Carrot Cake Recipe

Carrot Cake Recipe

Ingredients:

• 2 cups sugar

• 1 1/2 cups vegetable oil

• 4 eggs, beaten

• 3 cups self-rising flour

• 2 teaspoons ground cinnamon

• 2 cups grated carrot

• 1 1/2 cups chopped pecans or walnuts

Preparation:

• In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.

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A.) Carrot cake recipe baby food

Ingredients:

• 2 c. sugar

• 3 eggs

• 1 1/4 c. oil

• 1 (8 oz.) can crushed pineapple with juice

• 2 c. coconut

• 2 c. nuts

• 1 (8 oz.) jar junior baby food carrots

• 2 c. flour

• 1 tsp. cinnamon

• 1 tsp. baking soda

• 1 tsp. vanilla

• Mix sugar, eggs and oil. Add pineapple with juice, coconut, nuts and carrots; mix well. Add flour and other ingredients. Beat well, add vanilla; blend. Bake in greased 13 x 9 inch pan for 45 minutes.

FROSTING:

• 3 c. confectioners sugar

• 2 (8 oz.) pkgs. cream cheese

• 2 tsp. vanilla

• Mix until smooth.

B.) Carrot cake recipe pineapple

Ingredients:

• 2 c. flour

• 1 = c. sugar

• 1 tsp. soda

• 2 tsp. cinnamon

• 1/2 tsp. salt

• 3 eggs

• 1/2 c. salad oil

• > c. buttermilk

• 2 tsp. vanilla

• 1 (8 oz.) can pineapple,

• drained

• 2 c. shredded carrots

• 1 c. chopped pecans

• 1 c. coconut

• buttermilk syrup

Directions:

• Sift flour, sugar, soda, cinnamon and salt. Beat eggs with oil, buttermilk and vanilla. Add to all dry ingredients; mix in pineapple, carrots, nuts and coconut. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees for 45 minutes.

• Remove hot cake; prick with fork. Pour hot buttermilk syrup over cake.

Buttermilk Syrup:

• 2/3 c. sugar

• 1/4 tsp. soda

• 1/2 c. buttermilk

• 1/2 c. butter

• 2 Tbsp. corn syrup

• 1/2 tsp. vanilla

• Mix in saucepan. Bring to boil over medium heat; boil 5 minutes, stirring constantly. Remove from heat add vanilla.

C.) Betty crocker carrot cake recipe

• This isn’t the exact Betty Crocker carrot cake recipe, but it’s as close as you can get without getting on Betty’s bad side!  Enjoy it with a classic cream cheese frosting from a can or whip your own heavy cream with a splash of vanilla for a lighter and less sugary topping.

• Betty Crocker Carrot Cake Recipe, yummie! Good - better - Betty!

Ingredients

• 2 cups (500 mL) all-purpose flour

• 2 teaspoons (10 mL) ground cinnamon

• 1 teaspoon (5 mL) baking soda

• ½ teaspoon (2.5 mL) salt

• 1 ½ cups (375 mL) white sugar

• 1 cup (250 mL) sunflower oil

• 3 eggs

• 1 teaspoon (5 mL) vanilla

• 3 cups (750 mL) shredded carrots

• 1 cup (250 mL) coarsely chopped walnuts

Directions

• Preheat oven to 350°F (180° C). Lightly oil a round cake pan. In a mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and sugar.  Blend oil, eggs, and vanilla until thoroughly combined.  Add carrots and walnuts and stir.  Transfer the batter to the prepared pan.  Bake for 50-55 minutes.  Frost with whipped cream cheese or any frosting of your choice.

• Enjoy!

D.) Healthy carrot cake recipe 

•  This recipe is not entirely fat-free, but the cake can be served in small portions because it's very filling.

• I always cut it into fingers once cooled, rather than letting the family loose on it with a knife - I find it lasts longer that way!

• It's a great cake for lunch boxes, and keeps well for 3-4 days in an airtight container. As a plainer alternative, you could try this Low Fat Carrot Cake.

Ingredients

• 100g/4 oz/1 cup grated/shredded carrots

• 250g/10 oz/2 1/4 cups self-raising flour

• 2 tsp ground cinnamon

• 300g/10 oz/1 1/3 cups demarara sugar

• 100g/4 oz/1 cup desiccated coconut

• 100g/4 oz/three-quarters cup sultanas

• 75g/2 oz/half cup chopped walnuts

• 2 eggs

• 1/2 tsp vanilla extract

• 100g/4 oz/half cup butter, melted

• 100ml/4 fl oz (scant half cup) vegetable oil

• Makes 16 fingers

Method

• Grease and base-line a 20cm square, loose-based cake tin. Heat the oven to 350F/180C/gas 4.

• Sift flour and cinnamon into a bowl. Stir in the carrots, plus sugar, coconut, sultanas, walnuts.

• In another bowl, beat together eggs, vanilla extract, melted butter and oil. Stir this mixture thoroughly into the flour mix.

• Put mixture into cake tin and bake for 45-50 minutes until golden and firm to touch. Leave to cool in the tin for 10 minutes, then turn on to a wire rack to cool. Cut into fingers.

E.) Vegan carrot cake recipe

• This is a recipe I got from a good friend of mine. If you are vegan/ vegetarian, you have to try this cake!

Ingredients

• Cake: shopping list

• 3 Cups shredded carrots shopping list

• 1 1/4 Cup of sugar shopping list

• 2 Cups flour shopping list

• 1/2 Teaspoon of salt shopping list

• 2 Teaspoons of baking powder shopping list

• 1/2 Teaspoon of baking soda shopping list

• 2 Teaspoons of cinnamon shopping list

• 1/2 Cup of orange juice shopping list

• 3/4 Cup of canola oil shopping list

• 1 Cup of raisins shopping list

• 1 Cup of Chopped walnuts shopping list

• Topping: shopping list

• 1/4 Cup Tofutti cream cheese or other kind of soy cream cheese shopping list

• 1/4 Cup vegan margarine shopping list

• 2 cups powdered sugar shopping list

• 1 tsp vanilla

How to make it

• Preheat oven to 350 degrees.

• Do not use a hand mixer for this recipe, use a ladle or spoon.

• Mix all the dry Ingredients together.

• Then mix in the Carrots and the Oil to the dry ingredients.

• Add the Orange Juice and mix it all together.

• Fold in the nuts and raisins

• Grease pan with cooking spray or oil.

• Put the batter into cake pan.

• Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.

• Let cool completely

• Beat cream cheese and margarine together.

• Beat in powdered sugar and vanilla together with hand mixer.

• Pipe into a plastic ziplock bag and close bag.

• When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.

• Or you can always just frost it regular.

• Enjoy!

F.) Cream cheese frosting

• "This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it."

Ingredients

• 2 (8 ounce) packages cream cheese, softened

• 1/2 cup butter, softened

• 2 cups sifted confectioners' sugar

• 1 teaspoon vanilla extract

Directions

• In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

G.) Easy carrot cake recipe

• This recipe for a heavenly, homespun dessert is perfect for a party or just simply for the family. It’s easy to prepare and fun to serve for informal family gatherings, intimate dinner parties, and when entertaining large or small groups of friends or business associates.

INGREDIENTS:

• 455 g carrots

• 400 g white sugar

• 1 (8 ounce) can crushed pineapple with juice

• 180 ml vegetable oil

• 120 ml unsweetened applesauce

• 4 eggs

• 15 ml vanilla extract

• 35 g flaked coconut

• 60 g chopped walnuts

• 70 g raisins

• 8 g pumpkin pie spice

• 9 g baking soda

• 6 g salt

• 375 g all-purpose flour

• 224 g cream cheese

• 45 g unsalted butter, softened

• 180 g confectioners' sugar

• 3 g orange zest

• 15 ml fresh orange juice

H.) Moist carrot cake recipe

• This most requested Moist Carrot Cake recipe reminds me of the southern classic Hummingbird Cake, however not as rich. I stumbled upon it while looking for a carrot muffin recipe as a Rosh Hashanah side dish. It was a great hit and the remaining muffins reappeared under a blanket of Marshmallow Frosting as delicious carrot cupcakes for dessert.

• Now I most often make my Moist Carrot Cake Recipe in a bundt pan drizzled with thick and creamy glaze icing.

• It's a very adaptable recipe. I already reduced the fat content. You can simplify it by using only cinnamon, one kind of sugar, all applesauce for the pineapples and apples. Omit the coconut, add raisins even 1/2 cup of oatmeal if you like. This basic carrot cake recipe holds up to the demands of a true Queen in the Kitchen!

• 2 cups flour

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground allspice

• 4 eggs

• 1/2 cups vegetable oil

• 1 cup white sugar

• 1 cup dark brown sugar

• 2 3/4 cups shredded carrots, about 5 medium

• 1 (8 ounce) can crushed pineapple, drained

• 1 cup shredded apple, 2 small

• 1 cup flaked coconut

• 3/4 cup chopped walnuts or pecans, optional

• Preheat oven to 325 degrees. Grease and flour a tube or bundt pan, a 9x13 inch pan, or line muffin tin with paper cups for cupcakes.

• In a medium bowl, mix together the flour, baking powder, baking soda, salt and spices. Set aside.

• In a large bowl, mix eggs, oil and sugar. Stir in flour mixture. Add carrots pineapple, apples, coconut, and chopped nuts if using. Stir until moistened. Pour batter into prepared pan or muffin tin.

• Bake in the preheated oven for 35 to 40 minutes, for cake, 20-25 minutes for cupcakes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool.