Carrot Cake In 9x13 Pan Recipes

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CARROT CAKE XI



Carrot Cake XI image

Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.

Provided by Michele

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
4 eggs
1 ⅓ cups vegetable oil
4 cups grated carrots
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
  • Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 208.2 mg, Sugar 17.7 g

CARROT CAKE



Carrot Cake image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 15

Number Of Ingredients 17

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
  • In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
  • Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
  • In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g

CARROT SHEET CAKE



Carrot Sheet Cake image

We sold pieces of this to-die-for carrot cake at an art show and before long, sold out of the 10 cakes we had made! -Dottie Cosgrove, South El Monte, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 30 servings.

Number Of Ingredients 16

4 large eggs, room temperature
1 cup canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

Nutrition Facts : Calories 311 calories, Fat 17g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 193mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

The carrots and pineapple work together to keep this cake moist and wholesome.

Provided by Linda

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g

CLASSIC CARROT CAKE



Classic Carrot Cake image

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 16

1 can (8 ounces) unsweetened crushed pineapple
4 large eggs, room temperature
2 cups shredded carrots (about 4 medium)
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

MOIST CARROT CAKE



Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

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.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

CARROT CAKE



Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

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