Best Carrot Cake Ever Food

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BEST CARROT CAKE EVER



Best Carrot Cake Ever image

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

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

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 BEST CARROT CAKE



The Best Carrot Cake image

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

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

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.

BEST CARROT CAKE



Best Carrot Cake image

After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 19

1-1/2 cups sugar
1/2 cup packed brown sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the sugars, oil, eggs 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 greased 10-in. fluted tube pan. Bake at 350° for 60-70 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 cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.

BEST CARROT CAKE EVER



BEST CARROT CAKE EVER image

I am acquainted with MANY self-proclaimed "Carrot Cake Experts", so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!

Provided by JANE LOUISE

Categories     Cakes

Time 1h15m

Number Of Ingredients 15

2 c sugar
1 1/4 c oil
4 large eggs
2 c flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp salt
3 c grated carrots
1 c chopped walnuts
FROSTING
12 oz powdered sugar
2 3 oz. cream cheese room temp
1 tsp vanilla extract
2 Tbsp butter
2 Tbsp milk

Steps:

  • 1. 1.In large bowl, beat sugar and oil.
  • 2. Add eggs and beat well.
  • 3. Fold in carrots and nuts.
  • 4. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well.
  • 5. Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
  • 6. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk
  • 7. Spread on cooled carrot cake (add more walnuts if desired)

BEST EVER CARROT CAKE



Best Ever Carrot Cake image

My family, friends and co-workers have all said the same thing - this is the best carrot cake they have ever tasted. I'm very glad to share it with all of the carrot cake lovers out there. Enjoy! : )

Provided by Sara in FL

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts (optional)
1/2 cup raisins (or more depending on how much you like raisins)
1 (8 ounce) can crushed pineapple (drained)
1 cup shredded coconut (optional, for decoration)
1 cup butter
16 ounces cream cheese, softened
2 lbs confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Beat together corn oil, sugar and eggs until well combined.
  • In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
  • Add to egg-sugar mixture, mixing well.
  • Drain the pineapple well.
  • Add the carrots, walnuts, raisins and pineapple to mixture.
  • Blend to mix well.
  • Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
  • Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
  • Let cake cool on rack.
  • Prepare frosting.
  • Cream Cheese Icing:.
  • In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

Nutrition Facts : Calories 1635.1, Fat 90.4, SaturatedFat 36.8, Cholesterol 203.2, Sodium 872.8, Carbohydrate 203.1, Fiber 3.3, Sugar 170.9, Protein 11.3

BEST. CARROT. CAKE. EVER.



Best. Carrot. Cake. Ever. image

I used to make a cake very similar to this but this looks even better. I used pecans instead of walnuts. Pecans and carrot cake seem to go together. Either way, it is wonderful!! I found this version on the Baby Gizmo Blog. http://blog.babygizmo.com/2012/04/best-carrot-cake-ever/ She adapted it from Southern Living October 1997. Aren't we all good at sharing?

Provided by Barbie Skelton @BarbieinTN

Categories     Cakes

Number Of Ingredients 26

FOR CAKE:
2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 teaspoon(s) cinnamon, ground
3 large eggs
2 cup(s) sugar
3/4 cup(s) vegetable oil
3/4 cup(s) buttermilk
2 tablespoon(s) vanilla extract
2 cup(s) carrots, grated
8 ounce(s) crushed pineapple, drained
3 1/2 ounce(s) coconut, flaked
1 cup(s) walnuts or pecans, chopped
FOR THE BUTTERMILK GLAZE:
1 cup(s) sugar
1 1/2 teaspoon(s) baking soda
1/2 cup(s) margarine or butter
1/2 cup(s) buttermilk
1 tablespoon(s) corn syrup, light
1 teaspoon(s) vanilla extract
FOR THE FROSTING:
3/4 cup(s) margarine or butter, softened
11 ounce(s) cream cheese, softened
3 cup(s) powdered sugar, sifted
1 1/2 teaspoon(s) vanilla extract

Steps:

  • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together flour, soda, salt and cinnamon. Set aside.
  • Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pinapple and nuts.
  • Pour batter into prepared cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze (recipe below) evenly over layers (I only used about 2/3 of the prepared glaze which I thought was perfect!); cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
  • Once the cake is cooled, slice each layer in half to give you a total of 4 layers. More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer for 45 minutes to make slicing them in half easier.
  • Make the cream cheese frosting according the recipe below. You can use a canned frosting but it won't hold a candle to this delicious homemade icing!
  • Spread Cream Cheese Frosting between layers and on top and sides of cake. I'm a BIG frosting person so I made 1 1/2 batches of the cream cheese frosting to make sure the cake was completely covered. I also sprinkled chopped walnuts in between each frosted layer to take it over the top.
  • Slice and enjoy!
  • Glaze Prep: Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • Frosting Prep: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

BEST EVER CARROT CAKE & FROSTING



Best Ever Carrot Cake & Frosting image

This came out of the New Better Homes and Garden Cookbook. Made it for a church function and got rave reviews and I truly do think it is the Best Ever Carrot Cake I have made and I've made several. Enjoy!

Provided by vlynn

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
1/2 teaspoon baking soda
3 cups finely shredded carrots, lightly packed
3/4 cup cooking oil
cream cheese frosting (any will do)
1/2 cup finely chopped pecans, toasted (optional)

Steps:

  • Allow eggs to stand at room temperature for 30 minutes.
  • Meanwhile, grease and flour two 9x1 1/2 inch round cake pans; set pans aside.
  • In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.
  • In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
  • Bake at 350 oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean.
  • Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks.
  • Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days.
  • *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

Nutrition Facts : Calories 361.4, Fat 15.6, SaturatedFat 2.3, Cholesterol 70.5, Sodium 155.7, Carbohydrate 52.2, Fiber 1.3, Sugar 34.7, Protein 4.5

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CANADA'S BEST CARROT CAKE WITH CREAM CHEESE ICING ...
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans.
From canadianliving.com


INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
This is the best carrot cake recipe I’ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.
From inspiredtaste.net


THE BEST CARROT CAKE RECIPE IN THE WORLD EVER(VIDEO ...
Home » Recipes » All recipes. The Best Carrot Cake Recipe In The World Ever(Video) Published: May 15, 2020 · Modified: Dec 1, 2020 by Charlé Visser · This post may contain affiliate links · 36 Comments · 3107 words. · About 16 minutes to read this article.
From pantsdownapronson.com


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