Carrot Cake Recipe For Two

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9 hours ago Step 1. CAKE: Preheat the oven to 350°F. Line a 9 X 2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small baking …

Rating: 4.8/5(9)

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8 hours ago Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Stir until evenly combined. Peel …

Rating: 4.6/5(28)
Total Time: 1 hr
Servings: 2
Calories: 458 per serving

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7 hours ago Grease and flour 6 inch cake pan. Line bottom with wax paper or parchment paper. Preheat oven to 350 degrees F. In a small bowl combine flour, …

Rating: 4.9/5(8)
Total Time: 45 mins
Category: Dessert
Calories: 652 per serving
1. Grease and flour 6 inch cake pan. Line bottom with wax paper or parchment paper.
2. Preheat oven to 350 degrees F.
3. In a small bowl combine flour, nutmeg, cinnamon, baking powder and salt.
4. In another bowl mix together sugars, oil, vanilla and egg. Add in flour mixture and stir to combine.

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5 hours ago This cake is the only carrot cake recipe you’ll ever need again. Promise. And like that lovely Fluffy Lemon Pudding from a few weeks ago, I scaled this down for a darling, and oh-so-delicious carrot cake for two. Skip the grater and use the food processor instead. Most people grate the carrots for carrot cake. I employ a different method.

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2 hours ago Instructions. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°. In a medium bowl, beat together with an electric …

Rating: 4.4/5(297)
Total Time: 39 mins
Category: Small Cake Recipes to Make 6 Inch Cakes
Calories: 515 per serving

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3 hours ago Directions. 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.

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1 hours ago This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is …

Rating: 5/5(103)
Total Time: 1 hr 25 mins
Category: Desserts, Cakes, Carrot Cake Recipes
Calories: 643 per serving

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8 hours ago This 6 inch Small Carrot Cake recipe with pineapple, coconut, walnuts, and raisins is a super moist carrot cake for two from scratch decorated with …

Rating: 4.4/5(87)
Category: Cakes
Cuisine: American
Total Time: 1 hr
1. Preheat oven to 350F/180C. Line the bottom of one 6-inch round cake pan (2 inches deep) with parchment paper then lightly grease with cooking spray.
2. In a medium bowl, mix together the flour, cinnamon, baking soda, nutmeg, clove, and salt.
3. In a large mixing bowl, beat together on medium speed the sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth.
4. Gradually beat in the flour mixture on low speed then add in the carrots, pineapple, coconut, walnuts, and raisins (do not overbeat the batter or you may end up with a tough cake).

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4 hours ago Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool …

Rating: 5/5(36)
Category: Desserts
Servings: 20
Total Time: 1 hr 30 mins

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2 hours ago Not too sweet, too dense, oily or spicy as some carrot cakes can be. The frosting is a tried and true basic cream cheese frosting. Easy to mix and fool proof, this …

Rating: 4.8/5(811)
Total Time: 2 hrs
Category: Desserts, Cakes, Holiday Cake Recipes
Calories: 616 per serving

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4 hours ago This easy mini Carrot Cake recipe from scratch is incredibly moist and flavorful with extra creamy cream cheese frosting. It’s packed with carrots, pineapple, applesauce, coconut, and pecans. …

Reviews: 21
Calories: 530 per serving
Category: Dessert
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine the cinnamon applesauce, sugar, and egg.
3. Add the flour, baking soda, baking powder, salt, and cinnamon until just combined. Do not over mix.
4. Stir in the grated carrots, coconut, chopped pecans, vanilla, and crushed pineapple with juice.

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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, baking …

Rating: 96%
Calories: 1012 per serving
Category: Desserts

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2 hours ago Amazing! I adore carrot cake but didn’t have enough ingredients to make a full cake recipe. I made this using a 6″x3″ round cake pan instead of the 7″x5″. I like my carrot cake with raisins and walnuts so I added about 2 Tbsp of each. Mine baked for 38 minutes and came out perfectly!

Rating: 4.8/5(25)
Total Time: 1 hr 30 mins
Category: Dessert
Calories: 522 per serving

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8 hours ago In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. Pour into a greased …

Rating: 5/5(65)
Total Time: 1 hr 10 mins
Category: Desserts
Calories: 819 per serving
1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt.
2. Add the eggs, oil, carrots and vanilla; beat until combined.
3. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan.
4. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean.

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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: 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.

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5 hours ago Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist

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7 hours ago In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese and beat until smooth. Gradually add the powdered sugar. Add the lemon juice and …

Reviews: 76
Total Time: 1 hr
1. Preheat oven to 350 degrees. Butter two 9-inch round, 2-inch deep cake pans. Dust with flour, tapping out excess. Set pans aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In the bowl of a stand mixer, beat the eggs until combined. Add the sugar and beat on medium speed well combined, about 2 minutes. Add in the vanilla. With the mixer on low, add the oil in a thin steady stream and continue to beat until fully incorporated.
4. Add the flour mixture and mix until just combined. Don't overmix. Stir in the grated carrots and raisins.

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7 hours ago First, you must add 2 tsp. of baking powder. Second, 1 1/2 c. of oil is too much, even for a southern cook. You could easily cut out 1/4 or 1/2 c. of oil and still …

Rating: 4.6/5(330)
Calories: 593 per serving
Category: Desserts, Cakes, Holiday Cake Recipes

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9 hours ago Orange Cream Cheese Frosting: Whisk 3 oz (85 g) cream cheese, softened, 2 tbsp (30 mL) butter, softened, 2 tbsp (30 mL) fresh orange juice, and 1 tsp (5 mL) orange zest together until creamy. Add …

Rating: 3.6/5(5)
Servings: 12
1. Preheat the oven to 325°F (160°C) and spray a Brownie Pan with nonstick cooking spray.Drain the oranges; reserving the syrup.
2. Place the oranges in the Manual Food Processor and process until purèed.Combine the cake mix, oranges, and syrup in a Classic Batter Bowl (the mixture will be thick).
3. Using a Large Scoop, divide the batter evenly into the wells of the pan.
4. Bake for 20-22 minutes or until a wooden pick inserted into the center comes out clean.Remove the pan from the oven and let it stand for 10 minutes.

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1 hours ago Gluten-Free Carrot Cake. Bake the cake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven. Allow the cake to cool for 5 minutes in the pan, then loosen the edges with a knife and carefully turn it out onto a rack. Cool completely before frosting.

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2 hours ago Combine the carrot cake ingredients. Mark Beahm/Mashed. Grab two bowls and in one, beat together 1 1/3 cups of vegetable oil, four large eggs, 1 cup of firmly packed light brown sugar, 1 cup of granulated sugar and 1 teaspoon of vanilla extract in a large mixing bowl until well blended. A handheld or stand mixer will work just fine.

Rating: 4.9/5(48)
Calories: 746 per serving
Category: Dessert

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5 hours ago 3.) Now you have 2 options. Either fill the carrot cake batter into two well-greased ramekins or microwaveable containers (you could even use cups - this is a mug cake, after all). Or …

Rating: 5/5(60)
Calories: 444 per serving
Category: Dessert
1. Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces.
2. Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream.
3. Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at 700W).
4. Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!

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4 hours ago Tagged: Dessert Recipes, 5 Ingredients or Less, Four or More Servings Ingredients 1 box (15.25- to 18.25-oz.) carrot cake mix 1 cup fat-free plain Greek yogurt Directions Preheat oven to 350 degrees. Spray a 9” X 13” baking pan with nonstick spray. In a large bowl, combine cake mix with yogurt. Add 1/2 cup water, and mix thoroughly. Transfer to

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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.

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3 hours ago NO OVEN Soft & Moist Carrot Cake Recipe Easy Carrot Cake Recipe_cook in pot⠀⠀⠀⠀Soft and Moist Carrot Cake Recipe Easy Carrot Cake Recipe This is one of m

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6 hours ago Pour the Carrot Cake Cupcake batter into the cupcake liners. Do not fill more that 3/4 full. Bake the cupcakes in a 350 for 27 minutes. While the cupcakes are baking, make a double batch of our delicious The Best Cream Cheese Frosting. You can find the recipe and detailed instructions for making this yummy frosting right here.

Rating: 4.6/5(7)
Total Time: 52 mins
Category: Cupcakes
Calories: 274 per serving

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2 hours ago To make the frosting: In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined …

Rating: 4.9/5(34)
1. Preheat oven to 350F/180C. Butter a 9x5-inch loaf pan (or use a smaller pan, such as 8½ x 4¼-inch, for a higher loaf).
2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in nuts.
4. Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

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8 hours ago To make the cake: In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until combined. Set aside. In a medium bowl, whisk together oil, sugars, eggs, and vanilla extract until smooth. Add the egg mixture into the flour mixture and mix just until combined and smooth. Don’t overmix.

Rating: 4.9/5(10)
Estimated Reading Time: 6 mins
Servings: 2

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3 hours ago A friend of mine sends me this recipe at the crack of dawn! It looks absolutely divine. Carrot cake for Sunday tea?.. INGREDIENTS: 4 cups grated carrots. 1 cup raisins. 2 eggs. 1 cups white sugar. 1 cup of vegetable oil. 1 tsp vanilla extract. 1 cup crushed pineapple. 2 cups all-purpose flour. 1 tsp baking soda. 1 tsp salt. 2 tsp ground

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3 hours ago How to Make Carrot Cake. We show this carrot cake made in a 9×13″ cake pan. You can also bake this in two 8″ round pans and make a pretty layer cake. …

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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2 hours ago 7. Cake pan: DO NOT try this in one round cake pan, the depth of the batter is too great, the cake comes out too dense.Must be split between two pans, or 1 rectangle pan (Note 1 for size). …

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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8 hours ago 6. To frost the cakes, trim the top of one cake and spread 1 cup of cream cheese frosting on the cut side of the cake. Top with second cake and frost completely. Carefully press coarsely chopped pecans onto the sides of the cake. Cover and refrigerate for at …

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7 hours ago Grate or chop 2 cups of Raw Carrots. Add dry ingredients to a bowl and whisk together until combined. Set aside. In a large mixing bowl, cream the butter and sugars. Add the eggs and vanilla and mix until light and fluffy. Add the dry ingredients to the …

Rating: 4.3/5(91)
Calories: 145 per serving
Category: Cookies

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7 hours ago Flour For Cream Cheese Frosting • 2 kg Sugar • 30 gr. Baking Soda 2 kg. Cream Cheese • 45 gr. Baking Powder 1 ltr. Whipping Cream or Butter Cream • 25 gr. Salt 50 ml. Vannilla Extract • 15 gr. Cinnamon Powder 600 gr. Icing Sugar • 750 gr. Chopped Walnut • 1 ltr. Vegetable Oil • 500ml. Pineapple Juice • 2 kg. Shredded Carrot

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5 hours ago Get carrot cake recipe from food network deselect all 1 1/4 cups granulated sugar 10 ounces hazelnuts 3 1/2 ounces sultana raisins 3 medium carrots (10 ounces) 6 egg yokes 6 egg whites 1 teaspoon cold water freshly ground salt 2 teaspoons l. Every item on …

Rating: 4.6/5(286.1K)

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1 hours ago Carrot Cake. Preheat your oven to 325°F and lightly grease a 9x13-inch baking dish. In a medium bowl, whisk together flour, baking powder, cinnamon, …

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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2 hours ago Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Step 6. Try This Twist! Step 7. Carrot Cake Muffins: Omit Frosting. Place about 15 paper baking cups in …

Rating: 4/5(4)
Total Time: 2 hrs
Servings: 16
Calories: 273 per serving

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1 hours ago Simple Carrot Cake with Cream Cheese Frosting. Now because I’m a purist, the ingredients in this recipe for carrot cake with cream cheese frosting are simple and basic. There are …

Rating: 5/5(6)
Calories: 727 per serving
Category: Dessert
1. Preheat your oven to 350 degrees Fahrenheit and prepare two 9-inch round cake pans by greasing them well and lining the bottom with a circular piece of parchment paper. It's also a good idea to grease on top of the parchment paper and flour the cake pans as well.
2. Add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to a large bowl and whisk them together until combined.
3. Add the shredded carrots to the dry ingredients and whisk them in until they're evenly distributed throughout the dry ingredients.
4. To a separate bowl, add the eggs, canola oil and buttermilk and whisk them together well.

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2 hours ago Carrot cake french toast recipes with ingredients,nutritions,instructions and related recipes. 1 loaf crusty french or sourdough bread 8 whole eggs2 cups whole milk . There's carrot cake french toast a combo of two comfort classics in one make ahead breakfast and …

Rating: 4.8/5(541.3K)

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1 hours ago Step 2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in …

Rating: 5/5(59)
Estimated Reading Time: 50 secs

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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).

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6 hours ago Carrot Cake Cupcakes in a Jar - Buttercream Frosting - 4 Pack 8 oz Jars. BuddyzSweetznHeatz. 5 out of 5 stars. (2) $37.00. Add to Favorites.

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6 hours ago Preheat the oven to 180°C/350°F. Add the chopped carrots to a medium mixing bowl, together with the eggs and vegetable oil. Use a hand blender to process the carrots and eggs until smooth. Add the sugar and whisk to combine. Sift in the flour and baking powder. Whisk the batter until smooth.

Servings: 8
Total Time: 1 hr

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2 hours ago In a small bowl, or inside the mug, combine the melted butter, brown sugar, vanilla, milk, flour, baking powder, and cinnamon. Stir or whisk to combine the ingredients until smooth. Fold in the shredded carrots. Microwave the mug cake for 1 to 1½ minutes. In my microwave, it's best at 1 minute 15 seconds. Begin checking at 1 minute though.

Rating: 4.8/5(4)
Category: Desserts

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5 hours ago This recipe for “Carrot Cake” from “Throw a Great Party: Inspired by Evenings in Paris with Jim Haynes” (iUniverse) by Mary Bartlett, Antonia Hoogewerf and Catherine Monnet yields two

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5 hours ago Notable though, anything less than the 2 teaspoons, as the recipe is written, just isn’t enough to give a classic carrot cake flavor. The addition of the nutmeg and cloves, coupled with the …

Rating: 4.4/5(5)
Total Time: 3 hrs 35 mins
Category: Dessert
Calories: 881 per serving
1. Cake - Preheat the oven to 350F. Spray two 9-inch round cake pans with baking spray. Using your fingers or a pasty brush, make sure the spray covers all inside surfaces of the pans and that they are evenly coated. Add a circle of parchment paper to the bottom of the pans; do not extend it up the sides of the pans. Spray with baking spray, set aside.
2. To a large bowl, whisk together the flour, cinnamon, allspice, baking soda, salt, nutmeg, and cloves* (see Notes below); set aside.
3. To a large microwave-safe bowl, add the butter and heat to melt, about 1 minute.
4. Add the sugars and whisk well to combine, or beat with a handheld electric mixer.

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Frequently Asked Questions

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.

Does carrot cake really have carrots?

Why yes, yes they are. If it’s a good carrot cake recipe that is. You can use box mixes that have little flecks of orange resembling something of a carrot but those my friends are simply impostors. A true carrot cake does contain real carrots and they really are the star of the cake.

What are the ingredients in a carrot cake?

Baking and ingredientsEdit. Then, all the dry ingredients; such as flour, grated carrots, baking powder, baking soda, allspice, cinnamon, nutmeg, salt, sugar, brown sugar are typically then mixed together, and the wet are then added to the dry. Many carrot cake recipes have optional ingredients, such as nuts, raisins, pineapple, or coconut.

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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