Best 5 Carrot Cake Iii Recipes

Carrot cake is an indulgent dessert and beloved comfort food for many. What sets it apart is its moist, tender texture and sweet, spiced flavor, often enhanced with nuts and raisins. The history of carrot cake can be traced back to the Middle Ages when carrots were added to cakes to extend their shelf life and add natural sweetness. Today, carrot cake is a staple in bakeries and home kitchens worldwide, offering an inviting blend of flavors and textures that appeal to all.

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

CARROT CAKE III

Carrot Cake III image

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

Ingredients

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

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

CARROT PINEAPPLE CAKE III

Carrot Pineapple Cake III image

This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.

Provided by Denise

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Yield 20

Number Of Ingredients 13

Ingredients

1 cup butter
1 cup white sugar
1 cup packed light brown sugar
3 eggs
2 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 36.5 g, Cholesterol 52.3 mg, Fat 13.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 291.7 mg, Sugar 23.1 g

CARROT CAKE III

CARROT CAKE III image

Categories Cake Dessert Bake Quick & Easy Carrot Kosher

Yield 18

Number Of Ingredients 17

Ingredients

INGREDIENTS:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. 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. 3. 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. 4. 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.

HEALTHIER CARROT CAKE III

Healthier Carrot Cake III image

We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.

Provided by MakeItHealthy

Categories Desserts Cakes Carrot Cake Recipes

Time 2h30m

Yield 18

Number Of Ingredients 16

Ingredients

4 eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g

CARROT CAKE III RECIPE

Carrot Cake III Recipe image

Provided by á-7738

Number Of Ingredients 17

Ingredients

frosting:
4 eggs
1 1/4 cups vegetable oil
2 cups sugar
2 tsps vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees. Grease and flour 9x13 pan. In a large bowl, beat together eggs, oil, sugar and 2 tsps vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. fold in pecans. Pour into prepared pan. Bake in preheated oven for 40-50 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool completely. then ice cake. frosting: In medium bowl, combine butter, cream cheese, powder sugar and 1 tsp vanilla. Beat until mixture is smooth and creamy. Frost cake.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your carrot cake.
Grate your carrots finely. This will help them distribute evenly throughout the cake batter.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake at the right temperature and for the right amount of time. A toothpick inserted into the center of the cake should come out clean when it's done.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

Carrot cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or a snack. With its moist texture, sweet flavor, and crunchy walnuts, it's a favorite of people of all ages. Whether you're looking for a classic recipe or something a little more unique, you're sure to find a carrot cake recipe in this article that you'll love.