Best 7 Lisas Carrot Cake Recipes
Indulge in the delectable flavors of Lisa's Carrot Cake, a classic dessert with a moist and tender crumb, studded with sweet, grated carrots and adorned with a luscious cream cheese frosting. Experience a symphony of textures and flavors in every bite.
This comprehensive article presents not just one, but three enticing variations of Lisa's Carrot Cake, each with its unique charm. The first recipe introduces the traditional version, a culinary masterpiece that stays true to the original. For those seeking a healthier alternative, a gluten-free, refined sugar-free recipe is provided, allowing everyone to savor the goodness of carrot cake without compromise. Additionally, a delightful vegan carrot cake recipe caters to those with dietary restrictions, ensuring that everyone can partake in this delectable treat.
CARROT CAKE
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
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
LISA'S CARROT CAKE
This is an awesome carrot cake and very moist too. I have even taken it to pot lucks, You would never guess there was tomato soup in it, you can't taste it and it makes the cake super moist. My family loves this cake, I hope you enjoy it as much as we all do :)
Provided by Lisa Walker @Lisak73
Categories Cakes
Number Of Ingredients 17
Steps:
- Mixing bowl- cream shorting, and sugar. Add soup and egg, mix well.
- Combine flour, baking soda, cinnamon n salt. Beat into cream mixture. Stir in carrots walnuts and raisins or currents,
- Pour into greased fluted pan, Bake at 350 for 40-50 min Cool well bf frosting.
- Frosting combine all ing. beat until smooth. Frost cake top with walnuts if desired.
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
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
THREE-LAYER CARROT CAKE
Provided by Food Network
Categories dessert
Time 2h15m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Lightly butter and flour the cake pans.
- Put the flour, salt, baking soda, cinnamon, and cocoa in a mixing bowl, and whisk together to blend. Put the sugars in a large mixing bowl, and whisk in the peanut oil. Then whisk in the eggs, 1 at a time, followed by the vanilla. When fully blended, add the flour mixture all at once, and mix just until smooth. Stir in the grated carrots and the pecans. Divide the batter evenly between the 3 cake pans. Drop each pan sharply onto the counter from a height of about 6 inches to remove any air pockets. Bake for 25 minutes, or until the center springs back gently when touched. Remove from the oven and place on cooling racks until completely cooled; then unmold.
- Place 1 of the cake layers, bottom side up, on a cake plate or pedestal. Spoon approximately 1/4 of the frosting onto the layer, and spread it over evenly. Place a second layer, bottom side down, on top of the first, and spread with an equal amount of frosting. Place the final layer, bottom side down, on top of the others and frost the top and sides with the remaining frosting. Store in a cool but not refrigerated area until ready to serve.
- Place the butter in the mixing bowl of an electric mixer. Mix on medium speed just until the butter begins to become malleable, about 3 to 4 minutes. Add the cream cheese, in pieces, and mix until thoroughly blended. Slowly add the confectioners' sugar and vanilla, and mix until blended. Increase mixer speed slightly, and continue mixing for 2 to 3 minutes, until the frosting becomes light and fluffy. Remove from the mixer, and fold in the pecans.
LIISA'S CARROT CAKE
Here's another of my grandmother's recipe, called Liisa. The cake is modestly beautiful ja the flavor is amazing. It doesn't have any filling but the rich amount of carrot makes it moist and the icing is sweet. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/836532/Liisan%20Porkkanakakku/
Provided by Annastiina Salonen @Elaini
Categories Cakes
Number Of Ingredients 17
Steps:
- Baking the cake base: 1. Heat the oven to 200°C. 2. Grease and flour a small even cake tin. 3. Mix all the dry ingredients. 4. Whisk the sugar and eggs until they're light and fluffy. Add and mix in the vanilla extract if you're using it. 5. Alternating with the carrot and oil, add the dry ingredients into the eggs through a sieve. Fold them in until they're just combined. 6. Pour the batter into the cake tin and let it bake for about 40 minutes. 7. Put the cake base onto a tray and allow it to cool for at least an hour.
- Cheese buttercream: 1. Cream the room temperature processed cheese and butter together until they're even. My grandmother used to use a cheese called Koskenlaskija. 2. Add the sugar and vanilla. Keep mixing until you get a light and fluffy icing. Cover the mixer with a cloth if the sugar is dusting a lot. 3. Cover the cake base with the icing evenly. 4. Create patterns on the icing with a fork.
- Finally, sprinkle on the almond. The cake is edible in this point but it's good to let it chill further in the fridge.
LISA'S CARROT CAKE
This is an EASY recipe I made up based on looking at various carrot cake recipes and using the bits I liked best from them. I love a moist and spicy carrot cake and this one works every time.
Provided by michaelisa
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Sift dry ingredients into bowl.
- Add all other ingredients and mix well.
- Bake approximately 3/4 hour at moderate temperature (180C).
Nutrition Facts : Calories 3038.9, Fat 175.7, SaturatedFat 24.6, Cholesterol 423, Sodium 899.7, Carbohydrate 341.4, Fiber 9.1, Sugar 169.5, Protein 33.3
Tips:
- Prepare Ingredients Accurately: Measure ingredients using proper tools like a kitchen scale or measuring cups to ensure precise quantities.
- Use Fresh Vegetables: Opt for fresh carrots for the best flavor and texture in your carrot cake.
- Cream Butter and Sugar Thoroughly: Creaming butter and sugar together until light and fluffy incorporates air, resulting in a moist and tender cake.
- Gradually Add Eggs: Add eggs one at a time to prevent curdling the batter. Mix well after each addition.
- Fold in Dry Ingredients Gently: Use a spatula to gently fold in the dry ingredients to avoid overmixing, which can toughen the cake.
- Don't Overmix: Overmixing the batter can result in a dense, tough cake. Mix just until the ingredients are combined.
- Proper Baking Temperature: Preheat the oven to the correct temperature and bake the cake according to the recipe's instructions to achieve the desired texture and doneness.
- Use a Springform or Bundt Pan: These pans allow for even baking and easy removal of the cake after baking.
- Cool the Cake Completely: Let the cake cool completely before frosting to prevent the frosting from melting.
- Store the Cake Properly: Store the frosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion:
Lisa's Carrot Cake is a classic recipe that combines the sweetness of carrots, the warmth of spices, and the richness of cream cheese frosting. With careful preparation and attention to detail, you can create a moist, flavorful, and visually appealing carrot cake that will be a hit at any gathering. Remember to follow the tips mentioned above to ensure a successful baking experience. Whether you're a seasoned baker or a beginner, this recipe is sure to become a favorite in your kitchen. Enjoy the deliciousness and the compliments that come with sharing this delightful carrot cake with your loved ones.
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