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!
SISTER BETH'S CARROT CAKE
One of my sisters, Beth, learned how to make carrot cake in home economics class in 1978. A few years ago I asked her to write down what she remembered from the recipe. Only remembering two-thirds of the ingredients, I completed the recipe by trial and error. It was worth all the effort. Simply delicious.
Provided by Food Eater
Categories Desserts Cakes Holiday Cake Recipes
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9x13-inch baking pan.
- Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
- Combine flour, cinnamon, baking soda, and salt in a separate bowl.
- Stir oil mixture into flour mixture until a well-mixed batter forms.
- Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
- Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 69.6 g, Cholesterol 69.6 mg, Fat 36 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 10.1 g, Sodium 409.3 mg, Sugar 47.2 g
BETH'S CARROT CAKE
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
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
BEST CARROT CAKE EVER
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love