THE BEST CARROT CAKE RECIPE RECIPES

Name: Best Carrot Cake
Prep time: 10 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
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

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

BEST CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Best Carrot Cake Recipe: How to Make It - Taste of Home image

After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. —Geri Frahm, Gretna, Nebraska

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1-1/2 cups sugar
1/2 cup packed brown sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 621 calories, FatContent 32g fat (6g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 235mg sodium, CarbohydrateContent 81g carbohydrate (60g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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