All In One Carrot Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
• Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
• Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
• Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
• Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

Steps:

• Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula.
• Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.
• While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners' sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the loaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 325°F. Place the carrots and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, baking soda, cinnamon, oil, yogurt, eggs and vanilla, and pulse in short bursts until combined.
• Pour the mixture into a 9" round springform pan lined with non-stick parchment paper and bake for 55-60 minutes or until just cooked when tested with a skewer. Cool in the pan.
• To make the cream cheese frosting, place the cream cheese, ricotta, sugar, lemon juice and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.

Steps:

• Preheat the oven to 350°F Lightly grease an 8×8-inch square baking pan.
• In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan.
• Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean.
• Cool on a wire rack before frosting.

Steps:

• Preheat oven to 350 . Combine all ingredients in a mixing bowl and mix well. Spray 11' x 17" baking pan* with cooking spray. Pour batter into pan and bake for 30-35 minutes. When cool frost with cream cheese frosting.
• *I used two round cake pans to make a layer cake instead and the time was about the same.

Steps:

• Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined.
• Next, fold in flour one half at a time making sure to not overmix.
• Just before the batter comes together, add in the carrots and pecans.
• Preheat the oven to 350°F. Grease a 9x13" cake pan or a 10"cake pan, 3 inches in height.
• Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
• While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in ¼ cup increments and whip until fluffy.
• Remove cakes from the oven and cool.
• Frost cakes and decorate as desired.
• Serve.