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
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 819 calories, FatContent 49g fat (12g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 91g carbohydrate (72g sugars, FiberContent 3g fiber), ProteinContent 8g protein.
VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD
Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 15
Number Of Ingredients 19
Steps:
- Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
- Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
- Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.
Nutrition Facts : Calories 501 calories, FatContent 31 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.45 milligram of sodium
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Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 641 calories per serving
- Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.
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Reviews 4.5
Total Time 8 hours 0 minutes
Calories 560 per serving
- In bowl of reserved coconut-sour cream mixture, stir in whipped topping, 1/2 cup of the coconut and the coconut extract until well mixed. Frost top and side of cake with mixture. Gently press remaining coconut onto top and side of cake. Cover; refrigerate at least 6 hours before serving.
VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 501 calories per serving
- Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.
CARROT LAYER CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Category Desserts
Calories 641 calories per serving
- Preheat oven to 350°. In a large heavy saucepan, combine sugar, flour and salt. Stir in cream; add butter. Cook and stir over medium heat until butter is melted; bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in nuts and vanilla. Cool and set aside. , In a large bowl, beat oil and sugar until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; add to creamed mixture alternately with eggs, beating well after each addition. Stir in carrots, raisins and nuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter, cream cheese and vanilla until fluffy. Gradually beat in sugar until smooth. Spread filling between layers. Frost sides and top of cake. Store in the refrigerator. Remove from refrigerator 30 minutes before serving.
VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD
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