EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
EASY CARROT CAKE
Easy and tasty! This is a family recipe, Grandma Joana bakes it every week! Although doesn't raise a lot, it is a moist simple cake, perfect with coffee and milk.
Provided by MegZuchini
Categories Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Grease and lightly flour 2 9x1 1/2-inch round baking pans or grease one 13x9x2-inch baking pan.
- In a blender or food processor, mix carrots, oil and eggs.
- Pour the mixture in a bowl and add flour, sugar and baking powder using a strainer, mix everything until you should obtain a heavy dough.
- Pour it in the baking pan.
- Bake at 350°F until done or golden brown.
- Note: you can pour sugar syrup, but plain is good enought!
CARROT CAKE WITH BABY FOOD CARROTS
I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!
Provided by garricks
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cake method: Preheat oven to 350ºF.
- Grease and flour a 9x13 baking pan.
- Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
- Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
- Pour the batter into the prepared pan.
- Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely; prepare icing in the meantime.
- -------.
- Icing Method: In a medium bowl, combine final three ingredients.
- Beat until smooth and fluffy.
- Ice completely cooled cake.
- Grab your own piece before anyone else knows it's done!
Nutrition Facts : Calories 612.9, Fat 26.5, SaturatedFat 5.5, Cholesterol 82.8, Sodium 405.8, Carbohydrate 90.1, Fiber 1.3, Sugar 72, Protein 5.6
CARROT CAKE
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 Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- 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).
- 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.
- 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.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
FOOD PROCESSOR CARROT CAKE
You don't need a bowl or even beaters for this treat. Just mix all the ingredients in your food processor, then bake-so clever! I can never turn down an excellent cream cheese frosting either, and this is one of the best.
Provided by Donna Hay
Categories Cake Dessert Bake Kid-Friendly Ricotta Carrot Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Small Plates
Yield 10-12 servings
Number Of Ingredients 18
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.
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
EASY CARROT CAKE RECIPE
Try our Easy Carrot Cake recipe for a weeknight dessert! Use yellow cake mix and shredded carrots, and top with classic cream cheese frosting.
Provided by My Food and Family
Categories Cakes
Time 1h40m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer 3 min. Stir in carrots and 1 cup nuts.
- Pour into 13x9-inch baking dish sprayed with cooking spray.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Add lemon zest and juice; mix well. Spread onto cake. Sprinkle with remaining nuts just before serving.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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