CARROT CAKE EASY RECIPES

Name: Carrot Cake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 2 h 50 min
Yield: 1 (9-inch) cake
Ingredients: Unsalted butter, for the pan; 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan; 12 ounces grated carrots, medium grate, approximately 6 medium; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground nutmeg; 1/2 teaspoon salt; 10 ounces sugar, approximately 1 1/3 cups; 2 ounces dark brown sugar, approximately 1/4 cup firmly packed; 3 large eggs; 6 ounces plain yogurt; 6 ounces vegetable oil; Cream Cheese Frosting, recipe follows; 8 ounces cream cheese; 2 ounces unsalted butter, room temperature; 1 teaspoon vanilla extract; 9 ounces powdered sugar, sifted, approximately 2 cups

CARROT CAKE RECIPE | ALTON BROWN | FOOD NETWORK

Carrot Cake Recipe | Alton Brown | Food Network image

Alton Brown's classic Carrot Cake recipe is so easy to make and comes out perfectly moist every time.

Provided by Alton Brown

Categories dessert

Total Time 2 hours 50 minutes

Prep Time 40 minutes

Cook Time 1 hours 10 minutes

Yield 1 (9-inch) cake

Number Of Ingredients 19

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

Steps:

Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.

BEST CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Best Carrot Cake Recipe: How to Make It - Taste of Home image

After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. —Geri Frahm, Gretna, Nebraska

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1-1/2 cups sugar
1/2 cup packed brown sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 621 calories, FatContent 32g fat (6g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 235mg sodium, CarbohydrateContent 81g carbohydrate (60g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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