CARROT CAKE WITH PUMPKIN RECIPES
CARROT CAKE III RECIPE | ALLRECIPES
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 deleteduser
Categories Carrot 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
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
CARROT SHEET CAKE RECIPE: HOW TO MAKE IT
We sold pieces of this to-die-for carrot cake at an art show. Before long, we sold out of all the 10 cakes we had made! —Dottie Cosgrove, South El Monte, California
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 30 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.
Nutrition Facts : Calories 311 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 193mg sodium, CarbohydrateContent 38g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
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Total Time 01 hours 10 minutes
Category Desserts
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Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Calories 819 calories per serving
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
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You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.
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- Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.
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These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.
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Total Time 45 minutes
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Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 465 per serving
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- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.
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EASY CARROT CAKE CUPCAKES - INSPIRED TASTE
These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
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Calories 465 per serving
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Calories 465 per serving
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Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween
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Total Time 50 minutes
Category Afternoon tea, Snack, Supper, Treat
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