Best 4 Magnificent Carrot Cake Recipes
Indulge in the symphony of flavors with our exquisite Carrot Cake, a timeless classic that marries moist carrot cake layers with luscious cream cheese frosting. This delectable treat is not just a dessert; it's an experience that will tantalize your taste buds and leave you craving for more. Embark on a culinary journey with our meticulously curated collection of Carrot Cake recipes, ranging from the traditional to the contemporary. Dive into the classic Carrot Cake recipe, where the harmonious blend of spices, carrots, and nuts creates a symphony of flavors. Discover the Gluten-Free Carrot Cake, a delightful alternative for those with dietary restrictions, and relish the delightful crunch of walnuts and pecans. If you're seeking a healthier rendition, try our Low-Carb Carrot Cake, where almond flour and erythritol create a guilt-free indulgence. For those with a sweet tooth, our Cream Cheese Frosting Carrot Cake is a match made in dessert heaven, where the tangy cream cheese frosting complements the moist cake perfectly. And for a unique twist, our Pineapple Carrot Cake adds a burst of tropical flavor, making it a refreshing and unexpected delight.
Check out the recipes below so you can choose the best recipe for yourself!
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
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
BEST CARROT CAKE
We don't say "best" carrot cake lightly. We really mean it.
Provided by Southern Living Editors
Categories Desserts
Time 2h20m
Yield 1 (9-inch) cake
Number Of Ingredients 15
Steps:
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
- Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
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
Tips:
- Use fresh, high-quality carrots. This will ensure that your carrot cake is flavorful and moist.
- Grate the carrots finely. This will help them distribute evenly throughout the cake batter.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, making the cake light and airy.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Sift the dry ingredients together before adding them to the wet ingredients. This will help ensure that they are evenly distributed throughout the batter.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake at the correct temperature and for the correct amount of time. A toothpick inserted into the center of the cake should come out clean when the cake is done.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
Carrot cake is a delicious and versatile dessert that can be enjoyed all year round. With its moist texture, sweet flavor, and crunchy carrots, it is sure to be a hit with everyone. Whether you are making it for a special occasion or just as a treat, this carrot cake recipe is sure to please.
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