14 Carrot Cake Recipes

CARROT CAKE III

Carrot Cake III image

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Provided by Tammy Elliott

Categories Desserts Cakes Sheet Cake Recipes

Time 2h

Yield 18

Number Of Ingredients 16

Ingredients

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g

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

Ingredients

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

A 14-CARAT CARROT CAKE

A 14-Carat Carrot Cake image

No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.

Provided by SharleneW

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
2 cups sugar
1 1/2 cups oil
2 cups grated raw carrots
1 (8 ounce) can crushed pineapple in juice, drained
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup butter or 1/2 cup margarine
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 lb confectioners' sugar (sifted)

Steps:

Preheat oven to 350°F.
Sift together flour, baking powder, soda, salt and cinnamon.
In mixing bowl, beat eggs and add sugar.
Let stand until sugar dissolves, about 10 minutes.
Stir in oil, carrots, drained pineapple and nuts.
Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
Add powdered sugar gradually, beating vigorously.
If frosting is too thick, thin with a few drops of milk to spreading consistency.

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