Best 5 The Palms Carrot Cake Recipes

SAM'S FAMOUS CARROT CAKE

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.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

THE PALM'S CARROT CAKE

Steps:

• Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
• With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a large measuring cup, whisk together the oil, eggs, and vanilla.
• Pour the egg mixture into the dry ingredients and add the carrots.
• Mix on the slowest speed until evenly blended.
• The batter will be very thick.
• Fold in the raisins and pecans.
• Scoop the batter into the prepared pan and smooth the top.
• Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
• Cool on a rack to room temperature.
• While cake is baking, make frosting.
• In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
• Stir in the orange zest.
• Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
• Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
• (Be sure cake is completely cool before you try to cut and frost it).
• Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
• Spread remaining evenly over the sides.
• Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
• For the best flavor, allow to return to room temperature before serving.
• To serve, dust generously with confectioners sugar and cut into wedges.

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!

SILVER PALATE CARROT CAKE

Steps:

• Preheat the oven to 350°F Grease two 9-inch springform pans.
• Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
• Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
• Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
• Cream together the cream cheese and butter in a mixing bowl.
• Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
• Stir in the vanilla, and lemon juice if desired.