Best 3 Dads Carrot Cake Recipes

Carrot cake is a delicious and classic dessert that is perfect for any occasion. It is believed to have originated in the Middle Ages, when carrots were used as a natural sweetener in cakes and other pastries. Today, carrot cake is a popular choice for birthdays, holidays, and other special events. But the best carrot cake of all is "dad's carrot cake." With its moist and flavorful crumb, perfectly balanced sweetness, and creamy frosting, it is a true delight for the senses. Whether you are looking for a special dessert for a loved one or simply want to enjoy a delicious treat, this article will help you find the best recipe for dad's carrot cake.

Here are our top 3 tried and tested recipes!

DAD'S CARROT CAKE

Dad's Carrot Cake image

This is my Dad's recipe for his well-known Carrot Cake... It stays moist forever... well as long as it's not eaten... ;)

Provided by drumlinkelpie

Categories Dessert

Time 1h30m

Yield 1 cake, 6-12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup water
1/2 cup milk
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup Wesson Oil
4 whole eggs
2 cups sugar
2 cups all-purpose flour
1 (1 lb) package grated carrot
1/2 cup softened unsalted butter or 1/2 cup margarine
8 ounces Philadelphia Cream Cheese (Room Temperature)
0.5 (16 ounce) box powdered sugar
2 teaspoons vanilla (Pure extract preferably)

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.

SAM'S FAMOUS CARROT CAKE

Sam's Famous Carrot Cake image

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

Provided by Brian D'Amico

Categories Desserts Cakes Sheet Cake Recipes

Time 1h40m

Yield 15

Number Of Ingredients 14

Ingredients

3 eggs
¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g

GRAMMY'S CARROT CAKE BARS

Grammy's Carrot Cake Bars image

My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.

Provided by Damaris Phillips

Categories dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Cooking spray, for the baking dish
2 cups (250 g) all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (360 ml) vegetable oil
2 cups (400 g) sugar
4 large eggs
12 ounces (340 g) carrots, peeled and grated (about 3 cups)
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
2 cups (250 g) confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup (95 g) walnuts, toasted and chopped

Steps:

Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use fresh ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and other produce.
Grate your 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 rich, tangy, and perfectly complements the sweet cake.
Decorate the cake with chopped walnuts or pecans: This is a simple way to add some extra flavor and texture to the cake.

Conclusion:

Carrot cake is a delicious and versatile dessert that can be enjoyed all year round. With its moist texture, sweet flavor, and cream cheese frosting, it's sure to be a hit with everyone. So next time you're in the mood for something sweet, give carrot cake a try. You won't be disappointed!