Best 3 Dianes Carrot Cake Recipes

Carrot cake is a moist and flavorful cake that is made with grated carrots, spices, and nuts. It is often served with a cream cheese frosting. This article includes three different recipes for carrot cake: a classic carrot cake, a gluten-free carrot cake, and a vegan carrot cake.

The classic carrot cake recipe is made with all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, eggs, oil, carrots, and walnuts. The gluten-free carrot cake recipe uses almond flour, coconut flour, and tapioca flour instead of all-purpose flour. The vegan carrot cake recipe uses flax eggs, applesauce, and almond milk instead of eggs, oil, and milk.

All three recipes are topped with a cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla extract. The classic carrot cake recipe can be made in a 9x13 inch baking pan or a bundt pan. The gluten-free carrot cake recipe can be made in a 9-inch round baking pan. The vegan carrot cake recipe can be made in a 9-inch square baking pan.

Carrot cake is a delicious and versatile dessert that can be enjoyed all year round. It is perfect for potlucks, birthday parties, and holiday gatherings.

Let's cook with our recipes!

GRANDMA MINNIE'S CARROT RING

Grandma Minnie's Carrot Ring image

When I was growing up, holidays in the Kahan house were celebrated with family meals made by my Russian grandmother, Grandma Minnie. One of her most beloved recipes was her savory carrot cake, called Grandma Minnie's Carrot Ring. Similar to cornbread's sweet-savory combination of flavors, it is delicious served mounded with Braised Romano Beans with Salmoriglio or your favorite hearty winter vegetable. (Note: please plan ahead for overnight refrigeration of batter.)

Provided by Paul Kahan

Categories side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

7 ounces carrots
1 cup unsalted butter, plus additional to butter the mold
1/2 cup dark brown sugar
1 large egg
1 tablespoon water
1 1/2 cups all-purpose flour, plus additional for rolling
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt

Steps:

Peel the carrots. Use the coarse holes on a box grater to grate them; place them in a large bowl.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together. Add the egg, water, and grated carrots, and continue mixing on medium to incorporate. Add the flour, baking soda, baking powder, nutmeg, cinnamon, and salt; mix on medium-low until the batter comes together. Remove from the mixer and set aside.
Butter a 9½-inch Savarin ring mold. Spread the batter evenly in the buttered mold; wrap tightly with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F. Remove the carrot ring from the refrigerator and let it temper for 30 minutes. Bake in the preheated oven for 1 hour. Remove the carrot ring from the oven and allow it cool for a few minutes.
After the carrot ring has cooled slightly, unmold it onto a large, circular platter. Serve with vegetables mounded in the center, if you wish.

DIANE'S CARROT CAKE AND CREAM CHEESE/ RUM ICING

Diane's Carrot Cake and Cream Cheese/ Rum Icing image

I got this recipe over a decade ago from Diane. We worked together and she brought this into the office. Everyone loved it!

Provided by Oolala

Categories Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 (8 ounce) package cream cheese, soft
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon rum
1 pinch salt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1 tablespoon orange rind, grated
2 eggs
2 cups sugar
1 cup butter (or shortening)
1 teaspoon vanilla extract
1 1/2 cups carrots, grated
1/2 cup walnuts, chopped (optional)
1/2 cup raisins, floured (optional)

Steps:

To make the cake, preheat oven to 375 degrees.
In a sifter place together the flour, baking soda, salt and spices.
In a separate bowl, cream butter and sugar.
Add 2 unbeaten eggs to the creamed butter and sugar and mix.
Add the orange peel and carrots to the cream mix.
Now sift the ingredients in the sifter into the cream mix and fold it inches.
Mix in nuts and raisins if desired.
If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
Ice the cake after it cools on a wire rack.

Nutrition Facts : Calories 896.7, Fat 46, SaturatedFat 28.3, Cholesterol 193.4, Sodium 996.5, Carbohydrate 115.1, Fiber 2, Sugar 87.9, Protein 8.8

DIANE'S CARROT CAKE

Diane's Carrot Cake image

When I had my third child at 42, nurse and long time friend Diane brought in this scrumpdelicious cake for hubby and 2 teens since I would be spending a week in hospital BUT she made the mistake of leaving it with me!! Need I say more, I raved about her cake and passed out her recipe to her fellow co-workers and sent half a pan home for the gang! Then made my husband promise to bring me up another piece or two MMMMMMMMMMMM

Provided by karen in tbay

Categories Breads

Time 55m

Yield 1 pan 9x13

Number Of Ingredients 15

Ingredients

2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
4 beaten eggs
2 cups grated carrots
1 (14 ounce) can crushed pineapple
1/4 cup margarine
8 ounces cream cheese
2 cups icing sugar
2 teaspoons vanilla
1 pinch salt

Steps:

Mix flour, baking powder, baking soda, salt and cinnamon.
Add the sugar and mix in.
Then add the oil and beaten eggs and mix.
Add and mix in the carrots and pineapple.
Pour into 9x13 glass pan.
Bake 30 mins at 325F.
Bake further and check at 5 min intervals until done.
Insert knife in centre to check for doneness.
(Diane cooked hers 40 mins)- variations in ovens and other baking pans will determine your own time.
For icing beat marg, cream chz, icing sugar,vanilla and salt together until creamy.

Nutrition Facts : Calories 8136.5, Fat 475, SaturatedFat 106.8, Cholesterol 1095.5, Sodium 6742.2, Carbohydrate 926.3, Fiber 17.3, Sugar 705.8, Protein 72.4

Tips:

Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
Use Fresh Ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and freshly ground spices.
Don't Overmix the Batter: Overmixing the batter can make your carrot cake tough. Mix just until the ingredients are combined.
Bake the Carrot Cake at the Right Temperature: The ideal baking temperature for carrot cake is 350°F (175°C). If you bake it at a higher temperature, the outside may burn before the inside is cooked through.
Let the Carrot Cake Cool Completely: Before you frost the carrot cake, let it cool completely. This will help to prevent the frosting from melting.
Use a Cream Cheese Frosting: Cream cheese frosting is the classic choice for carrot cake. It's rich and tangy, and it complements the sweetness of the cake perfectly.

Conclusion:

Diane's carrot cake is a delicious and classic dessert that is perfect for any occasion. With its moist texture, sweet flavor, and creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.