Carrot Cake Recipes

From layer cake iced with cream cheese frosting to cookies and breakfast casseroles that incorporate all the elements of the classic dessert, these carrot cake recipes from Food Network are

Author: By: Kristie Collado

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In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into …

Rating: 5/5(784)
Total Time: 2 hrs
Category: Holiday Cakes
Calories: 616 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. 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.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

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In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients …

Rating: 5/5(133)
Author: Robert Clinton
Cuisine: American
Category: Dessert
1. For the cake:
2. Preheat oven to 300 degrees F.
3. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
4. To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.

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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 …

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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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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Luscious, Moist Carrot Cake Whipped the Blog. butter, canola oil, cream cheese, carrots, ground cinnamon, all-purpose flour and 11 more. Super Moist Carrot Cake!!!! Just a Pinch. apple sauce, salt, ground nutmeg, vanilla extract, all purpose flour and 8 more.

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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, baking powder, and baking soda. Whisk together. 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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Stir in carrots. Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. FROSTING: Cream butter and cream cheese in a mixing bowl.

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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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Molly’s Sweet and Spicy Tzimmes Cake. My husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashanah or any fall holiday. —Molly Haendler, Philadelphia, Pennsylvania.

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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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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 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.

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

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In a medium bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg. Gradually add to oil mixture, beating until combined. Stir in grated carrot; spoon batter into prepared pans. Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes.

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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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Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.

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Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.

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Frequently Asked Questions

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 an easy carrot cake?

Make the carrot cake

  • Pre-heat your oven to 180°C/160°C fan. ...
  • Place the raisins (150g) into a bowl and cover them with water.
  • Coarsely grate the carrot (225g).
  • Whisk together the oil (225ml sunflower or vegetable oil) and brown sugar (200g) until combined.
  • Whisk in the eggs (3 large) until combined. ...

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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 recipe for carrot cake?

To make the carrot cake:

  • Preheat oven to 350°F (177°C). ...
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. ...
  • In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. ...

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