CARROT CAKE RECIPE MARTHA STEWART RECIPES

BEST CARROT CAKE RECIPE | MYRECIPES

Best Carrot Cake Recipe | MyRecipes image

Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home. For more flavor, try toasting the nuts and coconut before adding them to the batter. It's important to cool the cakes completely before frosting, otherwise the frosting will just melt right off. To expediate the cooling process, you can put the cakes on their wire racks in the freezer (don't worry, it's not cheating), checking until they're thoroughly cool. This is a cake you can bake for any occasion. We recommend this cake anytime from Easter to Christmas.

Provided by MyRecipes

Yield 1 (9-inch) cake

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
¾ cup vegetable oil
¾ cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Steps:

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

CARROT CAKE III | ALLRECIPES

Carrot Cake III | Allrecipes image

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Provided by Tammy Elliott

Categories Sheet Cake

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 16

Ingredients

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 574.6 calories, CarbohydrateContent 63.7 g, CholesterolContent 68.8 mg, FatContent 34.8 g, FiberContent 2.2 g, ProteinContent 5.1 g, SaturatedFatContent 9.1 g, SodiumContent 347.2 mg, SugarContent 49.9 g

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