Recipe For 6 Inch Carrot Cake

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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 …

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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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 …

Rating: 4.4/5(297)
Total Time: 39 mins
Category: Small Cake Recipes to Make 6 Inch Cakes
Calories: 515 per serving
1. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°.
2. In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute.
3. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds--you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice.
4. Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven--moist crumbs clinging to the toothpick is ideal.

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1 hours ago Line a 6-inch cake pan with 2-inch high sides with parchment paper or a silicone liner and spray with baking spray. In a medium bowl, whisk together flour, baking powder, …

Ratings: 18
Calories: 614 per serving
Category: Dessert
1. Preheat oven to 350°F. Line a 6-inch cake pan with 2-inch high sides with parchment paper or a silicone liner.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. Stir chopped pecans into the flour mixture until well coated. Set aside.
4. In a large bowl, beat egg and sugars together for 2 minutes with a whisk or electric mixer until lightened in color and thickened.

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3 hours ago Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a …

Rating: 5/5(7)
Category: Cake, Dessert
Cuisine: American
Total Time: 55 mins
1. Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan, and to the outside, a cake baking strip. Set to the side.
2. In a medium-size (light colored recommended) saucepan melt the unsalted butter over medium heat. Continue to stir as the butter begins to bubble and foam, then subsides. This is the water evaporating from the butter. Continue to heat until the butter turns a light color brown and has a nutty aromatic flavor. From start to finish this step will take roughly 7-8 minutes.

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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 …

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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4 hours ago Carrot Cake Cupcakes; All 6 inch cake layers take about 18-21 minutes at 350°F (177°C). You need about 2.5-3 cups of frosting for a 3 layer 6

Rating: 4.7/5(73)
Category: Dessert
Servings: 8
Total Time: 3 hrs
1. Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow 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 Instructions. 1. Preheat oven to 350°F. Grease two 6-inch round cake pans and dust with flour; tap out any excess. Line the bottoms with rounds of parchment paper. 2. In a medium bowl, whisk together flour, baking soda, salt, …

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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 …

Rating: 4.8/5(25)
Total Time: 1 hr 30 mins
Category: Dessert
Calories: 522 per serving
1. Preheat your oven to 350°F. Lightly grease your baking dish.
2. In a small bowl, whisk together flour, baking powder, cinnamon, allspice, and salt.
3. In a medium bowl, whisk together sugar, vegetable oil, and egg until well combined. Stir in flour mixture and use a rubber spatula to fold in grated carrots. Transfer batter to prepared baking dish.
4. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the cake comes out clean. Place cake (in pan) on a cooling rack, and cool completely before frosting, about 45 minutes.

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5 hours ago Recipes / Carrot cake 6 inch pan (1000+) Terrarium Cake. 1089 views. Cake, ingredients: 1 chocolate cake (9x13 inch pan), 1 as on pkg., 1 lg. Cold Whip, 6 Skor. Carrot Cake Cheesecake. 1262 views. Carrot cake batter: Preheat the oven to 325 degrees F. Lightly grease a 9 or 10 inch. Carrot Cake.

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7 hours ago How To Make a 6 Inch Cake. Most cake for two recipes follow the same steps: Cream together the butter and sugar, add the egg and any …

Reviews: 22
Estimated Reading Time: 6 mins

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2 hours ago 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 …

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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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, …

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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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 …

Category: Dessert
Calories: 535 per serving

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4 hours ago Spray a 6 inch round cake pan with non-stick spray. Cut a 6 inch parchment paper circle and place in the bottom of the pan. Spray again with non-stick spray. Pour the …

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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Just Now The majority of my 6 inch cake recipes make a single layer cake, which makes 4-6 slices of cake. See the beautiful ombre cake below to see 6 small slices of cake. A few of the recipes make a double layer cake, because they’re more festive, like my red velvet cake and vegan vanilla birthday cake .

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4 hours ago This simple carrot cake is perfect for any occasion and hands down the best recipe I have ever tried. It's a moist carrot cake with just the right amount of sugar and can be …

Rating: 4.3/5(18)
Total Time: 1 hr
Cuisine: American
Calories: 899 per serving
1. Preheat the oven to 350°F. Butter and line the bottom of two 6 inch pans with parchment paper.
2. Beat the oil, sugar, eggs, cinnamon, ginger, cloves, and salt on low speed for 3 minutes. Mix the flour with the baking soda and stir into the liquid mixture until incorporated. Add the carrots and nuts and mix until just combined. Divide evenly between pans.
3. Bake for 30-35 minutes or until a cake tester comes out clean. Cool the cakes for a few minutes in the pan and then cool completely outside the pans.
4. Beat the butter and cream cheese together until smooth. Add the salt and vanilla.

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5 hours ago Carrot Cake: Preheat oven to 350F. Grease and flour three 6cake rounds, line with parchment. In a medium bowl, combine flour, baking powder, baking soda, spices, and …

Rating: 4.8/5(45)
Total Time: 2 hrs 55 mins
Cuisine: American
Calories: 572 per serving
1. Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
2. Beat butter and cream cheese until pale and fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).
3. Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat.

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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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6 hours ago Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until …

Cuisine: American
Category: Cakes
Servings: 8
Total Time: 1 hr 15 mins

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7 hours ago Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth. 3. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes at 350°F or until a toothpick inserted into the center comes out clean. 4. Cool the layers in the pans for about 5 minutes.

Cuisine: Southern
Category: Cakes
Servings: 12
Total Time: 1 hr

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9 hours ago Aug 13, 2019 - Explore Genevieve Everding's board "A Little Cake - 6 inch cakes", followed by 107 people on Pinterest. See more ideas about cake, cupcake cakes, desserts.

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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 …

Rating: 4.9/5(48)
Calories: 746 per serving
Category: Dessert
1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour two or three 9-inch round cake pans.
2. Beat together the vegetable oil, eggs, both sugars, and 1 teaspoon of the vanilla extract in a large mixing bowl until well blended.
3. Sift together the flour, cocoa powder, spices, baking soda, and 1/2 a teaspoon of the salt.
4. Stir the flour mixture into the oil mixture with a large rubber spatula until combined.

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1 hours ago 6-Inch Cake Recipe (Yellow Cake) - Savor the Best new savorthebest.com. We made this 6-inch layer cake with our Fluffy Vanilla Buttercream and a simple, vanilla cake filling but yellow cake with chocolate frosting is always a delicious combination too. Step 1. Preheat your oven to 350°F.

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2 hours ago Whisk Dry ingredients in a large bowl. In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 1/4 cup pinepple juice from Step 2. Stir in carrot, crushed …

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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3 hours ago Overall this was a very good carrot cake and I’m looking forward to making it again once we finish this one. The 8 inch layers weren’t too difficult to slice, but just for fun I …

Reviews: 10
Servings: 12
Cuisine: American
Category: Dessert
1. Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans. If you want you can put rounds of parchment on the bottom of each pan and grease the parchment.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon, making sure all ingredients are very evenly distributed. This is very important because unevenly distributed baking soda has been known to cause carrots to turn green.
3. In the bowl of a stand mixer using the whisk attachment, beat the eggs on medium, increasing slightly to medium high. When eggs are frothy, gradually add the sugar and continue beating until light and lemon color. With the mixer going, gradually add the oil letting it trickle down the side.
4. Remove the bowl from the stand and with a heavy duty scraper (or your favorite mixing spoon) stir in the flour mixture until it is evenly blended. Once flour is incorporated, stir in the carrots, raisins (if using) and nuts.

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5 hours ago 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40-45 minutes or until a toothpick inserted …

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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9 hours ago This recipe will yield about 1 1/2 cups frosting, enough to frost the top and sides of a 9-inch square cake or the top of a 13x9-inch cake. Double this recipe to frost a layer cake. Store leftovers in the refrigerator, for up to one week, due to the cream cheese in the frosting.

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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. Drizzle …

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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5 hours ago Rating: 5 stars. 10/05/2006. I made some subs: 1.5 cups brown sugar (no white), half cup oil and 1 cup crushed pineapple (drained) instead of 1 1/4 cup oil, 2.5 tsp cinnamon …

Ratings: 7.2K
Calories: 575 per serving
Category: Desserts, Cakes, Sheet Cake Recipes
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
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 carrots. Fold in pecans. Pour into prepared pan.
3. 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.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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2 hours ago Preheat oven, prepare two 9-inch cake pans. Whisk dry ingredients in a mixing bowl. In a separate bowl, using an electric mixer blend sugars and wet ingredients. Add dry …

Rating: 5/5(47)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 546 per serving
1. Preheat oven to 350 degrees.
2. Butter two 9" round cake pans, line with parchment paper, butter parchment paper, dust parchment paper with flour, shake out excess.* Line pans with water soaked cake strips if you have them.
3. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
4. In a large mixing bowl using an electric mixer blend together vegetable oil, applesauce, eggs, granulated sugar, brown sugar and vanilla.

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9 hours ago 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(129)
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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9 hours ago Carrot Cake. Preheat oven to 350 degrees F. Line the bottoms of three 6-inch cake pans with parchment paper, then spray with nonstick spray. (This cake can also be made larger in 8-inch pans, the layers will just be …

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6 hours ago Generously spray a 15-cup Bundt pan with baking spray. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Set aside. Advertisement. Step …

1. Prepare the Cake: Preheat oven to 350°F. Generously spray a 15-cup Bundt pan with baking spray. Whisk together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl. Set aside.
2. Beat eggs, oil, buttermilk, and brown sugar in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add flour mixture, beating on low speed until blended, about 1 minute. Fold in carrots, pecans, and crystallized ginger until evenly combined. Pour batter into prepared pan; shake pan lightly to even out batter and release any air bubbles.
3. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 55 to 60 minutes, rotating pan on rack halfway through baking time. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack to cool completely, about 1 hour and 30 minutes.
4. Prepare the Frosting: Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute. Add maple syrup, and beat on medium speed until light and fluffy, about 1 minute. Spoon frosting into a ziplock freezer bag or piping bag. Cut a 1-inch hole in 1 corner of bag, and pipe frosting in large loops around top and sides of cake. If desired, top with carrot chips. Garnish with additional chopped toasted pecans and crystallized ginger.

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Just Now 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

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1 hours ago Preheat oven to 350°F. Line four 7 inch or three 8 inch round pans with parchment rounds, and grease with non-stick baking spray. In a large bowl, mix together the …

Reviews: 151
Calories: 606 per serving
Category: Cakes
1. Preheat oven to 350°F. Line four 7 inch or three 8 inch round pans with parchment rounds, and grease with non-stick baking spray.
2. In a large bowl, mix together the brown sugar, granulated sugar, and oil until combined.
3. Add in the eggs, 2 at a time. Stir until the batter is smooth.
4. Mix in the spices (cinnamon, nutmeg, and cloves), scraping the sides of the bowl while mixing.

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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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3 hours ago Cake math, step 1: calculate the area. To convert a recipe for any big cake into a recipe for 6-inch pans, start by determining the area of the larger cake pans. For square and rectangular pans

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6 hours ago To make the carrot cake: Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray and set aside. In a large mixing bowl, whisk together the flour, …

Rating: 5/5(35)
Estimated Reading Time: 7 mins
Category: Dessert
Total Time: 1 hr 20 mins
1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with non-stick cooking spray 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 the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

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Just Now For the cake, preheat the oven to 350˚F. Grease and flour two 9-inch round cake pans. With a hand or stand mixer, mix the eggs and oil. Add the sugars and mix well. In a medium bowl, mix the rest of the cake ingredients except the carrots (and raisins and nuts, if using). Add the flour mixture to the sugar mixture and mix well.

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1 hours ago To make the cake: Preheat oven to 350°F. Grease and flour a 6-inch round cake pan*. If you like, line with parchment paper and grease the paper. Whisk together the flour, …

1. Preheat oven to 350°F. Grease and flour a 6-inch round cake pan*. If you like, line with parchment paper and grease the paper.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
4. Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of buttermilk. Mix just until combined.

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8 hours ago A recipe for a flavorful, spiced mini carrot cake with fluffy, whipped cream cheese frosting. After weeks of anticipation, I was finally standing in front of the display case at French …

Rating: 4.9/5(12)
Category: Dessert
Cuisine: American
Total Time: 2 hrs 15 mins
1. Preheat the oven to 350 degrees.
2. Grease bottom and sides of a 6 inch round cake pan (like this one) with shortening or cooking spray and lightly flour. Shake out the excess flour.
3. Mix the egg and sugar in a large bowl with a wooden spoon for about a minute. Add the oil and mix for another minute. Then add the flour, ginger, cinnamon, nutmeg, baking soda, vanilla, and salt and mix well. The mixture will be pretty dry at this point.
4. Add the carrots and walnuts or pecans. Mix through completely, then pour into the prepared cake pan.

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4 hours ago Preheat the oven to bake at 350 degrees, and grease two 6 inch spring form cake pans. In a large mixing bowl, whisk together the coconut flour, arrowroot flour, baking powder, salt, cinnamon, ginger, and allspice. Add the softened butter to the bowl, and set aside. In a medium sized mixing bowl, blend together the eggs, maple syrup, and vanilla

Servings: 8
Carbohydrates: 32 g
Calories: 372
Calories: 372 per serving

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3 hours ago 2020-04-01 · How to Make Carrot Cake. This best ever recipe for carrot cake can be baked as a single layer or multiple layers. For a double-layer cake, use two 8 or 9-inch round cake pans. Make sure … From cookiesandcups.com 4.9/5 (87) Calories 595 per serving Category Cake

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3 hours ago Simply delicious Carrot Cake!I used 9 inch layer cake tinsThe oven temperature is 350F HOW TO MAKE CREAM CHEESE FROSTING/ICING:https://youtu.be/D4mialwC9aw..

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Frequently Asked Questions

What is the best carrot cake recipe?

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 are the ingredients in carrot cake?

Carrot cake more closely is a quick bread in method of preparation. All the wet ingredients, such as the typical eggs, vegetable oil, yogurt, melted butter and, are mixed together.

How do you make carrot cake with spice cake mix?

Preheat oven to 375 degrees F (190 degrees C). In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes.

What is the best recipe for cooked carrots?

Instructions Slice the carrots, on the bias, about 1/4 inch thick. Bring the carrots, salt, 1 tablespoon of the sugar, and the chicken broth to a boil in a 12-inch skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the carrots are almost tender when poked with a fork, about 5 minutes.

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