Best Best Carrot Cake Ever Recipes

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BEST EVER CARROT CAKE WITH BUTTERMILK GLAZE



Best Ever Carrot Cake with Buttermilk Glaze image

This really is an easy cake to make even with all the steps and ingredients. The key is to have all the ingredients ready to go. This is one of my husband's favorite cakes, he likes it warmed up. My grandkids even like this cake.

Provided by Cheryl Kaelin

Categories     Cakes

Time 17h

Number Of Ingredients 26

CAKE
2 c all- purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 c sugar
3/4 c vegetable oil
3/4 c buttermilk
2 tsp pure vanilla extract
2 c grated carrot
1 can(s) (8-ounce) crushed pineapple, drained
3 1/2 oz flaked coconut
1 c chopped pecans or walnuts
BUTTERMILK GLAZE
1 c sugar
1 1/2 tsp baking soda
1/2 c buttermilk
1/2 c butter
1 Tbsp light corn syrup
1 tsp pure vanilla extract
CREAM CHEESE FROSTING
3/4 c butter softened
11 oz cream cheese ( 1 8 ounce & 1 3 ounce package)
3 c sifted powdered sugar
1 1/2 tsp pure vanilla extract

Steps:

  • 1. Pre-heat oven to 350 Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • 2. 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 carrot and next 3 ingredients. Pour batter into prepared cake pans
  • 3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
  • 4. Buttermilk Glaze Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • 5. Cream Cheese Frosting Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

BEST EVER YUMMY CARROT CAKE!!!! (WITH CREAM CHEESE FROSTING)



Best Ever Yummy Carrot Cake!!!! (With Cream Cheese Frosting) image

This is the best, most moist & flavorful carrot cake that I have ever eaten and it is definitely something everyone who tries it will remember! As with most of my recipes, they are bits & pieces from different places all put together to achieve (in my opinion) the perfect recipe. I make this as a 12", 4-layer cake to sell at my restaurant. You can easily half this recipe to make an 8", 3-layer cake or a regular 9 x 13 pan.

Provided by KirstenSU04

Categories     Dessert

Time 50m

Yield 1 12, 16 serving(s)

Number Of Ingredients 22

4 cups all-purpose flour
3 1/2 cups granulated sugar
1 1/2 tablespoons baking soda
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons ground cinnamon
2 cups vegetable oil
6 eggs
2 teaspoons vanilla extract
4 cups shredded carrots
1 1/2 cups sweetened coconut
1 cup chopped walnuts
1 cup crushed pineapple, drained (or 8oz can)
2 cups raisins
20 ounces cream cheese
5/8 cup butter, softened
7 1/2 cups powdered sugar
3 teaspoons vanilla extract (use the clear type if you want really white frosting)
red food coloring
yellow food coloring
green food coloring
powdered sugar, as needed to thicken the frosting

Steps:

  • Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).
  • FOR THE CAKE:.
  • Grease & flour four 12" round pans.
  • Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
  • In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
  • Add the wet mixture to the dry mixture until just combined.
  • Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
  • Pour the batter into your greased & floured pans.
  • Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
  • Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.
  • FOR THE CREAM CHEESE FROSTING:.
  • While the cake is baking & cooling you can make your frosting.
  • Beat cream cheese & softened butter in your mixer until it is light & fluffy.
  • With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
  • Continue beating until the frosting is smooth.
  • Add the vanilla to the frosting & continue to mix until combined.
  • This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
  • If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.
  • TO ASSEMBLE CAKE:.
  • When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
  • If you put too much frosting it will squish out from the weight of the stacked cakes.
  • Spread the remainder of the frosting on the sides of the cake.
  • FOR THE CARROT DECORATIONS:.
  • Take two small bowls of frosting.
  • To one add green food coloring until you get a nice "carrot stem green" color.
  • To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
  • Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
  • You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.

Nutrition Facts : Calories 1119.4, Fat 56.2, SaturatedFat 19, Cholesterol 137.4, Sodium 911.1, Carbohydrate 149.4, Fiber 3.7, Sugar 116.7, Protein 10.6

BEST EVER CARROT CAKE



Best Ever Carrot Cake image

My family loves my carrot cake. I make them for Thanksgiving. It is so easy to make a carrot cake. It is so delicious and sweet and tasty.

Provided by Lisa Johnson

Categories     Cakes

Time 1h15m

Number Of Ingredients 15

4 eggs
1 1/2 c vegetable oil
2 c sugar
2 c plain flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
3 c carrots, shredded
1 c chopped pecans
CREAM CHEESE FROSTING
1 8 oz. cream cheese, softened
1 stick butter or margarine, softened
1 16 oz. 4 x powdered sugar
1 1/2 tsp vanilla extract

Steps:

  • 1. Blend together eggs and oil. Sift sugar and other dry ingredients together. Add to egg mixture, mixing well. Add carrots and pecans. Blend well. Pour mixture into 2 (9") cake pans which have been greased and floured. Bake at 375 degrees for 30 to 40 minutes. If a 12"x8"x2" pan is used, bake at 350 degrees for 45 minutes. Cream together cream cheese and butter. Add sugar, vanilla and mixing well. Frost between layers, top and sides.

BEST EVER CARROT CAKE



Best Ever Carrot Cake image

My family, friends and co-workers have all said the same thing - this is the best carrot cake they have ever tasted. I'm very glad to share it with all of the carrot cake lovers out there. Enjoy! : )

Provided by Sara in FL

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 1/2 cups corn oil
1 3/4 cups granulated sugar
3 eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped walnuts (optional)
1/2 cup raisins (or more depending on how much you like raisins)
1 (8 ounce) can crushed pineapple (drained)
1 cup shredded coconut (optional, for decoration)
1 cup butter
16 ounces cream cheese, softened
2 lbs confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Beat together corn oil, sugar and eggs until well combined.
  • In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
  • Add to egg-sugar mixture, mixing well.
  • Drain the pineapple well.
  • Add the carrots, walnuts, raisins and pineapple to mixture.
  • Blend to mix well.
  • Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
  • Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
  • Let cake cool on rack.
  • Prepare frosting.
  • Cream Cheese Icing:.
  • In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

Nutrition Facts : Calories 1635.1, Fat 90.4, SaturatedFat 36.8, Cholesterol 203.2, Sodium 872.8, Carbohydrate 203.1, Fiber 3.3, Sugar 170.9, Protein 11.3

THE BEST CARROT CAKE YOU'LL EVER HAVE



The Best Carrot Cake You'll Ever Have image

Very moist and delicious. Every time I bring this to a gathering, people always ask for the recipe.

Provided by YungB

Categories     Dessert

Time 1h5m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 17

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350º F. Grease and flour two 10 inch cake pans.
  • In a bowl, combine the flour, baking soda, salt and cinnamon.
  • In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple.
  • Stir the flour combination above into the wet mixture only until absorbed.
  • Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
  • Cream Cheese Frosting:.
  • In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioner's sugar. Store in the refrigerator after use.

Nutrition Facts : Calories 1229.6, Fat 61.4, SaturatedFat 22.7, Cholesterol 186, Sodium 924.2, Carbohydrate 162.4, Fiber 5.6, Sugar 115.5, Protein 13.1

THE BEST CARROT CAKE YOU'LL EVER EAT



THE BEST CARROT CAKE YOU'LL EVER EAT image

Categories     Cake     Egg     Nut     Dessert     Bake     Quick & Easy

Yield 8 to 12

Number Of Ingredients 16

3 1/4 c flour(allpurpose)
3 cups gran. sugar/or equal amount of baking splenda
1/2 t.salt
1TBLs.baking soda
1 tbls ground cinnamon
1 1/4 c safflower oil
4 lg. eggs (beat lightly)
1 1/2 tbls. vanilla
1 1/2 crushed walnuts
1 3/4 c shredded coconut
1 1/2 c pureed (cooked)carrots
1 cup well drained pineapple(crushed).for cream cheese frosting-16 oz cream cheese
10 tbls.sweet butter room temp
6 cups confect.sugar
2 t.vanilla
lemon juice 1/2 if desireable.

Steps:

  • pre-heat oven 350,grease 2 deep 9 in. cake pans,mix all dry ingredients in bowl,add eggs,oil,vanilla.fold in nuts,coconuts,carrots and pineapple.pour batter in greased pans bake for approx.1 hour or until toothpick comes out clean when tested in middle of cake.col cake for several hours in pans.when cool remove cakes from pans and cut with large knife or string right through middle of each layer so you will have 4 layers of cake to work with.put aside and mix together ingredients for cream cheese frosting (above),put one layer of cake on serving plate and ice,then add next layer on top and ice,do this with all layers and then ice rest of cake(sides)if you have cake decorating gun you can make little carrots(use red food coloring) out of icing for a great presentation.enjoy!!!!

BEST CARROT CAKE EVER



BEST CARROT CAKE EVER image

I am acquainted with MANY self-proclaimed "Carrot Cake Experts", so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!

Provided by JANE LOUISE

Categories     Cakes

Time 1h15m

Number Of Ingredients 15

2 c sugar
1 1/4 c oil
4 large eggs
2 c flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp salt
3 c grated carrots
1 c chopped walnuts
FROSTING
12 oz powdered sugar
2 3 oz. cream cheese room temp
1 tsp vanilla extract
2 Tbsp butter
2 Tbsp milk

Steps:

  • 1. 1.In large bowl, beat sugar and oil.
  • 2. Add eggs and beat well.
  • 3. Fold in carrots and nuts.
  • 4. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well.
  • 5. Place batter in greased 9x13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
  • 6. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk
  • 7. Spread on cooled carrot cake (add more walnuts if desired)

BEST CARROT CAKE EVER



BEST CARROT CAKE EVER image

Categories     Cake     Dessert     Bake     Christmas     Carrot

Yield 16 slices

Number Of Ingredients 14

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple,
drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • 1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. 2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. 3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. 4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. ALL RIGHTS RESERVED © 2015 Allrecipes.com Printed from Allrecipes.com 1/4/2015

MOM'S BEST EVER CARROT CAKE



Mom's Best Ever Carrot Cake image

Another one of my favorite recipes I've made over the years for friends and family. Very rich, moist and decadent!

Provided by lillian dominguez @lillylovescooking

Categories     Cakes

Number Of Ingredients 14

2 cup(s) flour
2 teaspoon(s) baking soda
2 teaspoon(s) cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) ground cloves
1/2 teaspoon(s) salt
3 - eggs
2 cup(s) sugar
3/4 cup(s) best foods mayonnaise
1 cup(s) crushed pineapple lightly drained
2 cup(s) (peeled) fresh shredded carrots
1 cup(s) golden raisins
1 1/2 cup(s) chopped walnuts (optional)

Steps:

  • Preheat oven to 350*. Grease and flour 2 (9 inch) round cake pans. In bowl stir together first 7 ingredients, set aside; in large bowl with mixer at medium speed beat next 4 ingredients just until blended. Gradually beat in flour mixture just until blended. With spoon stir in carrots, raisins and nuts. Turn into prepared pans and bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans; gently place cakes on racks or platters and cool completely.
  • While cakes are baking, Prepare cream Cheese Icing: 1 Pkg. (8 oz.) cream cheese softened 1 stick butter (room temp.) 1 tsp vanilla, 1 tsp. orange zest, and 3 to 4 fresh tsp. orange juice. 1 pound box + 1/2 pd. box confectioners' sugar In bowl beat cream cheese, butter, vanilla, orange zest, and orange juice until light and smooth. Slowly beat in confectioners' sugar about a 1/4 cup at a time into cream cheese mixture. Cover and refrigerate icing for at least 1 hour. Spread 1/3 of the icing on 1 top of 1st layer of cake then top with second cake layer. Frost sides of cake with remaining frosting. Garnish with nuts if desired.
  • Quick Tip* Quick alternative for preparing frosting: Use 1 extra large can of vanilla or cream cheese frosting and add 1 (8 oz) pkg. of softened cream cheese to frosting and beat together until smooth and creamy. I find that cakes come out easier when I use foil cake pans for this type of cake. When you're ready to invert cakes onto platter, just tap the bottom of pans with your hand so cake comes away from pans easily.

BEST. CARROT. CAKE. EVER.



Best. Carrot. Cake. Ever. image

I used to make a cake very similar to this but this looks even better. I used pecans instead of walnuts. Pecans and carrot cake seem to go together. Either way, it is wonderful!! I found this version on the Baby Gizmo Blog. http://blog.babygizmo.com/2012/04/best-carrot-cake-ever/ She adapted it from Southern Living October 1997. Aren't we all good at sharing?

Provided by Barbie Skelton @BarbieinTN

Categories     Cakes

Number Of Ingredients 26

FOR CAKE:
2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 teaspoon(s) cinnamon, ground
3 large eggs
2 cup(s) sugar
3/4 cup(s) vegetable oil
3/4 cup(s) buttermilk
2 tablespoon(s) vanilla extract
2 cup(s) carrots, grated
8 ounce(s) crushed pineapple, drained
3 1/2 ounce(s) coconut, flaked
1 cup(s) walnuts or pecans, chopped
FOR THE BUTTERMILK GLAZE:
1 cup(s) sugar
1 1/2 teaspoon(s) baking soda
1/2 cup(s) margarine or butter
1/2 cup(s) buttermilk
1 tablespoon(s) corn syrup, light
1 teaspoon(s) vanilla extract
FOR THE FROSTING:
3/4 cup(s) margarine or butter, softened
11 ounce(s) cream cheese, softened
3 cup(s) powdered sugar, sifted
1 1/2 teaspoon(s) vanilla extract

Steps:

  • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together flour, soda, salt and cinnamon. Set aside.
  • Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pinapple and nuts.
  • Pour batter into prepared cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze (recipe below) evenly over layers (I only used about 2/3 of the prepared glaze which I thought was perfect!); cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
  • Once the cake is cooled, slice each layer in half to give you a total of 4 layers. More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer for 45 minutes to make slicing them in half easier.
  • Make the cream cheese frosting according the recipe below. You can use a canned frosting but it won't hold a candle to this delicious homemade icing!
  • Spread Cream Cheese Frosting between layers and on top and sides of cake. I'm a BIG frosting person so I made 1 1/2 batches of the cream cheese frosting to make sure the cake was completely covered. I also sprinkled chopped walnuts in between each frosted layer to take it over the top.
  • Slice and enjoy!
  • Glaze Prep: Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
  • Frosting Prep: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

BEST EVER CARROT CAKE



BEST EVER CARROT CAKE image

Categories     Cake     Vegetable     Dessert     Bake

Yield Makes 10 servings

Number Of Ingredients 15

Cake:
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups flour
2 tsp. baking powder
2 tsp.baking soda
1 1/2 tbl.cinnamon
4 cups grated carrots
3/4 cup chopped pecans/walnuts
cream cheese frosting:
8 oz. cream cheese(softened)
1/2 cup butter
1 tsp. vanilla
1 lb. powered sugar

Steps:

  • Cake: Preheat oven to 350 degrees. Grease & flour 13x9x2" pan Beat sugar & eggs until thick & pale yellow. Stir in oil. Sift together flour, baking powder, baking soda & cinnamon. Stir into egg mixture. Fold in carrots & nuts. Pour batter into pan & bake in preheated oven, 35 to 40 min. Cool on rack & frost with cream cheese frosting. Frosting: Beat cream cheese, butter, vanilla & powdered sugar until smooth.

THE BEST CARROT CAKE RECIPE EVER!



The BEST Carrot Cake Recipe EVER! image

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

Provided by @MakeItYours

Number Of Ingredients 19

2 1/2 cups flour
1 Tablespoon Cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
1 cup light brown sugar
1/2 cup white sugar
4 eggs
1/2 cup applesauce
2 teaspoons vanilla
3 cups carrots (grated)
1/2 cup chopped pecans
2 8 ounces package cream cheese (softened)
1 cup butter (softened)
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.
  • In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.
  • Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.
  • HowToSection To Make the Cream Cheese Frosting: Array

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