Moist And Easy 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:

• 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.

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:

• Make batter: Heat the oven to 350ºF. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Bake cake: Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. To finish: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

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.

Steps:

• Preheat oven to 350 degrees.
• Mix together the cake mix, pudding, nutmeg and cinnamon.
• Add eggs, oil and water to this mixture.
• Mix on medium speed for 1 minute.
• Add the pineapple, carrots, pecans and coconut.
• Blend well.
• Pour into a greased 9 inch round cake pan.
• Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour.
• Combine flour, soda, cinnamon, ginger, baking powder, and salt.
• In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins.
• Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.

Steps:

• Preheat oven to 370 F (190c).
• Grease a 9 inch pan.
• Beat egg whites until stiff and then slowly pour in 1/2 cup of sugar, beating constantly.
• In another bowl, beat the egg yolks and the remaining sugar then add lemon rind, lemon juice, salt and cinnamon, beating continuously.
• Add in the carrots, corn starch and mix.
• Add the egg whites to the mix slowly and small amounts at a time mixing continuously in a top to bottom rotating movement.
• Pour the batter into the pan.
• Level the surface with a spatula (do not pressure it though and move very lightly).
• Bake for 35-40 minutes or until toothpick inserted comes out clean and cake is golden.
• For frosting:.
• Whip the whipping cream until it thickens.
• In a separate bowl, mix the sugar and cheese until smooth.
• Add in the whipped cream.
• Frost cooled cake.

Steps:

• Heat oven to 350ºF.
• Combine first 5 ingredients in medium bowl. Add raisins; toss to coat. Beat eggs, oil, sugars and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and nuts.
• Pour into greased and floured 10-inch springform pan.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool completely.

Steps:

• Mix dry ingredients into a bowl. Add oil, eggs and vanilla and beat well. Fold in walnuts, coconut, carrots and pineapple.
• Pour batter into greased 9 inch layer cake pans lined with wax paper. Bake at 350 degrees for 30-35 minutes or until the edges have pulled away from the sides.
• Cool on a cake rack for 3 hours. Frost with creamcheese icing and dust with confectioners sugar. Enjoy!

Steps:

• Cake:.
• Mix flour, soda, cinnamon, and salt in a large bowl.
• Beat eggs, oil, buttermilk, sugar and vanilla; add to four mixture, add pineapple, coconut, pecans and carrots; stir well.
• Grease and flour 9 x 13 cake pan.
• Pour in batter and bake at 350° for 50-55 minutes or until tests done.
• Glaze:.
• Mix all but vanilla in saucepan, bring to a boil.
• Cook for 5 minutes stirring often.
• Remove from heat, stir in vanilla.
• Poke holes in warm cake every two inches.
• Pour glaze over cake and cool cake until syrup is absorbed.
• Frosting:.
• Combine and beat until smooth.
• Frost cooled cake.