Best 5 Moist And Easy Carrot Cake Recipes
Indulge in the delectable Moist and Easy Carrot Cake, a classic dessert elevated with a moist, tender crumb and a symphony of flavors. This irresistible cake boasts a harmonious blend of sweet carrots, aromatic spices, and a luscious cream cheese frosting. It's not just a cake; it's an experience that will transport you to a world of pure indulgence. This article presents a collection of meticulously crafted recipes that cater to every baker's skill level, from the novice to the seasoned pro. Dive into the classic Carrot Cake recipe, featuring a moist and fluffy cake base adorned with a velvety cream cheese frosting. Explore variations such as the Gluten-Free Carrot Cake, a delectable treat that caters to those with dietary restrictions. Discover the wonders of the One-Bowl Carrot Cake, a time-saving recipe perfect for busy bakers. And for a unique twist, try the Cream Cheese-Filled Carrot Cake, a delightful combination of flavors and textures.
Let's cook with our recipes!
MOIST CARROT CAKE
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
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
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
EASY CARROT CAKE
This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.
Provided by AUTUMN/FALL
Categories Desserts Cakes Holiday Cake Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
- To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.
Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g
INCREDIBLY MOIST & EASY CARROT CAKE RECIPE - (4.1/5)
Provided by á-2385
Number Of Ingredients 18
Steps:
- Make batter: Heat the oven to 350ºF. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Bake cake: Divide the 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 pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. To finish: In a large bowl, beat 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 cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.
MOIST AND EASY CARROT CAKE RECIPE
No need to exert extra effort to achieve the perfect carrot cake. Our Moist and Easy Carrot Cake Recipe only takes 15 minutes to prep. Moist and Easy Carrot Cake is so good, it doesn't even need frosting! Get your next party talking without breaking a sweat.
Provided by My Food and Family
Categories Cakes
Time 1h25m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Combine first 5 ingredients in medium bowl. Add raisins; toss to coat. Beat eggs, oil, sugars and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and nuts.
- Pour into greased and floured 10-inch springform pan.
- Bake 1 hour to 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool completely.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured, prepped, and ready to use.
- Fresh Ingredients: Use the freshest carrots, spices, and nuts for the best flavor and texture.
- Room Temperature Ingredients: Bring eggs, butter, and milk to room temperature before mixing to ensure even blending.
- Finely Grated Carrots: Grate the carrots finely to distribute evenly throughout the cake batter.
- Don't Overmix: Mix the batter until just combined to prevent a tough, dense cake.
- Proper Baking Temperature: Preheat the oven to the correct temperature and bake the cake as directed to avoid under or overbaking.
- Use Quality Spices: Freshly ground spices like cinnamon, nutmeg, and ginger deliver the best flavor.
- Toast the Nuts: Toasting walnuts or pecans enhances their flavor and adds crunch to the cake.
- Cool Completely: Let the cake cool completely before frosting to prevent the frosting from melting.
- Cream Cheese Frosting: For a classic carrot cake experience, make a creamy, tangy cream cheese frosting.
Conclusion:
This moist and easy carrot cake recipe is a delightful treat that combines the sweetness of carrots, the warmth of spices, and the richness of nuts. With simple ingredients and straightforward instructions, it's a perfect dessert for any occasion. Whether you're a seasoned baker or just starting, this recipe is sure to impress with its moist texture, delicious flavor, and beautiful presentation. So, grab your ingredients, preheat your oven, and let's embark on a delightful baking journey!
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