Best 3 Mamas Carrot Cake Recipes
**Carrot cake**, a delectable dessert that tantalizes taste buds with its moist texture, sweet and spicy flavors, and captivating cream cheese frosting, holds a special place in the realm of baked treats. Originating from medieval Europe, this classic cake has undergone numerous transformations over the centuries, resulting in a diverse array of recipes that cater to various dietary preferences and culinary traditions. Our comprehensive guide presents a collection of carrot cake recipes that encompass traditional, vegan, and gluten-free variations, ensuring that everyone can indulge in this delectable treat. Whether you prefer the classic cream cheese frosting or desire a lighter whipped cream alternative, our recipes provide step-by-step instructions and helpful tips to guide you through the baking process. Additionally, we explore the fascinating history of carrot cake, tracing its evolution from humble beginnings to its current status as a beloved dessert enjoyed worldwide, and delve into the science behind its unique texture and flavor profile.
**Traditional Carrot Cake Recipe:**
- A culinary journey through the classic carrot cake recipe, featuring a moist and flavorful cake studded with grated carrots, aromatic spices, and nuts, topped with a rich and decadent cream cheese frosting.
**Vegan Carrot Cake Recipe:**
- A plant-based twist on the traditional carrot cake, crafted with wholesome ingredients like almond flour, coconut sugar, and flax eggs, resulting in a delectable cake that caters to vegan dietary preferences.
**Gluten-Free Carrot Cake Recipe:**
- An alternative for those with gluten sensitivities, this recipe showcases a gluten-free flour blend, ensuring that everyone can enjoy the goodness of carrot cake without compromising on taste or texture.
**Carrot Cake with Whipped Cream Frosting Recipe:**
- A lighter take on the classic carrot cake, featuring a fluffy whipped cream frosting that complements the moist cake perfectly, creating a delightful balance of flavors and textures.
**Carrot Cake History and Science:**
- An exploration of the fascinating history of carrot cake, tracing its humble origins to medieval Europe and its rise to popularity as a beloved dessert enjoyed worldwide.
- A scientific investigation into the unique texture and flavor profile of carrot cake, unraveling the chemistry behind its moistness, sweetness, and distinctive orange hue.
MAMA'S BEST CARROT CAKE
Steps:
- Preheat the oven to 350°. Butter and flour a 10-inch tube cake pan.
- Whisk the corn oil and sugar together in a large bowl. Sift together the flour, cinnamon, baking powder, baking soda, and salt (I do this by putting all these ingredients into a fine mesh strainer and shaking and stirring the mixture into another mixing bowl).
- Add half the dry ingredients into the sugar-oil mixture and mix together. Add one egg, then more of the flour mixture, then another egg and so on until you have mixed together all the eggs and flour with the sugar mixture.
- Stir in the carrots, pecans, and raisins, pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack.
- When the cake is cooled, make the frosting: Using a mixer, beat the soft butter until it is creamy. Add the cream cheese and beat until blended. Add the sugar and the vanilla and mix well. (If it feels a little too soft to spread, pop it into the refrigerator until it firms up a bit).
- Remove the cake from the tube pan, put on your prettiest plate and frost. If you want to be just like my mama, garnish with shaved carrot curls and little edible flowers!
Nutrition Facts : Calories 1058 calories, Sugar 93.1 g, Sodium 566.8 mg, Fat 64.4 g, SaturatedFat 21.4 g, TransFat 0 g, Carbohydrate 118.1 g, Fiber 3.5 g, Protein 8.4 g, Cholesterol 146.1 mg
MAMA'S CARROT CAKE
Make and share this Mama's Carrot Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- CAKE:.
- Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.
- In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly in the prepared pans and smooth the top.
- Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean - it's done with toothpick comes out clean.
- 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
- ICING:.
- In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
- hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
- NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots.
- Ice cake once cake is cool.
- Gently press the walnuts into the icing around the side of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
Nutrition Facts : Calories 1281.4, Fat 105.2, SaturatedFat 36.6, Cholesterol 205.8, Sodium 777.6, Carbohydrate 76.6, Fiber 5.6, Sugar 47.2, Protein 17.1
BAHAMA MAMA CARROT CAKE (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. This carrot cake gets added flavor from pineapple, coconut and a range of spices.
Provided by GiddyUpGo
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Mix the sugar with the oil and eggs.
- Add the dry ingredients and mix well.
- Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
- Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
- Let the cake cool completely, then make the frosting:.
- Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.
Nutrition Facts : Calories 698.1, Fat 43.7, SaturatedFat 11.6, Cholesterol 77.5, Sodium 438.1, Carbohydrate 73.9, Fiber 2.8, Sugar 53.3, Protein 6.3
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your carrot cake.
- Be sure to cream the butter and sugar together thoroughly. This will help to create a light and fluffy cake.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will help to ensure that the cake is cooked all the way through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a cream cheese frosting that is not too sweet. This will help to balance out the sweetness of the cake.
- Decorate the cake with your favorite toppings. Some popular options include chopped nuts, grated carrots, or cream cheese frosting.
Conclusion:
Carrot cake is a classic for a reason. It is a moist, flavorful, and delicious cake that is perfect for any occasion. With a few simple tips, you can make a carrot cake that is sure to impress your friends and family. So next time you are looking for a tasty treat, give carrot cake a try. You won't be disappointed.
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