Yield 10 servings Number Of Ingredients 15 Steps:
Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined. Next, fold in flour one half at a time making sure to not overmix. Just before the batter comes together, add in the carrots and pecans. Preheat the oven to 350°F. Grease a 9x13" cake pan or a 10"cake pan, 3 inches in height. Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through). While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in ¼ cup increments and whip until fluffy. Remove cakes from the oven and cool. Frost cakes and decorate as desired. Serve.
Time 1h55m Yield 10 servings Number Of Ingredients 18 Steps:
Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper. Grate the carrots on the small holes of a box grater. Set aside. In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined. With the mixer running, gradually pour in the vegetable oil. With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible. In a small bowl, toss the raisins with the remaining tablespoon of flour. Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula. Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean. Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack. Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy. Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition. Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes. Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides. Gently press the walnuts into the icing around the sides of the cake. Chill for 30-60 minutes to let the icing set, then slice and serve. Enjoy!
Time 1h5m Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes Number Of Ingredients 16 Steps:
Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans. Heat the oven to 350 degrees Fahrenheit (176C). Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each one. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins. Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time, until fluffy. Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake. When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Time 1h Yield 12-16 servings. Number Of Ingredients 17 Steps:
In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.
Time 1h20m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside. 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. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Time 1h20m Yield 1 8, 12-18 serving(s) Number Of Ingredients 16 Steps:
PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it. Preheat oven to 350°F Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes. While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside. Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle. Spray very lightly on top of parchment, too. THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest. Beat well at medium speed with an electric mixer. In another bowl, stir together whole eggs, egg yolks, and brown sugar. Then, add oil, vanilla, and orange juice, stirring to combine. Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand. Add carrots and roasted nuts. Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally). Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles. Place both pans in oven on stone. Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.). COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes. Shake pan to loosen cake all around. Spray a cooling rack with nonstick cooking spray. Place rack, sprayed side down, on top of cake and invert. Let cool completely. FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers. Divide cream cheese icing in half; reserving one half to ice top and sides. Divide remaining half into thirds. Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing. Place another layer on top of icing, cut side up, and spread with another third. Place third layer on top, cut side up, and spread with remaining third. Place top layer on, cut side down. Ice top and sides with reserved icing.
Time 55m Yield 30 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack. , For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Mix together the cake mix, pudding, nutmeg and cinnamon. Add eggs, oil and water to this mixture. Mix on medium speed for 1 minute. Add the pineapple, carrots, pecans and coconut. Blend well. Pour into a greased 9 inch round cake pan. Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.
More about “moist one pan carrot cake recipe by tasty”
Time 1h Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
