Best 6 Tennessee Carrot Cake Recipes
Calling all carrot cake enthusiasts! Embark on a culinary journey to the heart of Tennessee, where flavors dance and traditions intertwine. Discover the secrets behind the state's renowned carrot cake, a delightful symphony of sweet, moist crumb, and irresistible cream cheese frosting. From the classic recipe that embodies Southern charm to creative variations that push the boundaries of taste, let's explore the diverse world of Tennessee carrot cakes.
This article presents a curated collection of carrot cake recipes that capture the essence of Tennessee's culinary heritage. Each recipe is carefully crafted to provide a unique taste experience, whether you prefer a traditional approach or a modern twist. From the simplicity of the Classic Tennessee Carrot Cake to the decadent indulgence of the Chocolate-Swirled Carrot Cake, these recipes offer a range of flavors to satisfy every palate.
So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that will leave your taste buds singing. With step-by-step instructions, helpful tips, and mouthwatering photographs, these recipes will guide you through the process of creating carrot cakes that are not only delicious but also visually stunning. Let's celebrate the rich tradition of Tennessee carrot cake and create memories that will last a lifetime.
TENNESSEE CARROT CAKE
This is not a subtle carrot cake. The recipe is bursting with a wonderful blend of spices and whiskey-soaked raisins. Add that with the rustic sweetness of the shredded carrots and you have a lot of flavor in this carrot cake. The tipsy cream cheese frosting spread on top makes this cake a knockout. Full of sweet, bold flavors...
Provided by Reta Smith
Categories Cakes
Time 55m
Number Of Ingredients 20
Steps:
- 1. Combine raisins and whiskey in a small glass bowl.
- 2. Warm in microwave. Remove and set aside.
- 3. Heat oven 350 degrees. Spray 9 X 12 pan with non-stick spray and dust with flour.
- 4. In a medium bowl combine flour, baking soda, spices, and salt. Set aside.
- 5. In a large bowl combine oil, granulated sugar, brown sugar, and eggs. Beat with mixer until well combined.
- 6. On low speed add flour mixture -- JUST UNTIL COMBINED.
- 7. Using a slotted spoon, list out raisins from heated whiskey. Save liquid for frosting. Add them to the cake mixture.
- 8. Fold carrots and nuts until evenly distributed.
- 9. Pour into prepared baking pan.
- 10. Bake 40 minutes or until a toothpick comes out fairly clean.
- 11. FOR FROSTING: In large bowl mix butter and cream cheese until smooth.
- 12. Beat in vanilla and reserved whiskey.
- 13. Slowly beat in confectioners' sugar.
- 14. May need to add additional confectioners' sugar for a spreadable consistency.
- 15. Spread over cooled cake. This is a rich cake so serve in small pieces. Enjoy!
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
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
SPICED CARROT CAKE
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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
CARROT CAKE III
I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.
Provided by Tammy Elliott
Categories Desserts Cakes Sheet Cake Recipes
Time 2h
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g
Tips:
- Tennessee Carrot Cake is a moist, flavorful cake featuring a blend of spices and shredded carrots. For an enhanced carrot flavor and vibrant color, use fresh, high-quality carrots. Look for carrots that are plump, firm, and deeply colored.
- Spices are essential in bringing warmth and depth to the cake. Use a combination of cinnamon, nutmeg, and ginger to achieve the classic Tennessee Carrot Cake flavor profile. Ensure these spices are fresh and aromatic for the best results.
- For a tender and moist crumb, use a combination of granulated sugar and light brown sugar. The natural molasses content in brown sugar imparts a slight caramel flavor and helps keep the cake moist.
- Incorporate chopped nuts, such as walnuts or pecans, for added texture and flavor. Toasted nuts provide an even richer flavor and aroma.
- For a decadent cream cheese frosting, use high-quality cream cheese and butter. Beat them together until smooth and creamy, then gradually add powdered sugar and vanilla extract. A dash of lemon juice or zest can brighten up the frosting and balance the sweetness.
- To ensure even baking, use a baking pan with straight sides instead of a bundt pan. This allows the heat to distribute evenly throughout the cake, resulting in a flat top and consistent texture.
- When baking the cake, keep an eye on it towards the end of the baking time. Insert a toothpick into the center of the cake, and it should come out with just a few moist crumbs attached. Overbaking can dry out the cake.
- Allow the cake to cool completely before frosting it. This helps the frosting adhere better and prevents it from melting.
Conclusion:
Tennessee Carrot Cake is a Southern classic that combines the flavors of spices, carrots, and nuts. With its moist, tender crumb and decadent cream cheese frosting, it's a delightful treat for any occasion. Follow these tips and techniques to create a carrot cake that is both delicious and visually stunning. Enjoy the sweet and savory flavors of this iconic Southern dessert!
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