Carrot Cake Recipes

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Eggless Vegan Carrot Cake Cupcakes

Ingredients

* 1 1/2 teaspoons baking powder
* 1/2 cup unsweetened applesauce
* 2 1/2 cups flour
* 3/4 cup sugar
* 2 teaspoons baking soda
* 1 1/2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon salt
* 1/4 cup canola oil
* 2 cups carrots, grated
* 1 cup crushed pineapple

Directions

1. In a small bowl mix baking powder and applesause into a foamy mixture, set aside.

2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.

3. Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.

4. Mix well.

5. Add flaked coconut, nuts, or raisins if desired.

6. Scoop mixture into 24 cupcake liners.

7. Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.

8. Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

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Chocolate Carrot Cake Recipe

Nobody can resist yummy Chocolate Carrot Cake which is specially made on the occasion of Easter. His cake gets a nice texture because of finely shredded carrots. To make it crunchy, you can add crushed walnuts on the top if you prefer it.
The preparation time for this cake is 35 minutes while baking time is 25 minutes. Keep additional time for cooling also. You can have 12-16 servings from this recipe. One servings of this cake gives 578 calories.

Ingredients:

* All-purpose flour – 2 cups
* Sugar – 2 Cups
* Baking Soda – 1 tsp
* Baking Cocoa - ½ cup
* Eggs – 4
* Salt – ½ tsp
* Finely Shredded carrots – 3 cups
* Vegetable Oil – 1 -1/4 cups

Frosting:

* Cream Cheese (Softened) – 8 Ounces
* Butter (Softened) – ½ cup
* Confectioner’s Sugar – 3 – ¾ Cups
* Baking Cocoa- ¼ Cup
* Vanilla Extract – 3 tsp
* semisweet chocolate chips – ¼ cups
* Walnuts (Chopped) – ¼ cups

How to Make Chocolate Carrot Cake:

Take two 9” round baking pans and line them with waxed paper. Keep it aside after greasing the paper. Preheat the oven at 350 degrees.

Take a large mixing bowl and pour flour, sugar, baking soda, cocoa and salt. Mix them very well.

Now add eggs, carrot and vegetable oil to this mixture. Beat all the ingredients very well to make smooth mixture.

After it is done, pour this in the prepared pans.

Bake the cake for 25-30 minutes. You can check for its readiness by inserting a toothpick in the cake; it should come out clean.

Cool it for 10 minutes in the oven before taking it on the wire racks for further cooling.

For preparing frosting, take a large mixing bowl and pour butter and cheese into it. Beat the mixture until it is fluffy. Then beat in the cocoa, confectioner’s sugar and vanilla to make a smooth mixture.

Place one layer of cake and spread frosting and then repeat layers. In the end sprinkle chocolate chips and nuts.

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Carrot Cake with Cream Cheese Icing

Ingredients

Cake:

* 1 cup unsalted butter, plus 1 tablespoon for cake pan
* 2 cups sugar
* 1 teaspoon ground cinnamon
* 4 eggs
* 1 1/2 cups grated carrot
* 2 1/2 cups all-purpose flour, plus 2 tablespoons for cake pan
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/3 cup hot water
* 10 ounces finely chopped fresh pineapple, or tinned (well drained)

Icing:

* 1/2 cup unsalted butter, room temperature
* 1/2 pound cream cheese, room temperature
* 2 cups icing sugar
* 1 tablespoon lemon juice
* Special equipment: an electric mixer and 2 (9-inch) cake pans

Directions

For the cake: Preheat the oven to 375 degrees F.

In an electric mixer cream together 1 cup butter, sugar, and cinnamon until smooth and fluffy. Beat in the eggs 1 at a time, mixing well after each addition. Fold in the grated carrot. Sift together the flour, baking powder and salt. Mix 1/2 of the flour into the butter mixture, then add 1/2 the water, mix well. Mix in the remaining flour and water. Fold in the pineapple.

Grease 2 (9-inch) cake pans with the remaining butter and dust with the remaining flour.

Divide the batter evenly between the 2 cake pans. Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then remove from the pan and cool completely.

For the icing: Cream together the butter and cream cheese until smooth.Whip in the icing sugar and lemon juice.

Slice both cooled cakes into 2 layers. Spread the icing in between the layers as you stack them up. Ice the top and sides of the cake to finish.

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Spiced Walnut Carrot Cake with Pineapple

Ingredients

* 2 1/2 cups grated carrot
* 1 1/2 cups walnut pieces
* 1 cup chopped pineapple, fresh or canned
* 1 cup golden raisins
* 1 cup shredded coconut
* 2 cups flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 4 eggs
* 1 1/2 cups sugar
* 1 1/2 cups vegetable oil
* Powdered sugar

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, toss together the carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat them and keep them from sinking to the bottom of the cake batter.

Sift together the remaining 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil. Fold in the dry ingredients and pour over the carrot mixture. Fold carefully to blend, then pour the batter into a buttered, floured 10 by 3-inch cake pan containing a circle of parchment paper in the bottom. Bake until firm to the touch in the center, about 1 to 1 1/4 hours. Let cool on a rack and then turn out. Dust the top with powdered sugar and cut into wedges to serve.

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Carrot Cake with Lemon Cream Cheese Frosting

Ingredients

Cream Cheese Frosting:

* 4 (3-ounce) packages cream cheese
* 1/2 cup butter or margarine
* 1 2/3 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 tablespoon lemon juice

Carrot Cake:

* 2 cups sugar, granulated
* 2 cups all-purpose flour
* 1 teaspoon salt
* 2 1/2 teaspoons cinnamon
* 1 teaspoon ground clove
* 1/2 teaspoon ground allspice
* 1 1/2 teaspoons baking soda
* 1 1/2 cups canola oil
* 4 eggs
* 3 1/2 cups carrots, grated
* 1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F.

Cream Cheese Frosting:

In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.
Carrot Cake:

In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.

Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.

Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Spring Celebration Carrot Cake

Ingredients

Cake:

* 1 1/2 cups grated fresh carrots (about 2 large)
* 1 cup walnut pieces
* 1/2 cup finely chopped fresh pineapple (see Cooks Note)
* 2 1/4 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon ground ginger
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon fine salt
* 4 large eggs
* 1 1/2 cups sugar
* 1 1/4 cups vegetable oil
* 2 (4-ounce) jars pureed carrot baby food

Icing:

* 2 (8-ounce) packages cream cheese (1 pound), at room temperature
* 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
* 2 cups confectioners' sugar
* 1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
* 1 teaspoon pure vanilla extract
* 1 1/2 cups fresh pineapple

For the cake:

Directions

Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour.

Toss the carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside.

Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.

In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot.

Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack.
For the icing:

Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes.

To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve.

Cook's Note: You will need about 1/2 a fresh medium pineapple, trimmed, cored, and finely chopped for the whole cake and frosting.