Liisas Carrot Cake Recipes

CARROT CAKE

Carrot Cake image

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Provided by Lauren Allen

Categories Dessert

Time 50m

Number Of Ingredients 21

Ingredients

1 1/2 cups granulated sugar
2/3 cup light brown sugar (, firmly packed)
1 cup oil (,vegetable or canola oil)
1/2 cup buttermilk
4 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup crushed pineapple*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots (, finely grated (about 1 lb.))
1 cup chopped pecans (, optional)
1 cup golden raisins (, optional)
16 ounces cream cheese (, softened)
3/4 cup butter (, softened)
2 teaspoons vanilla extract
4-5 cups powdered sugar

Steps:

Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving

LIISA'S CARROT CAKE

Liisa's Carrot Cake image

Here's another of my grandmother's recipe, called Liisa. The cake is modestly beautiful ja the flavor is amazing. It doesn't have any filling but the rich amount of carrot makes it moist and the icing is sweet. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/836532/Liisan%20Porkkanakakku/

Provided by Annastiina Salonen @Elaini

Categories Cakes

Number Of Ingredients 17

Ingredients

BASE:
2 - eggs
150 milliliter(s) sugar, granulated
200 milliliter(s) wheat flour
1 teaspoon(s) baking powder
½ teaspoon(s) baking soda
1 teaspoon(s) cinnamon
½ teaspoon(s) vanilla extract
230 gram(s) carrot, finely grated
100 milliliter(s) canola oil
CHEESE BUTTERCREAM:
50 gram(s) processed cheese, unseasoned block
30 gram(s) butter
200 milliliter(s) powdered sugar
½ teaspoon(s) vanilla extract
DECORATION:
- almonds, coarse meal or chips

Steps:

Baking the cake base: 1. Heat the oven to 200°C. 2. Grease and flour a small even cake tin. 3. Mix all the dry ingredients. 4. Whisk the sugar and eggs until they're light and fluffy. Add and mix in the vanilla extract if you're using it. 5. Alternating with the carrot and oil, add the dry ingredients into the eggs through a sieve. Fold them in until they're just combined. 6. Pour the batter into the cake tin and let it bake for about 40 minutes. 7. Put the cake base onto a tray and allow it to cool for at least an hour.
Cheese buttercream: 1. Cream the room temperature processed cheese and butter together until they're even. My grandmother used to use a cheese called Koskenlaskija. 2. Add the sugar and vanilla. Keep mixing until you get a light and fluffy icing. Cover the mixer with a cloth if the sugar is dusting a lot. 3. Cover the cake base with the icing evenly. 4. Create patterns on the icing with a fork.
Finally, sprinkle on the almond. The cake is edible in this point but it's good to let it chill further in the fridge.

LISA'S CARROT CAKE

Lisa's Carrot Cake image

This is an EASY recipe I made up based on looking at various carrot cake recipes and using the bits I liked best from them. I love a moist and spicy carrot cake and this one works every time.

Provided by michaelisa

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 10

Ingredients

2 large carrots, grated (2 cups)
2 eggs
3/4 cup caster sugar
2 tablespoons golden syrup
1 1/2 cups self raising flour
1/2 teaspoon bicarbonate of soda
3/4 cup vegetable oil
2 teaspoons mixed spice
1 teaspoon cinnamon (optional)
1/2 teaspoon nutmeg (optional)

Steps:

Sift dry ingredients into bowl.
Add all other ingredients and mix well.
Bake approximately 3/4 hour at moderate temperature (180C).

Nutrition Facts : Calories 3038.9, Fat 175.7, SaturatedFat 24.6, Cholesterol 423, Sodium 899.7, Carbohydrate 341.4, Fiber 9.1, Sugar 169.5, Protein 33.3

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