Best 3 Beths Carrot Cake Recipes

In the realm of delectable desserts, few can rival the timeless charm of carrot cake. Its origins may be traced back to medieval times, but it wasn't until the 19th century that this confection truly blossomed into the beloved recipe we know today. With its moist, tender crumb, sweet and earthy carrot flavor, and luscious cream cheese frosting, carrot cake has become a staple of celebratory gatherings and a comforting treat enjoyed by people of all ages. Whether you're a seasoned baker or just starting your culinary adventure, this guide will lead you on a delightful journey to discover the perfect recipe for Beth's Carrot Cake, a recipe that promises to tantalize your taste buds and leave you craving for more.

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

BEST CARROT CAKE EVER

Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories Desserts Cakes Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

Ingredients

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

BETH'S CARROT CAKE

Beth's Carrot Cake image

This recipe makes a large batch that can be used to make several forms of carrot cake. It is moist and good by itself or topped with cream cheese frosting.

Provided by Petdrwife

Categories Dessert

Time 55m

Yield 2 cakes

Number Of Ingredients 13

Ingredients

3 cups vegetable oil
8 large eggs
4 cups sugar
1 tablespoon vanilla
4 cups flour
1 teaspoon nutmeg
2 tablespoons cinnamon
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
5 cups carrots (fine grated)
2 (8 ounce) cans crushed pineapple
3 cups chopped walnuts (optional)

Steps:

Mix vegetable oil, eggs and vanilla in a bowl; set aside.
Place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl.
Mix wet ingredients into dry till well blended.
Fold in carrots, pinapple and nuts.
Bake times are approximate (insert knife in center, cake is done when comes out clean).
Spring Form pan: 60-70 minutes.
Tube/Bundt pan: 50-60 minutes.
Loaf pan: 40-50 minutes.
8" cake pans: 30-35 minutes.
Again, this recipe makes several of the above. I usually make a two layer cake then maybe a loaf or mini loafs. I imagine you could make some nice muffins or sheet cake as well but I am not sure of the cook times. Top with your favorite cream cheese frosting or eat plain.

Nutrition Facts : Calories 5937.7, Fat 350.8, SaturatedFat 49.4, Cholesterol 846, Sodium 3445.5, Carbohydrate 662.7, Fiber 20.2, Sugar 448.4, Protein 54.8

CARROT CAKE

Carrot Cake image

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

Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

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

Tips:

Mise en place: As with most baking recipes, measuring and preparing all of your ingredients before you start is key. This will help ensure that your carrot cake turns out perfectly.

Use fresh carrots: Fresh carrots will give your cake the best flavor and texture. If you can, try to use organic carrots.

Grate the carrots finely: This will help them distribute evenly throughout the cake and prevent them from becoming too chunky.

Don't overmix the batter: Overmixing 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 prevent the frosting from melting.

Use a cream cheese frosting: Cream cheese frosting is the classic frosting for carrot cake. It's easy to make and pairs perfectly with the sweet and spicy flavors of the cake.

Decorate the cake with nuts, sprinkles, or other decorations: This is a great way to add a personal touch to your cake.

Conclusion:

Carrot cake is a delicious and versatile cake that is perfect for any occasion. It's easy to make and can be customized to your liking. With these tips, you can make a carrot cake that is sure to impress your friends and family.