Gooey Cinnamon Carrot Cake Recipes

GOOEY CINNAMON CARROT CAKE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with non-stick cooking spray. Set aside. For cake, whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside. Place eggs, buttermilk, vegetable oil, vanilla extract, and sugar in a large bowl and mix until smooth. Slowly add in dry ingredients and mix until just combined. Gently fold in carrots, coconut, pineapple, and pecans. Pour batter evenly into prepared pan and bake 35 to 40 minutes or until cake springs back when pressed. While the cake is baking, to prepare the glaze, add sugar, buttermilk, butter, corn syrup, and baking soda to medium-sized saucepan over medium heat. Vigorously stir mixture (adding the baking soda will make the mixture foam, stirring will subside the rising foam!) for about 8 minutes. The glaze will begin to turn an amber color. When the mixture is a light amber color, remove from heat and stir in vanilla extract. Set aside until ready to use. When the cake comes out of the oven, immediately poke holes in cake. Pour the buttermilk glaze over the top of the hot cake and spread evenly. Let cake cool completely. While the cake cools, for frosting, add cream cheese and butter in large bowl and beat until fluffy. Add brown sugar, cinnamon and vanilla extract and mix until combined. Slowly add powdered sugar and mix until smooth. Once the cake is cooled, evenly spread frosting over cake.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake 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 the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the 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 the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.