MAKEOVER MOIST CARROT CAKE
One sweet bite of this heavenly carrot cake and you'll be on cloud nine. Not only is the cake moist and flavorful, the icing is truly to-die-for. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, beat the sugars, applesauce, oil, eggs, egg whites and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheeses and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 15g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 240mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
THE ULTIMATE CARROT CAKE
A culmination of all the tweaks and advice I've found for the ultimate carrot cake.
Provided by Gabrielle Dante
Time 1h40m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat brown and white sugars, oil, applesauce, eggs, and vanilla extract in a large bowl until well combined. Mix in flour, cinnamon, baking powder, baking soda, and salt. Stir in carrots and pineapple, then fold in pecans. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, about 30 minutes.
- While the cake is cooling, combine powdered sugar, cream cheese, butter, and vanilla extract for frosting in a medium bowl. Beat until mixture is smooth and creamy. Stir in chopped pecans.
- Spread frosting over the cooled cake.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 48.8 g, Cholesterol 51.4 mg, Fat 21.6 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 246.5 mg, Sugar 38.2 g
OLD-FASHIONED CARROT CAKE
MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.
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