Fruit Carrot Cake Recipes

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FRUIT & CARROT CAKE

"This is the best carrot cake I've ever made. It has all the texture, taste and denseness of regular carrot cake, but is much lower in fat." Ellie Rausch - Goodsoil, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 21



Fruit & Carrot Cake image

Steps:

  • In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking powder, cinnamon and salt; gradually beat into sugar mixture until blended (batter will be thick). Stir in the carrots, apricots, currants and ginger., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; pour batter into pan. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine the pineapple juice, orange juice and honey. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until mixture is reduced to 1/3 cup. Remove from the heat; cool for 15 minutes. Stir in apricots and currants. Spoon over cake. Sprinkle with pecans.

Nutrition Facts : Calories 256 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 173mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

2/3 cup sugar
2/3 cup packed brown sugar
2 large eggs
1/3 cup unsweetened applesauce
1/4 cup canola oil
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
1/3 cup finely chopped dried apricots
1/3 cup dried currants
3 tablespoons chopped crystallized ginger
GLAZE:
1 can (6 ounces) unsweetened pineapple juice
1/2 cup orange juice
2 tablespoons honey
2 tablespoons finely chopped dried apricots
1 tablespoon dried currants
4 teaspoons chopped pecans, toasted

CARROT FRUITCAKE

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16



Carrot Fruitcake image

Steps:

  • In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

CARROT FRUITCAKE

This recipe belonged to my mother and is at least 35 years old, maybe older. The cake is very moist and absolutely delicious. It is printed here just the way she made it. I on the other hand made it with some minor alterations. Instead of mixed candied fruit, I would use a mixture of my choices mainly candied cherries and pineapple as I didn't like the citron in the premixed jars. Please don't save this recipe just for the holiday season....leave out the mixed candied fruit and it already seems like less of a holiday tradition.

Provided by Sandylee

Categories     Dessert

Time 1h50m

Yield 1 cake

Number Of Ingredients 13



Carrot Fruitcake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease 10" inch tube pan.
  • SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
  • COMBINE: oil, sugar, and eggs one at a time.
  • Gradually combine egg mixture into dry ingredients, mixing until smooth.
  • ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
  • Spoon into a greased 10" tube pan.
  • Bake at 350 degrees for 1-1/2 hours.

3 cups sifted flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups oil
2 cups sugar
4 eggs
3 cups grated carrots
1 cup raisins
1 cup dates, chopped
1 cup mixed candied fruit
1 1/2 cups nuts, chopped

CARROT FRUIT CAKE

It's a great way to "dress up" that old favorite carrot cake if you have those in your family who do not care for fruit cake.

Provided by oilpatchjo

Categories     Dessert

Time 1h39m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 14



Carrot Fruit Cake image

Steps:

  • Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside.
  • In a large bowl, combine sugar and oil; mix well add eggs, one at a time, beating well after each addition.
  • Combine the baking powder, baking soda, cinnamon, salt and remaining flour, gradually add to sugar mixture, beating until smooth batter will be stiff.
  • Fold in carrots and fruit mixture and spoon into a greased and floured 10' tube pan.
  • Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean.
  • Note: if you want to ice this cake there are many great icings or just drizzle recipes on this web site.

Nutrition Facts : Calories 694.5, Fat 38.1, SaturatedFat 3.8, Cholesterol 62, Sodium 627, Carbohydrate 84, Fiber 4.9, Sugar 50.6, Protein 9.3

1 1/2 cups nuts (chopped)
1 cup mixed candied fruit (chopped)
1 cup dates (chopped)
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1 1/2 cups canola oil
4 eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups carrots (finely shredded)
confectioners' sugar icing (optional)

FRUIT AND CARROT CAKE

I found this recipe in the April/May 2009 issue of Health Cooking by Taste of Home. This cake is packed full of carrots, fruit and delicious goodness. The original recipe calls for dried currants; however, I liked the golden raisins. The batter is very thick and I found it best to mix well with a wooden spoon to thoroughly incorporate.

Provided by PaulaG

Categories     For Large Groups

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 21



Fruit and Carrot Cake image

Steps:

  • Preheat oven to 350 degrees, spray a 10-inch bundt pan with cooking spray and sprinkle with flour; set aside.
  • In a large bowl, beat together the first 6 ingredients, until thoroughly blended.
  • In a medium bowl, blend together the flour through salt; gradually add to sugar mixture until blended. The batter will be very thick; stir in the carrots, apple, apricots, raisins and ginger.
  • Pour the batter into prepared pan and bake in preheated oven for 40 to 50 minutes or until a toothpick inserted off center comes out clean; allow the cake to cool in pan for 10 minutes prior to removing from pan. Turn out on plate, place on wire rack and allow to cool while preparing the glaze.
  • While the cake is baking, combine the juices and honey; bring to a boil, reduce heat and simmer for 25 to 30 minutes or until mixture is reduced to 1/3 cup.
  • Allow mixture to cool for 15 minutes, stir in the diced apricots and raisins, spoon mixture over cake then sprinkle with pecans.

Nutrition Facts : Calories 252.7, Fat 4.8, SaturatedFat 0.5, Cholesterol 26.4, Sodium 169.4, Carbohydrate 49.6, Fiber 2.2, Sugar 27.4, Protein 3.9

2/3 cup sugar or 2/3 cup Splenda granular
2/3 cup light brown sugar, packed
2 eggs
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon (I used Baking Spice Blend Mix.)
1/2 teaspoon salt
3 cups shredded carrots
1 medium apple, peeled, cored, grated
1/3 cup finely chopped dried apricot
1/3 cup golden raisin
3 tablespoons chopped crystallized ginger
1 (6 ounce) can unsweetened pineapple juice
1/2 cup orange juice
2 tablespoons honey
3 -4 dried apricots, finely chopped (soft)
1 -2 tablespoon golden raisin
4 teaspoons chopped pecans, toasted

THE BEST CARROT CAKE

Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 20



The Best Carrot Cake image

Steps:

  • For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
  • Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
  • Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
  • Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
  • Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
  • To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

Nonstick cooking spray
1/2 cup golden raisins
1 1/2 cups pecans
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, at 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, at room temperature
1 3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
3/4 cup vegetable oil
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Four 8-ounce blocks cream cheese, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar

DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

Provided by Nancy Fuller

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 18



David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
  • In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
  • Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
  • For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
  • To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

2 tablespoons butter
1 1/2 cups granulated sugar
1 cup canola oil
1 cup light brown sugar
4 large eggs, lightly beaten
3 cups unbleached all-purpose flour
1 1/2 cups shredded carrots
1 1/2 cups shredded coconut
1 cup chopped walnuts, plus more for garnish
3 tablespoons ground cinnamon
1 tablespoon almond extract
1 tablespoon baking powder
1/2 teaspoon salt
One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup reserved pineapple juice from the canned pineapple

CARROT CAKE RECIPE

Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.

Provided by Food Network

Categories     dessert

Time P1DT1h35m

Yield 1 cake or 3 (9-inch) layers

Number Of Ingredients 13



Carrot Cake Recipe image

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.

2 cups granulated sugar
1 1/2 cups vegetable oil
4 fresh whole eggs
2 cups pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups raw finely ground carrots
4 ounces finely chopped walnuts
1 1/2 pounds powdered sugar
12 ounces room temperature cream cheese
1 tablespoon vanilla extract
2 ounces room temperature margarine

CARROT CAKE

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 servings

Number Of Ingredients 14



Carrot Cake image

Steps:

  • Sift the granulated sugar. Crush the hazelnuts very small (best results in a blender). Wash the sultanas. Wash and grate the carrots. Grease the cake tin (9 by 12-inch deep). Place a bowl over a pan of hot water. Preheat oven to 350 degrees F. Into a warmed bowl place the egg yolks and 4 ounces of the granulated sugar and whisk together until the mixture thickens. (It should be doubled in bulk, lighter in color and creamy in texture). When this happens, set aside the yolk and sugar mixture for a moment (off the heat). Into a clean, cold bowl place the whites of eggs, add 1 teaspoonful cold water and some freshly ground salt and whisk quickly until they are stiff and peaked. Gradually beat into the fluffy whites of eggs the remaining 6 ounces of granulated sugar until it is fully incorporated. Set aside until required. Place the egg yolk mixture over the warm water and add the ground nuts and lemon juice. To this add the grated carrots and lemon zest. Fold in the 1 teaspoonful of flour and sultanas. Remove the bowl from the heated water. Fold in 2 tablespoonfuls of egg whites. Then put all the mixture into the remainder of the whites of eggs and fold in well. Add the 1/4 teaspoonful of cinnamon. Pour all the mixture into the greased cake tin and put it into the preheated oven set at 350 degrees F., on the middle shelf, for 60 minutes. Remove cake from the pan and cool completely. Cut cake in half, spread the jam over the bottom and replace top. Sprinkle with confectioners' sugar before serving.

1 1/4 cups granulated sugar
10 ounces hazelnuts
3 1/2 ounces sultana raisins
3 medium carrots (10 ounces)
6 egg yokes
6 egg whites
1 teaspoon cold water
Freshly ground salt
2 teaspoons lemon juice
1/2 teaspoon lemon zest (thin rind)
1 teaspoon all purpose flour
1/4 teaspoon cinnamon
4 teaspoons raspberry jam
1 tablespoon icing sugar (confectioners' sugar)

FRAGRANT AND HEALTHY CARROT CAKE

This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.

Provided by Maka

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h25m

Yield 9

Number Of Ingredients 18



Fragrant and Healthy Carrot Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
  • In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
  • Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.

Nutrition Facts : Calories 315 calories, Carbohydrate 52.8 g, Cholesterol 41.3 mg, Fat 10.9 g, Fiber 5.6 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 367.6 mg, Sugar 28.9 g

¾ cup whole wheat flour
¾ cup cake flour
½ cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon carob powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ tablespoons molasses
¼ cup vegetable oil
2 eggs
1 orange, juiced and zested
1 ½ teaspoons grated lemon zest
½ cup raisins
5 dried figs, chopped
2 tablespoons poppy seeds
2 cups grated carrots
¼ cup chopped pecans

CARROT CAKE VI

I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.

Provided by Erma Germino

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 12



Carrot Cake VI image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
  • Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
  • In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
  • Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

Nutrition Facts : Calories 275 calories, Carbohydrate 50.6 g, Cholesterol 1.8 mg, Fat 7.5 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 225.3 mg, Sugar 30.3 g

1 ⅓ cups water
1 ⅓ cups white sugar
1 cup raisins
2 large carrots, grated
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoons butter
2 cups all-purpose flour
2 teaspoons baking soda
1 cup chopped walnuts
1 pinch salt

MOIST CARROT CAKE

This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 17



Moist Carrot Cake image

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.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup shortening
1 cup sugar
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 large egg
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins or dried currants, optional
FROSTING:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Chopped walnuts, optional

OLD-FASHIONED CARROT CAKE

I got this recipe from a magazine and the picture looked so good that i had to share it with you. It's a pleasently moist cake that's dotted with sweet carrots and a hint of cinnamon. The fluffly buttery frosting is scrumtious with chopped walnuts stirred in!! ONE PIECE IS NEVER ENOUGH!!

Provided by OveGlove

Categories     Dessert

Time 50m

Yield 1 frosted cake, 12 serving(s)

Number Of Ingredients 17



Old-Fashioned Carrot Cake image

Steps:

  • CAKE: In a mixing bowl combine eggs, sugar and oil; mix well.
  • Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg, and beat into egg mixture.
  • Stir in carrots.
  • Pour into two greased and floured 9 inch round baking pans.
  • Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks.
  • FROSTING: Cream butter and cream cheese in a mixing bowl.
  • Gradually beat in confectioner's sugar and vanilla.
  • Add enough milk to achieve desired spreading consistency.
  • Stir in walnuts.
  • Spread frosting between layers and over tops and sides of cake.
  • Garnish with carrots and walnuts if desired.
  • Refridgerate left overs.

Nutrition Facts : Calories 784, Fat 45.8, SaturatedFat 11.2, Cholesterol 99, Sodium 297.4, Carbohydrate 90.6, Fiber 1.9, Sugar 71.4, Protein 6.6

4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups all-purpose flour
2 -3 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
1/2 cup butter or 1/2 cup margarine, softened
3 ounces cream cheese, softened
3 3/4 cups confectioners' sugar
1 teaspoon vanilla
2 -3 tablespoons milk
1 cup chopped walnuts
carrot curls or more walnuts, for garnishing (optional)

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



Easy carrot cake image

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

230ml vegetable oil, plus extra for the tin
100g natural yogurt
4 large eggs
1½ tsp vanilla extract
½ orange, zested
265g self-raising flour
335g light muscovado sugar
2½ tsp ground cinnamon
¼ fresh nutmeg, finely grated
265g carrots (about 3), grated
100g sultanas or raisins
100g walnuts or pecans, roughly chopped (optional)
100g slightly salted butter, softened
300g icing sugar
100g soft cheese

CHEF JOHN'S CARROT CAKE

I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 18



Chef John's Carrot Cake image

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.

Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon ground ginger
2 teaspoons ground cinnamon
2 cups white sugar
4 large eggs
¼ cup unsalted butter
1 cup coconut oil
2 cups finely grated carrots, or more to taste
1 (8 ounce) can finely crushed pineapple, drained
½ cup finely chopped pecans
½ cup finely chopped walnuts
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 ½ teaspoons vanilla extract, or to taste
3 cups confectioners' sugar, or to taste

CARROT CAKE - FRUITED CARROT LOAF OR CHRISTMAS MUFFINS

This recipe was passed along many years back and has been the recipe I have used for carrot loaves ever since. By adding an additional cup of mixed glaced fruit it makes for a special holiday loaf come Christmas. If adding the additional fruit you may need to add approximately ten to fifteen minutes to the baking time. Icing with your favorite cream cheese icing adds to this delicious loaf. I also use this recipe to make Christmas Muffins - using holiday muffin cup liners. Before baking I press a cherry in the centre and make petals by using 5 blanched almonds (pointy end to cherry) Makes for great presentation. Served in a footed server with the glass dome lid has you getting raves before they take their first bite!

Provided by Gerry

Categories     Dessert

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 14



Carrot Cake - Fruited Carrot Loaf or Christmas Muffins image

Steps:

  • In bowl: beat eggs until smooth and creamy, add sugar, oil, milk, vanilla and beat well.
  • In large bowl combine and whisk together flour, baking powder, baking soda, cinnamon and salt.
  • Make well in dry ingredients, add the egg mixture mixing until thoroughly combined.
  • Stir in grated carrots, coconut, raisins and pecans.
  • Pour into two greased loaf pans ( approximately 9 x 5 and preferably lined) baking in a 350 oven 60 - 70 minute. (ovens vary).
  • Remove from oven, place on wire rack until cooled completely.
  • Remove from pan, wrap in foil, refrigerate overnight before slicing.

Nutrition Facts : Calories 419.1, Fat 20.8, SaturatedFat 4.6, Cholesterol 47.9, Sodium 291.1, Carbohydrate 54.9, Fiber 2.7, Sugar 32.5, Protein 5.4

2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
1 1/2 cups sugar
3/4 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla
2 cups grated carrots
1 cup flaked coconut
1/2 cup raisins
1/2 cup pecans (chopped)

MOIST CARROT CAKE

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12



Moist Carrot Cake image

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.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

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



Pat's Award Winning Carrot Cake image

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

2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
½ cup grated carrot
1 cup flaked coconut

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