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Nan "A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again. Added to shopping list. Go to shopping list. Prep 1 h 30 m Cook 1 h Ready In 2 h 30 m In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to degrees F degrees C. Grease and flour two 10 inch cake pans.
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.
Instead of brick style cream cheese, can I use Philadelphia soft cheese? How many recipes do you estimate take to make 1 10 mini cakes 4 x 4 square aluminum baking pans. My first try at a carrot cake, my husbands favorite, and it turned out delicious! You are right we ate a second piece.
I would suggest oil for this recipe, it helps to keep the cake moist. Butter would change the texture too. Your email address will not be published. By submitting this comment you agree to share your name, email address, website and IP address with Live Well Bake Often.
This is a great cake. So the ingredients for this frosting are pretty basic. I baked it in a 9 x 13 cake pan at degrees for 45 minutes. But I can't fault the cake - it was just excellent! A thick cream cheese frosting is the go-to finish for carrot cake, but for a lighter approach why not bake the cake up as muffins or a loaf cake?
This information will not be used for any purpose other than enabling you to post a comment. I believe that anyone, even beginners, can bake amazing desserts! Jump to Recipe Print Recipe. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
You will love this incredibly moist and easy carrot cake recipe with ultra-creamy cream cheese frosting. It's effortless to make and tastes. This is my favorite recipe for homemade carrot cake! This cake is so easy to make , perfectly moist, and topped with an easy homemade cream cheese frosting.
Keyword the best carrot cake recipe. Prep Time 2 hours. Cook Time 35 minutes. Total Time 2 hours 35 minutes. Ingredients For the carrot cake: For the cream cheese frosting: Instructions To make the carrot cake: Spray two 9-inch round cake pans well with non stick cooking spray you can also line the bottom of each pan with parchment paper for easier removal and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. Sign up for the Recipe of the Day newsletter to receive editor-picked recipes, tips and videos delivered to your inbox daily. Prev Recipe Next Recipe. Recipe courtesy of Robert Clinton. Pinterest Facebook Twitter Email. Preheat oven to degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs.
In another bowl, sift together flour, baking soda, salt, and cinnamon.
Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 9-inch cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes.
Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying.
Layers must be a minimum of 1 day old. To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand.