Best 3 Spring Celebration Carrot Cake 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

Ingredients

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

SPRING CELEBRATION CARROT CAKE

Spring Celebration Carrot Cake image

Provided by Food Network Kitchen

Categories dessert

Time 2h35m

Number Of Ingredients 21

Ingredients

1 1/2 cups grated fresh carrots (about 2 large)
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple
2 cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 4-ounce jars pureed carrot baby food
2 8-ounce packages cream cheese (1 pound), at room temperature
12 tablespoons unsalted butter (1 1/2 sticks), cubed, at room temperature
2 cups confectioners' sugar
1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
1 teaspoon pure vanilla extract
1 1/2 cups fresh pineapple
Thinly peeled carrot, for garnish

Steps:

1. For Cake: Preheat oven to 350F. Butter two 8-inch round cake pans, line with parchment paper and butter paper. Dust pan with flour.
2. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside.
3. Whisk remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
4. Beat eggs and sugar in a large bowl using a mixer until thick and light, about 5 minutes. Gradually add oil, while beating. Beat in pureed carrot.
5. Fold in dry ingredients until a loose batter forms. Fold in nuts, carrots, and pineapple. Pour into prepared pans. Bake until firm to touch and a cake tester, inserted into center, comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn out of pans and cool completely on rack.
6. For Icing: Beat cream cheese in a large bowl, using a mixer until smooth and fluffy. Gradually beat in butter until smooth. Sift sugar over cream cheese mixture; beat until smooth. Add lemon zest and vanilla extract and beat until light and fluffy. Refrigerate icing for about 20 minutes.
7. Place a cake layer on a cake stand or plate. Spread about half icing over top. Sprinkle on half of pineapple and top with remaining cake layer. Spread remaining icing over top and sprinkle with remaining pineapple. Garnish with thin peels of fresh carrot.

Nutrition Facts : Calories 530, Fat 36 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 340 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 7 grams

SPRING CELEBRATION CARROT CAKE

Spring Celebration Carrot Cake image

This moist cake is made with layers of cream cheese filling and might just be the perfect thing to top off your Easter meal.

Provided by Food Network Canada

Categories bake,easter,eggs and dairy,fruit,nuts,Spring,vegetables

Time 1h15m

Yield 12 servings

Number Of Ingredients 20

Ingredients

1 ½ cups fresh carrots
1 cup walnut pieces
½ cup finely chopped fresh pineapple (see Cook's Note)
2 ¼ cups all-purpose flour
2 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp ground ginger
1 tsp baking soda
1 tsp baking powder
½ tsp fine salt
4 large eggs
1 ½ cups sugar
1 ¼ cups vegetable oil
2 (4-oz) jars pureed carrot baby food
2 (8-oz) packages cream cheese (1 lb), at room temperature
12 Tbsp (1 ½ sticks) unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 ½ Tbsp finely grated lemon zest (about 2 lemons)
1 tsp pure vanilla extract
1 ½ cups fresh pineapple

Steps:

Preheat oven to 350ºF. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.
Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.
Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.
To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.

Tips:

Prepare Ingredients Properly: Before you begin, ensure all your ingredients are measured and prepped. This includes grating the carrots, chopping nuts, sifting dry ingredients, and softening butter.
Use Fresh, High-Quality Ingredients: Opt for the freshest carrots, nuts, and spices you can find. This will greatly enhance the flavor of your carrot cake.
Cream Butter and Sugar Thoroughly: Take your time creaming the butter and sugar until light and fluffy. This step incorporates air, resulting in a moist and tender cake.
Grate Carrots Finely: Finely grated carrots distribute evenly throughout the batter, ensuring a uniform texture and preventing large carrot chunks.
Don't Overmix the Batter: Overmixing can result in a dense, tough cake. Mix just until the ingredients are well combined.
Bake Until a Toothpick Inserted Comes Out Clean: This is the best way to ensure your carrot cake is perfectly baked. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Let the Cake Cool Completely: Allow the cake to cool completely before frosting it. This will help the frosting set properly and prevent it from melting.

Conclusion:

Creating a delicious carrot cake is a delightful culinary experience. By following the tips and tricks provided in these recipes, you can ensure a moist, flavorful cake with a perfect balance of spices and cream cheese frosting. Remember to use fresh, high-quality ingredients, cream the butter and sugar thoroughly, and bake the cake until a toothpick inserted comes out clean. With patience and attention to detail, you'll be able to create a carrot cake that will impress your family and friends. So, get ready to indulge in the sweet, comforting goodness of a homemade carrot cake made with love and care. Happy baking!