INGREDIENTS FOR A CARROT CAKE RECIPES

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CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL



Carrot Cake ~Doctored Mix Recipe - My Cake School image

This moist and delicious Carrot Cake starts with cake mixes!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 8

1 box spice cake mix
1 box white cake mix
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots, grated fine
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half) put in a strainer to let the excess juice drain out
1 cup chopped pecans.

Steps:

  • Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions.  Then add remaining ingredients.  Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter.  You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe.  If you half the recipe, I would use the spice cake mix rather than the white.

EASY CARROT CAKE RECIPE - BBC GOOD FOOD



Easy carrot cake recipe - BBC Good Food image

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield Serves 10-12

Number Of Ingredients 15

230ml vegetable oil, plus extra for the tin
100g natural yogurt
4 large eggs
1½ tsp vanilla extract
½ orange, zested
265g self-raising flour
335g light muscovado sugar
2½ tsp ground cinnamon
¼ fresh nutmeg, finely grated
265g carrots (about 3), grated
100g sultanas or raisins
100g walnuts or pecans, roughly chopped (optional)
100g slightly salted butter, softened
300g icing sugar
100g soft cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
  • Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
  • Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
  • To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Nutrition Facts : Calories 680 calories, FatContent 37 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 61 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.6 milligram of sodium

More about "ingredients for a carrot cake recipes"

INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
This is the best carrot cake recipe I’ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option **The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section.
From inspiredtaste.net
Reviews 4.8
Total Time 1 hours 5 minutes
Cuisine American
Calories 535 per serving
  • When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.
See details


CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Calories 819 calories per serving
  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
See details


GRANDMA'S CARROT CAKE RECIPE: HOW TO MAKE IT
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Desserts
Calories 593 calories per serving
  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
See details


CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL
This moist and delicious Carrot Cake starts with cake mixes!
From mycakeschool.com
Reviews 4.5
Total Time 0S
  • Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions.  Then add remaining ingredients.  Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter.  You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe.  If you half the recipe, I would use the spice cake mix rather than the white.
See details


GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES
Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
    2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
    3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
    4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
    5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
See details


EASY CARROT CAKE RECIPE - BBC GOOD FOOD
Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 680 calories per serving
  • To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
See details


CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Calories 819 calories per serving
  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
See details


THE ULTIMATE CARROT CAKE RECIPE | MYRECIPES
These layers are tender, so remove from pans carefully!
From myrecipes.com
Reviews 4.5
Total Time 4 hours 35 minutes
  • Bake at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake. Top with Candied Carrot Curls and remaining toasted pecans.
See details


GRANDMA'S CARROT CAKE RECIPE: HOW TO MAKE IT
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Desserts
Calories 593 calories per serving
  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
See details


BEST CARROT SHEET CAKE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
  • Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
See details


VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD
Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 501 calories per serving
  • Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.
See details


CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Calories 819 calories per serving
  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
See details


GRANDMA'S CARROT CAKE RECIPE: HOW TO MAKE IT
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Desserts
Calories 593 calories per serving
  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
See details


BEST CARROT SHEET CAKE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
  • Bake at 350° for 30 minutes; cover pan loosely with aluminum foil to prevent excessive browning, and bake 13 more minutes or until a wooden pick inserted into center comes out clean. Drizzle Buttermilk Glaze evenly over cake; cool completely in pan. Spread Cream Cheese Frosting evenly over cake.
See details


VEGAN CARROT CAKE RECIPE - BBC GOOD FOOD
Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 501 calories per serving
  • Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.
See details


CARROT AND PINEAPPLE CAKE RECIPE | INA GARTEN | FOOD NETW…
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 10 minutes
Category dessert
  • Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
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VEGAN CARROT CAKE RECIPE | ALLRECIPES
I made this cake without icing so it was more of a carrot/spice bread and it was great (even non-vegans loved it!) with the following changes: -I did not add any of the optional ingredients. -I used half …
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THE ULTIMATE CARROT CAKE | RECIPES | DELIA ONLINE
Jul 26, 2021 · Delia's The Ultimate Carrot Cake recipe. Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At …
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CARROT CAKE XI RECIPE | ALLRECIPES
Finally a real Carrot Cake recipe! Just like the one my mother had but lost. My husband prefers a Butter Cream frosting for carrot cake. It tastes better than the traditional cream cheese frosting. I find the best cakes do not need frosting at all! My husband says this is the best carrot cake! Very easy to make with normal ingredients.
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Aug 01, 2021 · Delia's Low-fat Moist Carrot Cake recipe. I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I …
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THE ULTIMATE CARROT CAKE RECIPE | MYRECIPES
This is what carrot cake should be, moist, semi-sweet, and delicious. I followed the recipe very close but used toasted coconut which came out too chunky in the finished product. I also used a food processor to grate the carrot …
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CARROT BUNDT CAKE - FAVORITE FAMILY RECIPES
Apr 23, 2019 · This Carrot Bundt Cake recipe is a new favorite of mine. I found a new way to use all of the same ingredients, including the ease of a cake mix, yet give the cake a lighter texture that is similar to the Nothing Bundt Cake’s Carrot Cake …
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VEGAN CARROT CAKE RECIPE | ALLRECIPES
I made this cake without icing so it was more of a carrot/spice bread and it was great (even non-vegans loved it!) with the following changes: -I did not add any of the optional ingredients. -I used half …
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Jul 26, 2021 · Delia's The Ultimate Carrot Cake recipe. Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At …
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CARROT CAKE RECIPES - BBC FOOD
Carrot cakes can store in an airtight container for 3 or 4 days. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up …
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SUPER MOIST™ CARROT CAKE RECIPES - BETTYCROCKER.COM
Trusted Super Moist™ carrot cake recipes from Betty Crocker. Find easy to make recipes and browse photos, …
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Aug 01, 2021 · Delia's Low-fat Moist Carrot Cake recipe. I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I …
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THE ULTIMATE CARROT CAKE RECIPE | MYRECIPES
This is what carrot cake should be, moist, semi-sweet, and delicious. I followed the recipe very close but used toasted coconut which came out too chunky in the finished product. I also used a food processor to grate the carrot …
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CARROT CAKE RECIPES - BBC FOOD
Carrot cakes can store in an airtight container for 3 or 4 days. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up …
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SUPER MOIST™ CARROT CAKE RECIPES - BETTYCROCKER.COM
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GINGER AND WALNUT CARROT CAKE | NIGELLA'S RECIPES ...
When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it’s smooth. Unclip and release the cake from its tin, unmoulding it, and sit it on a cake …
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