Best Carrot Spice Cake Recipes

ZUCCHINI CARROT SPICE CAKE

Steps:

• In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.

APPLESAUCE-CARROT SPICE CAKE

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In large bowl, mix oats, applesauce, brown sugar, carrots, egg product and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.
• In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Place cake on serving plate. Spoon frosting over cake.

CARROT-CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

CARROT-OATMEAL SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
• Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
• In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
• In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
• Add the raisin mixture and nuts, mix well and pour into baking pan.
• Bake for 35 minutes or until toothpick inserted in middle comes out clean.

CARROT-CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

PINEAPPLE CARROT SPICE CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously grease and flour a 9x13 baking pan.
• In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
• Increase mixer to medium speed and beat an additional 1 1/2 minutes.
• Fold in carrots and ½ cup of the pecans.
• Spread batter in prepared pan.
• Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
• Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
• Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
• Spread over cooled cake.
• Sprinkle remaining pecans over top.
• Refrigerate several hours before serving.

CARROT-SPICE CAKE WITH CARAMEL FROSTING

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners' sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.

AUTUMN CARROT SPICE CAKE (A BUNDT CAKE)

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a large bundt pan.
• 2. Put the first ten ingredients in a large bowl. Mix well with a whisk.
• 3. Add the flour and mix with a wooden spoon just until mixed. Do not over mix.
• 4. Scrape batter into prepared pan.
• 5. Bake for 55-60 minutes on center rack of oven. Test with pick.
• 6. Cool on rack for 15 minutes, then release to cool completely on rack.
• 7. In a medium bowl mix all the frosting ingredients together with a wooden spoon.
• 8. Frost the cooled cake with the frosting, using a butter knife.
• 9. Sprinkle a little pumpkin pie spice atop cake for added color.
• 10. Keeps at room temp on a cake plate with a dome.

CARROT SPICE BUNDT CAKE

Steps:

• Lightly grease a 10-inch bundt pan.
• In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt and baking soda.
• In a large bowl, whisk together oil with sugar, then eggs and vanilla, Stir in flour mixture until blended. Stir in carrots and apple. Scrape into prepared pan and smooth top as best you can.
• Bake in a 350F oven until toothpick inserted in cake comes out clean, 45-50 minutes.
• Remove from oven. Let stand in pan on rack for 15 minutes. Run knife around edge, then carefully turn out onto cooling rack to cool completely before icing.
• ICING:.
• In a large bowl, and using an electric mixer, beat cream cheese with butter until smooth and creamy. Gradually add confectioners' sugar until thick spreadable consistency. Beat in vanilla and lemon juice until blended. Add a little more confectioners' sugar if mixture is too runny to spread. Swirl on top and sides of cake.

CARROT SPICE CAKE

Steps:

• Preheat oven to 350°F Grease and flour 9-inch round pan.
• Mix together flour, cinnamon, baking powder, and salt.
• Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour into prepared pan.
• Bake cake until top springs back when lightly touched, about 40 minutes. Cool in pan on wire rack for 10 minutes. Turn cake out onto rack to cool completely.
• To prepare icing, beat together butter and cream cheese at medium speed until smooth. Beat in vanilla. Beat in confectioner's sugar until well blended.
• To prepare topping, mix together nuts and brown sugar.
• Place cake on serving plate. Spread icing over top and sides. Sprinkle with nut mixture.

CARROT SPICE CAKE

Steps:

• A well greased and floured bunt pan ready for cake batter.
• First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
• Cool mixture and set aside.
• Next 5 ingredients sift and dump into the cooled mixture blend together.
• Pour ingredients into bunt pan.
• Into the oven @ 375 degree's for 50 minutes.
• Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.

CARROT SPICE CAKE

Steps:

• In a large bowl, beat sugar, corn syrup, milk and egg whites. Combine dry ingredients; add to batter. Beat well. Pat carrots dry with paper towels; stir into the batter. , Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; invert onto a wire rack. Cool completely. Lightly dust with confectioners' sugar if desired.

CARROT SPICE CAKE

Steps:

• 1. Preheat oven to 350. Grease and dust with flour inside cake pan with shorteneing. In bowl combine flour, baking soda, baking powder, cinnamon, nutmeg cloves and salt. Combine sugar and oil and beat on low speed. Add eggs and beat until mixture is well mixed. Add the carrots. While on low speed, slowly add flour mixture. Turn mixer off and scrape bowl. Mix well. Pour batter in prepared pan. Bake for 30-35 minutes, cool.