Best 2 Wonderful Carrot Cake Recipes

Indulge in a delightful culinary journey with our comprehensive guide to carrot cake, a beloved classic dessert enjoyed worldwide. From the traditional to the unique, we bring you a collection of carrot cake recipes that cater to various tastes and preferences. Embark on a baking adventure as we explore moist and fluffy cakes bursting with carrot flavor, complemented by luscious cream cheese frosting. Discover gluten-free and vegan options that offer a healthier twist without compromising on taste. Unlock the secrets of creating a stunning carrot cake from scratch, with step-by-step instructions and expert tips to ensure perfect results every time. Whether you're a seasoned baker or just starting out, our carefully curated recipes will guide you towards carrot cake perfection.

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

WONDERFUL CARROT CAKE

Wonderful Carrot Cake image

This healthy carrot cake recipe is moist, tender and delicious. Kids will love it because it's sweet, and you'll love it because it's packed with good-for-you carrots. -Brenda Rankhorn, New Market, Alabama

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 24 servings.

Number Of Ingredients 21

Ingredients

3/4 cup sugar
3/4 cup packed brown sugar
3 large eggs, room temperature
1/2 cup canola oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
3 cups finely shredded carrots
1/2 cup chopped walnuts
FROSTING:
3 ounces cream cheese, softened
1 tablespoon fat-free milk
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Dash salt

Steps:

Preheat oven to 350°. In a large bowl, beat sugars, eggs, oil, applesauce and vanilla until well blended. In another bowl, whisk flours, baking powder, salt, cinnamon, allspice and baking soda; gradually beat into sugar mixture. Stir in carrots and walnuts., Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, milk and vanilla until fluffy. Add confectioners' sugar and salt; beat until smooth. Spread over top of cake. Top with additional walnuts, if desired. Store in the refrigerator.

Nutrition Facts : Calories 223 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 183mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

MOST WONDERFUL CARROT CAKE

Most wonderful Carrot Cake image

This REALLY is a fabulous carrot cake recipe & I seriously think it could win a prize. Incredibly simple, easy, moist and delicious! This is a family recipe of a very close friend of mine. I've tried many much more complicated versions out there and this one seems to be the best of them all!

Provided by kim *

Categories Cakes

Time 1h5m

Number Of Ingredients 16

Ingredients

2 c all purpose flour
2 c sugar
4 large eggs
3 c grated carrots
1 tsp pure vanilla extract
1 1/2 c vegetable oil
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
FOR FROSTING:
1 c chopped pecans
1/2 box (8oz total) sifted powdered sugar
1 8oz pkg cream cheese (softended)
1 tsp pure vanilla extract
1 stick butter (softened)

Steps:

1. Preheat oven to 350 degrees.
2. Mix together dry ingredients for cake.
3. Mix oil, eggs & vanilla together, then mix with carrots. And add to dry ingredients.
4. Blend well & pour into 2 well prepared 9 inch round pans. (I find it's best to use nonstick pans sprayed w/Pam cooking spray, and dusted with flour.
5. Bake for 30-45 minutes or until done. (You want it to be moist but for the knife to come out clean).
6. Allow them to cool in pans for 10 minutes or so .. and then take them out to completely cool on racks before frosting.
7. For Frosting:
8. Blend softened cream cheese and butter.
9. Add remaining sifted powdered sugar, vanilla & pecans and blend well.
10. Frost top of 1 layer, then top with 2nd layer and frost sides and top of cake.
11. PLEASE NOTE: It's very important to serve this cake at room temperature. I have often prefered carrot cake cold or refridgerated .. but not this one. It is best left out in covered cake dish. Also .. I've tried experimenting by toasting the pecans and preparing 3 layer cake using 8inch pans ... but I've found that the recipe is best just AS IS (2 layer cake with UN-toasted pecans).
12. Lastly, I believe one of the things that makes this cake so wonderful .. is that the nuts are in the icing instead of the cake. Gives it such a rich texture and doesn't pull moisture from the cake. Also, I don't recommend preparing this in a bundt pan. It will work but is much better as a double layered cake: )

Tips:

Choose the right carrots. For the best flavor and texture, use fresh, firm carrots. Avoid carrots that are limp or have blemishes.
Grate the carrots finely. This will help them distribute evenly throughout the cake batter and ensure that they cook evenly.
Use a combination of spices. The spices in this recipe - cinnamon, nutmeg, and ginger - give the cake a warm, autumnal flavor. You can adjust the amount of each spice to suit your taste.
Don't overmix the batter. Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. This is the best way to ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

This carrot cake is a moist, flavorful, and delicious dessert that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a special treat, give this carrot cake a try. You won't be disappointed!