RECIPE BEST CARROT CAKE RECIPES

BEST CARROT SHEET CAKE RECIPE | MYRECIPES

Best Carrot Sheet Cake Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Ingredients

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

Steps:

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 carrots and next 3 ingredients. Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.

BEST CARROT CAKE RECIPE - HOW TO MAKE CARROT CAKE - DELISH

Best Carrot Cake Recipe - How to Make Carrot Cake - Delish image

This cake was inspired by a generations-old family recipe — you can't beat that.

Provided by Makinze Gore

Categories vegetarian Easter baking dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 16

Ingredients

Cooking spray
3 c. all-purpose flour
1 1/2 tsp. kosher salt
2 tsp. baking soda
2 tsp. cinnamon
2 c. granulated sugar
1 1/2 c. vegetable oil
4 large eggs
1 tsp. pure vanilla extract
3 c. grated carrots
1 c. pecans, roughly chopped, plus more for garnish
1 c. rasisins
1 (8-oz.) block cream cheese, softened
1/2 c. (1 stick) butter, softened
1 tsp. pure vanilla extract
4 c. powdered sugar

Steps:

Preheat oven to 350° and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.
In another large bowl with a hand mixer (or in the bowl of a stand mixer), beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, pecans, and raisins.
Divide batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, 45 minutes. Let cool 15 minutes then invert cakes onto a cooling rack and let cool completely.
Make frosting: In a large bowl with a hand mixer, beat together cream cheese and butter until smooth. Add vanilla and powdered sugar and beat again until smooth and a spreadable consistency.
Frost cake as desired and garnish with pecans.

Nutrition Facts : Calories 932 calories

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Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.

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