Best 3 Easy Nova Scotia Carrot Cake Recipes
In the culinary realm of delectable desserts, the Nova Scotia Carrot Cake stands out as a symphony of flavors and textures. Originating from the Canadian province of Nova Scotia, this cake is renowned for its moist, tender crumb, vibrant orange hue, and the perfect balance of sweet and savory. This article presents a collection of Nova Scotia Carrot Cake recipes, each offering unique variations on the classic. From traditional to modern interpretations, these recipes cater to diverse tastes and skill levels. Whether you seek a classic carrot cake with cream cheese frosting, a gluten-free version for dietary restrictions, or an innovative carrot cake with pineapple, coconut, or maple syrup, this article has it all. Embark on a culinary journey and discover the perfect Nova Scotia Carrot Cake recipe to tantalize your taste buds and create lasting memories with loved ones.
Let's cook with our recipes!
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
EASY NOVA SCOTIA CARROT CAKE
This recipe is a family favourite with just the right combinations of spices, a moist cake that is definitely a crowd pleaser. If you aren't an expert baker, this can all be done in one saucepan. This is one easy to make cake.
Provided by Sweet Heart
Categories Breads
Time 1h15m
Yield 2 5x9 loafs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350F.
- Grease and flour a 9x13" pyrex dish, or 2 5x9" loaf pans.
- In a large saucepan combine carrots, raisins, butter, sugar, spices and water and bring to a boil on medium heat.
- Cool and add all remaining dry ingredients.
- Stir well and pour into prepared baking pan (s).
- Bake at 350F for 1 hour, until cake test done.
- If desired, frost with your favorite cream cheese frosting and garnish with crushed pineaples and nuts.
- Enjoy!
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
Tips:
- Grate the carrots finely: This will help them distribute evenly throughout the cake and prevent large chunks from ruining the texture.
- Use fresh pineapple: Fresh pineapple adds a bright, tropical flavor to the cake and complements the carrots well. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well before adding it to the batter.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake at a moderate temperature: This will help the cake rise evenly and prevent it from becoming too dry.
- Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from melting.
Conclusion:
Nova Scotia Carrot Cake is a delicious, 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 cake is sure to be a hit at your next gathering.
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