Best Addictive Carrot Cake Recipes

ADDICTIVE CARROT CAKE

Steps:

• 1. Preheat oven to 325 degrees. Grease, flour, and line with parchment or wax paper (3) 9 inch round cake pans, Or lightly grease and flour a 9x13 cake pan.
• 2. Using a large bowl, sift together flour, sugar, cinnamon, baking soda, and salt.
• 3. In a smaller bowl stir together carrots, eggs, oil, nuts, and pineapple.
• 4. Then stir them into dry ingredients until mixture is well combined. **Hand mix only, do not use an electric mixture or it will make the cake dry.**
• 5. Divide mixture among the 3 cake pans or pour into rectangular pan.
• 6. Bake for 30 minutes, or 35 mins if using the rectangular pan, until a cake tester or knife comes out clean. The cake will just begin to pull away from the edges of the pan. If using round pans, cool 10 mins before inverting onto cake racks. If you plan to serve cake directly out of the rectangular pan, cool completely in the pan.
• 7. Prepare the cream cheese frosting. Using an electric mixer combine cream cheese and butter.
• 8. Slowly beat in confectioners sugar until well combined.
• 9. Beat in vanilla.
• 10. When cake is completely cool, frost round layers, front top, and sides.
• 11. Or spread frosting atop the rectangular cake. Decorate and sprinkle with nuts, if desired.

ADDICTIVELY DELICIOUS CARROT CAKE RECIPE

Steps:

• Preheat your oven to 180°C.
• In a medium-sized bowl, combine eggs, sugar and oil.
• Beat until well combined and light in colour.
• Stir in the cinnamon, mixed spice, salt, and grated carrot.
• Empty the flour and baking soda into a separate bowl and mix well.
• Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
• Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
• Pour or spoon in the mixture.
• Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
• Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
• For a pudding-style dessert, serve with icecream.
• For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
• Serve!