Delicious Carrot Cake Recipes

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.

Steps:

• Preheat oven to 350F (325F if using glass bakeware).
• Grease a 9 x 9" baking pan very well.
• Mix wet and dry ingredients separately.
• Combine wet and dry ingredients evenly.
• Pour batter into prepared 9 x 9 baking dish (if using muffin pan, line with cupcake papers).
• Bake for 40 minutes or until bread tests done (if using glass bakeware, bake for 50 minutes or until bread tests done).

Steps:

• Preheat your oven to 180°C.
• In a medium-sized bowl, combine eggs, sugar and oil.
• Beat until well combined and light in colour.
• Stir in the cinnamon, mixed spice, salt, and grated carrot.
• Empty the flour and baking soda into a separate bowl and mix well.
• Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
• Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
• Pour or spoon in the mixture.
• Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
• Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
• For a pudding-style dessert, serve with icecream.
• For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
• Serve!

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.