MOIST CARROT CAKE
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
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
INCREDIBLY MOIST & EASY CARROT CAKE RECIPE - (4.1/5)
Provided by á-2385
Number Of Ingredients 18
Steps:
- Make batter: Heat the oven to 350ºF. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Bake cake: Divide the 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 pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. To finish: In a large bowl, beat 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 cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.
CARROT CAKE
This Moist Easy Carrot Cake is the absolute BEST! It's made with a whole pound of carrots, loaded with warm spices, frosted with the most divine cream cheese frosting, and garnished with crunchy toasted pecans.
Provided by Garnish and Glaze
Categories Dessert
Time 2h5m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Grease two 9″ cake pans with shortening or spray. Line bottoms with parchment paper (trace around pan and cut) and grease again. Add about a tablespoon flour and rotate pan around to lightly coat the bottom and sides. Shake out excess flour.
- Spread pecan halves on a baking sheet and bake for 7-8 minutes until fragrant. Remove and allow to cool completely before chopping.
- In a medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, whisk together eggs, sugar, oil, and vanilla.
- Mix the dry ingredients into the liquid until combined. Stir in the grated carrots and pineapple until evenly dispersed.
- Divide batter equally between the two prepared pans. Bake for 35-37 minutes until tooth pick inserted comes out clean.
- Allow cake to cool in pan for 10-15 minutes. Run a knife around the edges and then invert over a wire rack. Give the back of the pan a good pat and it should release. Remove parchment paper and let cakes cool completely.*
- Frost cooled cakes- Place on round on a platter or plate. Spread frosting on and then place second cake upside down on top. Apply frosting to sides and top of cake and then garnish with toasted pecans.
- Store in an airtight container (or covered in plastic wrap) in the fridge for up to 5 days.
- With an electric hand mixer (or stand mixer with paddle attachment), beat butter and cream cheese together until smooth and creamy (about 2 minutes).
- Add the vanilla and 1 cup of powdered sugar at a time, mixing on low speed. Once combined, increase speed to high and beat for 2 minutes until light and fluffy.
- Cover with plastic wrap and place in fridge for 30 minutes. Remove and mix on low speed (or by hand with a rubber scraper or wooden spoon) briefly and then spread on cake.**
Nutrition Facts : Calories 806 kcal, Carbohydrate 97 g, Protein 7 g, Fat 46 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 116 mg, Sodium 550 mg, Fiber 2 g, Sugar 78 g, ServingSize 1 serving
EASY CARROT CAKE
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
- Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
- Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
- To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
Nutrition Facts : Calories 680 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 61 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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