Moist Carrot Cake With No Oil Recipes

A VERY MOIST CARROT CAKE

A Very Moist Carrot Cake image

A very moist cake, no icing needed but goes well with nut icing.

Provided by Carla_P

Categories Desserts Cakes Holiday Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 cups grated carrots

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 726.6 calories, Carbohydrate 80 g, Cholesterol 81.8 mg, Fat 43.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 7.1 g, Sodium 341.4 mg, Sugar 51.5 g

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

Ingredients

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

NO OIL CARROT CAKE

No Oil Carrot Cake image

As I was traveling across Canada many years ago, I found myself at a small hotel in Madoc, Ontario watching a baseball game. This recipe comes from that hotel and I have thanked the chef many times for it. It is the only one I've come across that does not call for oil of any kind. It can be made in loaf pans or a tube or bundt pan. Spices can be adjusted to suit your own taste and the hardest part of this recipe is grating the carrots. Because of the amount of carrots in this recipe, you may find a small film of gel on the bottom of the cake but it can easily be removed. It can be iced with regular cream cheese icing, drizzled with confectioner's icing or left plain. It freezes very well. I hope whoever tries it, enjoys it. (Note: Raisins work well, too, in addition or in place of the nuts.)

Provided by Gwen35

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups white sugar
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
4 cups grated carrots
3/4 cup crushed walnuts (slightly warmed, preferably)

Steps:

Preheat oven to 325°F.
Beat sugar and eggs together in a large bowl until thick and pale.
Stir flour, baking powder, baking soda and cinnamon together.
Fold flour mixture into the egg mixture.
Add carrots and nuts.
Spoon batter into a greased tube or bundt pan (or 2 loaf pans) and bake for 45 minutes or until tester comes out clean.

Nutrition Facts : Calories 440.4, Fat 10.1, SaturatedFat 1.5, Cholesterol 105.8, Sodium 479.4, Carbohydrate 81.5, Fiber 3.4, Sugar 53, Protein 8.6

MOIST CARROT CAKE WITH NO OIL

Moist Carrot Cake With No Oil image

My family loves this carrot cake. It always turns out moist, full of flavor, delicious and never lasts long!

Provided by Jilly in Michigan

Categories Dessert

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
2 cups grated carrots
1 1/2 cups applesauce
4 eggs
2 cups sugar
1 (8 ounce) package cream cheese
2 cups powdered sugar
3/4 cup margarine
1 teaspoon vanilla

Steps:

Preheat oven to 300 degrees.
Sift together flour, baking soda, salt, baking powder and cinnamon and set aside.
In another bowl mix together carrots, sugar, applesauce and eggs.
Add dry ingredients in small amounts until well moistened.
Poor into 9 x 13 cake pan.
Bake 45 minutes. Cool before frosting cake.
For the frosting Mix all ingredients together until creamy.

EASY CARROT CAKE CUPCAKES

Easy Carrot Cake Cupcakes image

These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!

Provided by Arlene Cummings

Categories Dessert

Time 50m

Yield 24

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup vegetable oil
1 cup of water
3 eggs
1/2 cup chopped nuts (pecans or walnuts work well)
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 can (8 oz) crushed pineapple in juice, undrained
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

Heat oven to 350°F.
In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g

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