carrot cake recipe

This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!

To Die For Carrot Cake

applesauce

sugar

eggs (room temperature)

all-purpose flour

tsp baking soda

tsp baking powder

tsp salt

cinnamon

carrots

coconut

chopped nuts (optional)

vanilla

pineapple

butter (softened)

oz cream cheese (softened)

top with toasted pecans or coconut if desired

Preheat oven to 350 degrees.

Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.

Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)

Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.

Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Invert the cake onto a cake plate or stand.

Apply a generous dollop of frosting and spread...

Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.

Refrigerate for an hour before serving for best results.

For the frosting:

https://content.jwplatform.com/videos/wUTdG6Rt.mp4

This To Die For Carrot Cake recipe receives rave reviews for it’s unbelievable moistness and delicious flavor! Truly the BEST CARROT CAKE you’ll ever try! So easy to make and as an added bonus, there’s no oil or butter. I know this cake will quickly become a family favorite!

This single-layer carrot cake recipe is easy to make and absolutely delicious!

One Layer Carrot Cake

¼ cups (190 g) unbleached all-purpose flour

(125 ml) canola oil

(105 g) sugar

½ cup (105 g) brown sugar

eggs

½ cups (165 g) carrots, grated

(125 ml) crushed pineapple, drained

(125 g) cream cheese, softened

tbsp (40 g) unsalted butter, softened

(65 g) icing sugar

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.

In a bowl, combine the flour, baking powder, baking soda and cinnamon.

In another bowl, whisk the oil, sugar and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple. Add the dry ingredients. Pour into the prepared pan.

Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, for approximately 2 hours. 

Cake

In a bowl, whisk the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy. Spread the icing over the cake. Garnish with carrot ribbons, if desired.

The cake will keep for 5 days in the refrigerator. Let sit out at room temperature before serving.

Cream Cheese Icing

https://cdn.jwplayer.com/v2/media/7LPrlFwt

Bradford Carrots

Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.

Super Moist Carrot Cake with Cream Cheese Frosting

whole wheat flour

salt

canola oil

carrots (peeled)

walnuts

oz 1/3 fat Philadelphia Cream Cheese

tsp vanilla extract

Preheat oven to 350°.

In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well.

Add grated carrots and pineapple; mix well.

Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8" x 3" cake pan coated with cooking spray.

Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake.

Garnish with remaining chopped walnuts.

Years of testing and tasting has led me to the Best-Ever Carrot Cake recipe — and now you can make it too!

Best-Ever Carrot Cake Recipe (And Cream Cheese Frosting)

¾ cups (14 ounces 395 grams) sugar

vanilla extract

¾ cups (14 ounces 395 grams)all-purpose ((plain flour))

baking powder

spice

carrots ((finely grated))

½ cup (4 ounces 115 grams) raisins

cream cheese,

(4 ounces 120 grams) butter, at room temperature

Whisk together sugar, eggs, vanilla extract, and oil until thick.

Then add in flour, baking powder, and cinnamon and mix gently

Lastly, add in the grated carrots and raisins and mix in until well combined.

Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loaf tins, but you&#x27;ll have to reduce the heat.

Pour mixture into tins and place in the oven at 340°F (170°C) for 70- 80 minutes (or until a skewer comes out clean).

Leave to cool in tins for 10mins then turn onto a cooling rack.

Best-Ever Carrot Cake Instructions

To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.

Decorate as desired.

Best-Ever Cream Cheese Frosting Instructions

https://www.youtube.com/watch?v=JVLJ_pCQqVg

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Learn the secrets to my best-ever Carrot Cake recipe & how to easily make great cream cheese frosting.

JUST RELEASED! Carrot Cake Pancakes with Cream Cheese Frosting: http://bit.ly/CCPancakesVid

NEW Small Batch Cupcakes (inclu. Carrot Cake): http://bit.ly/CupcakesVideo

WATCH more Bigger Bolder Baking Cake Videos: 
* Vanilla Birthday Cake: http://bit.ly/BirthdayCakeVid
* Best-Ever Chocolate Cake: http://bit.ly/GemmasChocolateCake
* Double Rainbow Cake: http://bit.ly/GemmasRainbowCake
* "Naked" Wedding Cake: http://bit.ly/GemmasNakedCake
* Red Velvet Cheesecake Cake: http://bit.ly/gemmasrvcheesecake
* Funfetti Celebration Cake: http://bit.ly/GemmasFunfettiCake

Hi Bold Bakers! Every baker needs a great carrot cake recipe and that’s exactly what I’ll show you this week. This cake is moist, delicious and the perfect springtime dessert. Plus, I’ll share my favorite cream cheese frosting recipe that will give you a perfect result anytime. So let’s get baking!

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Gemma's Best-Ever Carrot Cake | Bigger Bolder Baking

This recipe for The Best Carrot Cake is wonderfully moist, tender and easy to make. It's covered in a homemade cream cheese frosting for the perfect, classic cake.

The Best Carrot Cake Recipe

(325 grams) all purpose flour

tsp ginger

tsp nutmeg

cloves

(112 grams) unsalted butter, room temperature

(120 milliliters) vegetable oil

(225 grams) packed light brown sugar

(104 grams) granulated white sugar

oz (341 grams) crushed pineapple, drained, optional

(91 grams) sweetened coconut flakes, optional

(80 grams) chopped toasted pecans or walnuts, optional

(75 grams) raisins, optional

oz (452 grams) cream cheese, room temperature

(172 grams) butter, room temperature

(1150 grams) powdered sugar

(165 grams) chopped pecans

Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Cover the grated carrot and set in the fridge.

Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.

Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 3/4 cups (420ml) of carrot puree. Set aside to cool while you make the cake batter.

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.

Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.

Add the eggs one at a time, mixing until mostly combined after each, then add the egg white. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Add the carrot puree (it can be warm or cold) and mix until well combined.

Add the remaining dry ingredients and mix until combined. Do not over mix the batter.

Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.

Divide the batter evenly between the cakes pans and bake for 29-32 minutes, or until a toothpick comes out clean.

Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add the vanilla extract and mix until well combined.

Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. These cakes don’t have a large dome, but I like to make sure they’re completely flat.

Place the first cake on a serving plate or a cardboard cake round.

Spread about 1 cup of frosting evenly on top of the cake.

Add the second layer of cake and another cup of frosting.

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.

Use a 9 inch offset spatula to create the spiral pattern on top of the cake. Place the tip of spatula in the center of the cake and slowly turn the cake in circles, dragging the spatula through the frosting and moving outwards with each completed turn until you reach the outer edge of the cake.

Press the pecans into the sides of the cake.

Use the remaining frosting to pipe shells around the outer edge of the cake. I used Ateco tip 847.

Refrigerate cake until ready to serve. Set cake out for about 2 hours before serving. Store cake in an air tight container. Cake is best if eaten within 3-4 days.

I made this recipe and it is very moist and full of flavor.  The carrot puree is definitely a game changer!

Best carrot cake I've ever had! Perfect in every way! Definitely worth the time. Very easy. The sweetness to cream cheese ratio is perfect. A keeper..rave reviews from all. Thanks!

https://www.youtube.com/watch?v=MK0lqfA5rPY

This Carrot Cake recipe is wonderfully moist, tender and easy to make! It’s covered in cream cheese frosting for a perfect, classic cake! Plus, there are so many ways to make this carrot cake your own! It’s seriously the best carrot cake recipe.

Recipe: https://www.lifeloveandsugar.com/best-carrot-cake-recipe/

Best Moist Carrot Cake Recipe

How to make the most incredible homemade Carrot Cake! Don&#039;t forget to check out my step by step photos and tips above!

Carrot Cake

white sugar ((335 grams))

brown sugar ((335 grams))

all purpose flour ((300 grams))

tsp baking powder ((8 grams))

½ tsp salt (8 grams, kosher)

vegetable oil ((180 milliliters))

tsp vanilla ((10 milliliters))

pecans ((125 grams) toasted. Or Walnuts)

lb carrots ((450 grams) shredded)

apple sauce ((120 mL))

oz cream cheese ((452 grams) room temp)

oz butter ((340 grams) room temp)

tsp vanilla (5 milliliters)

lb confectioners sugar ((800 grams))

salted butter ((113 grams) room temperature)

sugar ((350 grams) sifted)

food coloring (orange and green)

Preheat the oven to 350 degrees F. Prepare three 8&quot; cake pans. Add a parchment round to the bottom of each pan using a dob of butter to hold in place then butter and flour the sides.

Beat the sugar, oil, eggs, sour cream, apple sauce, and vanilla together in a large bowl.

In another bowl, sift together dry ingredients and whisk together.

Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down.

Toss the toasted pecans with 1 tablespoon of the dry mixture.

Fold the carrots and pecans into the batter.

Divide the batter evenly into a three buttered 8&quot; pans lined with parchment paper. 

Bake for about 40 minutes, or until a toothpick comes out clean.

Allow the layers to cool completely in the pan. Set over a wire rack.

For the Cake:

Cream the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.  Mix in the vanilla until well combined, scrape the bowl down then add the confectioners sugar and mix until smooth.

For the Cream Cheese Frosting:

Use a spatula to fold in the powdered sugar into the butter a cup at a time until it forms a thick pipable paste. Divide into two batches, a larger one will be colored orange the smaller will be green.

For the Buttercream (optional)

Pipe a thick layer of the cream cheese frosting onto the first cooled layer, add the second then repeat the process until the cake is built. Because cream cheese frosting tends to be soft it&#x27;s best to chill the cake for a bit so it stabilizes.

Cover the cake in cream cheese frosting then smooth the side and top.

Press the chopped toasted pecans onto the lower part of the side.

Us a 1a (large round) tip to pipe the carrots on top then use a grass tip to pipe the green tops.

For the Assembly

My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!

Recipe: https://preppykitchen.com/carrot-and-walnut-cake/

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Amazing Carrot Cake Recipe

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Classic Carrot Cake Recipe by Tasty

carrot, hand-grated

all-purpose flour,

allspice

baking soda

light brown sugar, packed

eggs, room temperature

vegetable oil

raisin

pineapple,

unsalted butter, (2 sticks) room temperature

oz cream cheese, room temperature

walnuts, crushed

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