9/5(280)
Category: Dessert
Servings: 10
Total Time: 3 hrs 30 mins
1. 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.
2. 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.
3. 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.)
4. 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.

Preview / Show more

See Also: Baking Recipes Cake RecipesShow details

2 hours ago 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 …

Rating: 4.5/5(360)
Category: Desserts & Sweets
1. 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.
2. In your mixer bowl, combine eggs, buttermilk, oil, sugar and vanilla. mix well.
3. Add in your flour, baking soda, salt, and cinnamon. Mix till well blended.
4. Next add your carrots, coconut, crushed pineapple with juice and chopped walnuts. Mix till just blended.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago This is the best carrot cake recipe ever! I was so sick of overly dense and flavorless carrot cakes typically found in restaurants and bakeries. Wanted to make a very special cake for my …

Reviews: 7
Category: Dessert
Cuisine: American
Estimated Reading Time: 7 mins
1. Preheat oven to 350 degrees F and line a 9x13 inch pan with parchment paper (spray bottom and sides of pan with cooking spray first so the parchment stays in place)
2. Finely shred your carrots and separate the egg yolks from the egg-whites if you haven't done so already. Keep the egg whites and yolks separate, don't discard them!
3. In a separate medium-sized bowl, whisk together flour, baking powder, dry spices and salt, and set aside.
4. In a mixing-bowl, beat the egg-yolks and canola oil together on medium speed for about 2 minutes. Add both types of sugar and the vanilla extract, a few squeeze of orange juice and half of the orange zest and continue to beat for 1 additional minute. Fold the carrots and walnuts into this mixture by hand.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago Using a mixer, beat the eggs, sugar, & oil until well blended. Then add the flour, cinnamon, and baking soda to the egg mixture and mix well. Using a large, sturdy spoon, fold in the …

Rating: 5/5(1)
Category: Birthday, Cake, Dessert
Cuisine: American
Total Time: 1 hr 20 mins
1. Preheat oven to 350 degrees fahrenheit.
2. Using a mixer, beat the eggs, sugar, & oil until well blended.
3. Then add the flour, cinnamon, and baking soda to the egg mixture and mix well.
4. Using a large, sturdy spoon, fold in the carrots and nuts and mix well.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago Instructions. Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg,

Rating: 5/5(4)
Calories: 579 per serving
Category: Dessert
1. 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.
2. In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
3. 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.
4. To make the cream cheese frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

4 hours ago Why this is the best carrot cake recipe. This is the carrot cake I’ve been making for ages. It’s essentially the carrot cake (minus the frosting) from Smitten Kitchen, with just a few tiny …

Rating: 5/5(3)
Total Time: 40 mins
Category: Dessert
Calories: 234 per serving
1. Preheat the oven to 350°F. Lightly butter and line a 8 inch square cake pan with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
2. Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.
3. Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.
4. Pour the batter into the prepared pans and bake for 25-30 minutes or until a tester in the middle of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a cooling rack, peel off the parchment paper and cool completely.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

4 hours ago The world’s best carrot cake recipe is so simple but has the absolute best flavor and perfectly moist texture, and is then piled high with the most heavenly, fluffy and rich cream cheese …

Rating: 5/5(86)
Total Time: 50 mins
Category: Dessert
Calories: 770 per serving
1. Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
2. In a medium bowl whisk together flour, baking soda, cinnamon, and salt. In a large bowl cream together oil, applesauce, vanilla, sugar, and brown sugar. Mix in eggs, one at a time, then stir in carrots. (If adding raisins and/or nuts stir in now).
3. Stir dry ingredients into wet ingredients until there are no more streaks of flour in the batter. Divide between prepared cake pans.
4. Bake for 35 minutes or until an inserted toothpick into the center comes out clean.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago 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

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

1 hours ago With Easter right around the corner (and along with it, the pressure to cook a crowd-pleasing meal) there’s no better time to try Ina’s 5-star carrot cake recipe.

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

2 hours ago Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted …

Rating: 4.9/5(434)
Total Time: 2 hrs 35 mins
Category: Dessert
1. 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.
2. 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.
3. 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.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago To Make Carrot Cake. Preheat the oven to 177°C. Line two 9-inch cake pans with parchment paper or spray with non-stick cooking spray and set aside. Mix flour, cinnamon, nutmeg, …

Rating: 5/5(30)
Total Time: 1 hr 35 mins
Category: Dessert
Calories: 535 per serving
1. Preheat the oven to 177°C. Line two 9-inch cake pans with parchment paper or spray with non-stick cooking spray and set aside.
2. Mix flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt in a large mixing bowl until combined and set aside.
3. Whip together eggs, brown sugar, granulated sugar, vanilla extract, oil, and applesauce in a separate large bowl until well combined. Add shredded carrots in wet ingredients and mix until incorporated.
4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until incorporated, do not over mix the batter.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago Yummy carrot cake from a cake mix By foxymomma521 delicious and easy to make Yummy carrot cake from a cake mix Ingredients 1 pkg yellow cake mix (18.25 oz) 1 pkg vanilla pudding mix (3.4 oz

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago Are you looking for the best carrot cake recipe? Try this moist, homemade spice carrot cake with 3 cups of shredded carrots. Top with cream …

Rating: 5/5(1)
Calories: 484 per serving
Total Time: 1 hr 5 mins
1. Preheat the oven to 350 degrees.
2. Spray a 13x9" baking pan with cooking spray.
3. Mix together the sugar and oil.
4. Add the eggs and beat until well mixed.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

9 hours ago 2 days ago · the world's best carrot cake Made with all the special in such a cake , this moist treat is way to eat carrots . Our luscious carrot cake frosting for 1 (3 layer) cake .

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

2 hours ago For the Cake. Preheat oven to 350°F. Coat three 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of …

Reviews: 1
Category: Dessert
Cuisine: American
Total Time: 2 hrs 10 mins
1. Preheat oven to 350°F.
2. Combine white chocolate and heavy whipping cream in a medium saucepan over medium-low heat. Stir as you cook, until the ganache comes to a slow boil.
3. Place the first layer top-side down on a cake plate.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

Just Now Make the Carrot Cake: Preheat oven to 350 degrees F. Grease three 9-inch cake pans, line the bottoms with a round of parchment, grease the parchment, …

Rating: 4.2/5(45)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 787 per serving
1. Make the Carrot Cake: Preheat oven to 350 degrees F. Grease three 9-inch cake pans, line the bottoms with a round of parchment, grease the parchment, then flour the pans and tap out the excess. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the eggs, sugars, vegetable oil, and vanilla extract until thoroughly combined and there are no lumps of brown sugar. Add the flour mixture and, with a rubber spatula, gently stir until mostly combined. Add the carrots, pineapple, pecans, raisins and coconut and fold together until thoroughly combined.
4. Divide the batter evenly between the three prepared cake pans and bake until a toothpick inserted in the center comes out with clean, 22 to 28 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

4 hours ago Whisk together the oil and eggs. Add the sugar, applesauce, and vanilla, and stir well. Sprinkle the flour, baking powder, baking soda, cinnamon, and salt over the top the egg …

Rating: 5/5(1)
Total Time: 1 hr 20 mins
Category: Cake
Calories: 494 per serving
1. Preheat the oven to 350 degrees F.
2. Line the bottom of two 9-inch round cake pans with parchment paper, and spray the paper and the sides of the pans well with cooking spray. Set aside.
3. In a large mixing bowl, add the oil and eggs and whisk together well.
4. Add the sugar, applesauce, and vanilla, and stir well until the sugar dissolves, about 2 minutes.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago Carrot Cake Variations: If you would like to customize your carrot cake, feel free to: Add nuts: Feel free to stir 1/2 cup chopped nuts (such as pecans, walnuts, pepitas or hazelnuts) into the …

Rating: 4.8/5(216)
Total Time: 1 hr
Servings: 16
1. Preheat oven to 350°F. Grease and flour three 8-inch round baking pans. (Or to save a step, you can coat them with baking spray, which already contains flour.)
2. In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
3. In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
4. Portion the batter evenly into the prepared baking pans. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago I am a 78 y/o very experienced baker. Yet, for some reason, I never made a carrot cake. I printed out all the recipes from the web that claimed to be the World's Best--about …

Rating: 5/5(13)
Total Time: 55 mins

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

9 hours ago Add the flour, soda and spices to the bowl and mix to combine. Stir in the sultanas, carrots and nuts. Scrape mixture into the prepared tin, level and bake for 1hr …

Category: Easter, Mother's Day, Baking
Calories: 759 per serving
1. Preheat oven to 170°C (150°C fan) mark 3.
2. Grease and line the base and sides of a round 20.5cm (8in) cake tin with parchment paper.
3. Put the oil, sugar and eggs into a large bowl and whisk together until smooth.
4. Add the flour, soda and spices to the bowl and mix to combine.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago I Ate The Best Carrot Cake In The Entire World. It is impossibly moist. It's not overly sweet. It has stolen my heart. On a Friday in January, I had the great pleasure and privilege of consuming The Best Carrot Cake In The Entire World. It was a good start to 2015, to say the least. The cake was inconceivably moist.

Estimated Reading Time: 3 mins

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago Bake in a preheated 350°F (180°C) oven for about 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake. Allow the cupcakes to cool in the pan for 10 …

Rating: 4.9/5(47)
Estimated Reading Time: 5 mins
Servings: 12
1. Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
3. In another bowl, whisk together the oil, eggs, milk and vanilla.
4. Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

1 hours ago Grease and a 24 cm round cake pan and line bottom with baking paper. Flour the sides. In a bowl beat the egg yolks and caster sugar until pale and creamy. …

Estimated Reading Time: 6 mins

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago Ashton’s secret ingredient for super moist carrot cake is pineapples! 1/2 cup of canned crushed pineapple added to your batter will make all the difference in the world for a super light, moist

Rating: 4.2/5(16)
Category: Dessert
Cuisine: American
Total Time: 3 hrs 30 mins
1. Preheat the oven to 350 degrees.
2. While the cake cool, make your cream cheese frosting.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Fold carrots into batter with a spatula or large spoon. Prepare your two 8 inch cake pans with oil and flour or cooking spray. Divide batter between the two pans. Bake at 350F degrees for 30 …

Category: Desserts
Total Time: 50 mins
1. Grate the carrots, set aside.
2. Place eggs in a large mixing bowl.
3. Add the sugar.
4. Add the canola oil.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Instructions. Line a 11 inch (26 cm) round cake pans with a parchment paper. Set aside. In a medium size bowl, stir together the dry ingredients (flour, baking soda, salt and cinnamon). In a …

Rating: 4.9/5(12)
Category: Cakes And Pies
Cuisine: American Recipes
Total Time: 1 hr 5 mins
1. Line a 11 inch (26 cm) round cake pans with a parchment paper. Set aside.
2. In a medium size bowl, stir together the dry ingredients (flour, baking soda, salt and cinnamon).
3. In a large bowl, beat eggs, sugars, oil and buttermilk together at medium speed with an electric mixer until smooth. Note that you can make your own buttermilk: add one tablespoon of fresh lemon juice in a cup and fill with milk until 3/4 of the cup. Stir well and let set for 5 minutes before using it.
4. Add flour mixture, beating on low speed until blended.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with paper liners (enough for about 28 cupcakes) Add the flour, sugar, baking powder, baking soda, cinnamon,

Servings: 28
Total Time: 55 mins
Category: Dessert
Calories: 225 per serving
1. Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with paper liners (enough for about 28 cupcakes)
2. In a large bowl, mix together the butter and cream cheese with an electric mixer (use a stand mixer fitted with a paddle attachment if you have one).

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

2 hours ago Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.

Rating: 3.9/5(23)
Servings: 12

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

7 hours ago How to Make Carrot Cake. This best ever recipe for carrot cake can be baked as a single layer or multiple layers. For a double-layer cake, use two 8 or 9-inch round cake pans. Make …

Rating: 4.9/5(87)
Calories: 595 per serving
Category: Cake
1. Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
3. Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
4. Mix in the flour until just combined.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Get full The Best Carrot Cake (In the World) Recipe ingredients, how-to directions, calories and nutrition review. Rate this The Best Carrot Cake (In the World) recipe with 3 cups plain flour, 1 1/2 tsp baking powder, 2 tsp ground cinnamon, 2 tsp baking soda, 1 tsp salt, 4 eggs, 2 cups caster sugar, 1 1/2 cups vegetable oil, 2 cups carrots, grated, 240 g pineapple, crushed, 240 g butter, 240 g

Servings: 30
Calories: 386 per serving
Total Time: 21 mins

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

All Time (45 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How do you make a moist carrot cake?

How to Make Incredibly Moist and Easy Traditional Carrot Cake | Recipe: In a bowl add 2.5 cups of cake flour, baking soda and baking powder both a tsp, cumin powder and salt as hinted above. Then mix the grated carrots in it. Beat about 3 eggs and mix them in it. Add sugar and brown sugar1.5 cups and ¼ cups respectively.

How many carrots do you need for a carrot cake?

Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you'll notice how wet they are. That is PRIME moisture for your baked cake and you don't want to skip it!

How do you make carrot cake with cake mix?

Directions PREHEAT oven to 350°F, and spray baking pans with cooking spray. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 minute or until toothpick inserted in centers comes out clean.

What is the best icing for carrot cake?

Cream cheese frosting is the absolute best frosting for carrot cake. The slight tang of cream cheese frosting compliments this spiced carrot cake perfectly. I like my cream cheese frosting to be heavy on the cream cheese and not overly sweet.

Most Popular Search