Line the bottom of your layer pans with wax paper or parchment paper. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. To make a bundt, bake at 325 for 75-90 minutes. Sugars: Both granulated (white) and brown sugar. Hundreds of have spoken…this is The World’s Best Carrot Cake! combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Divide the batter evenly into the baking dishes. It averages out to about 10 carrots, if that many. In a large bowl, beat eggs until light. Pour/spoon the batter evenly into the cake pans. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. 457 calories; protein 5.9g; carbohydrates 66.3g; fat 20.2g; cholesterol 46.5mg; sodium 315.2mg. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. It was very dense, and this may sound wierd, but it was too moist. In a large bowl, beat eggs until light. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. My family loves carrot cake so I’ve made this recipe many times since I first found it. this link is to an external site that may or may not meet accessibility guidelines. 2009 edit: Use cheesecloth to strain the carrots! 3. Sometimes carrot cake can be dense and dull, but this carrot cake recipe makes the most moist, light and flavorful carrot cake, EVER. I drained the carrots BEFORE I added the brown sugar. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Set aside for 60 minutes, then stir in raisins. 2.Only used 1/2 c. oil along with 1/2 applesauce. I've finally figured out how to make this moist without sogginess. In a medium bowl, combine grated carrots and brown sugar. Almost like it wasn't cooked (& yeah it was). Better safe than sorry! Don't over-mix or let your cake sit too long. Incorporate sifted flour mix bit-by-bit and stir until just combined Info. I made this cake on a Sunday afternoon and it was gone by Tuesday morning! Spread Cream Cheese Frosting between layers and on top and sides of … Your daily values may be higher or lower depending on your calorie needs. I left out the raisins and I added about a tsp each of nutmeg, allspice, ginger and dried orange rind. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Overall rating: 8/10. I made the recipe exactly how it was written and I was able to make 12 cupcakes (35min. Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is not available for all ingredients. Pour evenly into the prepared pans. Carrot cake just isn’t carrot cake without the pairing of cream cheese frosting. The cake is large and serves many. Baking soda reacts immediately so if you over-mix or leave it around, the gas will escape and your cake will be flat. Get the recipe: … I didn’t want to risk a dry cake so I compromised. I’m not sure if her mom gave it to her or if she found it in a magazine back in the 60’s and 70’s. Gradually beat in the white sugar, oil and vanilla. Also I made 3 - 8” rounds instead of the recommended 2 - 10” rounds. Homemade Carrot Cake Ingredients: Alright, let’s make our shopping list! In a large bowl, measure out all dry ingredients and whisk together to combine. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Use the good pans. Everyone I have served this to has loved this and I certainly plan on making it again. I replaced half of the oil with apple sauce and I replaced half of the pineapple with apple sauce. My family loves carrot cake so I’ve made this recipe many times since I first found it. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Thanks! Wow, this was fabulous! I used about 4 cups grated carrots, which was all of the carrots in the bag I bought and 1/2 cup less than called for. Line the bottom of your layer pans with wax paper or parchment paper. at 350degrees) and one 9inch cake (50min.). If using three cake pans, bake for 20-24 minutes. -terrific advice!!! Eggs and vanilla extract: Because…cake… First, do what you can the night before and store ingredients in ziplock bags/tupperware. Use the good pans. Save a few tablespoons to add to the cake. I used my own cream cheese frosting recipe which I think is much better and has a richer flavor. Yummy! Add salt. In a large bowl, whisk together the eggs, sugars, vegetable oil, and vanilla extract until thoroughly … Fold in grated carrots and pecans (if using). It is as follows 1/4 lb. Most of the complaints where that the cake was too heavy or that it was too moist or “pudding like” A solution to this might be to strain the carrots and pineapple more before adding them in to the cake batter. While butter is sometimes used as the fat in mild cakes (like yellow, white or pound cakes), a flavorless oil like canola or vegetable oil is best for carrot … The Reliable Classic: King Arthur Baking Company’s Carrot Cake. To make this homemade carrot cake recipe, you will need: Oil: Any mild-flavored oil will do. Overall, this was an excellent cake and a keeper in our home! I used 2 9" baking pans and it made a pretty regular sized cake. Thank you Nan. Find the best carrot cake recipe, with or without pineapple, plus recipes for carrot cupcakes with cream cheese frosting, and other easy carrot-y treats. Add sugar and mix til smooth. I also used wheat flour for a little less than 1/2 of the flour. Add to the dry ingredients and combine. I took it to a 4 person dinner party and brought leftovers to work. Preheat oven to 350 degrees F (175 degrees C). All I know is, I’ve had my share of carrot cake … If you … Spray two 9-inch round cake pans well with non … Staff Picks Carrot Cake Cheesecake Rating: Unrated 17 A great carrot cake and a traditional cheesecake all in one bite. I got rave reviews on this cake ("you should sell this for $8.00 a slice"), but I did mess with the recipe. Try one of these, our most popular carrot cakes, today. This will shorten the bake time to about 30 -45 mins. I used about 4 cups grated carrots, which was all of the carrots in the bag I bought and 1/2 cup less than called for. Carrot Cake. I was pretty happy since I not only never made carrot cake before, I had never eaten it so I wasn't sure how it should taste! When the cake is completely cool, frost as desired. Bake for 25 … When completely cooled, frost with cream cheese frosting. Thanks! Combine butter, cream cheese and vanilla, mix till blended. It only took 40 minutes to bake. I know the recipe doesn’t specify but I strained the carrots and the pineapple until they where almost dry and added about 2 – 3 tablespoons of the strained liquid back in. Allrecipes is part of the Meredith Food Group. Wrap 1/3 the carrots in a cheesecloth pouch, twist it shut and squeeze. I nuked the raisins in equal parts of the drained pineapple juices and rum. This is what I did. I replaced half of the oil with apple sauce and I replaced half of the pineapple with apple sauce. If you prefer a glaze over a spreadable frosting, … Everyone loved it!! The cake is large and serves many. I also hydrated the raisins in warm water for about 45mins. Ingredients 1-1/2 cups sugar 1/2 cup packed brown sugar 1-1/2 cups vegetable oil 3 eggs 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda 2 cups shredded carrots 1 … After the carrots sit for an hour, there will still be some liquid; add all of it. I was pretty happy since I not only never made carrot cake before, I had never eaten it so I wasn't sure how it should taste! together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. 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. Honestly, I don’t even know where my Mom got this recipe. cream cheese, 1 tsp vanilla and 1 lb. If … It only took 40 minutes to bake. Create well in the … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The end result to this recipe was MMMMMMmmmmmmm! I typically use avocado oil, but vegetable or canola oil would work too. First, I scaled the recipe to 12 servings because of the comments about how huge the cake was. This carrot cake is the absolute best that I have ever made. I think I added about 1/2 cup extra of flour because the batter looked a little too runny. Use a cream cheese glaze: beat 4oz cream cheese with 2tsp vanilla and 2c powdered sugar. I got rave reviews on this cake ("you should sell this for $8.00 a slice"), but I did mess with the recipe. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Mix in carrot and pineapple until blended. Save a few tablespoons to add to the cake. I just have to say I initially signed up to review this recipe! Add sugar and mix til smooth. I left out the raisins and I added about a tsp each of nutmeg, allspice, ginger and dried orange rind. I baked it in a 9 x 13 cake pan at 375 degrees for 45 minutes. This is a good carrot cake, but not the best ever. First, I scaled the recipe to 12 servings because of the comments about how huge the cake was. You saved Best Carrot Cake Ever to your. It was great! and may also help solve any underdone cake problems… I thought this cake was very good and well worth the effort. The only things I added: 1/4 tsp each of nutmeg, allspice, ginger, and cloves, added 1.5x the vanilla and cinnamon, ½ tsp baking POWDER, and the zest of one lemon. Use a cream cheese glaze: beat 4oz cream cheese with 2tsp vanilla and 2c powdered sugar. The raisins absorbed most of the liquids and were really plump and delicious. Add dry ingredients and mix just until combined. I also doubled the cinnamon. 2009 edit: Use cheesecloth to strain the carrots! Learn how to make this classic winter warmer with recipes from around the world. Beat eggs in a large bowl, add sugar and oil. Stir in the pineapple. Your email address will not be published. Enjoy I do not think you will be dissappointed. No gift befits the food-obsessed people in your life like a cookbook. People could not get enough. 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. After the carrots sit for an hour, there will still be some liquid; add all of it. And 1-2tbsp milk/rum to get spreading consistency. confectioners sugar. I used 2 9" baking pans and it made a pretty regular sized cake. soft butter, 8 oz. This recipe of the delicious and truly the best carrot cake is dedicated to all of you lovely humans! Wrap 1/3 the carrots in a cheesecloth pouch, twist it shut and squeeze. I took it to a 4 person dinner party and brought leftovers to work. Classic carrot cake. I didn’t want to risk a dry cake so I compromised. . So, after having made the cake I have a few suggestions for those who didn’t like the cake. I read a lot of reviews first to see if there were any changes I should make. Should probably have refrigerated it to let it set more before I transported it because it got a little slippy but not disastrous. People could not get enough. Preheat oven to 350°F (177°C). All rights reserved
. I made a lemon cream cheese for the middle and topping and decorated with chopped walnuts and bits of lemon zest! "Best Carrot Cake Ever". Let the cakes cool. 1. Used 5 c. carrots (I used my food processor)4.Added lots of Allspice and nutmeg. It really is the best carrot cake ever! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cook's Tips and Recipe Variations: Carrot Cake with butter instead of oil: A fat is necessary to keep cakes moist and tender. To make a bundt, bake at 325 for 75-90 minutes. I also doubled the cinnamon. Used a 13x9x2 glass casserole dish and baked for 55min. Sift together the flour, baking powder, cinnamon, baking soda. For the frosting I used 1/4 lb butter, 8 oz cream cheese, 2 tsp vanilla and 1 lb sifted conf sugar. If I could put money on a cake, it would be this one. Waaaayyy to much oil. I've finally figured out how to make this moist without sogginess. Don't over-mix or let your cake sit too long. Cool for 10 minutes before removing from pan. Thanks anyway Nan. A moist and flavorful recipe that makes a large quantity of cake. I also used wheat flour for a little less than 1/2 of the flour. And 1-2tbsp milk/rum to get spreading consistency. 2 months ago. Though the overwhelming majority, of which I am now 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. It is as follows 1/4 lb. Information is not currently available for this nutrient. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. ;), Congrats! !It truly lives up to it's name. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. This is the carrot cake recipe I have been searching for. cream cheese, 1 tsp vanilla and 1 lb. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I used my own cream cheese frosting recipe which I think is much better and has a richer flavor. The raisins absorbed most of the liquids and were really plump and delicious. This Carrot Cake Recipe is so easy, made in a 9×13 pan, loaded with essential extras like pineapple, coconut, and raisins that make is THE BEST. Stir in the … Add comma separated list of ingredients to include in recipe. I had many compliments on this. Layers of moist flavor filled cake with coconut, crushed pineapple, carrots, spices, and nuts come together with a delectable cream cheese frosting. I drained the carrots BEFORE I added the brown sugar. Grate the carrots, strain the pineapple, sift the dry ingredients, etc. I have been hounded to make this cake time and time again. First, do what you can the night before and store ingredients in ziplock bags/tupperware. This cream cheese frosting recipe is fool-proof, light and creamy, and compliments the cake flavors perfectly. The Best Carrot Cake Recipe You’ll Ever Make. Amount is based on available nutrient data. It’s sweet without being too sweet, and it has thin, moist red velvet cake layers. soft butter, 8 oz. 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. My cake ended up moist, flavorful, and TALL. For the frosting I used 1/4 lb butter, 8 oz cream cheese, 2 tsp vanilla and 1 lb sifted conf sugar. Many claim that their carrot cake recipe is the best, but I guarantee that with one bite of this one you’ll never look at another carrot cake … The only things i did differently was i strained the carrots before putting it with the brown sugar also i strained all the juice from the pineapple reserving about 3 tbs for the cake mix! Classic recipes always stand the test of time, and carrot cake is … It was extremely moist and delicious. Add comma separated list of ingredients to exclude from recipe. Best Carrot Cake Recipe {with Pineapple Coconut and Walnuts} Fold in the carrots and chopped pecans. My cake ended up moist, flavorful, and TALL. Gradually beat in the white sugar, oil and vanilla. I had many compliments on this. Remove from pans, and cool completely on wire racks. Enjoy I do not think you will be dissappointed. Combine butter, cream cheese and vanilla, mix till blended. carrots and buttermilk in a medium bowl. Should probably have refrigerated it to let it set more before I transported it because it got a little slippy but not disastrous. I nuked the raisins in equal parts of the drained pineapple juices and rum. Better safe than sorry! The Triple Crown of cakes. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake … Grate the carrots, strain the pineapple, sift the dry ingredients, etc. Grease and flour two 10 inch cake pans. confectioners sugar. The only things I added: 1/4 tsp each of nutmeg, allspice, ginger, and cloves, added 1.5x the vanilla and cinnamon, ½ tsp baking POWDER, and the zest of one lemon. Carrot Cake Recipes Don't wait to indulge in a slice of carrot cake, a classic treat that calls to mind Mom's best baking. Finally stir in the carrot mixture and the walnuts. This carrot cake is the absolute best that I have ever made. AND it’s all topped with an ultra creamy cream … My husband said this was the best carrot cake he has ever had!! USING CARROTS IN YOUR CAKE I have time and again reminded all of you that your fruits and ingredients need to be 100% clean and fresh before you go ahead and use them in your desserts. Little too runny will shorten the bake time to about 10 carrots, next 2 ingredients, etc it out! 325 for 75-90 minutes flour for a little less than 1/2 of the pineapple with apple sauce time... Sugar and oil … carrots and brown sugar use cheesecloth to strain the carrots really! 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You can the night before and store ingredients in ziplock bags/tupperware lives up review. Cheese and vanilla extract: Because…cake… Pour/spoon the batter evenly into the wet mixture until absorbed 25-30 minutes until! Holidays, family get-togethers, and cool completely on wire racks like it was too moist my family carrot! Beat 4oz the best carrot cake recipe cheese, 2 tsp vanilla and 1 lb sifted conf sugar leave it around, the will. In vanilla ; fold in carrots, if that many all dry ingredients and mix until... And stir until just combined the Reliable classic: King Arthur baking Company ’ s carrot cake isn! May be higher or lower depending on your calorie needs cake layers cake....