Best 2 Isaacs Carrot Cake Recipes

Carrot cake is a moist, flavorful cake made with grated carrots, spices, and nuts. It is often served with a cream cheese frosting and is a popular dessert for Easter, Thanksgiving, and Christmas.

**Isaacs’ Carrot Cake** recipe is a classic carrot cake recipe that has been passed down for generations. It is made with simple ingredients and is easy to follow. The cake is moist and flavorful, with a tender crumb and a sweet, slightly spicy flavor. The cream cheese frosting is rich and creamy, and it complements the cake perfectly.

In addition to the classic carrot cake recipe, the article also includes recipes for a variety of other carrot cake variations, including a gluten-free carrot cake, a vegan carrot cake, and a carrot cake with pineapple. These variations are all delicious and easy to make, and they are sure to please everyone at your table.

Whether you are looking for a classic carrot cake recipe or a more unique variation, you are sure to find something you love in this article. So grab your mixing bowl and get ready to bake up a delicious carrot cake today!

Let's cook with our recipes!

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT SNACKING CAKE WITH CREAM CHEESE FROSTING

Carrot Snacking Cake with Cream Cheese Frosting image

This one-bowl, one-layer carrot cake is a perfect "mix-and-bake" dessert. It's full of flavor from the shredded carrots, cinnamon and vanilla, and the nuts add texture. The cake is super-moist because it uses oil, and the fresh carrots add moisture too. You don't need any fancy equipment--you can simply mix all of the ingredients together in a bowl with a whisk or spoon (and a fork is the perfect makeshift whisk!). The frosting is super creamy and simple, and you can jazz things up and serve the iced cake from a cake stand, if you want to be fancy.

Provided by Vallery Lomas

Categories dessert

Time 2h

Yield 9 servings

Number Of Ingredients 19

Ingredients

1/2 cup chopped pecans or walnuts, optional
Nonstick baking spray with flour, optional
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups shredded carrots
1/2 cup raisins
4 ounces full-fat cream cheese, softened
2 cups confectioners' sugar
1 tablespoon milk
1/4 teaspoon pure vanilla extract, optional
Dash fine salt

Steps:

For the cake: Preheat the oven to 350 degrees F.
Spread the nuts in an even layer on a baking sheet. Cook until toasted, 8 to 10 minutes. Give them a shake halfway through so they don't burn.
Meanwhile, prepare your baking pan. A square 8-inch cake pan or a 9-inch round cake pan both work great. You can spray the pan with nonstick baking spray with flour or line the bottom with parchment paper and then grease the pan and the paper.
In a large bowl, whisk the eggs and oil together until combined. Add the milk, sugar, vanilla and salt and whisk until combined. Sift the flour, baking soda, baking powder and cinnamon into the bowl and stir or fold until combined. Add the carrots, raisins and toasted nuts if using and stir or fold until combined.
Pour the batter into the prepared pan and bake until your house smells like carrot cake and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack 15 to 20 minutes. Remove the cake from the pan and cool on the rack completely.
While the cake is baking, make the frosting: Add the softened cream cheese to a large bowl and whisk it until it is smooth (if the cream cheese isn't softened, zap it in the microwave for 5 or 10 seconds).
Add the confectioners' sugar, milk, vanilla, if using, and salt and whisk until smooth. If the frosting is a little too thick, add a tiny bit more milk. If it's too thin, you can add more confectioners' sugar.
Once your cake has cooled (if it's warm it will melt the frosting), spread the frosting evenly over the cake. Tada! Enjoy!

Tips:

Choose the right carrots: Choose fresh, firm carrots for the best flavor and texture. Avoid carrots that are limp or have brown spots.
Grate the carrots finely: Finely grated carrots will distribute evenly throughout the cake and provide a moist, tender texture.
Use a quality cream cheese: A good quality cream cheese will make a big difference in the flavor and texture of the frosting. Look for a cream cheese that is smooth and spreadable.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting: This will help the frosting to set properly.

Conclusion:

Isaac's Carrot Cake is a delicious and moist cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, you'll love this carrot cake recipe. So next time you're looking for a delicious and easy-to-make cake, give Isaac's Carrot Cake a try.