carrot cake recipes

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Easy carrot cake

vegetable

natural yogurt

eggs

vanilla extract

½ orange,zested

self-raising flour

light muscovado sugar

cinnamon

¼ fresh nutmeg,finely grated

carrots(about 3), grated

sultanasor raisins

walnutsor pecans, roughly chopped (optional)

slightly salted butter,softened

icing sugar

soft cheese

Heat the oven to 180C/160C fan/gas 4. Oil and <a href="https://www.bbcgoodfood.com/videos/techniques/how-line-different-shaped-cake-tins">line the base and sides</a> of two 20cm cake tins with baking parchment. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.

Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Paul Hollywood&#8217;s carrot cake recipe uses pecan nuts for crunch and flavour, with a lovely warmth coming through in the cinnamon and ginger spices. It&#8217;s topped with cream cheese frosting, and decorated with a crown of orange zest. If you have carrot cake marked down as an &#8216;everyday&#8217; kind of cake, then take a look at this other stunning recipe &#8211; a layered carrot cake &#8211; four layers are sandwiched between a chocolate and vanilla marbled cheesecake filling, plus thick layers of cream cheese icing.

Paul Hollywood&#8217;s ultimate carrot cake

tsp baking powder

½ tsp mixed spice

½ tsp ground ginger

light brown muscovado sugar

pecans, halved

carrots, coarsely grated

medium free-range eggs, beaten

For the icing

butter, softened

full-fat cream cheese, we recommend Philadelphia

icing sugar, plus extra to dust

orange

For the orange peel

oranges

water

caster sugar

Preheat the oven to 180°C/fan160°C/gas 4. Grease an 18cm loose-bottomed round cake tin and line the base with baking paper. Sift the flour, baking powder and spices into a large bowl. Add the sugar, zest, pecans and grated carrots, then stir until well combined. Stir in the beaten eggs and oil, then mix well.

Pour into the prepared cake tin and bake in the oven for 1 hour or until a skewer comes out clean. Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out and leave to cool completely before icing.

For the icing, beat the butter in a large bowl with a hand mixer until really soft. Add the cream cheese and beat again until well mixed. Sift over the icing sugar, add the orange zest, then beat until smooth. Store, covered, in the fridge until needed.

For the orange peel, carefully pare the zest from the orange (https://www.amazon.co.uk/OXO-Good-Grips-Lemon-Zester/dp/B00004OCJO/ref=sr_1_1?ie=UTF8&amp;qid=1479314099&amp;sr=8-1&amp;keywords=orange+zester >a tool like this would be helpful). Put the water and sugar in a saucepan and heat until the sugar has dissolved. Add the orange zest and remove from the heat. Let the zest sit in the sugar syrup until it has completely cooled.

Carefully cut the cake in half (https://www.youtube.com/watch?v=17J6ZM6yi4E >watch our cheat&#8217;s how-to video here) then spread half the icing between the cake layers and the other half on top. Decorate with the orange zest strips.

This Carrot Cake Bread has all the flavors of your favorite spiced cake, but in loaf form! A carrot-y, nutty, and cinnamon-y sweet snack!

Carrot Cake Bread

Cups All purpose or white whole wheat flour ((190 grams))

Baking powder

Cinnamon

tsp Baking soda

Salt

tsp Nutmeg

Large eggs, (at room temperature)

Cup Coconut or brown sugar

Cup Coconut oil, (melted)

tsp Vanilla

Cup pineapple

Cups Grated carrot, (lightly packed)

Cup Pecans, (diced)

Oz Cream cheese, (softened to room temperature)

Tbsp Butter, (softened to room temperature)

Cup Powdered sugar

Vanilla

salt

Heat your oven to 350 degrees F and spray and line the bottom of a loaf pan with parchment paper.

In a medium bowl, whisk together all the ingredients up to the eggs.

In a separate large bowl, whisk the eggs, sugar, oil and vanilla.

Lightly squeeze out the pineapple and stir into the wet ingredients.

Whisk in the dry ingredients. Then, fold in the carrots and pecans.

Spread into the loaf pan and bake 55-60 minutes, until a toothpick inserted in the center comes out clean.  Let cool COMPLETELY.

Beat the cream cheese and butter with an electric hand mixer until fluffy.  Add in the vanilla and salt and beat again

Add in the powdered sugar a little at a time and beat

Spread on the loaf and DEVOUR!

https://embed.mediavine.com/videos/cxtsweoqhhxyqvcsps3x

carrot cake bread

This delicious gluten-free scone recipe has a crisp outside and a soft inside and is packed with grated carrots, shredded coconut, pecans, and raisins. Carrot cake in scone form!

Almond Flour Carrot Cake Scones

eggs*

avocado oil (or melted coconut oil)

maple syrup

tsp pure vanilla extract

almond flour

½ cinnamon

½ tsp ground ginger (optional)

½ tsp ground nutmeg (optional)

tsp baking soda

sea salt

carrot

coconut

pecans

raisins

sugar

Preheat the oven to 350 degrees Fahrenheit and line a large sheet pan with parchment paper. You can also spray the baking sheet with cooking spray if you don’t have parchment paper, but I find parchment paper is useful when cutting the scone dough.

In a large bowl, whisk together the eggs, oil, pure maple syrup, and vanilla extract until well combined (wet ingredients).

In a separate bowl, mix together the almond flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and sea salt (the dry ingredients).

Transfer the flour mixture to the bowl with the wet ingredients and mix well until a thick dough forms.

Mix in the grated carrots, shredded coconut, chopped nuts, and raisins until everything is well distributed throughout the dough.

Turn the dough out onto the parchment-lined baking pan. Shape the dough into a large disc shape. Use a sharp knife to cut the dough into 8 to 16 equal-sized triangles. I go with 8. Note: You can also form any size scones out of the dough with your hands, making any shape. I often make drop scones, using a spoon to plop the dough onto the baking sheet. In this sense, go with any size or shape you like.

Use a spatula to get underneath each triangle to space out the dough. The dough is very sticky - this is normal. I promise, it will all work out. Be sure to leave room between each triangle of scone dough, as it will spread during the baking process.

Bake on the center rack of the preheated oven for 15 minutes. Raise the oven temperature to 375 degrees Fahrenheit and bake for another 5 to 10 minutes, or until the scones are golden brown and firm to the touch.

Remove scones from the oven and allow them to cool for 10 minutes before serving.

If adding the optional glaze (instructions below), simply drizzle the glaze over the tops of the scones once they have cooled off for a few minutes.

Make the Scones:

Simply stir one cup of powdered sugar and water in a small bowl until a thick and runny glaze forms. Use a spoon to drizzle the glaze over the baked scones for an added burst of sweetness.

Make the Optional Glaze:

Top 4 carrot cake recipes recipes from across the web

The most viewed carrot cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 4 carrot cake recipes recipes from across the web

The most viewed carrot cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy carrot cake

Paul Hollywood&#8217;s ultimate car...

Carrot Cake Bread

Almond Flour Carrot Cake Scones

The most viewed carrot cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Paul Hollywood’s ultimate car...