Best 4 Lindas Carrot Cake Recipes

In the realm of delectable desserts, carrot cake stands as a classic, captivating taste buds with its moist texture and harmonious blend of flavors. This culinary delight combines grated carrots, warm spices like cinnamon and nutmeg, and a touch of nuts for a symphony of textures. While the traditional cream cheese frosting adds a luscious richness, variations include alternatives like maple cream cheese frosting or tangy cream cheese frosting with a hint of lemon zest. Embark on a culinary adventure with our collection of carrot cake recipes, ranging from the classic to the uniquely inspired. Indulge in the timeless charm of the original carrot cake, discover the zesty twist of the orange-glazed carrot cake, or tantalize your taste buds with the decadent cream cheese frosting carrot cake. Gluten-free and vegan options cater to diverse dietary preferences, ensuring everyone can savor the joys of carrot cake.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT PINEAPPLE CAKE I

Carrot Pineapple Cake I image

The carrots and pineapple work together to keep this cake moist and wholesome.

Provided by Linda

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g

LINDA'S CARROT CAKE

Linda's Carrot Cake image

Make and share this Linda's Carrot Cake recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

Ingredients

4 eggs
1 1/2 cups oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 cups carrots, grated
1 cup chopped pecans
1 (3 ounce) package cream cheese
1 tablespoon milk
2 1/2 cups confectionary' sugar
1 teaspoon vanilla
1 dash salt
1/2 cup chopped pecans (optional)

Steps:

Cake: Beat eggs.
Mix with oil and sugar.
Combine dry ingredients, then mix together.
Grease pan and pour batter into it.
Bake at 350 for 1 hours.
or until done.
Let cake cool.
Frosting: Combine first 5 ingredients, and mix until smooth.
Frost cake, sprinkle pecans on top, and put in refrigerator to chill before eating.

Nutrition Facts : Calories 733.9, Fat 38.1, SaturatedFat 6.1, Cholesterol 70, Sodium 486.9, Carbohydrate 96.1, Fiber 2.6, Sugar 77.1, Protein 5.9

LINDA BAINES CARROT CAKE

LINDA BAINES CARROT CAKE image

Categories Carrot

Number Of Ingredients 14

Ingredients

1 1/4 cups cooking oil
4 eggs
2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 cups grated raw carrots
1 cup chopped pecans
2 cups sugar
(Cream Cheese Icing)
1 pkg. 8 oz. cream cheese, softened
1 pkg. 1 lb confectioners' sugar
1/2 cup (1 stick) butter, softened
2 tsp. vanilla.

Steps:

Beat together sugar, oil, and eggs. Sift flour with soda, cinnamon, and salt; add to sugar mixture alternately with carrots, and nuts; blend well. Turn into 3 greased and floured 8 or 9 inch cake pans (I usually cut wax paper to fit the bottom of the pans instead of greasing the bottom.) Bake in 350 oven for 30-35 minutes. Use a toothpick to test for doneness. Invert cake layers on wire racks or on paper towels to cool. When cake is cool, fill and frost with cream cheese icing. You can put chopped nuts in the icing or garnish the top of the cake with nuts.

CARROT LAYER CAKE

Carrot Layer Cake image

My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. -Linda Van Holland, Innisfail, Alberta

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 24

Ingredients

1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup butter
1 cup chopped pecans
1 teaspoon vanilla extract
CAKE:
1-1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs, room temperature
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING:
3/4 cup butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.

Nutrition Facts : Calories 641 calories, Fat 41g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 405mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your carrot cake.
Grate your carrots finely. This will help them distribute evenly throughout the cake batter.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help it rise evenly.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Use a cream cheese frosting that is not too sweet. This will help balance out the sweetness of the cake.
Decorate the cake with chopped walnuts, pecans, or shredded carrots. This will add a nice touch of flavor and texture.

Conclusion:

Linda's Carrot Cake is a classic recipe that is sure to please everyone. It is moist, flavorful, and has a delicious cream cheese frosting. With a few simple tips, you can make this cake at home and enjoy it with your family and friends.