Best 7 Chantilly Carrot Cake Recipes

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In the realm of delectable desserts, the chantilly carrot cake stands as a delightful symphony of flavors and textures. Its moist carrot cake base harmoniously blends the delicate sweetness of carrots with a tapestry of spices, while the creamy chantilly frosting adds a touch of elegance and richness. Whether you're celebrating a special occasion or simply seeking a comforting treat, this extraordinary cake promises an unforgettable culinary experience.

Let's cook with our recipes!

EASY CARROT CAKE



Easy Carrot Cake image

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

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar

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

OLD-FASHIONED CARROT CAKE



Old-Fashioned Carrot Cake image

MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 20

4 large eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
FLUFFY FROSTING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
2 cups confectioners' sugar
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Additional chopped walnuts

Steps:

  • In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 652 calories, Fat 40g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 537mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 2g fiber), Protein 7g protein.

PAT'S AWARD WINNING CARROT CAKE



Pat's Award Winning Carrot Cake image

You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.

Provided by Patty

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
½ cup grated carrot
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g

HAWAIIAN CHANTILLY CAKE RECIPE - (3.9/5)



Hawaiian Chantilly Cake Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 27

CAKE:
1 cup egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup + 1 cup sugar
6 tablespoons unsweetened cocoa
1/2 cup boiling water
1/4 cup melted butter
1/4 cup oil
2 eggs
1 teaspoon vanilla
1 cup cake flour (lightly spooned into measuring cup, then leveled off)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
FROSTING:
1 2/3 cups salted butter
1 1/2 cups evaporated milk
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
2 egg yolks
2 tablespoons cornstarch
Simple Syrup
1/4 cup water
2 tablespoons sugar
TOPPING:
1 cup finely chopped macadamia nuts (salted taste better), lightly toasted

Steps:

  • CAKE: Preheat oven to 350°F. Line bottom of a 9"x13" metal pan with parchment paper. Trim edges to fit bottom. In a small bowl, blend cocoa with boiling water until smooth. Set aside. Place egg whites into the bowl of a standing mixer. Mix on medium speed. When they become a little frothy, add the cream of tartar. Continue on medium speed. Increase to high speed when the volume has doubled. Slowly add in the ½ cup sugar, while keeping the mixer on. Continue whipping until soft peaks that can hold their shape form (this should only take a minute or so). Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl. Place the cocoa-water mixture into the standing mixer bowl (no need to wash the bowl first). Add butter, oil, eggs, and vanilla. In a separate mixing bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, and salt. Add to the cocoa mixture. Mix on medium low speed for 1 minute until blended, then increase to medium speed for 3 minutes. Pour batter into the open side of the bowl with the whipped egg whites, so that the batter flows mostly to the bottom and below the egg whites. Fold the egg whites into the cake batter. Place a spatula down one side of the bowl to the bottom, push chocolate batter from underneath to the other side of the bowl, then lift spatula up the other side of the bowl and over the top, carrying some chocolate batter with it. Continue this pattern, repeating it while turning the bowl ¼ turn at a time, and seeing the streaks of chocolate batter and egg whites slowly incorporate together. The final chiffon cake batter should be uniform in color, without any streaks of white (those make tough areas in the cake). If necessary, use the spatula to gently spread through the white streaks to help blend them into the chiffon cake batter. Whatever you do, do not stick the spatula into the bowl and stir vigorously in circles--that would deflate the air bubbles and yield a dense cake. Pour batter into the prepared cake pan. Bake for 33 to 35 minutes, or until toothpick inserted into the center comes out clean. Invert onto a cake rack and cool completely. FROSTING: Melt butter in a medium sized saucepan over medium low heat. Remove from heat and cool slightly. Whisk in milk, sugar, and vanilla first, then eggs and egg yolks one at a time. Cook on medium heat to a low boil, whisking intermittently. Once it boils, let it bubble and cook for another 2 minutes, continuing to whisk intermittently. Remove from heat and quickly sift cornstarch over the frosting while whisking it in. Whisk quickly and forcefully to prevent lumps from forming. Pour the frosting into a shallow dish such as a glass pyrex pie pan. Cool to room temperature. Cover and chill about 3 hours, until it solidifies to a spreading consistency. Filling, Frosting and Topping the Cake: Make the simple syrup in a small pot by adding the sugar to the water and bringing to a boil. Set aside. Loosen the cake edges from the sides of the pan with a butter knife. Place a cake platter over the top of the pan and flip everything over, unmolding the cake onto the platter. Peel off the parchment paper from the cake. Use a large serrated knife to split the cake into 2 layers. Insert a flexible cutting mat between the 2 layers to lift off the top layer. Invert this top layer onto another mat so that both layers are cut side up. Brush each layer with half of the simple syrup. Mix chilled frosting smooth with a rubber spatula. Place one third of the frosting onto the bottom cake layer. Use a small, metal angled spatula to spread frosting evenly out to the edges. Place the top layer, cut side down, onto the frosted bottom layer. Working a small section at a time, place some frosting onto the cake top, then push it over the edge and quickly frost the side. Repeat until all the sides are covered. Frost the top last. Finally, sprinkle the macadamia nuts over the top. Cover and chill at least 24 to 48 hours before serving. Keep refrigerated.

CHANTILLY CARROT CAKE



Chantilly Carrot Cake image

There was a restaurant/bakery back in the 40's and 50's, and probably longer than that, in Toledo, Ohio called Smith's Cafeteria. They had the best carrot cake that I've ever had and I've been looking for a recipe that would compare ever since and I've finally found one. This cake is light and fluffy and not the heavy spice cake that most carrot cakes are. I hope you enjoy it as much as my family does.

Provided by Nancy Ann

Categories     Dessert

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 6

1 (18 ounce) package duncan hines moist deluxe French vanilla cake mix
1 (3 1/2 ounce) package instant vanilla pudding, and pie mix
4 eggs
1 cup water
1/3 cup oil
2 cups carrots, grated

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
  • Combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
  • Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
  • Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
  • Frost with frosting of your choice. I like the cream cheese frosting.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

CARROTS CHANTILLY



Carrots Chantilly image

Make and share this Carrots Chantilly recipe from Food.com.

Provided by Pianolady

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs whole carrots or 2 lbs baby carrots
1 lb peas
1/2 cup 100% cream
salt, to taste
white pepper, to taste
4 tablespoons butter, divided

Steps:

  • Slice the carrots in rounds (or use whole baby carrots).
  • Cook in salted water (start with cold water) for 10 to 15 minutes.
  • Drain the carrots.
  • Cook the peas separately.
  • Place the carrots in a saucepan with 2 tablespoons of the butter.
  • Add the cream; heat and season with salt and pepper to taste.
  • Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
  • Place the carrots in a serving dish, and surround with the peas.
  • Enjoy!

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cake light and tender.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.
  • If you are using a cream cheese frosting, be sure to use full-fat cream cheese. This will give the frosting a richer flavor and texture.
  • Garnish the cake with fresh carrots, carrot curls, or chopped nuts. This will add a festive touch.

Conclusion:

Carrot cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and easy to make. With a few simple tips, you can make a carrot cake that is sure to impress your friends and family. So next time you are looking for a delicious and festive dessert, give this Chantilly carrot cake recipe a try.

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