Carrot Cake Recipes From Scratch

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 …

Rating: 4.5/5(258)
Total Time: 1 hr 5 mins
Category: Dessert
Calories: 440 per serving
1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

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Grease and flour two 10 inch cake pans. Step 3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the …

Ratings: 1.8K
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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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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Set Aside. 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. With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.

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Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in another large bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes.

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

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Ingredients For the Carrot Cake . 2 1/2 cups (325g.) all purpose flour 1 1/2 teaspoons baking soda 1 1/4 teaspoons baking powder 2 teaspoons ground cinnamon

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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 then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

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Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and …

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When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture.Then we coated the classic frosting with chopped pecans and topped it with a nest of …

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While some recipe historians trace the roots of carrot cake back to medieval times, we disagree. We know exactly where the best carrot cakes come from – the oven of a Southerner's kitchen.Moist, flavorful, and covered in creamy frosting, carrot cake is a perfectly delightful dessert that satisfies a certain craving in a way unlike any other classic Southern cake.

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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 30-40 minutes or until done.

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How do you make a homemade carrot cake?

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined.
  • Add in the eggs and stir until just combined.
  • Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. ...
  • Fold in your grated carrots.
  • Pour mixture into a greased 9x13 pan.

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How to make the perfect carrot cake?

Perfect Carrot Cake

  • To start, preheat the oven to 350°F. ...
  • Sift the flour, baking powder, baking soda, ginger, and salt onto a large paper plate.
  • Beat together orange zest, fresh grated ginger, granulated sugar and vegetable oil in a large mixing bowl with a whisk. ...
  • Divide the batter between the two pans. ...
  • Transfer cakes to a wire rack to cool. ...

What is the best carrot cake?

The best carrot cake for afternoon tea

  1. WINNER: M&S Carrot Cake. A clear winner for its moist, gently spiced, warming vanilla sponge and juicy raisins, perfectly balanced by the indulgent thick cream cheese frosting.
  2. RUNNER-UP: Tesco Finest Carrot Cake. Sweet sultanas and brown sugar give this sponge a lovely flavour with a zingy orange cream cheese frosting.
  3. COOK Triple Layered Carrot Cake. ...

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What is the best carrot cake recipe?

Instructions

  • Prepare your baking pans. ...
  • Heat the oven to 170°C or 338°F.
  • Make the cake batter. ...
  • Pour your cake batter into the lined baking tin or round cake pan if you wish. ...
  • While the cake is cooking. ...
  • Check the temperature with a temperature probe. ...

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