how to make a carrot cake recipe

Sigrid’s Carrot Cake

In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan. Directions. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined.

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

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. All Rights Reserved. Best Carrot Cake Ever. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Best Carrot Cake Ever Cwby2nz. Best Carrot Cake Ever lpankey. Best Carrot Cake Ever minniemoo1. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. Grease and flour two 10 inch cake pans. I Made It Print. Per Serving:. Full Nutrition. Rating: 5 stars. Before I decided to try this cake I read every single review, paying careful attention to those who did not like the cake very much. Though the overwhelming majority, of which I am oh what a pretty little baby a part, liked this cake very much I understand that you learn a lot more about something by learning what people did not like about it.

I also hydrated the raisins a bit by letting them sit in a cup of warm water while the carrots sat in the brown sugar. This will shorten the bake time to about 30 mins. Everyone I have served this to has loved this and I certainly plan on making it again. Read More. Thumb Up Helpful. Most helpful critical review I'm nuts too. Rating: 3 stars. This is a good carrot cake, but not the best ever.

Waaaayyy to much oil. It was very dense, and this may sound wierd, but it was too moist. Thanks anyway Nan. Reviews: Most Helpful.

I've finally figured out how to make this moist without sogginess. Grate the carrots, how to make a carrot cake recipe the pineapple, sift the dry ingredients, etc.

I nuked the raisins in equal parts of the drained pineapple juices and rum. The raisins absorbed most of the liquids and were really plump and delicious. Save a few tablespoons to add to the cake. After the carrots sit for an hour, there will still be some liquid; add all of it.

My cake ended up moist, flavorful, and TALL. Don't over-mix or let your cake sit too long. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat.

Use the good pans. Line the bottom of your layer pans with wax paper or parchment paper. Better safe than sorry!

To make a bundt, bake at for minutes. Use a cream cheese glaze: beat 4oz cream cheese with 2tsp vanilla and 2c powdered sugar. This carrot cake is the absolute best that I have ever made. I had many compliments on this. The cake is large and serves many.

It only took 40 minutes to bake. I used my own cream cheese frosting recipe which I think is much better and has a richer flavor. Combine butter, cream cheese and vanilla, mix till blended. Add sugar and mix til smooth. Enjoy I do not think you will be dissappointed. Heather Schulz. It was great! I baked it in a 9 x 13 cake pan at degrees for 45 minutes. Rating: 4 stars. First, I scaled the recipe to 12 servings because of the comments about how huge the cake was.

I used 2 9" baking pans and it made a pretty regular sized cake. I replaced half of the oil with apple sauce and I replaced half of the pineapple with apple sauce. I left out the raisins and I added about a tsp each of nutmeg, allspice, ginger and dried orange rind.

I also doubled the cinnamon. Should probably have refrigerated it to let it set more before I transported it because it got a little slippy but not disastrous. I took it to a 4 person dinner party and how to sleep better at night leftovers to work.

People could not get enough. I was pretty happy since What happens to euthanized animals not only never made carrot cake before, I had never eaten it so I wasn't sure how it should taste! My husband said this was the best carrot cake how to put up shelves in a closet has ever had!! It was extremely moist and delicious. Here is a little tip: I bought a five pound bag of carrots because I had no idea how many carrots I needed for 6 cups grated.

It averages out to about 10 carrots, if that many. Overall, this was an whatcha know bout me song cake and a keeper in our home! This is the carrot cake recipe I have been searching for. I made the recipe exactly how it was written, and I was able to make 12 cupcakes 35min. Thank you Nan.

Kim S. Wow, this was fabulous! I read a lot of reviews first to see if there were any changes I should make. This is what I did. Used a 13x9x2 glass casserole dish and baked for 55min. Used 5 c. Added lots what is a peruvian indian called Allspice and nutmeg. It truly lives up to it's name. I just have to say I initially signed up to review this recipe!

It really is the best carrot cake ever!

If you want more carrot cake desserts:

With a spicy sweetness, carrot cake is a favorite of many. This recipe for a classic, basic carrot cake combines the delicious flavors of cinnamon and cloves with a smooth cream cheese icing. Whether you need a cake for a grown-up birthday, a special dinner, or for a contribution to a potluck dinner, this carrot cake is sure to please. Apr 01,  · Ashton’s secret ingredient for super moist carrot cake is pineapples! 1/2 cup of canned crushed pineapple added to your batter will make all the difference in the world for a super light, moist. Dec 14,  · The best Carrot Cake Recipe you will ever try. This homemade carrot cake is bursting with flavor and moisture! But one of my favorite things about this cake is (in my opinion) the best cream cheese frosting on the planet. Homemade Carrot Cake. Trying to find a real carrot cake recipe is not as easy as you would think.

Moist, perfectly spiced, and finished with a fluffy cream cheese frosting, this is truly the best Carrot Cake recipe that you will ever taste! Best of all, the easy dessert is made from scratch with simple pantry ingredients and comes together in minutes. You don't need any fancy ingredients or any special baking skills.

The foolproof recipe is made from scratch and yields a moist, tender crumb every time. Best of all, there's no need to worry about stacking layers, crooked cakes, or evenly icing the sides. This sheet cake has the perfect cake-to-frosting ratio, and is sweet I love it so much that I even make it for myself on Mother's Day! If the sound of a carrot cake makes you think of a salad, then think again!

You cannot actually taste the carrots in this recipe. Instead, I would describe this Carrot Cake recipe as a type of spice cake, prominently flavored with warm notes of cinnamon, nutmeg, ginger, cloves and vanilla. The carrots add a touch of sweetness and help to keep the carrot cake moist. You'll also love the rich, creamy and fluffy cream cheese frosting as a nice contrast to the dense, moist spice cake.

While carrot cake is ultimately a spice cake , it gets its unique flavor and texture from the extra mix-ins that you won't find in just any spice cake -- such as grated carrots, nuts, pineapple, coconut or raisins.

This incredibly moist carrot cake is easy to mix together in just minutes. Here's what you'll need In a large mixing bowl, sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the carrots, vanilla and pineapple or nuts if you're adding those optional ingredients I do not.

Transfer the batter to a 9 x inch pan and bake in a degree F oven for minutes , or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely , and then it's time for the cream cheese frosting! To prepare the frosting, simply cream together the butter, cream cheese and vanilla.

Slowly add the powdered sugar and milk, mixing until completely blended and smooth. Follow The Seasoned Mom on Instagram and show us what you're making! Use hashtag theseasonedmom. You make it so easy to put together a meal plan with suggestions on what to serve with it. Also the fact that you include making smaller servings, as there is only me and hate to eat the same food for a week. Hope you keep up the good work.

Sincerely Judy k. Thank you SO much! I appreciate your kind words, and it makes me happy to know that the recipes and cooking tips have been helpful. Thanks for taking the time to leave me a note! Your email address will not be published. Notify me of followup comments via e-mail. You can also subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Total Time: 3 hours 5 minutes. Jump to Recipe Print Recipe. Course Dessert.

Cuisine American. Keyword carrot cake recipe, carrot cake with cream cheese frosting. Prep Time 20 minutes. Cook Time 45 minutes. Cooling Time 2 hours.

Total Time 3 hours 5 minutes. Servings 16 slices. Calories Author Blair. Spray a 9 x inch baking pan with cooking spray and set aside. Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt.

Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add carrots and vanilla extract; mix well. Transfer the batter to the prepared pan. Bake for minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.

Cream together butter, cream cheese and vanilla. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more. Spread the frosting on top of the cool cake. Garnish with chopped nuts, if desired. Notes Small Carrot Cake Recipe: Cut all of the ingredients in half and bake this cake in an 8-inch square pan. It's a perfect size cake for a smaller family. You may need to decrease the baking time by a few minutes, too.

Always use freshly grated carrots that you grate yourself at home. These will be very wet, which is a great way to keep your carrot cake moist. Do not use packaged pre-shredded carrots from the grocery store. Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.

Carrot Cake Cupcakes: You can use the same batter to prepare about 24 cupcakes instead of one large cake. Bake standard-size cupcakes at degrees F for about minutes, or until a toothpick inserted in the center comes out clean. Optional Mix-Ins: My family prefers the cake batter to be smooth, without the addition of pineapple, nuts or coconut, so I typically omit those extra ingredients.

If you prefer, you can certainly add in 1 cup of chopped nuts, an 8-ounce can of crushed pineapple drained or a handful of shredded coconut. Grease or spray the pan really well with non-stick spray so that the cake doesn't stick.

I like to use a baking spray with flour in it. Make Ahead: This cake just seems to get better as it sits, so it's a really nice option to prepare in advance.

You can make and frost the cake one day ahead of when you plan to serve it. How to store Carrot Cake: Keep the cake covered in the refrigerator. I like to bring it to room temperature for about minutes before slicing and serving, but that is optional.

While it's best within days of baking, you can safely store the leftover cake covered in the refrigerator for up to 1 week. Sealed in an airtight container, slices of frosted carrot cake will keep well in the freezer for up to 3 months.

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