MAKE CAKE IN A CUP RECIPES

Name: Classic Carrot Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 15 servings.
Ingredients: 1 can (8 ounces) unsweetened crushed pineapple; 4 large eggs, room temperature; 2 cups shredded carrots (about 4 medium); 1 cup sugar; 1 cup packed brown sugar; 1 cup canola oil; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon salt; 3/4 cup chopped walnuts; FROSTING:; 2 packages (8 ounces each) cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons vanilla extract; 1-1/2 cups confectioners' sugar

CLASSIC CARROT CAKE RECIPE: HOW TO MAKE IT

Classic Carrot Cake Recipe: How to Make It image

I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, Colorado

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 can (8 ounces) unsweetened crushed pineapple
4 large eggs, room temperature
2 cups shredded carrots (about 4 medium)
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 555 calories, FatContent 34g fat (10g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 361mg sodium, CarbohydrateContent 59g carbohydrate (44g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

MOIST CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

Moist Chocolate Cake Recipe: How to Make It image

This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 19

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup baking cocoa
2 cups sugar
1 cup canola oil
1 cup brewed coffee
1 cup whole milk
2 large eggs, room temperature
1 teaspoon vanilla extract
FAVORITE ICING:
1 cup whole milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
Additional baking cocoa, optional

Steps:

Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) , Pour into 2 greased and floured 9-in. round baking pans (or two 8-in. round baking pans and 6 muffin cups). , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. , Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. , In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. If desired, dust with additional cocoa.

Nutrition Facts : Calories 636 calories, FatContent 37g fat (10g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 549mg sodium, CarbohydrateContent 73g carbohydrate (51g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! —Cheri Eby, Gunnison, Colorado
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Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

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