Best 4 Jiffy Extra Moist Carrot Cake Recipes

Carrot cake is a moist and flavorful dessert that is perfect for any occasion. This classic cake is made with grated carrots, flour, sugar, eggs, oil, and spices. It is often topped with a cream cheese frosting. Jiffy Extra Moist Carrot Cake is a quick and easy variation of this classic recipe that uses Jiffy cake mix as a base. The result is a delicious and moist cake that is sure to please everyone.

In addition to the classic carrot cake recipe, this article also includes recipes for Carrot Cake Cupcakes, Carrot Cake Muffins, and Carrot Cake Cookies. These recipes are all easy to follow and use simple ingredients. They are perfect for making a sweet treat for a party, potluck, or bake sale.

Let's cook with our recipes!

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

Ingredients

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

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

MOIST CARROT CAKE

Moist Carrot Cake image

This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. - Recipe from TOH - Grace Yaskovic, Branchville, New Jersey

Provided by Ceezie

Categories Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup shortening
1 cup sugar
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 dash salt
1 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup raisins (optional) or 1/2 cup dried currant (optional)
8 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
chopped walnuts (optional)

Steps:

In a large mixing bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired.
Pour into a greased 10-in. fluted tube pan aka bundt pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

Nutrition Facts : Calories 457.7, Fat 19.2, SaturatedFat 6.8, Cholesterol 38.6, Sodium 379.9, Carbohydrate 68.2, Fiber 1.6, Sugar 48.8, Protein 5.4

A VERY MOIST CARROT CAKE

A Very Moist Carrot Cake image

A very moist cake, no icing needed but goes well with nut icing.

Provided by Carla_P

Categories Desserts Cakes Holiday Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
2 cups grated carrots

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 726.6 calories, Carbohydrate 80 g, Cholesterol 81.8 mg, Fat 43.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 7.1 g, Sodium 341.4 mg, Sugar 51.5 g

Tips:

Before starting, preheat your oven to 350°F (175°C). This will ensure that the cake bakes evenly.
To measure the flour correctly, spoon it into the measuring cup and level it off with a knife. Do not scoop the flour directly from the bag, as this can result in too much flour being used.
Make sure that the cream cheese is softened to room temperature before starting. This will help it mix smoothly with the other ingredients.
Do not overmix the cake batter. Overmixing can result in a tough, dry cake.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Allow the cake to cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This Jiffy Extra Moist Carrot Cake is a delicious and easy-to-make cake that is perfect for any occasion. It's moist, flavorful, and topped with a rich and creamy cream cheese frosting. With a few simple tips and tricks, you can make this cake at home and enjoy it with your family and friends.