Best Ever Carrot Cake Recipe Moist

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. Step 3. In a large bowl, beat eggs until light. Gradually …

Ratings: 1.7K
Calories: 457 per serving
Category: Carrot Cake
1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. 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.
4. 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.

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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. …

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.

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

Category: Dessert
Calories: 535 per serving

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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 large mixer bowl and beat together until light in color and fluffy, about 1 …

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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, baking soda, baking powder and salt. In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla.

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Best Moist Carrot Cake Recipe Ever Benazir's Kitchen. nutmeg, self raising flour, cream cheese, brown sugar, icing and 4 more. Moist Carrot Cake with Cream Cheese Frosting The Endless Meal. vanilla, raisins, baking soda, …

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Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.We even tested our recipe against the Queen of England's carrot cake, and the Southern version won by a landslide.For more flavor, try toasting the nuts and coconut before adding them to the batter.

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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 sure they are greased and lined with parchment rounds and adjust the baking time to about 25-30 minutes, or until the cakes pass the toothpick test!

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What Makes this Carrot Cake recipe the BEST? Well, we’re a little biased, but this carrot cake is the best ever. We just love carrot cakes that have tons of flavor from fresh ingredients. This carrot cake has it all: carrots, spices, pecans, coconut & pineapple! With that amazing roundup of ingredients, how could you go wrong?

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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 sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.

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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 grated carrots adds just the right amount of naturally sweet carrot flavor, without overwhelming the other ingredients.

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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. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together.

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Grease and flour three 9-inch round cake pans. Set aside. In a large bowl, cream together oil, sugar, and brown sugar with a mixer. Mix in eggs and vanilla extract medium-low speed. Stir in carrots using a rubber spatula. Set aside. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.

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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 into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes.

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Then, add 1 cup of raisins or shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any add-ins. Carrot Cake Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 20-22 minutes. Yields about 3 dozen. Or try my carrot cake cupcakes recipe.

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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 speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.

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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 ingredients and mix just to combined. Add carrots and mix briskly just to …

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