Carrot cake, a delectable dessert known for its moist texture, sweet flavor, and vibrant orange hue, holds a special place in the hearts of many. Its unique blend of spices and the irresistible combination of carrots, nuts, and cream cheese frosting make it a beloved treat. Whether you're celebrating a special occasion or simply indulging in a sweet craving, discovering the perfect recipe for delightful carrot cake is essential. This article aims to guide you through the culinary journey of crafting an exceptional carrot cake that will tantalize your taste buds and leave you yearning for more.
Here are our top 5 tried and tested recipes!
LIGHT CARROT CAKE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick spray. Line the bottom with parchment paper.
- Whisk together the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, allspice, ginger and 1/2 teaspoon salt in a medium bowl.
- In a large mixing bowl, add the eggs, egg white, brown sugar and granulated sugar and beat until light and creamy, about 3 minutes. Add the pineapple and vegetable oil and mix until thoroughly incorporated into the batter, about another minute.
- Add the dry ingredients in thirds and mix until combined, 1 to 2 minutes. Add the carrots and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 35 minutes. Let the cake cool completely before flipping out of the pan and removing the parchment paper. Top with the cream cheese frosting.
- Beat the cream cheese, powdered sugar and lemon zest together until light and fluffy. Frost the carrot cake.
DELIGHTFUL CARROT CAKE
As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!
Provided by tntcook
Categories Spice Cake
Time 1h15m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.
Nutrition Facts : Calories 296 calories, Carbohydrate 32.5 g, Cholesterol 31 mg, Fat 17.9 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 219.8 mg, Sugar 22.3 g
THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY
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
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
DEE'S DELIGHTFUL CARROT CAKE
This is a wonderfully moist and flavorful recipe for carrot cake. The first carrot cake wedding cake I made it wore my arms out grating carrots by hand. The next week I invested in a food processor. It made easy work of the carrots but I went thru 3 shreading blades and 2 food processors from making so many carrot cakes. I finally thought, "why do the carrots have to be shreaded?" I started using the chopping blade and chopped them very fine. I have done it that way ever since. I like it better that way, no long carrot shreads when u slice the cake. This was one of my #1 sellers at my bakery. This frosting is great for decorating and piping borders etc. If u are not decorating, u can eliminate the shortening and double the butter. I'm not a fan of shortening but it makes the frosting fluffier to decorate with.
Provided by Dee Stillwell @LILLYDEE
Categories Cakes
Number Of Ingredients 22
Steps:
- Preheat over to 350 degrees. Prepare a 9"x13" or 2 - 9" round pans buy greasing and flouring them or spraying with "Pam".
- In mixing bowl, cream oil and sugar together for 2 minutes. Beat in eggs and vanilla and beat for another 2 minutes. Sift dry ingredients and spices together and blend slowly into oil/egg mixture. Beat for 2 minutes on medium speed. Remove bowl from mixer. Fold in carrots, pineapple, and coconut. Dust pecans with 1 Tbl. flour and fold into batter. Pour into prepared pan/s. Bake for 45-50 minutes or till medium brown and it tests done. A little overbaked is ok, better than a soggy cake. It's very moist so it shouldn't dry out. Cool in pans for 20 minutes and then remove from pan/s and finish cooling. Make frosting while cake is cooling. For best results when frosting any cake is to thoroughly chill in fridge before frosting it. This will make cake more managable and keep the crumbs at bay. Frost cake and decorate as desired, or leave plain. It tastes awesome either way... delightfully delicious!
- Frosting Directions: In mixer bowl with wire whip attached, cream butter, creamed dheese, and Crisco together for 2 minutes. slowly add powdered sugar, salt & vanilla. Whip until fluffy and spreadable.
- This frosting is great for decorating and piping borders etc. If u are not decorating, u can eliminate the shortening and double the butter. I'm not a fan of shortening but it makes the frosting fluffier to decorate with.
DELIGHTFUL CARROT CAKE
As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!
Provided by tntcook
Categories Spice Cake
Time 1h15m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. When cool, frost with cream cheese frosting.
Nutrition Facts : Calories 296 calories, Carbohydrate 32.5 g, Cholesterol 31 mg, Fat 17.9 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 219.8 mg, Sugar 22.3 g
Tips:
- Mise en place: Before starting, gather and measure all ingredients, including the frosting ingredients. This will make the baking process smoother and more efficient.
- Fresh ingredients: Use fresh carrots for the best flavor and texture. Grating the carrots yourself rather than using pre-shredded carrots will also yield better results.
- Don't overmix the batter: Overmixing can result in a dense, tough cake. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan is the traditional pan for carrot cake and creates a beautiful presentation. If you don't have a bundt pan, you can use a 9x13 inch baking pan.
- Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from becoming runny.
- Use cream cheese frosting: Cream cheese frosting is the classic frosting for carrot cake and pairs perfectly with the carrot flavor. You can find a recipe for cream cheese frosting in the article.
Conclusion:
Carrot cake is a delicious and classic dessert that is perfect for any occasion. With its moist texture, sweet and spicy flavor, and beautiful presentation, carrot cake is sure to be a hit with your family and friends. Follow the tips in this article to make the best carrot cake you've ever tasted!
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