Recipe For Small 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 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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2 hours ago This incredibly easy Small Carrot Cake With Cream Cheese Frosting is a perfect replica of my mom’s potluck favorite. I’ve mentioned on the blog before that we …

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 Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray. Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, …

Servings: 6
Total Time: 45 mins
Category: Desserts, Cakes, Carrot Cake Recipes
Calories: 1037 per serving
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
2. Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.

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7 hours ago This is an excellent carrot cake! Dense, moist, and flavorful. Hubby raved about it 'til the end. I reduced the oil by 1/2 a cup, added 1/2 cup of natural …

Rating: 4.6/5(331)
Calories: 593 per serving
Category: Desserts, Cakes, Holiday Cake Recipes
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
4. To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

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7 hours ago Heat oven to 350 degree F (177 degrees C). Grease or spray a 1.5-quart compact oven baking pan or a 6-cup bundt cake pan with butter or oil spray and set …

Rating: 4.7/5(18)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 550 per serving
1. TO MAKE THE CAKE
2. Heat oven to 350 degree F (177 degrees C).
3. Grease or spray a 1.5-quart compact oven baking pan or a 6-cup bundt cake pan with butter or oil spray and set aside.
4. Mix together the sugar, oil and eggs in a large bowl. In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the dry ingredients to the wet ingredients and mix well to combine.

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2 hours ago Oh, and this mini carrot cake is made without pineapple. A lot of people ask in my other recipe for small carrot cake (that recipe is made in a 8×8″ pan; this …

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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9 hours ago FOR THE CAKE. Preheat the oven to 350 degrees. Line an 8×8 square baking pan with parchment paper and spray liberally with cooking spray. Whisk …

Reviews: 6
Total Time: 1 hr
Estimated Reading Time: 5 mins
1. Preheat the oven to 350 degrees. Line an 8×8 square baking pan with parchment paper and spray liberally with cooking spray.
2. Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt in large bowl; set aside.
3. Shred carrots using large holes of box grater. Transfer carrots to bowl and set aside.
4. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.

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4 hours ago For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans …

Rating: 5/5(17)
Difficulty: Easy
Category: Dessert
Steps: 5
1. For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small baking sheet until lightly browned and fragrant, about 8 minutes. Let cool, then coarsely chop.
2. Whisk together the flour, baking powder, cinnamon, salt and nutmeg in a medium bowl. Make a big well in the center so you can see the bottom of the bowl. Working within the well, add the sugar and egg and beat with a fork until well combined, then add the oil and vanilla and beat with the fork. Stir the dry and wet ingredients together with the fork until just combined. Fold in the carrots and pecans.
3. Transfer the batter to the prepared pan, and bake until a toothpick comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes, then turn it out of the pan, remove the parchment and let cool completely, right-side up, on the rack, about 1 hour.
4. For the frosting: Process the cream cheese and butter in a food processor until completely combined and smooth, stopping once or twice to scrape the bottom and side of the bowl. Add the confectioners' sugar and vanilla, and process until just combined. Transfer to a small bowl.

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3 hours ago Instructions. Preheat the oven to 350, and line a 8x8-inch square pan with parchment paper on all sides (see photo for reference). In a large bowl, stir together with a wooden spoon (do not …

Rating: 4.4/5(56)
Total Time: 48 mins
Category: Small Cake Recipes to Make 6 Inch Cakes
Calories: 674 per serving
1. Preheat the oven to 350, and line a 8x8-inch square pan with parchment paper on all sides (see photo for reference).
2. In a large bowl, stir together with a wooden spoon (do not use a mixer) the oil and sugar. Add the eggs, vanilla, pineapple and carrots.
3. In a separate bowl, stir together the flour, baking powder, baking soda, and cinnamon.
4. Sprinkle the dry ingredients over the wet, and stir until combined.

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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, nutmeg, cinnamon, baking powder …

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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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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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(66)
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 Make the Cake. Gather the ingredients. Preheat oven to 325 F/165 C. Grease and flour an 8- or 9-inch square pan and set aside. Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend for 1 …

Calories: 649
Saturated Fat 5g: 26%
Cholesterol 110mg: 37%
Total Fat 35g: 44%

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6 hours ago In the bowl of an electric mixer fitted with blade attachment, add the vegetable oil, egg, white and brown sugar, beat. Add the vanilla, mix. Slowly add the dry ingredients to the wet, mix until …

Rating: 5/5(1)
Estimated Reading Time: 3 mins
Servings: 6
Total Time: 45 mins
1. Pre-heat oven to 350°F
2. In a small bowl whisk together all of the dry ingredients, set aside
3. In the bowl of an electric mixer fitted with blade attachment, add the vegetable oil, egg, white and brown sugar, beat
4. Add the vanilla, mix

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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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4 hours ago Most of the carrot cake recipes on-line are huge portion, and so it took a while for me to find a small one. This is actually a cupcake recipe from Gemma’s Bigger Bolder Baking. I doubled the size to come up with a 6-inch size cake. Half of the recipe could make a single serving cake or …

Estimated Reading Time: 6 mins

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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 …

Reviews: 20
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 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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1 hours ago Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 18", and 1" deep sides) with baking spray, then line it with parchment paper. Set aside until …

Rating: 4.9/5(7)
Category: Dessert
Cuisine: American
Total Time: 1 hr 25 mins
1. Preheat the oven to 350 F. Spray a rimmed baking sheet (half sheet pan (approximately 13" x 18", and 1" deep sides) with baking spray, then line it with parchment paper. Set aside until ready to use.
2. Whisk the dry ingredients together in a large bowl. (Flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt.) Set aside.
3. In a separate large bowl, whisk the eggs and sugar together. Add the oil, greek yogurt, and vanilla. Whisk until everything is fully blended.
4. Slowly add the wet ingredients to the bowl of dry ingredients, whisking as you combine. Once fully blended, use a spatula fold in the grated carrots. Be careful not to overmix.

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7 hours ago How To Make Mini Carrot Cake Squares. Line a 9”x9” pan with parchment. Preheat the oven to 350F. Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a bowl. Blend together the eggs, sugars, oil, and pineapples in a separate bowl. Blend the dry ingredients into the wet mixture.

Ratings: 1
Category: Dessert
Cuisine: American
Total Time: 45 mins

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5 hours ago 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 …

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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7 hours ago Assemble the Cakes: Place a cake round onto a plate. Use a spoon to dollop a heaping tablespoon of frosting on top of the cake. Top with another cake

Rating: 2.8/5(417)
Total Time: 2 hrs
Servings: 8
Calories: 722 per serving
1. Preheat the oven to 350°. Grease a 9-by-13-inch rimmed baking sheet with nonstick spray. Then line the sheet with parchment paper and lightly grease the parchment with nonstick spray as well (see Finishing Touches, below).
2. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the egg and egg yolk gradually, scraping well after they are combined. Beat in the vanilla.
3. In a large bowl, whisk the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add these dry ingredients to the butter mixture, and mix just until incorporated.
4. Add the milk, carrots and walnuts to the batter, then mix to combine. Pour the batter into the prepared baking sheet and spread to form a smooth, even layer. Bake until the cake springs back slightly when touched, 15 to 20 minutes. Cool for 5 minutes, then cut out 24 circles using a 2-inch cookie cutter (or the mouth of a glass) while the cake is still slightly warm. Cool completely, about 30 to 45 minutes.

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2 hours ago Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and …

Rating: 5/5(20)
Author: Food Network Kitchen
Servings: 48
Difficulty: Easy
1. Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
2. Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
3. Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
4. Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.

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8 hours ago MINI CARROT CAKE. Preheat the oven to 350°f / 180°c. Grease and line an eighth sheet pan or a 9"x5" (23x13cm) loaf pan with parchment paper which extends over the sides to form a sling. …

Cuisine: American
Total Time: 1 hr
Category: Cakes
1. Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly. Some will be used in the cake, and then some in the brown butter cream cheese frosting (see recipe notes).
2. Preheat the oven to 350°f / 180°c. Grease and line an eighth sheet pan or a 9"x5" (23x13cm) loaf pan with parchment paper which extends over the sides to form a sling.
3. If your brown butter is still liquid, place in a bowl and place into the freezer, stirring every minute until spreadable. Place chilled brown butter and cream cheese in a bowl. Mix on medium speed with an electric mixer or whisk well until well combined. Add in the powdered sugar, salt, and vanilla bean paste, and whip until light and fluffy.
4. Remove the cake from the pan using the parchment paper and place onto a serving platter.

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3 hours ago Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife. 4. Meanwhile, make …

Rating: 4.5/5(3)
Category: Dessert
Servings: 1
Total Time: 1 hr 40 mins
1. Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
2. In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
3. Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
4. Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.

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5 hours ago Melt margarine and combine with grated carrots. STEP 4. Add sugar and sift in the flour. STEP 5. Add the cinnamon, baking powder and eggs. STEP 6. Mix in sultanas/raisins and add the nuts (optional). STEP 7. Bake for 20 mins until a consistent dark colour and a slightly firm top.

Cuisine: English
Total Time: 32 mins
Servings: 12

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7 hours ago Method. Ask an adult to preheat the oven to gas mark 6, 200 °C or fan 180°C , before they top and tail the carrot. Peel and grate the carrots into a bowl. Add the sugar and …

Rating: 5/5(83)
Category: Dessert
Cuisine: British
Total Time: 50 mins

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2 hours ago Instructions. Preheat your oven to 350º F and prepare a 6 well mini loaf pan with cooking spray. In a large mixing bowl add the carrots and oil and stir to coat. …

Servings: 6
Total Time: 30 mins
Category: Cake, Dessert

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3 hours ago This is a quick and delicious recipe. I have Celiac Disease so I used White Gold All Purpose Gluten-free flour and kept everything else the same. This recipe is my favorite carrot cake

Rating: 5/5(30)
Estimated Reading Time: 6 mins
Servings: 8
Total Time: 1 hr 5 mins
1. Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.
2. In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy - this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy. Add the powdered sugar, vanilla, and salt, and beat at medium to high speed until fully combined and light.

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Just Now 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 …

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Just Now In a small mixer bowl beat margarine and sugar til blended. Beat in egg, milk, and vanilla. Stir in carrot. In another bowl combine flour, powder, cinnamon, salt and nutmeg. Add carrot mixture …

Rating: 5/5(12)
Total Time: 35 mins
Category: Dessert
Calories: 154 per serving
1. In a small mixer bowl beat margarine and sugar til blended.
2. Beat in egg, milk, and vanilla.
3. Stir in carrot.
4. In another bowl combine flour, powder, cinnamon, salt and nutmeg.

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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 pineapple, …

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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9 hours ago Cake. Preheat the oven to 325F and grease 3 (three) 4-inch diameter ramekins very well. In a medium bowl, whisk together the almond flour, Swerve, chopped nuts, shredded coconut, baking powder, cinnamon, cloves, and salt. Stir in the shredded carrots, egg, butter and vanilla extract until well combined. If the batter is too thick to spread in

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Just Now Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well. Add the baking powder, baking soda, …

Rating: 5/5(1)
Calories: 402 per serving
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
3. Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
4. Mix in the flour, stirring until the flour is fully incorporated in.

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5 hours ago Mini Carrot Cake with Brown Butter Cream Cheese Frosting is the perfect small batch dessert for Easter and spring time! This cake is super flavorful: studded with chopped walnuts, …

Rating: 5/5(25)
Total Time: 57 mins
Category: Dessert
Calories: 243 per serving
1. Preheat oven to 350 degrees F. Grease a 8x8-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.
2. Cube up butter. In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Pour it in a freezer-safe bowl and stir to cool it down.
3. Scoop out two tablespoons of frosting and add it to a small bowl. Repeat this with another two tablespoons of frosting. You'll have two bowls of frosting.
4. Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go.

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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 …

Rating: 5/5(305)
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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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, baking soda, …

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 let's talk about the recipe! This easy single layer carrot cake, adapted from my super moist carrot cake cupcakes, is the latest addition to my small batch recipes!. The key players in this …

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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8 hours ago Using foil, lift cake from pan and cool completely on wire rack. Frosting: In a bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla …

Cuisine: American
Estimated Reading Time: 2 mins
Servings: 6
Total Time: 55 mins
1. Heat oven to 375ºF. Line 13 x 9 x 2-in. baking pan with heavy-duty foil, extending it over sides; coat with nonstick cooking spray.
2. Whisk flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl to mix.
3. In another medium bowl, whisk baby food, fresh carrots, orange juice, sugar, oil, egg and vanilla.
4. Stir wet ingredients into dry ingredients just until blended.

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5 hours ago If carrot cake is a must on your Easter table but you're tired of the same old recipe, give these adorable Carrot-Pineapple Mini Bundt Cakes cakes a try. Made in two six-cup mini Bundt pans, each one is packed with everyone's favorite ingredients: shredded carrots, cinnamon, crushed pineapple, and chopped toasted pecans.

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2 hours ago Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted …

Rating: 4.9/5(434)
Total Time: 2 hrs 35 mins
Category: Dessert
1. Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) 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 in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
3. Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

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7 hours ago For the cake: Preheat oven to 350 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients …

Cuisine: American
Total Time: 1 hr
Category: Desserts
Calories: 856 per serving
1. Preheat oven to 350 degrees F.
2. In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat at medium speed until thoroughly blended.
3. Using a bread knife, carefully cut each cake across the middle making two complete circles, instead of one. Once you have done this to all three cakes, you will have 6 full circles that are half their original height. Using a 3" circle cookie cutter, cut out three circles from each cake.

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6 hours ago Carrot Cake: Preheat oven to 350°F. Spray and flour 8 mini loaf pans. In bowl, whisk together flour, baking powder, cinnamon, ground ginger, salt and nutmeg. In large bowl, whisk together eggs, brown sugar, oil, applesauce and vanilla until smooth; stir in flour mixture just until moistened. Stir in carrots and pecans until combined; scrape

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4 hours ago Line bottom and 2 short sides with parchment paper. In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. In a medium bowl, vigorously whisk sugar, oil, and vanilla. Gently whisk in eggs and yolk, one at a time. Add dry ingredients to wet.

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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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4 hours ago The mini carrot cake recipe is exactly the same as the carrot cake cupcakes recipe, the only difference is you’ll be baking it in two 6” cake pans instead of 12 cupcake tins. You’ll need to …

Rating: 5/5(9)
Total Time: 49 mins
Category: Cake, Cupcakes, Dessert
Calories: 374 per serving
1. Toast the walnuts in a frying pan over medium heat for 3 - 5 minutes until fragrant. Let it cool and chop into smaller pieces.
2. Divide batter evenly among twelve cupcake cavities using a large ice cream scoop and bake for 17 - 19 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
3. Divide batter evenly between two cake pans, about 425 g of batter per pan. Bake for 30 - 31 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
4. In a large mixing bowl or a stand mixer bowl, cream butter and cream cheese together until thoroughly mixed and creamy.

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2 hours ago If carrot cake is a must on your Easter table but you're tired of the same old recipe, give these adorable Carrot-Pineapple Mini Bundt Cakes cakes a try. Made in two six-cup mini Bundt …

Rating: 5/5(1)
Category: Food, Desserts, Cakes, Bundt Cakes
Servings: 12
Total Time: 1 hr 25 mins
1. Prepare the Mini Bundt Cakes: Preheat oven to 350°F. Beat together granulated sugar, brown sugar, and butter with a heavy-duty stand mixer on medium speed until well blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until blended after each addition.
2. Whisk together flour, baking soda, cinnamon, salt, and nutmeg in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in vanilla at low speed just until blended. Fold in carrots, drained pineapple, coconut, and pecans. Spoon batter into 2 heavily greased (with cooking spray) 6-cup mini-Bundt pans, filling each about three-fourths full.
3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 23 minutes. Cool in pans on wire racks for 10 minutes. Gently run a knife around edges. Remove from pans; cool completely, about 30 minutes.
4. Prepare the Buttermilk-Vanilla Glaze: Stir together powdered sugar, melted butter, vanilla, and 2 tablespoons of the buttermilk in a medium bowl. Gradually add remaining buttermilk, 1 teaspoon at a time, as needed for desired consistency. Spoon glaze over tops of cooled cakes, allowing to drip down sides. Garnish with Pineapple Flowers.

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Frequently Asked Questions

How do you make homemade 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.

How many carrots do you need for a carrot cake?

Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you'll notice how wet they are. That is PRIME moisture for your baked cake and you don't want to skip it!

How do you make a moist carrot cake?

How to Make Incredibly Moist and Easy Traditional Carrot Cake | Recipe: In a bowl add 2.5 cups of cake flour, baking soda and baking powder both a tsp, cumin powder and salt as hinted above. Then mix the grated carrots in it. Beat about 3 eggs and mix them in it. Add sugar and brown sugar1.5 cups and ¼ cups respectively.

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. Then, all the dry ingredients; such as flour, grated carrots, baking powder, baking soda, allspice, cinnamon, nutmeg, salt, sugar,...

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