Best Moist Carrot Cake Recipe

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8 hours ago 2 ¾ cups shredded carrots 1 (8 ounce) can crushed pineapple, drained ¾ cup chopped walnuts 1 cup flaked coconut Add all ingredients to …

Rating: 4.7/5(395)
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.

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8 hours ago Best Moist Carrot Cake Recipe Ever Benazir's Kitchen brown sugar, cooking oil, cream cheese, shredded carrots, nutmeg and 4 more Grandma Barb's Easy, Moist Carrot Cake Divas Can Cook vegetable oil,

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3 hours ago 1 teaspoon vanilla extract 3-3/4 cups confectioners' sugar Directions In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the

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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5 hours ago For Carrot Cake 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 ½ teaspoons ground

Category: Dessert
Calories: 535 per serving

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2 hours ago In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Step 2 Preheat oven to 350 degrees F …

Ratings: 1.8K
Calories: 457 per serving
Category: Desserts, Cakes, Spice Cake Recipes
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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3 hours ago For the Carrot Cake Preheat oven to 350 degrees Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease

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.

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8 hours ago Place all the ingredient for the topping into a small pan and lightly simmer until the carrot is soft and the water has almost all evaporated. In another pan, place the juice of one

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.

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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 …

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.

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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: …

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.

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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 …

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.

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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 …

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.

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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 …

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9 hours ago The Best Carrot Cake Recipe Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this is truly the best Carrot Cake recipe that you will ever taste! Course …

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.

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4 hours ago How to Make Carrot Cake 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 …

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.

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7 hours ago Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about! This truly is one of …

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.

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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.

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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. …

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.

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7 hours ago A fully-loaded Moist and Fluffy Carrot Cake that’s packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can’t beat this …

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.

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7 hours ago 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 …

Reviews: 11
Category: Dessert
Calories: 885 per serving
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).

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Just Now Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Liberally grease the sides of the pans with butter. Add the sugar, oil, eggs, and vanilla …

Rating: 5/5(7)
Total Time: 3 hrs 5 mins
Category: Dessert
Calories: 543 per serving
1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Liberally grease the sides of the pans with butter.
2. Add the orange juice, sugar, and butter to a medium sauce pot and place it over medium-high heat. Cook, stirring often, until the butter melts, sugar dissolves, and the liquid bubbles for about 2 minutes.
3. Add the room temperature cream cheese, butter, and vanilla to a large bowl. Mix with a hand mixer or in a stand mixer on medium speed for 2 minutes, until well mixed. One cup at a time, add the powdered sugar. Mix on low until well combined. Repeat with the remaining powdered sugar. Mix on low to medium until well combined and the frosting is light and creamy.

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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.

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6 hours ago Super Moist Carrot Cake Divas Can Cook. eggs, baking soda, salt, granulated sugar, coarsely chopped walnuts and 5 more. Super Moist Carrot Cake!!!! Just a Pinch. vegetable oil, grated carrot, all purpose flour, sugar, …

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6 hours ago how to make carrot cake: Preheat an oven to 180c (350f) and prep two 8 inch baking pans with parchment paper. Into a medium mixing bowl, add the flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Mix with a whisk until combined …

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2 hours ago For the carrot cake: 2 cups (250 grams) all-purpose flour ( spooned & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1 and 1/2 …

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.

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2 hours ago This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.

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2 hours ago A fabulously easy, moist Carrot Cake with lots of fluffy cream cheese frosting! Perfect flavour and texture, with a hint of cinnamon, subtle soft crunch from walnuts and …

Rating: 5/5(118)
Total Time: 45 mins
Category: Cake
Calories: 709 per serving
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.

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9 hours ago Carrot Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable …

Total Time: 30 mins

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3 hours ago 3 cups raw shredded carrots 1/2 cup chopped walnuts (or pecans) For the frosting: 8 ounces cream cheese (softened) 3/4 cup butter (softened) 3 …

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.

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7 hours ago How to make Moist Carrot Cake? Start by greasing and flouring your cake pan or simply line it with parchment paper. Whisk together dry ingredients. Combine wet ingredients …

Rating: 5/5(15)
Total Time: 40 mins
Category: Dessert
Calories: 443 per serving
1. Preheat oven to 350 degrees F. Grease and flour 8" square or round cake pan (or line with parchment paper). Set aside.
2. In a large mixing bowl, whisk together flour, sugars, baking powder, soda, cinnamon, ginger and cloves.
3. In a large measuring cup, whisk oil with eggs. Add vanilla and whisk well.
4. Add wet ingredients to dry ingredients and stir in with a wooden spoon.

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Just Now 10 Best Moist Carrot Cake Recipes Yummly Moist Carrot Cake Recipes Moist Carrot Cake Snotty Noses raisins, cinnamon, sugar, carrots, flour, baking powder, desiccated coconut and 4 more Super Moist Carrot Cake with Cream Cheese …

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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 …

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.

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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. …

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.

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6 hours ago Instructions. Preheat the oven to 300 degrees and line a large baking sheet with parchment paper. Spread the chopped pecans evenly and bake for 7-8 minutes. Set aside to …

Rating: 5/5(3)
Category: Dessert
Servings: 10
Total Time: 3 hrs 30 mins
1. Preheat the oven to 300 degrees and line a large baking sheet with parchment paper. Spread the chopped pecans evenly and bake for 7-8 minutes. Set aside to cool
2. Increase oven temperature to 350 degrees and grease 3 9-inch cake pans and line bottoms with parchment paper
3. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside
4. In a medium bowl whisk together brown sugar, granulated sugar, oil, eggs, apple sauce, and vanilla together until combined. Keep whisking until no clumps of brown sugar are left

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8 hours ago Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting 4.88 from 49 votes If you'd rather not make an entire cake, my Carrot Cake Cupcakes recipe is a …

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).

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5 hours ago Instructions. Preheat oven to 350 F. Grease and flour 3 round cake pans. Set aside. In a large bowl cream together oil, sugar, and brown sugar. Mix …

Rating: 4.1/5(229)
Category: Cake
1. Preheat oven to 350 F.
2. Grease and flour 3 round cake pans. Set aside.
3. In a large bowl cream together oil, sugar, and brown sugar.
4. Mix in eggs and vanilla extract.

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9 hours ago 10 Best Moist Carrot Cake Recipes Yummly top www.yummly.com. granulated sugar, walnuts, canola oil, baking soda, cream cheese frosting and 12 more. Super Moist Carrot Cake!!!! Just a Pinch. sugar, ground cinnamon, salt, chopped walnuts, all purpose flour and 8 more.

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9 hours ago In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. …

Rating: 5/5(47)
Total Time: 1 hr 5 mins
Category: Desserts
Calories: 531 per serving
1. In a large bowl, combine the eggs, sugar and oil.
2. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture.
3. Stir in carrots., Pour into two greased and floured 9-in. round baking pans.
4. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean.

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7 hours ago With a wooden spoon fold through dry ingredients. Add carrot, pineapple and pecans and stir until well combined. Pour the mixture equally into the prepared tins. Bake for …

Ratings: 10
Category: Dessert
Cuisine: Cake
Total Time: 50 mins
1. Preheat oven to 190 degrees celsius (175C if using fan forced). Grease two round cake tins with baking paper.
2. Preheat oven to 190 degrees celsius (175 degrees if using fan forced). Grease two round cake tins with baking paper.

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9 hours ago Preheat oven to 350°F. Prepare a 9x13 baking pan by spraying with non-stick cooking spray and set aside. In a large mixing bowl, whisk together …

Rating: 5/5(1)
Estimated Reading Time: 4 mins
1. Preheat oven to 350°F. Prepare a 9x13 baking pan by spraying with non-stick cooking spray and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
3. In another large bowl, whisk together the applesauce, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts and raisins if using to the wet ingredients. Stir until well combined.
4. With a whisk or rubber spatula add the dry ingredients to the wet ingredients until just combined. Do not overmix the batter.

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9 hours ago How to make Carrot Cake. 1. Add the flour, baking soda, baking powder, salt, and spices to a sifter and sift into a large bowl. Whisk together and set aside. 2. In a separate bowl …

Ratings: 268
Calories: 350 per serving
Category: Dessert
1. Preheat the oven to 350 degrees F. Prepare three 8" cake pans. Add a parchment round to the bottom of each pan using a dob of butter to hold in place then butter and flour the sides.
2. Cream the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix in the vanilla until well combined, scrape the bowl down then add the confectioners sugar and mix until smooth.
3. Use a spatula to fold in the powdered sugar into the butter a cup at a time until it forms a thick pipable paste. Divide into two batches, a larger one will be colored orange the smaller will be green.
4. Pipe a thick layer of the cream cheese frosting onto the first cooled layer, add the second then repeat the process until the cake is built. Because cream cheese frosting tends to be soft it's best to chill the cake for a bit so it stabilizes.

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3 hours ago The Easter Bunny would come RUNNING for this cake but it's perfect for any occasion! This is the best and most moist carrot cake recipe in the world and it's

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5 hours ago Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a …

Rating: 5/5(12)
Author: Food Network Kitchen
Servings: 10
Category: Dessert
1. For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
2. Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
3. Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
4. Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.

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1 hours ago The Best Carrot Cake Recipe (Perfect for Potlucks) This carrot cake recipe makes a wonderfully moist and soft carrot cake with just the …

Rating: 5/5(4)
Total Time: 2 hrs 30 mins
Category: Dessert
Calories: 446 per serving
1. Preheat your oven to 325°F and lightly grease a 9x13-inch baking dish.
2. In a large bowl, beat cream cheese, butter, and vanilla until well-combined and smooth. Slowly add sifted powdered sugar and beat until all the sugar is incorporated and frosting is smooth and creamy.

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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: 566395.

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9 hours ago A wonderfully moist, perfectly spiced carrot cake recipe.This cake is surprisingly simple to make and includes a step-by-step video for no-fail …

Ratings: 217
Calories: 777 per serving
Category: Cake
1. Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
2. In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
4. Add eggs, one at a time, stirring well after each addition.

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Frequently Asked Questions

How do you make a moist carrot cake?

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. 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.

How do you make homemade carrot cake?

Directions. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

How long does it take to bake a carrot cake?

In a medium bowl, combine grated carrots and brown sugar. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until light. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.

What does carrot cake taste like?

Carrot cake taste as yummy and delicious as a chocolate cake. However it taste like carrot not yet- carroty , because it consumes grated carrot yet its flavor is of brown sugar,nutmeg and clove.

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