Best Ever Carrot Cake Recipe Moist

All Time (43 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Best Ever Carrot Cake Recipe Moist

8 hours ago In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into …

Rating: 4.7/5(397)
Total Time: 1 hr 20 mins
Category: Desserts, Cakes, Sheet Cake Recipes
Calories: 569 per serving
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preview / Show more

See Also: old fashioned carrot cake recipes from scratchShow 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: incredibly moist and easy carrot cake recipeShow 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 comes …

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: Best homemade carrot cake recipeShow 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: Carrot cake recipe from scratchShow 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

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 comes out clean. Drizzle …

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

3 hours ago Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside. In the bowl of your mixer, add 2 cups sugar , 4

Rating: 4.5/5(666)
Estimated Reading Time: 6 mins
Category: Cakes And Cupcakes
1. Preheat oven to 350 degrees
2. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
3. Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
4. In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.

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

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: Dec 1, 2020 by Charlé Visser · This …

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

7 hours ago Preheat oven to 350°F (176°C). Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside. Add the butter, oil, sugars and vanilla extract to and …

Reviews: 11
Calories: 885 per serving
Category: Dessert
1. Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Cover the grated carrot and set in the fridge.
2. Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
3. Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 3/4 cups (420ml) of carrot puree. Set aside to cool while you make the cake batter.
4. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

6 hours ago Best Moist Carrot Cake Recipe Ever Benazir's Kitchen. vanilla, shredded carrots, self raising flour, nutmeg, cream cheese and 4 more. Grandma Barb's Easy, Moist Carrot Cake Divas Can Cook. cinnamon, buttermilk, vegetable oil, …

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

2 hours ago Preheat oven, prepare two 9-inch cake pans. Whisk dry ingredients in a mixing bowl. In a separate bowl, using an electric mixer blend sugars and wet ingredients. Add dry ingredients to wet …

Rating: 5/5(47)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 546 per serving
1. Preheat oven to 350 degrees.
2. Butter two 9" round cake pans, line with parchment paper, butter parchment paper, dust parchment paper with flour, shake out excess.* Line pans with water soaked cake strips if you have them.
3. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
4. In a large mixing bowl using an electric mixer blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar and vanilla.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

9 hours ago Instructions. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium …

Rating: 4.8/5(53)
Estimated Reading Time: 3 mins
Category: Dessert
Total Time: 1 hr
1. Line 3 (9-inch) round cake pans 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.
4. Add flour mixture, beating at low speed until blended.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

4 hours ago Bake the carrot cake: Bake in the middle oven rack, for about 25-35 minutes until the toothpick inserted comes out clean. Cool and cut the cake layers: Let the cake layers cool in the pan for 20 minutes.Gently run a spatula along the sides of the pan to loosen up the cake. Transfer the cake layer onto the cooling rag to cool completely.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

1 hours ago Instructions. For the cake: Preheat oven to 350F (175F). Prepare an 11×7 or 9×9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking. Whisk together the …

Rating: 4.7/5(7)
Category: Dessert
Cuisine: American
Calories: 341 per serving
1. Preheat oven to 350F (175F). Prepare an 11x7 or 9x9 inch pan by lightly greasing and lining with parchment paper or flouring to prevent sticking.
2. In a mixer with a whisk attachment, beat the softened butter for 20-30 seconds until fluffy. Add the soft cream cheese and beat until combined and light and fluffy. Sift in the icing sugar, reduce heat to low and mix until combined. Add a squeeze of lemon juice (optional) and mix until combined. Store in the fridge until ready to use.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

2 hours ago Instructions. Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan. In a mixing bowl, beat together the sugar, oil, and vanilla just until combined. At medium speed, beat in the eggs one at a time. Stir in the flour, nutmeg, cinnamon, baking powder, and baking soda. Add the carrots, pineapple, and nuts.

Rating: 3.9/5(170)
Servings: 24
Cuisine: Cakes And Frostings
Category: Desserts

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

1 hours ago This carrot cake nude recipe, meaning a lack of frosting, is moist and delicious and is loaded with all the goodies that you’d expect to find in a carrot cake. Moist and Delicious Naked Carrot Cake. This carrot cake, nude is one of the best cake recipes you’ll find on the web. Part of what makes it so good is that it’s so moist and delicious.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully …

Rating: 4.9/5(23)
Category: Cake
Servings: 8
Total Time: 3 hrs
1. Preheat oven to 350°F (177°C). Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside.
2. Set out the cream cheese for the frosting so it may soften as you make the cake batter.
3. In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
4. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone – do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.

Preview / Show more

See Also: Baking Recipes Cake RecipesShow details

4 hours ago Preheat the oven to 350 degrees F. Line the bottom of round cake pans with parchment paper and spray well with cooking spray. Whisk together the oil and eggs. Add the sugar, applesauce, …

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

4 hours ago Bake the carrot cake: Bake in the middle oven rack, for about 25-35 minutes until the toothpick inserted comes out clean. Cool and cut the cake layers: Let the cake layers cool in the pan for 20 minutes.Gently run a spatula along the sides of the pan to loosen up the cake. Transfer the cake layer onto the cooling rag to cool completely.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside. In a large bowl, whisk together the pineapple and eggs until combined. …

Rating: 4.9/5(31)
Category: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Total Time: 1 hr 10 mins
1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
2. In a large bowl, whisk together the pineapple and eggs until combined. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans, carrots, and raisins (if using) until combined.
3. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
4. In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.

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

Just Now This is the BEST Carrot Cake recipe ever! Not only is it the best scratch carrot cake, it is my favorite cake of all time. And I've had more than my fair share of cakes over the years! If you are a fan of carrot cake (or even if you aren't) I hope you …

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

1 hours ago Best Ever Carrot Cake is the most incredible carrot cake recipe around! It’s perfectly moist, delicious and from scratch! Its made with fresh carrots, and topped with the most scrumptious cream cheese frosting thats to die for! The all time perfect homemade carrot

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

9 hours ago Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this is truly the best Carrot Cake recipe that you will ever taste! Best of all, the easy dessert is made from scratch …

Reviews: 2
Category: Dessert
Cuisine: American
Total Time: 3 hrs 5 mins
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
2. Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners’ sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

5 hours ago Cool for 20 minutes in the pans, then invert onto a wire rack to cool completely. When completely cool, fill and ice with cream cheese frosting. Place the butter, cream cheese, lemon juice, …

Rating: 5/5(1)
Total Time: 1 hr 25 mins
Category: Dessert
Calories: 979 per serving
1. Preheat the oven to 325 degrees F, mist three 6-inch diameter cake pans* with non-stick spray, and line with circles cut from parchment.
2. Place the butter, cream cheese, lemon juice, and vanilla in the bowl of an electric mixer fitted with a whisk attachment.

Preview / Show more

See Also: Cake Recipes Carrot 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

3 hours ago Best ever carrot cake recipe - so moist, so delicious, so hard to resist. Enjoy! Best ever carrot cake recipe - so moist, so delicious, so hard to resist. Enjoy! Watch video. 87 reviews. Difficulty Easy . Prep time 15 mins . Cooking time 50 mins . Serves 10 . Page views: 565394.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

9 hours ago I do recommend that you use parchment liners because this cake is very moist and could stick to regular paper liners. To make carrot cupcakes: Follow …

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

5 hours ago Directions. Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with …

Rating: 5/5(16)
Author: Food Network Kitchen
Servings: 10-12
Difficulty: Intermediate
1. Make the cake: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush three 9-inch-round cake pans with vegetable oil and line the bottoms with parchment paper. Spread the pecans on a baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse in a food processor until very finely chopped.
2. Combine the pecans, flour, baking powder, baking soda, salt, cinnamon, ginger and granulated sugar in a large bowl. In another bowl, whisk the vegetable oil, lemon zest, eggs and 1/2 cup marmalade. Stir in the carrots, then fold the carrot mixture into the flour mixture until just combined. Divide among the prepared pans and spread evenly (it won't look like a lot of batter, but the cakes will rise in the oven). Put 2 pans on the upper oven rack and the third pan on the lower rack. Bake until the cakes bounce back when touched and a toothpick comes out clean, 20 to 25 minutes, switching the position of the pans halfway through. Transfer the pans to racks until cool enough to handle, then invert the cakes onto the racks to cool completely. Remove the parchment.
3. Make the frosting: Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners' sugar, lemon juice, vanilla and salt until smooth.
4. Put 1 cake layer on a platter. Spread with 1 tablespoon marmalade, then spread about 3/4 cup frosting over the marmalade. Top with another cake layer, marmalade and frosting. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn't have to be perfect.) Refrigerate 1 hour, then cover with the remaining frosting. Swirl some marmalade into the top of the cake. Refrigerate until ready to serve. Photograph by Con Poulos

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

2 hours ago Whisk Dry ingredients in a large bowl. In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2. Stir in carrot, crushed pineapple, …

1. Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 - 9" round pans OR a 9 x 13" / 22 x 33cm pan with baking/parchment paper. (Note 7)
2. Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of pineapple juice.
3. Whisk Dry ingredients in a large bowl.
4. In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago Instructions. Grease a 9”x13” glass pan. Preheat the oven to 365F. Shred carrots. In a medium sized bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon and …

Ratings: 18
Category: Dessert
Cuisine: American
Estimated Reading Time: 3 mins
1. Grease a 9”x13” glass pan.
2. Preheat the oven to 365F.
3. Shred carrots.
4. In a medium sized bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon and salt.

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

7 hours ago Preheat oven to 350°F. Grease and flour a 9×13 pan. Combine flour, baking soda, salt and cinnamon with a whisk. Set aside. In a separate bowl, mix

Rating: 4.9/5(27)
Calories: 299 per serving
Category: Dessert
1. Preheat oven to 350°F. Grease and flour a 9×13 pan.
2. Combine flour, baking soda, salt and cinnamon with a whisk. Set aside.
3. In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar and vanilla. Stir in flour mixture just until mixed. Add carrots, coconut, walnuts, pineapple and raisins and mix until combined.
4. Pour into prepared pan for 55-65 minutes or until a toothpick comes out clean.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

Just Now Best Carrot Cake Ever Recipe Allrecipes trend www.allrecipes.com. 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.

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

6 hours ago Directions. Preheat oven to 350°. Grease a 13x9-in. baking dish. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a …

Rating: 4.6/5(72)
Category: Desserts
Servings: 15
Total Time: 1 hr 5 mins
1. Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use).
2. In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended.
3. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended.
4. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

3 hours ago Grease and flour two 25cm cake tins. In a large bowl, beat eggs until light. Gradually beat in the caster sugar, oil and vanilla. Stir in the pineapple. Combine the …

Rating: 4.7/5(1.3K)
Total Time: 2 hrs 30 mins

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

4 hours ago Preheat the oven to 350°F. Spray two 9-inch cake pans with baking spray. Using a pastry brush, spread the spray all over the inside of the pans to evenly coat or cover the bottom of the pan …

Cuisine: American
Category: Dessert
Servings: 12
1. Bring out all supplies and measure all ingredients.
2. Grate carrots with a box shredder or food processor and set aside.
3. Preheat the oven to 350°F.
4. Spray two 9-inch cake pans with baking spray. Using a pastry brush, spread the spray all over the inside of the pans to evenly coat or cover the bottom of the pan with parchment paper. Set aside.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

8 hours ago Blend in a food processor or with eggbeaters the granulated sugar, brown sugar, eggs and vegetable oil. Mix the sugar syrup and carrots into the dry ingredients with a spatula until well …

Rating: 4.5/5(34)
Total Time: 1 hr 5 mins
Category: Desserts
Calories: 649 per serving
1. Combine all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt in a mixing bowl.
2. Shred carrots until you have 3 cups (packed) shredded carrots. Baby carrots are convenient since they are already peeled, and if you have a food processor with a shredding disk, it does *grate*!
3. Blend in a food processor or with eggbeaters the granulated sugar, brown sugar, eggs and vegetable oil.
4. Mix the sugar syrup and carrots into the dry ingredients with a spatula until well combined and no flour streaks remain.

Preview / Show more

See Also: Baking Recipes Cake RecipesShow details

2 hours ago Preheat the oven to to 350F and grease 3 round 6″ cake pans or 2 or 3 round 8″ cake pans. Line the bottom of each pan with a round sheet of parchment paper and, if you have them, wrap …

Rating: 5/5(10)
Total Time: 453555 hrs 7 mins
Estimated Reading Time: 7 mins
1. Wash and peal your carrots. Grate them using the medium-sized holes on a box grater. It should resemble very finely shredded cheese. Measure out 2 1/2 cups into a bowl and set aside.
2. While the cake chills, make your cream cheese frosting. If it’s too thin, chill the frosting for about an hour to thicken.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

6 hours ago The Best Carrot Cake Recipe you will ever make – or so says everyone who has tasted it! This homemade Carrot Cake is fluffy, super moist without being …

Reviews: 40
Total Time: 1 hr 15 mins
Estimated Reading Time: 9 mins
1. Add crushed pineapple to a fine mesh sieve over a bowl and push down on pineapple with a spoon to eliminate excess moisture. Set aside.
2. In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting.
3. Place four strips of parchment paper around the edges of platter or cake stand to create a square with an open space in the middle (to keep cake stand clean). Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
4. Frosted Carrot Cake can be covered with cake dome and refrigerated for up to 4 days.

Preview / Show more

See Also: Cake Recipes Carrot Cake RecipesShow details

All Time (43 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.

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.

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.

Can a carrot cake be made ahead?

The carrot cake layers can be made 3 to 4 days ahead of time, wrap them well in plastic wrap AND foil to keep them moist and store in the fridge. The cream cheese frosting can be made up to 5 days ahead of time and be stored, covered in the fridge.

Most Popular Search