BEST CARROT CAKE RECIPE - HOW TO MAKE CARROT CAKE - DELISH
This cake was inspired by a generations-old family recipe — you can't beat that.
Provided by Makinze Gore
Categories vegetarian Easter baking dessert
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350° and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.
- In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins.
- Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool 15 minutes then invert cakes onto a cooling rack and let cool completely.
- Make frosting: In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and a spreadable consistency.
- Frost cake as desired and garnish with pecans.
Nutrition Facts : Calories 932 calories
THE BEST CARROT CAKE (IN THE WORLD) RECIPE - FOOD.COM
Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180C (375F) and grease and line a large roasting dish.
- Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
- Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
- Incorporate sifted flour mix bit-by-bit and stir until just combined.
- Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
- Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
- FROSTING.
- Beat butter, vanilla and cream cheese together in a mixer.
- Add icing sugar slowly until the frosting is a smooth consistancy.
- Frost cake when cold.
Nutrition Facts : Calories 327.1, FatContent 21, SaturatedFatContent 7.5, CholesterolContent 54.1, SodiumContent 263.9, CarbohydrateContent 33, FiberContent 0.7, SugarContent 22.4, ProteinContent 2.9
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