Carrot cake recipe
Ingredients
Cake
Eggs 3
Brown sugar 1/2cup
Vanilla essence 1/2tsp
Melted butter 1/2cup
Oil 3tblsp
Flour 1cup+1/2cup
Baking powder 1tsp
Baking soda 1/2tsp
Cinnamon powder 1tsp
Salt 1/2tsp
Carrot 3
Raisins 1/8cup
Frosting
Mascarpone cheese 500g
Icing sugar 3/4tblsp
Vanilla essence 1tsp
Delicious Carrot Cake
This carrot cake is so moist and beautiful. It's one of my favourite cakes, not just because it tastes so good, but because it's so easy to make!
Ingredients:
175g Demerara sugar
175ml Vegetable/Sunflower oil
3 Eggs
180g Carrot
100g Mixed fruit
Zest of 1 lemon/orange
175g Self-raising flour
1 Tsp. Baking powder
1 Tsp. Cinnamon
1 Tsp. Nutmeg (optional)
50g Walnuts (optional)
For the frosting
100g Butter
300g Cream cheese
100g Icing sugar
1 Tsp. Vanilla extract
The Absolute Best Carrot Cake
This truly is the absolute best carrot cake I've ever had! The cake is super moist, tender, soft, and delicious with a velvety smooth cream cheese frosting. It's always a hit and I get many requests to make this amazing cake.
Ingredients
For the Cake:
2 1/2 cups all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 cup sugar
1 cup light brown sugar
4 eggs
1 1/2 cups vegetable oil
1 pound carrots, peeled and grated ( I use my food processor to finely chop)
1/2 cup crushed pineapple, drain and squeeze out the liquid
For Cream Cheese Frosting:
1 (8 oz.) package of cream cheese
1 stick of butter
1 tsp vanilla extract
3 cups powdered sugar
Instructions
1. Preheat oven to 350 degrees. Line 2 (9 in.) round cake pans with parchment paper on bottom. Grease parchment paper and sides of pan. You can also use a 9 x 13 baking dish.
2. In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
3. In a stand mixer fitted with paddle attachment, (or a large mixing bowl and an electric mixer), beat both sugars with eggs until combined. Add oil gradually and mix until light in color, about 1 minute. With a rubber spatula scrap down the sides of bowl and then mix in the carrots and pineapple. Gently fold in dry ingredients, mixing until no flour steaks remain, do not over mix.
4. Divide batter evenly between the 2 pans. Bake until toothpick inserted in center comes out clean, about 30 to 35 minutes. If you use a 9 x 13 pan bake for around 40 minutes or until toothpick comes out clean.
5. Allow cakes to cool completely in pans before frosting.
6. Meanwhile, make the frosting. In a large mixing bowl, mix the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla and mix until everything is well combined.
7. Spread half of the cream cheese frosting on top of one cake. Gently place second cake on top of frosted bottom cake. Spread remaining frosting on top and sides of both cakes. Cake can be chilled and made a day ahead.
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THE BEST Carrot Cake you'll ever eat.
Honestly, the best and MOISTEST carrot cake, EVER!
Ingredients
for 10-12 servings
3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon pumpkin spice
¼ teaspoon nutmeg
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup dark brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisins
1 cup apple sauce
FROSTING
1 cup butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
Optional - 2 cups walnuts, crushed
Preparation
Cake:
Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
Grate the carrots on the small holes of a box grater. Set aside.
In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, spices, salt, baking powder, and baking soda. Whisk together.
In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together until just combined.
Gradually add the vegetable oil.
Add ⅓ of the flour mixture at a time to the wet ingredients and just to incorporate.
In a small bowl, toss the raisins in 1/2 a tablespoon of flour.
Add the raisins, grated carrots, and apple sauce to the batter and fold to just incorporate.
Divide the cake batter evenly between the prepared, lined pans and smooth the tops.
Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean and the cakes have pulled away from the edges of the tins.
Cool the cakes in the tins for 5-10 minutes, then remove the tins and let cool completely on a wire rack.
Frosting:
In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition, then mix for another minute.
Assembly:
Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
Place 1 cake layer on a serving platter or cake stand. Spoon just less than1/2 of the icing on top and spread in an even layer. Cut the top off the second cake and then invert it and place this on top of the first cake. Add the remaining frosting and spread the rest over the top and sides.
Optional - Gently press walnuts into the icing around the sides of the cake.
Chill for 30-60 minutes to let the icing set, then slice and serve.
With love, TJ x
Brazilian Carrot Cake
Try this super easy carrot cake made in the blender! Find this recipe at a fabulous online collection of recipes from home cooks in Australia and New Zealand. Join for free and share your special recipes!
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The BEST Carrot Cake recipe ❤️ Cooking with Bec
The BEST Carrot Cake recipe is MY Carrot Cake recipe. The cake itself is always light, spongy and moist, topped with a delicious and zesty cream cheese icing that gives the cake that touch of sweet without being too sickly. Pecan nuts are studded throughout the cake, providing extra crunch - but the hero of the cake is the addition of crushed pineapple. It ensures the cake stays moist, without compromising that traditional, spicy carrot cake flavour.
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'FML Food's my life!' is a channel I created to share with my friends, family and fellow foodies, all my most treasured recipes. Join me in making some fabulous food and creating happy memories that will last a life time!
Although by day I am a high school teacher, my love of food consumes me - I talk about food with my friends constantly and of course, I enjoy preparing and eating it!
My heritage is a mix of Sri Lankan and Italian. I have grown up appreciating good food and learning secrets from my grandmothers, who were both sensational cooks.
Baking sweets is my strength, though through this channel, I will be sharing with you, recipes from a range of cuisines - only my best recipes - the tried and true ones that I have mastered and tend to make time after time because they are simply fabulous!
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