Easy carrot cake recipe

Easy carrot cake recipe

Ingredients:Carrot Cake Recipe

• 1 cup granulated sugar

• 1 cup vegetable oil

• 3 eggs

• 1/2 tsp. vanilla

• 1 1/3 cups all-purpose flour

• 1 1/2 tsp. baking powder

• 1 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1 1/2 tsp. cinnamon

• 2 cups grated carrots

Directions:

• Combine sugar and vegetable oil in a mixing bowl, and beat in eggs, one at a time. Add vanilla. In another bowl, combine next  5 dry ingredients and mix. Add to wet ingredients and mix together. Stir in grated carrot. Pour into a greased 9" X 13" pan. Bake at 350°F for approximately 35 minutes or until inserted toothpick comes out clean. Cool and ice cake.

Cream Cheese Icing

• 4 oz. cream cheese

• 1/4 cup butter

• 1 tsp. vanilla

• 2 cups icing sugar

• Beat cream cheese, butter and vanilla together. Add sugar gradually, and beat until fluffy. Spread onto cake.

Carrot Cake Recipe 2

• 1 1/4 cups corn oil

• 2 cups sugar

• 2 cups all-purpose flour

• 2 tsp. cinnamon

• 2 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. salt

• 4 eggs

• 4 cups grated carrots

• 1 cup chopped pecans

Cream Cheese Icing:

• 1 cup butter, room temperature

• 8 oz. cream cheese, room temperature

• 1 lb. box icing sugar

• 1 tsp. vanilla

Directions:

• Preheat the oven to 350°F. Grease and flour a 10" tube pan.  In a large bowl mix together corn oil and sugar. In a different bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Add half the flour mixture to the oil-sugar mixture and blend well. Add the remaining dry ingredients with the eggs, one at a time. Mix well. Add the carrots and pecans and mix.

• Pour the cake batter into the tube pan. Bake for just over an hour, or until done. Cool and frost.

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A.) Easy banana cake recipe 

• The easiest banana cake to make, just right for using up those very ripe bananas in the fruit bowl! I make this one in a loaf tin then you can cut slices and butter them for an after school treat.

Ingredients

• 125g butter

• 150g caster sugar

• 1 tsp vanilla extract

• 1 egg, beaten

• 2 very ripe bananas, mashed

• 190g self raising flour

• 60ml milk

Preparation method 

• Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.

•  Remove from heat and add the mashed bananas, mix well.

•  Add the egg, mix well.

•  Stir in the flour and the milk.

•  Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.

•  Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 35 mins, until a skewer comes out clean. Leave to cool and enjoy!

B.) Easy chocolate cake recipe

• (With buttercream cocoa frosting. Height: 2 to 2.5 inch)

Yield: 12 servings

Ingredients

• 1 + 1/2 cup (170 g) all-purpose flour

• 3 tablespoons unsweetened cocoa powder (dutched/dark)

• 2 teaspoons baking powder

• 1 cup (220 g) sugar

• 2 teaspoons vanilla essence

• 3/4 cup (1.8 dl) milk

• 3/4 cup (170 g) melted butter

• 2 eggs

Ingredients for frosting

• 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter

• 3 cups (7.2 dl) powdered sugar or confectioner's sugar

• 1/2 cup unsweetened cocoa powder

• 1 1/2 teaspoon vanilla extract

• 4 to 5 tablespoons lukewarm milk

C.) Easy carrot bread recipe

• This one is simple and I always have carrots in the refrig. I love this one plain or with a cream cheese spread.

Ingredients

• 2/3 cup salad oil shopping list

• 1 cup sugar shopping list

• 2 eggs shopping list

• 1 1/2 cups all-purpose flour shopping list

• 1 tsp soda shopping list

• 1/2 tsp ground cinnamon shopping list

• 1 cup grated carrots

How to make it

• Combine all ingredients in a large mixing bowl; mix 2 minutes on medium speed of electric mixer.

• Spoon into a greased loaf pan.

• Bake at 350 degrees for 55 minutes or until done.

• Yield 1 loaf.

D.) Easy red velvet cake recipe

Ingredients

• 1 package (18-¼ ounces) fudge marble cake mix

• 1-½ cups buttermilk

• 1 tsp vanilla extract

• 1 tsp baking soda

• 2 eggs

• 1 bottle (1 ounce) red food coloring

For Frosting

• 5 tbs all-purpose flour

• 2 tsp vanilla extract

• 1 cup butter, softened

• 1 cup milk

• 1 cup sugar

Process

• To make this homemade red velvet cake recipe, take a large bowl, add the cake mix and baking soda along with eggs, food coloring, buttermilk and vanilla. Beat the mixture with an electric mixer on low speed for about 30 seconds, stop, scrape the bowl and again beat for about 2 minutes on medium speed. Pour it into two 9 inch anointed and floured baking pans. Bake for about 30-35 minutes at 350 degrees F. Let the cake cool in the oven for about 10 minutes before moving to wire rack.

• For frosting, mix sugar and cream butter in a small bowl until fluffy then stir in vanilla and. Beat the mixture for about 10 minutes. Spread this frosting between the layers of the cake and then refrigerate.

E.) Best carrot cake recipe

Ingredients

• 1 cup macadamia nuts (I recommend chopping these up or crushing them)

• 3 cups all purpose flour

• 3 cups sugar

• 1 tbsp baking soda

• 1 tsp salt

• 1 tbsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1-1/2 cups sweetened flaked coconut

• 4 large eggs

• 2 tbsp vanilla

• 1-1/2 cups vegetable oil, such as canola or safflower

• 1-1/2 cups shredded peeled carrots

• 1-1/2 cups diced fresh pineapple or drained crush canned pineapple (this is one 20 oz. can)

• 1/2 cup sweetened cream of coconut, such as Coco Lopez

Coconut-Cream Cheese Frosting

• 3 (8 oz) packages cream cheese, at room temperate (I used 4 packages of 1/3 less fat Neufchatel cheese)

• 1-1/2 cups powdered sugar (I used 2 cups)

• 1/4 cup heaving whipping cream (I used 1/4 cup + 4 tsp)

• 1/4 cup sweetened cream of coconut, such as Coco Lopez (I used 1/4 cup + 4 tsp)

• 1/2 tsp salt (I used 1/2 tsp + 1/8 tsp)

To Make the Cake:

• Preheat the oven to 350F. Arrange the nuts on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden and aromatic. Set aside to cool.

• Place one oven rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker's Joy).

• Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts in a large bowl. In another large bowl, whisk together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut. Pour the egg mixture into the flour mixture and stir until combined.

• Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other. Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes.

To Make the Frosting:

• Using a mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, cream of coconut, and salt; beat until combined.

• Place 1 cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer, spread thickly with frosting, and top with the third layer. Cover the top and sides of the cake with an even layer of frosting. If you're feeling energetic and there is frosting left over, use a pastry bag fitted with a decorative tip to pipe a decoration around the top rim of the cake.

• The cake can be covered with plastic wrap and refrigerated up to 4 days. Let it cool in the refrigerator about 1 hour before covering, to ensure the frosting has hardened and will not stick to the plastic wrap.

F.) Easy carrot cake cupcakes

• Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. A novelty item at first, but people liked them so much that carrot cake became a standard dessert. Carrot cake closely resembles a quick bread which is usually denser than a traditional cake and has a coarser crumb. This recipe is for carrot cupcakes which is an amazing alternative to the normal carrot cake. I’ve also added the recipe for a cream cheese frosting.

What You Need:
For The Cupcakes:

• 2 cups of all purpose flour

• 2 teaspoons of baking soda

• 1 teaspoon of baking powder

• 1 teaspoon of salt

• 2 teaspoons of cinnamon

• 1 & 3/4 cups of sugar

• 1 cup of vegetable oil

• 3 large eggs

• 1 teaspoon of vanilla

• 2 cups of shredded carrot

• 1 cup of flaked coconut

• 1 cup of walnuts, chopped - (optional)

• 8 ounces of crushed pineapple, drained

For The Frosting:

• 4 ounces of unsalted butter, softened

• 4 ounces of cream cheese, softened

• 2 cups of powdered sugar

• 1 teaspoon of vanilla extract

 What to Do:

STEP 1) Preheat the oven to 350 degrees. Grease and flour a muffin tin or you can use cupcake liners. Mix the flour, baking soda, baking powder, salt and cinnamon together. Make a well in the center and add the sugar, oil, eggs and vanilla. Mix till smooth. Stir in the carrots, coconut, walnuts (if using) and pineapple.

STEP 2) Pour the mixture into the muffin tin and bake for about 45 minutes, the center may sink a bit. Let cool completely.

 STEP 3) Make the frosting. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Frost the cupcakes and they’re ready to be served.
 
STEP 4) Enjoy!