Carrot Cake Recipes Without Nuts

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Listing Results Carrot Cake Recipes Without Nuts

5 hours ago Beat oil and sugar, then add eggs. Add and mix the rest of the cake ingredients in the order given Beat for 1 minute. Pour into 3 9-inch cake pans. Bake at 350°F for 35 minutes. Icing: Mix …

Rating: 5/5(150)
Total Time: 45 mins
Category: Dessert
Calories: 548 per serving
1. Beat oil and sugar, then add eggs.
2. Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
3. Pour into 3 9-inch cake pans.
4. Bake at 350°F for 35 minutes.

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1 hours ago Nut Free Carrot Cake Allergy Girl Eats. whole wheat flour, powder sugar, eggs, whip cream, butter, applesauce and 9 more. Nut Free Carrot Cake Mommy Evolution. vanilla extract, ground cinnamon, butter, seedless raisins, Dole Crushed Pineapple and 12 …

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6 hours ago Cool the cake in the spring form pan for 15 minutes before removing from the pan. Continue to cool the cake while you make the frosting. Make the frosting as …

Rating: 5/5(2)
Total Time: 1 hr 5 mins
Category: Cake
Calories: 522 per serving
1. Preheat oven to 350 F. Line two 8-inch spring form pans with parchment paper.
2. In a bowl, whisk flour, baking powder, and cinnamon.
3. In a separate bowl, beat eggs with oil, vanilla, brown and white sugar.
4. Gradually fold the dry ingredients into the wet ingredients. Stir until smooth.

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1 hours ago Mix until combined. In a small bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg. Sift the dry mixture into the bowl with the wet …

Rating: 5/5(7)
Total Time: 35 mins
Category: Dessert
Calories: 371 per serving
1. Preheat the oven to 350°F (180°C) and grease a 13x9-inch baking dish. Set aside.
2. In a large bowl combine sugar, vegetable oil, and eggs with a spatula. Add grated carrots and orange zest. Mix until combined.
3. In a small bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg. Sift the dry mixture into the bowl with the wet ingredients.
4. Mix together until just combined.

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4 hours ago In a large bowl, combine 3/4 cup (1 1/2 sticks) salted butter, Two 8-oz. packages cream cheese and 2 teaspoons vanilla extract. STEP 2. Using a stand

Reviews: 3
Category: Dessert
Cuisine: American
Calories: 447 per serving
1. Preheat the oven to 350 degrees F and generously spray two 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
2. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the milk and mix until just combined. Fold in the grated carrot.
3. Divide the mixture evenly between the prepared cake pans and bake one at a time in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centers come out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
4. Place one cake in the center of a rotating cake stand. Spread frosting evenly and generously over the top in an even layer. Top with the remaining cake and use the remaining frosting to cover the top and sides. Refrigerate until ready to serve!

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6 hours ago Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. Advertisement. Step 2. Beat the oil and sugar with an electric mixer in a large …

Rating: 4.6/5(12)
Total Time: 1 hr 5 mins
Category: Desserts, Cakes, Holiday Cake Recipes
Calories: 727 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
3. Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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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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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

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5 hours ago 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 …

Rating: 4.9/5(280)
Category: Dessert
Servings: 10
Total Time: 3 hrs 30 mins
1. 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.
2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

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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

Rating: 4.5/5(255)
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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7 hours ago Carrot Cake without Nuts Recipes. 206,308 suggested recipes. Carrot Cake Flora. eggs, lemons, plain flour, cinnamon, carrots, bicarbonate of soda and 4 more. Guided. Carrot Cake Pops Yummly. baking soda, baking powder, cream cheese frosting, …

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2 hours ago Directions for the Carrot Cake Recipe Without Nuts: Preheat oven to 350 F. Grease an 8 x 8 inch square pan or a 9 inch round pan. Line the bottom of the pan with parchment paper. In a large mixing bowl, using a wooden spoon or rubber spatula, beat together eggs, oil, white sugar, and vanilla. Mix the dry ingredients (flour, baking soda, baking

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8 hours ago For a 10x15 pan For a 10x15 large glass pan, double the cake ingredients and use 1.5 times the frosting. Add 10-13 minutes to the baking time listed. For a three-layer carrot cake For a 9 …

Rating: 5/5(2)
Total Time: 50 mins
Category: Dessert
Calories: 464 per serving
1. Preheat the oven to 350 degrees F. Grease and flour a 9x13 pan (see notes for other pan sizes.)
2. Shred the carrots using a food processor or grater and set them aside.
3. In a large mixing bowl, whisk the eggs, oil, applesauce, water and vanilla until combined. Whisk in the sugar until mixed evenly.
4. In another bowl, stir together the flour, cinnamon, allspice, salt, baking soda and baking powder. Stir those dry ingredients into the wet ingredients in your large bowl, just until moistened. Gently fold in the carrots (using an under-and-over motion) with a spatula, until they are evenly distributed.

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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 hazelnuts) into the …

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 Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool …

Rating: 5/5(5)
Category: Desserts
Servings: 12-16
Estimated Reading Time: 1 min
1. In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs.
2. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans.
3. Pour into a greased and floured 13x9-in. baking pan.
4. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.

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4 hours ago Moist Carrot Cake - All Recipes. This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting. Carrot Cake For People Who Hate Carrot Cake Recipe. Carrot Cake For People Who Hate Carrot Cake recipe from GroupRecipes.com. Finally a carrot cake without all the things that people

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Just Now post #8 of 11. I have never, ever put walnuts in a carrot cake. I don't put raisins in there either. No problem. And for customers, I don't add nuts unless specifically requested. And I try to talk them out of it. valerieInga Posted 28 Feb 2009 , 1:40am. post #9 of 11. Hi, I …

Estimated Reading Time: 3 mins

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Just Now In a large bowl, mix the carrots, sugars, vanilla, soy milk and oil until thoroughly combined. 4. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and allspice. 5. Gently fold in the dry ingredients with the wet ingredients. 6. Pour the batter into the cake pan. 7.

Estimated Reading Time: 3 mins

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2 hours ago 1½ cups carrots, grated. ½ cup currants. Instructions. In a food processor combine coconut flour, salt, baking soda, and cinnamon. Pulse in eggs, coconut oil, and honey. Remove blade …

Reviews: 190
Estimated Reading Time: 2 mins
Servings: 1
Total Time: 1 hr
1. In a food processor combine coconut flour, salt, baking soda, and cinnamon
2. Pulse in eggs, coconut oil, and honey
3. Remove blade from food processor and stir in carrots and currants by hand
4. Grease a 7 inch springform pan with coconut oil and dust with coconut flour

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9 hours ago Preheat oven to 325. Line two 9inch cake pans with parchment paper circles and butter and flour (I <3 Pam Baking Spray). Place pans on top of baking sheet (keeps edges from getting hard/too brown). In a medium bowl whisk together flour, baking powder, baking soda, salt and spices. If you bought whole carrots, peel and use a food processor to grate.

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2 hours ago No Nut Carrot Cake Cupcake Recipe. Preheat oven to 350ºF. Place cupcake liners in a standard muffin pan. Whisk together the first 6 ingredients in a medium mixing bowl. In …

Estimated Reading Time: 1 min

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7 hours ago Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in …

Rating: 5/5(16)
Total Time: 45 mins
Category: Baking, Dessert
Calories: 465 per serving

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4 hours ago Cake. Preheat oven to 325 degrees F. Prepare 3 9-inch round cake pans or 10 x 14-inch rectangular pan by spraying with vegetable oil/flour combination such as Baker's Joy or line the …

Rating: 4.7/5(6)
Total Time: 1 hr 5 mins
Category: Cakes And Icing
Calories: 464 per serving
1. Preheat oven to 325 degrees F. Prepare 3 9-inch round cake pans or 10 x 14-inch rectangular pan by spraying with vegetable oil/flour combination such as Baker's Joy or line the bottom of pans with wax paper or parchment paper (my preference).
2. Whisk together flour, baking powder, soda, cinnamon, and salt.
3. Combine oil and sugar in mixer bowl until smooth. Add eggs and mix until smooth. Mix in carrots and vanilla.
4. Add dry ingredients and mix only until they disappear. Gently fold in nuts, fruit and coconut if using.

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6 hours ago For the Cake. Preheat the oven to 350ºF. Peel and shred the carrots either on a box grater or with a food processor. Toast the walnuts over low heat in a dry pan until fragrant. Set aside …

Rating: 4.2/5(43)
Category: All Recipes
Servings: 8
Total Time: 45 mins
1. Preheat the oven to 350ºF. Peel and shred the carrots either on a box grater or with a food processor. Toast the walnuts over low heat in a dry pan until fragrant. Set aside to cool.
2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and ginger together.
3. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, brown sugar, and vanilla on medium speed until well combined, about 1 minute.
4. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Scraping down the bowl as needed.

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3 hours ago Preheat oven to 325°F. Beat sugar and eggs together in a large bowl until thick and pale. Stir flour, baking powder, baking soda and cinnamon together. Fold flour mixture into the egg mixture. Add …

1. Preheat oven to 325°F.
2. Beat sugar and eggs together in a large bowl until thick and pale.
3. Stir flour, baking powder, baking soda and cinnamon together.
4. Fold flour mixture into the egg mixture.

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9 hours ago Instructions. Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring …

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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9 hours ago Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside. Advertisement. Step 2. In a medium bowl, cream together the 1 cup butter, …

Rating: 5/5(22)
Calories: 519 per serving
Total Time: 1 hr 30 mins
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
2. In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.
3. Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
4. To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.

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6 hours ago Preheat the oven to 350°F. mixing bowl. Add carrots, oil and eggs.Beat done. Completely cool cakes before frosting. Combine butter and in pecans and coconut.Spread on each cake. and then defrost cake.

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6 hours ago Spray the cake pans with pam baking spray and set aside. Using a standing mixer, mix until combined the sugar, oil and eggs. Mix in the flour, baking soda, baking powder, salt and …

Estimated Reading Time: 2 mins
1. Spray the cake pans with pam baking spray and set aside
2. Using a standing mixer, beat together the butter and cream cheese

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8 hours ago If cream cheese frosting is John Hall, then toasty spices are Daryl Oates. Things that a carrot cake can sometimes have: Nuts, specifically toasted pecans or walnuts. They add textural contrast, which is very nice with a cake this melt-in-your-mouth tender, and a bit of savoriness that helps the spices balance all that sweetness.

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2 hours ago Carrot cake relies heavily on its cream cheese frosting. So, if you are going to add icing on top of it, make it a drizzle. The Best Carrot Cake Recipe? So, with an eye on the health bar, here is a carrot cake recipe that will delight your sweet tooth without making your body feel terrible afterward. Ingredients. 200g of self-raising wholegrain

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Just Now In the words of BA's senior associate food editor Claire Saffitz, carrot cake is ultimately a spice cake. Do not shy away from the heady smells and flavors of ground cinnamon, ginger, and nutmeg in

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2 hours ago Print recipe. Carrot Cake, (no nuts) Print: main picture. tips. step pictures. comments. Print recipe Create a variant I'm cooking this today 4 Ingredients. 12 slice(s) Cake oil, To grease tin; 300 grams carrots, roughly cut; 80 grams brown sugar; 165 grams oil; 200 grams golden syrup; 3 eggs; 1 teaspoon vanilla extract; 150

Rating: 5/5(5)
Category: Baking-Sweet
Servings: 12
Total Time: 1 min

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9 hours ago Apr 8, 2017 - The very best recipe for homestyle carrot cake layered with cream cheese frosting and finished with lots of chopped pecans. Perfect for Easter!

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1 hours ago Add the maple syrup and vanilla. In a separate mixing bowl, combine the carrots, oil, coconut, raisins, and nuts. Alternate adding the wet and dry ingredients to the egg mixture. This also will help keep your cake fluffy. Pour the batter into the prepared cake pans, and bake for 20 to 25 minutes.

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Just Now 1 teaspoon pure vanilla extract. Instructions. Make the Cake. Preheat the oven to 350°. Spray two 9" round cake pans with non-stick cooking spray then lightly dust with gluten-free flour. In a …

Rating: 4.4/5(10)
Calories: 626 per serving
Total Time: 55 mins
1. Preheat the oven to 350°. Spray two 9" round cake pans with non-stick cooking spray then lightly dust with gluten-free flour.
2. In a large mixing bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined.
3. In a small bowl, whisk together the coconut oil, egg replacer, brown sugar, and vanilla extract until combined.
4. In a food processor, finely chop peeled carrots. Add to your wet mixture & mix together to combine.

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Just Now Heat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of the cake pan. Set aside. In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla. Add flour, …

1. Heat oven to 350°F. Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan or two 8-inch or 9-inch round. Set aside.
2. In a large bowl, beat granulated sugar, oil, buttermilk, vinegar, and vanilla with electric mixer on low speed until blended, about 2 minutes. Add flour, cinnamon, baking soda; beat on low speed until just incorporated. Stir in carrots, nuts, and raisins, if using; mix to combine. Pour batter into pan(s).
3. Bake bundt cake for 40 -45 minutes, or 13x9-inch pan 40 to 45 minutes, or round pans 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool cake(s) on a cooling rack for 10 minutes. remove from pans and cool completely.
4. Prepare the glaze: In a small bowl, mix together cream cheese, confectioners' sugar, salt, and milk until smooth.

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9 hours ago Description. A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream. This recipe is gluten-free, grain-free …

Rating: 5/5(4)
Category: Cake
1. Line a 6″ x 6″ container (or something of a similar size; alternatively can use silicone cupcake molds) with parchment paper along the base and walls. Set aside.
2. Process all cake ingredients in a food processor into a finely crumbled/sticky mixture (be careful not to over-process into a paste though). Transfer this mixture into the prepared container and press it in into an even layer with the back of a spoon. Cover with a piece of parchment paper and use a flat-bottomed object (like a jar lid) to smooth out the top and pack it in even more firmly into the container. Place the tray in the freezer while working on the next step.
3. Make sure all topping ingredients are at room temperature (it helps if the coconut butter is slightly warmed so that it blends more easily). Blend all cream layer ingredients in a small blender (I used my magic bullet for that) until smooth. Pour this mixture over the prepared crust. Smooth out the top and tap the container on the counter lightly to flatten the top some more. Freeze for 10-15 minutes to firm up slightly.
4. After the initial 10-15 minute freezing, remove the cake and decorate with some coconut chips (optional). Return to freezer and freeze for 4 hours or overnight to fully set.

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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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2 hours ago Beat eggs, mix with oil, together. Add grated carrots and pecans. Bake in three greased 8-inch cake pans or 9-inch tube pan and pecans. Ice cake.

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7 hours ago Use a 12 X 18-inch sheet pan to bake the cake. Pour all of the cake batter into an oiled and lightly floured sheet pan. Bake at 325°F for 45 -50 minutes until the top is dry to the touch and …

Rating: 5/5(19)
Calories: 462 per serving
Category: Dessert
1. Preheat the oven to 350°F (177°C).
2. Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. You can also line the bottom of your pan with parchment paper.
3. Chop or grate the carrots into small pieces and set them aside.
4. Add the flour, baking soda, baking powder, salt, and spices to a large bowl.

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6 hours ago Mary Berry carrot cake recipe is a wonderful version of this classic cake. A full-fat cream cheese frosting is the traditional topping, but here a low-fat soft cheese is suggested, and it tastes equally as good.

Rating: 4/5(16)
Total Time: 1 hr 5 mins
Servings: 10

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1 hours ago Golden Raisin Carrot Cake Mini Muffins (No Nuts) 1. Pre-heat oven to 375 degrees. In a large bowl whisk together oil, sugars and eggs, switch to a rubber spatula and stir in grated carrots. 2. Rehydrate raisins by covering with water in a microwaveable container, microwave for two minutes, strain and dry off excess water with paper towels.

Estimated Reading Time: 1 min

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9 hours ago After you have mixed the batter, use a portion scoop to fill your prepared muffin cups 2/3rds full.. Bake the muffins in the pre-heated oven for 18-22 minutes. The tops of the fully-baked

Ratings: 2
Servings: 12
Cuisine: North American
Category: Mornings
1. Preheat your oven to 375°F. Lightly grease a muffin tin and line it with parchment baking cups.
2. Pulse the rolled oats in a blender or food processor until it's the consistency of coarse cornmeal. You don't need superfine powder, it's okay if there are larger grains of oatmeal. Allow this oatmeal to cool for a little while as you measure out the remaining ingredients.
3. Combine the flour, oat flour, salt, cinnamon, baking powder and soda, ginger, and cardamom in a mixing bowl. Set this bowl aside.
4. In a separate bowl, whisk together the eggs, sugar, oil, and until they look light and airy. Add the shredded carrots, chopped nuts, coconut flakes, and drained pineapple to the egg-sugar mixture and fold them in using a rubber spatula.

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3 hours ago Heat oven to 325 degrees F. In a large bowl, stir together flour, cinnamon, baking soda, baking powder, and salt. In another bowl combine carrots, pineapple and vanilla. Mix well. Add …

Servings: 24
Estimated Reading Time: 4 mins
Category: Dessert
1. Heat oven to 325 degrees F. In a large bowl, stir together flour, cinnamon, baking soda, baking powder, and salt.
2. In another bowl combine carrots, pineapple and vanilla. Mix well. Add applesauce, oil and sugar and stir until well combined.
3. Add flour mixture gradually, stirring until all ingredients are just moistened. Be careful not to over-mix or cake will fall.
4. Pour into a greased 13x9 pan. Bake for 35-40 minutes or until cake springs back and toothpick comes out clean.

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3 hours ago Carrot Cake 1 (18 1/2 ounce) box yellow cake mix 2 cups carrots, grated 8 ounces crushed pineapple, undrained 1/3 cup water 3 eggs 1/2 cup vegetable oil 1/2 cup nuts, finely chopped 2 teaspoons cinnamon Combine all ingredients.

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Frequently Asked Questions

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 is the best recipe for carrot cake?

Directions. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

How do you make 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.

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