Finallymoist Carrot Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
• Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• For the cake:
• Preheat oven to 300 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 into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

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.

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 and bake for about 45 minutes. Don't panic, the centre will sink a little.
• Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
• To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

Steps:

• Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
• Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
• In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
• In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
• With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
• Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
• Evenly divide the batter between the prepared cake pans.
• Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
• Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
• Slice and serve.
• Enjoy!

Steps:

• Mix sugar, oil, eggs,& vanilla, Then add& mix walnuts, carrots, coconut, pineapple, flour,cinnamon,baking soda,& salt.
• Pour in a greased and floured 9 x 13 inch pan.
• Bake for 1 hour at 325.
• Frosting: Cream butter and cream cheese, add powdered sugar and blend really well.
• (sometimes it takes a little longer to bake than the recipe says).