KILLER CARROT CAKE
This is an absolutely FAB carrot cake,My late Uncle Rick gave my mom the recipe and I've been making it since I was 12 years old (now i'm 20 so go figure). I made it just ONCE at my aunties house and she's had to bake it every week for 4 months now because my uncle keeps requesting it! I always used to be asked to bring it for bake sales too :)
Provided by Nisa4709
Categories Dessert
Time 1h5m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees Farenheit.
- Grease and flour 10" baking pan.
- Pour oil and carrots into a mixing bowl and mix till combined.
- Add in eggs one by one whilst beating on medium speed.
- Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
- Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
- Add in the spices and vanilla / almond essence.
- Lastly add in the flour which has been sifted along with the baking powder and soda.
- When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
- Add in nuts.
- Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
- When cake is cool put on icing.
- For Icing beat the cream cheese and butter until light and fluffy.
- Add in icing sugar and vanilla and beat till smooth.
Nutrition Facts : Calories 897.3, Fat 56.8, SaturatedFat 15.6, Cholesterol 205.1, Sodium 401.2, Carbohydrate 88.1, Fiber 3, Sugar 59.6, Protein 12.7
KILLER CARROT CAKE WITH CREAM CHEESE ICING
My fiance loves carrot cake so I decided to make him one for his birthday. I found the base recipe for this in a Garden Club cookbook and tweaked a few things to my liking. The best part about this cake is that it actually got MOISTER the longer it sat! Enjoy!
Provided by PSU Lioness
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- In a large mixing bowl, combine sugar, egg sub, canola oil, cinnamon, baking soda, salt, 2 tsp vanilla, unbleached flour, carrots and walnuts and raisins (if using). Mix well.
- Pour into a 13x9x3 baking dish and bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
- Side note: I have not tried this as a layer cake so the cooking times in the round pans may vary!
- While the cake is baking, make the icing.
- Start by combining the softened cream cheese and margarine. Mix until well blended.
- Add the powdered sugar and 2 tsp vanilla and mix until combined.
- Allow the cake to cool thoroughly before icing.
Nutrition Facts : Calories 511.6, Fat 23, SaturatedFat 4.7, Cholesterol 16.7, Sodium 457.8, Carbohydrate 73.5, Fiber 1.4, Sugar 58.4, Protein 4.5
KILLER CARROT CAKE
This cake tastes like a bought Sara Lee carrot cake, have shared with family and workmates, loved by all!!
Provided by Kathy O.
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celsius.
- grease lamington size cake tin (13 x 9 inch rectangular pan).
- Mix carrots, brown sugar, spices, oil, salt, eggs and vanilla together in a large bowl.
- Stir in flour.
- Add nuts.
- Cook for 35-45 minutes, remove when knife comes out clean. Wrap with foil an place in freezer to cool (keeps it moist).
- Ice with cream cheese frosting.
Nutrition Facts : Calories 620.2, Fat 36.5, SaturatedFat 4.9, Cholesterol 77.5, Sodium 293.4, Carbohydrate 68.8, Fiber 4.1, Sugar 44.5, Protein 7.5
CLASSIC CARROT CAKE
Perfect a classic with our next level carrot cake recipe. It's been meticulously tested so you can bake the best version of this traditional cake
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h10m
Yield Cuts into 12-14 slices
Number Of Ingredients 17
Steps:
- For the praline, line a baking tray with baking parchment, then tip the sugar into a saucepan with 1 tbsp water. Bring to the boil, then reduce the heat and simmer for 1-2 mins until the sugar starts to caramelise. Scatter in the pecans and a pinch of sea salt, and stir until the nuts are fully coated. Carefully scrape the hot pecan mix onto the tray and leave to set for at least 10 mins. Break about 12 whole pecans out of the praline and reserve for decorating later, then chop or smash the rest of the praline into small shards. Set aside. Will keep in an airtight container for a day.
- Heat the oven to 180C/160C fan/gas 4. Oil two 20cm round sandwich tins and line with baking parchment. Tip the butter and sugar into a bowl and beat using an electric whisk for 3 mins until light and fluffy, then beat in the eggs, one at a time - or do this using a stand mixer. When the eggs are incorporated, fold in the flours, bicarb, spices and a pinch of salt, followed by the carrots, raisins and half of the smashed praline.
- Divide the batter between the tins and level the surface with a spatula. Bake for 25-30 mins until the sponges are springy and a skewer inserted into the middle of each comes out clean. Cool in the tins for 10 mins, then put on a wire rack to cool fully. Will keep wrapped overnight.
- To make the icing, beat the butter and sugar using an electric whisk until smooth. Add half the soft cheese and lemon zest and beat again, then add the remaining and beat until smooth.
- To assemble, place one sponge, flat-side up, on a cake stand or plate and spread with a third of the icing. Scatter with most of the remaining smashed praline, then top with the other sponge, also flat-side up. Spread the rest of the icing over the top and sides, then decorate with the whole praline pecans. Chill for 1 hr to set, then slice and serve with any remaining smashed praline for sprinkling over. Will keep in an airtight tin for three days.
Nutrition Facts : Calories 442 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
More about "killer carrot cake recipes"
MY FAVORITE CARROT CAKE RECIPE
From sallysbakingaddiction.com
4.8/5 (509)Category Dessert
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
THE ULTIMATE CARROT CAKE
From tastesbetterfromscratch.com
4.9/5 (119)Calories 864 per servingCategory Dessert
KILLER CARROT CAKE - ELISE BY THE PIECE
From elisebythepiece.com
5/5 (11)Estimated Reading Time 3 minsServings 15Total Time 1 hr
TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
From momontimeout.com
GLUTEN FREE CARROT CAKE {MOIST AND FLUFFY!} – …
From wellplated.com
THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
SUPER MOIST 1-LAYER CARROT CAKE
From sallysbakingaddiction.com
25 BEST CARROT CAKE RECIPES | EASY CARROT CAKE IDEAS | RECIPES, …
From foodnetwork.com
Author By
INCREDIBLY MOIST AND EASY CARROT CAKE
CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE
From epicurious.com
THE BEST CARROT CAKE RECIPE (WITH VIDEO)
From sugarspunrun.com
I TRIED FOUR POPULAR CARROT CAKE RECIPES AND FOUND THE BEST ONE
From thekitchn.com
CARROT CAKE (THE BEST) | RICARDO
From ricardocuisine.com
CARROT CAKE CUPCAKES RECIPE
From cooking.nytimes.com
KILLER CARROT CAKE!! - RECIPE
From cooks.com
KILLER CARROT CAKE RECIPE
From food.com
OUR BEST CARROT CAKE RECIPES OF ALL TIME
From allrecipes.com
CROCODILE CAFE KILLER CARROT CAKE - RECIPE CIRCUS
From recipecircus.com
KILLER CARROT CAKE
From redbookmag.com
#time-to-make #course #preparation #desserts #cakes #4-hours-or-less
You'll also love