Best 3 Daddys Amazing Carrot Cake Recipes
Carrot cake is a classic dessert that is enjoyed by people of all ages. It is a moist and flavorful cake that is made with grated carrots, spices, and nuts. This article features three delicious carrot cake recipes: a traditional carrot cake, a gluten-free carrot cake, and a vegan carrot cake.
The traditional carrot cake recipe is a classic for a reason. It is made with simple ingredients and is easy to follow. The cake is moist and flavorful, with a perfect balance of spices. The cream cheese frosting is rich and creamy, and it complements the cake perfectly.
The gluten-free carrot cake recipe is a great option for people who are intolerant to gluten. It is made with almond flour and oat flour, which give the cake a dense and moist texture. The cake is also sweetened with maple syrup, which gives it a natural sweetness.
The vegan carrot cake recipe is a great option for people who are vegan or who are looking for a healthier dessert option. It is made with plant-based ingredients, such as almond milk, coconut oil, and maple syrup. The cake is also gluten-free, making it a great option for people with dietary restrictions.
No matter which recipe you choose, you are sure to enjoy this delicious and classic dessert.
INCREDIBLY MOIST AND EASY CARROT CAKE
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
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
DADDY'S FAVORITE CARROT CAKE
This is a family favorite around our house. So simple and so yummy. I use the Cream Cheese Frosting Recipe (#6536) from riffraff to frost it with. Yummy!
Provided by KayKayPuff
Categories Dessert
Time 45m
Yield 1 8x12 inch cake
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
- With mixer running on low speed, slowly add the flour mixture.
- Blend in vanilla, carrot, raisins (if adding) and pecans.
- Pour batter into a well greased 8 x 12 inch pan.
- Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
- When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
- Note: Chopped peanuts or walnuts may be substituted for pecans.
- Note: I double this recipe and use a 13x9 pan.
- Note: Prep time does not include shredding the carrots.
DADDY'S AMAZING CARROT CAKE
Steps:
- Preheat oven to 325 Grease two 8 or 9 inch cake pans. Beat eggs and sugar until light and add vegetable oil. In a separate bowl, sift together flour, baking soda, salt, and cinnamon. Beat into sugar and egg mixture. Stir in carrots. Divide into pans and bake for 45 minutes. Allow the cake to cool and spread with Cream Cheese Icing. To make icing: Mix softened cream cheese and butter together. Gradually add sifted confectioners sugar. Add vanilla and beat until smooth. Stir in pecans.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your carrot cake.
- Grate your carrots finely. This will help them distribute evenly throughout the cake and prevent them from becoming too crunchy.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the cake, making it light and tender.
- Add the eggs one at a time, beating well after each addition. This will help prevent the cake from curdling.
- Fold in the dry ingredients gently. Overmixing can toughen the cake.
- Bake the cake at the correct temperature and for the correct amount of time. Overbaking can dry out the cake.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
This carrot cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and tangy flavor, this carrot cake is sure to be a hit at your next party or gathering.
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