Best 6 Daddys Amazing Carrot Cake Recipes

PAT'S AWARD WINNING CARROT CAKE

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.

SISTER BETH'S CARROT CAKE

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.

DAD'S CARROT CAKE

Steps:

• CAKE.
• Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
• Then fold in the grated carrots.
• Pour into a greased & lightly floured rectangular cake pan.
• Bake at 350°F for 35-45 minutes.
• ICING.
• In a medium mixing bowl, beat all four ingredients until creamy.
• Spread onto room temperature cooled cake (I prefer, still in baking pan)
• For an extra treat, sprinkle fresh diced pecans & enjoy.

DADDY'S AMAZING CARROT CAKE

Steps:

• Preheat oven to 325 Grease two 8 or 9 inch cake pans. Beat eggs and sugar until light and add vegetable oil. In a separate bowl, sift together flour, baking soda, salt, and cinnamon. Beat into sugar and egg mixture. Stir in carrots. Divide into pans and bake for 45 minutes. Allow the cake to cool and spread with Cream Cheese Icing. To make icing: Mix softened cream cheese and butter together. Gradually add sifted confectioners sugar. Add vanilla and beat until smooth. Stir in pecans.

DADDY'S FAVORITE CARROT CAKE

Steps:

• Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
• With mixer running on low speed, slowly add the flour mixture.
• Blend in vanilla, carrot, raisins (if adding) and pecans.
• Pour batter into a well greased 8 x 12 inch pan.
• Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
• When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
• Note: Chopped peanuts or walnuts may be substituted for pecans.
• Note: I double this recipe and use a 13x9 pan.
• Note: Prep time does not include shredding the carrots.

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

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!