Moms Best Ever Carrot Cake Recipes

BEST CARROT CAKE (MOM'S RECIPE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside.
• In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the eggs, oil, and vanilla.
• With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
• Pour into 2 greased 9-inch cake pans. Bake until toothpick comes out clean, about 35 minutes.
• Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
• Add walnuts in last, and beat a few seconds to incorporate.
• Frost the cake only after it has cooled completely.

MARSHA'S OUTRAGEOUS CARROT CAKE

Steps:

• MAKE THE CAKE:
• Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
• In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
• To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
• Add in flour mixture and beat to combine.
• Stir in the carrots and nuts.
• Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
• MAKE THE FROSTING:
• Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
• Add vanilla and salt, beat to combine.
• Slowly add in powdered sugar, beating well.
• ASSEMBLE THE CAKE:
• Spread out coconut in an even layer on a baking sheet. Bake at 375 degrees F for several minutes, until very lightly golden and fragrant. Set aside to cool.
• Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
• Sprinkle toasted coconut around the rim of the top and around the sides of the cake.
• Keep refrigerated until about 30 minutes before serving.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

MOM'S BEST EVER CARROT CAKE

Steps:

• Preheat oven to 350*. Grease and flour 2 (9 inch) round cake pans. In bowl stir together first 7 ingredients, set aside; in large bowl with mixer at medium speed beat next 4 ingredients just until blended. Gradually beat in flour mixture just until blended. With spoon stir in carrots, raisins and nuts. Turn into prepared pans and bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans; gently place cakes on racks or platters and cool completely.
• While cakes are baking, Prepare cream Cheese Icing: 1 Pkg. (8 oz.) cream cheese softened 1 stick butter (room temp.) 1 tsp vanilla, 1 tsp. orange zest, and 3 to 4 fresh tsp. orange juice. 1 pound box + 1/2 pd. box confectioners' sugar In bowl beat cream cheese, butter, vanilla, orange zest, and orange juice until light and smooth. Slowly beat in confectioners' sugar about a 1/4 cup at a time into cream cheese mixture. Cover and refrigerate icing for at least 1 hour. Spread 1/3 of the icing on 1 top of 1st layer of cake then top with second cake layer. Frost sides of cake with remaining frosting. Garnish with nuts if desired.
• Quick Tip* Quick alternative for preparing frosting: Use 1 extra large can of vanilla or cream cheese frosting and add 1 (8 oz) pkg. of softened cream cheese to frosting and beat together until smooth and creamy. I find that cakes come out easier when I use foil cake pans for this type of cake. When you're ready to invert cakes onto platter, just tap the bottom of pans with your hand so cake comes away from pans easily.

BEST CARROT CAKE

Steps:

• In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

BEST EVER CARROT CAKE

Steps:

• Combine all cake ingredients until well blended.
• Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
• Test with toothpick for doneness - this is a very moist cake!
• Cool.
• Combine frosting ingredients in large bowl until very creamy.
• Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
• Enjoy! This cake freezes very well!

BEST EVER CARROT CAKE

Steps:

• Beat together corn oil, sugar and eggs until well combined.
• In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
• Add to egg-sugar mixture, mixing well.
• Drain the pineapple well.
• Add the carrots, walnuts, raisins and pineapple to mixture.
• Blend to mix well.
• Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
• Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
• Let cake cool on rack.
• Prepare frosting.
• Cream Cheese Icing:.
• In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

MOM-MOM'S CARROT CAKE

Steps:

• FOR CAKE:.
• Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
• FOR ICING:.
• Beat together. all ingredients (can use less vanilla if perferred).
• If too dry add a little milk.
• Keep cake wrapped & refrigerated.
• Best to make day before to let flavors meld.