My Husbands Favorite Carrot Cake Recipes

INCREDIBLY MOIST AND EASY CARROT CAKE

Incredibly Moist and Easy Carrot Cake image

This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Provided by Adam and Joanne Gallagher

Categories Dessert

Time 1h5m

Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Number Of Ingredients 16

Ingredients

2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (190 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping 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.

Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g

MY HUSBAND'S FAVORITE CARROT CAKE

My Husband's Favorite Carrot Cake image

Hi,this is a recipe that I used and my husband said it's the best carrot cake he's ever had. I hope this works for you.

Provided by Dale Goodman

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 eggs
2 cups sugar
3 cups carrots, grated
2 cups self rising flour
1 1/2 cups vegetable oil
2 teaspoons cinnamon
1 cup pecans, chopped
confectioners' sugar
1/2 cup pecans, chopped (optional)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla

Steps:

Preheat oven to 350F and grease and flour baking pan.
Blend sugar and oil.
Add eggs,one at a time.
Add flour,carrots,cinnamon and nuts.
Mix thoroughly.
Pour into prepared pan.
Bake for 30-35 minutes.
Cream butter and cheese.
Add sugar,one cup at a time.
Add nuts and vanilla.
Mix well.

Nutrition Facts : Calories 1018.5, Fat 74.7, SaturatedFat 19.8, Cholesterol 154.7, Sodium 658.6, Carbohydrate 81.7, Fiber 3.8, Sugar 53.9, Protein 9.8

THE BEST CARROT CAKE RECIPE

The Best Carrot Cake Recipe image

Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.

Provided by Contributor

Categories Dessert

Time 2h

Number Of Ingredients 18

Ingredients

1¼ cup canola oil
2 cups sugar
3 eggs
2 cups grated carrots
1 cup crushed pineapple (drained)
2½ cups flour
1 cup shredded coconut
1 cup raisins
¾ cups chopped walnuts (optional)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoon cinnamon
1 teaspoon vanilla
3 cups powdered sugar
½ cup butter ((softened to room temperature, do not melt))
8 ounces cream cheese (softened)
1 teaspoon vanilla

Steps:

In a large mixing bowl cream together oil, sugar, and eggs.
Then add remaining cake ingredients and mix until well blended.
Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
Bake at 325 degrees for 45 minutes.
Cool completely before frosting the cake.
After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla until smooth and creamy. Spread evenly over cake.

Nutrition Facts : Calories 485 kcal, Carbohydrate 83 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 326 mg, Fiber 3 g, Sugar 57 g, UnsaturatedFat 6 g, ServingSize 1 serving

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