Carrot Cake Recipes

EASY CREAM CHEESE FROSTING FOR CARROT CAKE Ingredient:
  • 16 ounces cream cheese, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 2 pounds confectioners' sugar, sifted

Easy Cream Cheese Frosting For Carrot Cake

Food & Cooking , Dessert & Treats Recipes

Author: Martha Stewart

Use This Simple Cream-cheese Frosting Generously On Our Carrot Cake.

Yield: Makes enough for one 9-inch, three-layer cake

Number Of Ingredients: 4

Steps:
  • Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
  • Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.
Nutrition Facts:


BA'S BEST CARROT CAKE Ingredient:
  • For the cake:
  • Nonstick vegetable oil spray
  • 1/2 cup golden raisins (optional)
  • 3 tablespoons dark rum (optional)
  • 1 cup chopped walnuts
  • 1 pound carrots, peeled, coarsely grated
  • 1 cup buttermilk, room temperature
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon baking soda
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 3/4 cup (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup vegetable oil
  • For the frosting and assembly:
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • Generous pinch of kosher salt
  • 4 cups powdered sugar
  • Candied Carrot Coins

Ba's Best Carrot Cake

Dessert , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Walnut , Bon Appétit , Cream Cheese , Spring , Birthday , Spice , Carrot , Cake

Author: Claire Saffitz

This Is The Only Carrot Cake Recipe You'll Ever Need.

Yield: Serves 12

Number Of Ingredients: 26

Steps:
  • Make the cake:
  • Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15-20 minutes.
  • Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
  • Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
  • Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
  • Make the frosting:
  • Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
  • Assemble the cake:
  • Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
Nutrition Facts:


BEST CARROT CAKE Ingredient:
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1-1/2 cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups shredded carrots
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 cup golden raisins
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar

Best Carrot Cake

Desserts

Author: Taste Of Home

After A Bite Of This, You'll Be On Cloud Nine. I Love To Bake This Moist Carrot Cake Recipe For Friends And Family. -geri Frahm, Gretna, Nebraska

Time: 1h35m

Yield: 16 servings.

Number Of Ingredients: 19

Steps:
  • In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts:

Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.


BEST CARROT CAKE EVER Ingredient:
  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 ½ cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts

Best Carrot Cake Ever

Desserts , Cakes , Spice Cake Recipes

Author: Nan

A Moist And Flavorful Recipe That Makes A Large Quantity Of Cake. I Have Been Hounded To Make This Cake Time And Time Again.

Time: 2h30m

Yield: 16

Number Of Ingredients: 13

Steps:
  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • 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.
  • 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.
Nutrition Facts:

Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g


CARROT PINEAPPLE CAKE I Ingredient:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 ¾ cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 (8 ounce) package cream cheese
  • ¼ cup butter, softened
  • 2 cups confectioners' sugar

Carrot Pineapple Cake I

Desserts , Fruit Dessert Recipes , Pineapple Dessert Recipes

Author: Linda

The Carrots And Pineapple Work Together To Keep This Cake Moist And Wholesome.

Time: 1h15m

Yield: 24

Number Of Ingredients: 16

Steps:
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Nutrition Facts:

Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g


CARROT AND PINEAPPLE CAKE Ingredient:
  • 2 cups granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 pound carrots, grated
  • 1/2 cup diced fresh pineapple
  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar, sifted
  • 1/2 cup diced fresh pineapple

Carrot And Pineapple Cake

Dessert

Author: Ina Garten

Time: 1h10m

Yield: 8 servings

Number Of Ingredients: 17

Steps:
  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
  • Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
  • For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  • Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Nutrition Facts:


PINEAPPLE CARROT CAKE Ingredient:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1-1/2 cups canola oil
  • 4 large eggs, room temperature
  • 3 jars (4 ounces each ) carrot baby food
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • Additional chopped walnuts and edible blossoms, optional

Pineapple Carrot Cake

Desserts , Dessert , Bake , Fruit , Cake

Author: Taste Of Home

This Moist Cake With Cream Cheese Frosting Is The Best I've Ever Eaten. It's So Simple, Too, Because It Uses Two Jars Of Baby Food Instead Of Fresh Carrots That Need To Be Grated. -jeanette Mckenna, Vero Beach, Florida

Time: 55m

Yield: 12 servings.

Number Of Ingredients: 16

Steps:
  • In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.
Nutrition Facts:

Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.


CARROT CAKE COOKIES RECIPE BY TASTY Ingredient:
  • 4 oz cream cheese, softened
  • 1 ¾ cups powdered sugar
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 12 tablespoons unsalted butter
  • ½ cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup carrot, shredded
  • 1 cup raisin
  • ½ cup pecan, chopped

Carrot Cake Cookies Recipe By Tasty

Desserts

Author: Betsy Carter

A Tasty Twist On A Classic Cake! Crunchy Pecans Paired With Chewy Raisins And Sweet Shredded Carrots Make These Cookies The Perfect No-fork-needed Dessert. And Let's Not Forget, Each Cookie Oozes With A Delectable Cream Cheese Filling.

Yield: 16 cookies

Number Of Ingredients: 16

Steps:
  • Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
  • Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
  • Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
  • In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
  • Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
  • Add the flour mixture and beat until just incorporated.
  • Fold in the carrots, raisins, and pecans with a rubber spatula.
  • Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
  • Place a frozen icing ball in the center of each dough round.
  • Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
  • Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
  • Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
  • Enjoy!
Nutrition Facts:

Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams


CLASSIC CARROT CAKE Ingredient:
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 4 large eggs, room temperature
  • 2 cups shredded carrots (about 4 medium)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups confectioners' sugar

Classic Carrot Cake

Desserts

Author: Taste Of Home

I Entered This Yummy, Moist Cake In A Colorado Outfitters Association Dessert Contest. My Carrot Cake With Pineapple Earned First Place! -cheri Eby, Gunnison, Colorado

Time: 1h5m

Yield: 15 servings.

Number Of Ingredients: 16

Steps:
  • Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts:

Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.


CLASSIC CARROT CAKE RECIPE BY TASTY Ingredient:
  • 3 cups carrot, hand-grated
  • 2 ½ cups all-purpose flour, plus 1 tablespoon, divided
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup vegetable oil
  • 1 cup raisin
  • 1 cup crushed pineapple, canned
  • 1 cup unsalted butter, (2 sticks) room temperature
  • 12 oz cream cheese, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 cups powdered sugar
  • 2 cups walnuts, crushed

Classic Carrot Cake Recipe By Tasty

Desserts

Author: Kiano Moju

Here's What You Need: Carrot, All-purpose Flour, Ground Cinnamon, Allspice, Kosher Salt, Baking Powder, Baking Soda, Light Brown Sugar, Granulated Sugar, Large Eggs, Vegetable Oil, Raisin, Crushed Pineapple, Unsalted Butter, Cream Cheese, Vanilla Extract, Powdered Sugar, Walnuts

Time: 1h55m

Yield: 10 servings

Number Of Ingredients: 18

Steps:
  • Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
  • 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.
  • With the mixer running, gradually pour in the vegetable oil.
  • With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
  • In a small bowl, toss the raisins with the remaining tablespoon of flour.
  • Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
  • Divide the cake batter evenly between the prepared pans and smooth the tops.
  • Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
  • Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
  • Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
  • Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
  • Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
  • Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
  • Gently press the walnuts into the icing around the sides of the cake.
  • Chill for 30-60 minutes to let the icing set, then slice and serve.
  • Enjoy!
Nutrition Facts:

Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams


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