Best 4 Phenomenal Carrot Cake Recipes

Carrot cake is a moist and flavorful dessert that is perfect for any occasion. This classic cake is made with grated carrots, spices, and nuts, and it is often topped with a cream cheese frosting. There are many different variations of carrot cake, but the basic ingredients and methods remain the same.

This article provides three delicious carrot cake recipes that are sure to please everyone. The first recipe is for a classic carrot cake with a cream cheese frosting. The second recipe is for a healthier carrot cake that is made with whole wheat flour and less sugar. The third recipe is for a gluten-free carrot cake that is perfect for people with celiac disease or gluten sensitivity.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile dessert. Carrot cake is perfect for birthdays, holidays, or any other special occasion. It is also a great way to use up leftover carrots. So grab a carrot or two and let’s get baking!

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

CARROT CAKE

Carrot Cake image

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

Ingredients

1 1/2 cups granulated sugar
2/3 cup light brown sugar (, firmly packed)
1 cup oil (,vegetable or canola oil)
1/2 cup buttermilk
4 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup crushed pineapple*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots (, finely grated (about 1 lb.))
1 cup chopped pecans (, optional)
1 cup golden raisins (, optional)
16 ounces cream cheese (, softened)
3/4 cup butter (, softened)
2 teaspoons vanilla extract
4-5 cups powdered sugar

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

PHENOMENAL CARROT CAKE

Phenomenal Carrot Cake image

This is a fabulously moist carrot cake that my family has been making for over 25 years. I'm not sure where the original recipe comes from but I really, really appreciate the person who thought this up! It is an extremely quick and easy cake to make, but everyone will rave! For an even more decadent treat, frost the cake with your favourite cream cheese frosting.

Provided by Mel T

Categories Dessert

Time 55m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
1 1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded carrots
10 ounces crushed pineapple in juice
1 cup shredded sweetened coconut
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

Steps:

Preheat oven to 350°F.
Spray a 9 x 13 pan with nonstick spray.
In large bowl, beat eggs and gradually add sugar.
Continue beating and add oil and vanilla.
Add carrots, pineapple, and coconut.
Sift flour, baking soda, and salt together.
Add flour mixture to wet ingredients and mix well.
Pour batter into prepared pan.
Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
Let cool before frosting.
Note: This recipe works just as well for muffins!

ABSOLUTELY PHENOMENAL MOIST CARROT CAKE

Absolutely Phenomenal Moist Carrot Cake image

This is the way I have been making Carrot cake for holidays, and birthdays for years. This is the most delicious, and moist cake ever. My friends and family all love this cake. It isn't dry like a lot of other carrot cakes.I have been told by many. It is the best carrot cake they have ever had. It keeps well in the fridge for...

Provided by Nor Mac

Categories Other Desserts

Time 40m

Number Of Ingredients 21

Ingredients

2 c sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 c granulated sugar
1 1/2 c canola oil
4 eggs
1 tsp vanilla extract
2 c finely grated raw carrots
3/4 c golden raisins
12 oz can of crushed pineapple drained in sieve. push out as much juice as you can.
1 c chopped walnuts optional
1/2 c flaked sweetened coconut
CREAM CHEESE FROSTING.
3/4 c butter
12 oz cream cheese
2 tsp vanilla extract
1 1/2 lb 24 ounce powdered sugar
1/4 c garnish toasted coconut optional
1/4 c chopped walnuts optional for garnish

Steps:

1. Sift flour, salt, baking powder, baking soda, and cinnamon together. Add the sugar, oil and eggs, and vanilla. Beat until well blended. Add in well drained pineapple, carrots, coconut, raisins, and nuts. Divide the batter between twp 9" greased and floured round cake pans. Bake at 350 degrees for 35 to 40 min. While cake is baking. Make the frosting.
2. Cream Cheese frosting- Beat softened butter,and cream cheese together until well blended. Add Powdered sugar a little at a time until smooth. Add in vanilla and beat well. Frosting will be thick. Cover bowl of frosting plastic wrap. Press wrap up against frosting so no air gets in. Set aside.
3. Cake is done when pick comes out with a few moist crumbs. Cool cakes. Turn on to racks. Place 1st layer down on platter. Frost top. Add 2nd layer,and frost top. and sides of entire cake. Optional: Garnish with Walnut's if desired. Keep the cake refrigerated.

CARROT CAKE

Carrot Cake image

Here's an old-fashioned carrot cake that's got more carrots than spice. Pecans can be substituted for walnuts.

Provided by Marc Boyer

Categories Desserts Cakes Holiday Cake Recipes

Time 2h

Yield 15

Number Of Ingredients 17

Ingredients

2 cups white sugar
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
¾ cup buttermilk
2 cups grated carrots
1 cup flaked coconut
1 (15 ounce) can crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 cup chopped walnuts
½ cup butter
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 70.4 mg, Fat 30.2 g, Fiber 2.3 g, Protein 6.2 g, SaturatedFat 10.8 g, Sodium 540.4 mg, Sugar 67 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your carrot cake. Look for carrots that are bright orange and crisp, and make sure your cream cheese is fresh and not too sour.
Grate your carrots finely. This will help them distribute evenly throughout the cake and prevent them from becoming tough.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the right temperature. The ideal temperature for baking carrot cake is 350°F (175°C). If you bake the cake at a higher temperature, it will brown too quickly and the inside will be undercooked.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Use a cream cheese frosting that is not too sweet. You want the frosting to complement the carrot cake, not overpower it.
Decorate the cake with chopped walnuts, pecans, or other nuts. You can also add a sprinkling of cinnamon or nutmeg.

Conclusion:

Carrot cake is a delicious and versatile cake that can be enjoyed by people of all ages. It is perfect for any occasion, from birthdays to potlucks. With a few simple tips, you can make a carrot cake that is moist, flavorful, and sure to impress your friends and family.