Best 9 Carrot Cake X Recipes

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Carrot cake is a moist and flavorful cake that is a popular choice for birthdays, holidays, and other special occasions. It is made with grated carrots, flour, sugar, eggs, oil, and spices, such as cinnamon, nutmeg, and ginger. Carrot cake is often frosted with a cream cheese frosting, which complements the sweet and spicy flavors of the cake.

This article provides three different recipes for carrot cake: a classic carrot cake, a gluten-free carrot cake, and a vegan carrot cake. The classic carrot cake is a traditional recipe that uses all-purpose flour, sugar, eggs, and oil. The gluten-free carrot cake uses almond flour and oat flour instead of all-purpose flour, making it a good option for people with gluten sensitivities or celiac disease. The vegan carrot cake uses plant-based ingredients, such as almond milk, coconut oil, and flax eggs, making it a good option for vegans or people with egg or dairy allergies.

All three of these carrot cake recipes are delicious and easy to make. They are sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT CAKE



Carrot Cake image

Provided by Alton Brown

Categories     dessert

Time 2h50m

Yield 1 (9-inch) cake

Number Of Ingredients 15

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
  • Put the carrots into a large mixing bowl and set aside.
  • Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
  • In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  • With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
  • Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
  • 8 ounces cream cheese
  • 2 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 9 ounces powdered sugar, sifted, approximately 2 cups
  • In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
  • Place the frosting in the refrigerator for 5 to 10 minutes before using.
  • Yield: approximately 2 cups

MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING



Moist & Fluffy Carrot Cake with Cream Cheese Frosting image

A fully-loaded Moist and Fluffy Carrot Cake that's packed with pineapple, coconut and raisins, and topped with ultra decadent Cream Cheese Frosting. You can't beat this unbelievably easy recipe for the best carrot cake ever!

Provided by Cookies & Cups

Categories     Cake

Time 1h5m

Number Of Ingredients 19

1 cup granulated sugar
1 cup light brown sugar
1 1/4 cup vegetable oil
4 eggs
1 tablespoon vanilla
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups flour
2 3/4 cups grated carrots, approximately 5
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1/2 cup raisins (regular or golden)
1 cup sweetened flaked coconut
1 (8 ounce) block cream cheese, room temperature
1/2 cup butter, room temperature
5 cups powdered sugar
optional - 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
  • Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
  • Mix in the flour until just combined.
  • Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
  • Pour batter into the prepared pan.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 595 calories, Sugar 58.1 g, Sodium 409.3 mg, Fat 28.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 85.1 g, Fiber 1.8 g, Protein 4 g, Cholesterol 76.2 mg

CLASSIC CARROT CAKE



Classic Carrot Cake image

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 16

1 can (8 ounces) unsweetened crushed pineapple
4 large eggs, room temperature
2 cups shredded carrots (about 4 medium)
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

CARROT CAKE



Carrot Cake image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h

Yield 15

Number Of Ingredients 17

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
  • In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
  • Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
  • In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g

CARROT CAKE XI



Carrot Cake XI image

Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.

Provided by Michele

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
4 eggs
1 ⅓ cups vegetable oil
4 cups grated carrots
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
  • Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 15.6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 208.2 mg, Sugar 17.7 g

CARROT CAKE



Carrot Cake image

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Provided by Lauren Allen

Categories     Dessert

Time 50m

Number Of Ingredients 21

1 1/2 cups granulated sugar
2/3 cup light brown sugar (, firmly packed)
1 cup oil (,vegetable or canola oil)
1/2 cup buttermilk
4 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup crushed pineapple*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots (, finely grated (about 1 lb.))
1 cup chopped pecans (, optional)
1 cup golden raisins (, optional)
16 ounces cream cheese (, softened)
3/4 cup butter (, softened)
2 teaspoons vanilla extract
4-5 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
  • Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
  • In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
  • Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
  • Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving

CARROT CAKE III



Carrot Cake III image

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Provided by Tammy Elliott

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 2h

Yield 18

Number Of Ingredients 16

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

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.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

CARROT CAKE



Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

Tips:

  • Use fresh carrots for the best flavor and texture.
  • Grate the carrots finely to ensure even distribution throughout the cake.
  • Cream the butter and sugar together until light and fluffy for a rich, moist cake.
  • Gradually add the eggs to the creamed mixture, one at a time, to prevent curdling.
  • Fold in the dry ingredients in three additions, alternating with the buttermilk for a smooth batter.
  • Bake the cake in a preheated oven to ensure even cooking.
  • Allow the cake to cool completely before frosting for best results.
  • Use a cream cheese frosting for a classic carrot cake flavor.
  • Decorate the cake with grated carrots, chopped walnuts, or a sprinkle of cinnamon for a festive touch.

Conclusion:

Carrot cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. With its moist texture, sweet flavor, and nutritious ingredients, carrot cake is a favorite among people of all ages. Whether you prefer a classic cream cheese frosting or a more unique topping, there are endless ways to customize carrot cake to your liking. So next time you're looking for a sweet treat, give carrot cake a try - you won't be disappointed!

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