EASY DATE CAKE RECIPE RECIPES

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INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE



Incredibly Moist and Easy Carrot Cake - Inspired Taste image

This is the best carrot cake recipe I’ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake 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 **The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Number Of Ingredients 16

2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Steps:

  • Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
  • In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
  • In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
  • Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  • Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).
  • In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  • Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
  • When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, FatContent 33.4g, SaturatedFatContent 6.9g, CholesterolContent 69.3mg, SodiumContent 315.9mg, CarbohydrateContent 56.4g, FiberContent 2.4g, SugarContent 40.5g, ProteinContent 5.6g

EASY WACKY CAKE RECIPE - HOW TO MAKE A CHOCOLATE DUMP CAKE



Easy Wacky Cake Recipe - How to Make a Chocolate Dump Cake image

This easy chocolate cake is made without butter, eggs, and milk, and it comes together with just one pan. Learn how to make a chocolate dump cake today!

Provided by By Lauren Miyashiro; Recipe by Erin Merhar

Categories     birthday    baking    dessert

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 15

2 1/4 c. all-purpose flour
1 1/8 c. granulated sugar
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
1/2 c. vegetable oil
1 1/2 tbsp. apple cider vinegar
1 tbsp. vanilla extract
1 1/2 c. brewed coffee, room temperature
10 tbsp. unsalted butter
1/4 c. cocoa powder
1/4 c. milk
1 tsp. vanilla extract
2 c. powdered sugar
1/3 c. chopped pecans

Steps:

  • For the Wacky Cake: Preheat the oven to 350 degrees. In an ungreased, 9-by-13-inch pan, sift together the flour, sugar, cocoa powder, baking soda and salt. Stir the mixture gently with a fork until combined and spread in an even layer in the baking pan. Make 1 large well in the center of the cake, and 2 small wells on either side of the large one. Pour the oil into the large well, the vanilla into one of the small wells, and the vinegar into the other small well. Pour the coffee evenly over everything in the pan. With the fork, stir everything together until combined.
  • Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan, on a wire rack, about 1 ½ hours.
  • For the icing: Melt the butter in a small saucepan. Add the cocoa and whisk to combine, then turn off the heat. Add the milk, vanilla, and powdered sugar and whisk all together. Stir in the pecans, if using, and pour, while warm, over the cake.

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