We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 2 cups (packed) dark brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Cointreau or other orange liqueur
- 1 1/2 teaspoons vanilla extract
- 4 cups all purpose flour, divided
- 1 pound large carrots, peeled, coarsely grated (about 4 cups)
- 1 cup crushed pineapple in juice, undrained
- 1 cup walnuts, toasted, coarsely chopped
- 1 cup sweetened dried cranberries
- 2 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 3 8-ounce packages Philadelphia-brand cream cheese (do not use reduced-fat or fat-free), room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups (12 ounces) powdered sugar
- 1 1/2 teaspoons vanilla extract
- Peeled baby carrots, halved lengthwise (optional)
Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with parchment paper.
Using electric mixer, beat eggs, sugar, and oil in large bowl until thick and smooth, about 3 minutes. Beat in lemon juice, liqueur, and vanilla, then 2 cups flour. Add grated carrots, crushed pineapple, walnuts, and cranberries. Stir to blend. Combine baking soda, salt, spices, and baking powder in medium bowl. Add remaining 2 cups flour to spice mixture and whisk to blend. Add flour mixture to cake batter and stir to combine. Divide batter equally between prepared pans (about 5 cups each).
Bake cake layers until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides. Turn out cakes onto racks. Peel off parchment and cool completely.
Using electric mixer, beat cream cheese and butter in large bowl until smooth and fluffy. Gradually beat in powdered sugar. Beat in vanilla.
Place 1 cake layer on platter. Spread 2 cups frosting evenly over. Top with second cake layer. Spread remaining frosting thickly over top and sides of cake. If desired, arrange baby carrot halves around top edge of cake like spokes of wheel. DO AHEAD Can be made 1 day ahead. Cover with cake dome and chill.
Nutritional ContentOne serving contains: Calories (kcal) 1212.0 %Calories from Fat 59.2 Fat (g) 80.3 Saturated Fat (g) 24.2 Cholesterol (mg) 208.4 Carbohydrates (g) 114.4 Dietary Fiber (g) 3.1 Total Sugars (g) 80.0 Net Carbs (g) 111.2 Protein (g) 13.5 Sodium (mg) 817.2Reviews Section
How to Prepare Perfect Carrot Cake Recipe Paula Deen
Carrot Cake Recipe Paula Deen. For the cake: Mix together the flour, cinnamon and sugar in a large bowl. In a medium bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.
Paula Deen's Carrot Cake Recipe | Carrot cake recipe food network, Carrot cake recipe homemade . (Matilda Jensen) See more ideas about cupcake cakes, cake recipes, dessert recipes. Line baking sheets with parchment paper. Mix icing ingredients together and spread on cooled cake.
Invert cake onto a wire rack, and let cool completely.
In a large bowl, beat the cream cheese until smooth.
Another Paula Deen Recipe For A Special Birthday Celebration: Grandma Hiers' Carrot Cake | Paula .
Carrot cake cupcakes with cream cheese frosting and toasted coconut. Paula Dean's recipe. Yummy .
World's Best Carrot Cake in 2020 | Homemade carrot cake, Carrot cake recipe
Best Carrot Cake | Recipe in 2020 | Best carrot cake, Cake recipes, Savoury cake
Foods-Sweets image by Shaunna Mashek | Paula deen recipes, Cooking recipes
Carrot Cake | Savoury cake, Carrot cake, Paula deen carrot cake
Sign up to receive weekly recipes from the Queen of Southern Cooking. In a medium bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg. For the cake: Mix together the flour, cinnamon and sugar in a large bowl.
Using a hand mixer, blend until combined. Mix all cake ingredients together with a spoon. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy.
Beat in the apple butter and oil just until blended. Ethnic Foods Carrot Cake Recipes Paula Deen - Quick and Easy Recipes for breakfast, lunch and dinner. Sign up to receive weekly recipes from the Queen of Southern Cooking.
Sign up to receive weekly recipes from the Queen of Southern Cooking. Using a hand mixer, blend until combined. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Gradually add to oil mixture, beating until combined. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
Using a hand mixer, blend until combined. Carrot Cake Recipe - Cooking with Paula Deen. Add carrots and pecans, if using.
See our top-rated recipes for Grandma Hiers' Carrot Cake (Paula Dean). In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. Add eggs, one at a time, beating well after each addition.
Carrot Cake Recipe - Cooking with Paula Deen. Cereal, Grains, Rice, Pasta and Noodles. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy.
In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. Add carrots and pecans, if using. Sign Up For Paula's Newsletter Submit.
Stir in grated carrot spoon batter into prepared pans. Get full Paula Deens The Best Ever Carrot Cake Cupcakes Recipe ingredients, how-to directions, calories and nutrition review. In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt.
The Origins Of Carrot Cake
Recipes for carrot cake date back to the 1500s with carrot puddings eaten by Europeans in the Middle Ages. They contained ingredients including cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). It became popular in European cookbooks of the 1800s and the popularity in the UK came about because of rationing during the World War II. (Source: Wikipedia Carrot Cake)
Cakes that are frosted with a cream cheese frosting need to be refrigerated. They can safely sit at room temperature for about 2 hours. After slicing, cover any exposed cake to prevent it from being exposed to the air and drying out.
If you like this recipe, you may be interested in these other delicious cake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
20 Crave-Worthy Carrot Cake Recipes
There are a few key ingredients that make carrot cake so sweet and satisfying. First, let's talk about the number one essential component: shredded carrots. Their natural juiciness adds plenty of moisture to the batter, and their bright orange color is essential in giving carrot cake, cupcakes, and cookies their distinctive hue. The shreds blend seamlessly into the cake batter but also add a delicate texture to each bite. The other ingredients that put carrot cake in a delicious league of its own are a blend of spices. Cinnamon, ginger, and nutmeg are the typical trifecta, but some of our recipes also feature ground cardamom, allspice, and cloves.
If you're looking for an all-around classic carrot cake recipe, our Carrot Cake with White-Chocolate Frosting should fit the bill. We love the organic look of the ruffled frosting, which is so much easier to create than it may seem. If you're hosting a birthday party, bridal shower, or Easter brunch, this is the dessert to serve.
We have plenty of riffs on classic carrot cake as well. Our thumbprint cookies are nutty and chewy, thanks to golden raisins, pecans, and rolled oats. Piped apricot jam and the signature cream cheese frosting are the icing on the, well, cookie. Or try the Carrot Cheesecake with Marzipan Carrots, pictured here. It's all the flavors of carrot cake but reinvented as a cheesecake. While the decorative carrots on top are made out of marzipan, the green tops are fresh carrot fronds.
Looking for something that's a bit more casual? Both of our carrot cupcake recipes&mdashHazelnut Carrot-Oat Cupcakes with Cream-Cheese Frosting and basic (but certainly not boring!) Carrot Cupcakes&mdashare great options to make for a crowd.
Celebrate the arrival of spring with these fabulous variations on spiced carrot cake.
Such a good cake. Made a few adjustments: made it three layers and made more, slightly less sweet, icing and added a little more spice. Added 50% more ginger/cinnamon. Cooked three cakes (not two) for 30 minutes. Used two sticks of butter and two blocks of cream cheese and 3 cups of icing sugar. We like our icing plentiful and with a slight cream cheese tang. So good. Even better the next day if you can make it in advance.
Very tasty . but very dense - followed recipe, thought batter seemed a bit thin when poured into pans. Turned pans in oven at @ 20 min and inserted toothpick at 40 min. Toothpick was coated in wet batter, left in oven another 8 minutes, tested again & toothpick was clean. Cake was very tasty, but heavier & denser than expected - overbaked or recipe? There’s a lot in the batter that could make it heavy -ratio of flour to other ingredients off a bit? Appreciate suggestions!
The title and subtitle says it all: "BA's Best Carrot Cake. This is the only carrot cake recipe you will ever need."! Outstanding. A real winner. So moist and flavorful. Made it with the rum-soaked raisins and followed a reviewer's suggestion to cut down the sugar in the frosting to 3 cups. That was adequate - just the right amount of sweetness.
Great recipe for a super moist cake. I used only 3 cups sugar in the icing. It was perfect. Everyone loved it.
WOW! Family LOVED it. It really i a wonderful cake! WOW. I was scared to pour all the cake batter in the pans because they would have been filled almost to the top. I chickend out and only filled them 3/4 and put the rest in a pie tin half filled. Looks like they don't rise much and I could have done it all in the 2 cake pans. Anyone else fill the batter to almost the top?
A perfectly delicious Carrot Cake. Even those who say they don't like Carrot Cake loved this one. I followed the recipe exactly.
I had some buttermilk and carrots to use up so I decided to make this cake, even though my husband doesn't like carrot cake. Well, it was excellent and my husband ate most of it! I used pecans instead of walnuts, what I had on hand, and since I didn't have any rum but wanted to include raisins, I just tossed them in. I'll be making this again soon.
After spinning my wheels looking for a recipe for our annual company Thanksgiving bake-off, I chose this. First time making it and it was a hit. Won 1st place. Cake is dense and moist with just the right amount of spices and rum. Frosting wasn't overly sweet. The name does it justice. this is the best damn carrot cake ever! Now I need to make it dairy free for my hubby who has dairy intolerance. Maybe swap out the buttermilk with dairy free yogurt, but what can I do about the frosting? Any suggestions?
Love this cake indeed! After 50 years of baking, I am now only making "the best" and I have quite a collection of those, this one goes with it. I also like to see how people tweak it to their own preferences, as do I. I have soaked the raisins in rum overnight, that's delish, and I also use a half cream cheese/half whipped cream frosting that I made up myself (at least I haven't seen it anywhere else). To Melisawatt from Vancouver, all recipes from the U.S. seem to ask for "kosher salt" I find that the celtic sea salt or the Himalayan Pink salt do just fine and are more available in Canada.
This truly is the only carrot cake recipe you’ll ever need. I Always bake it in a 9 x 13” sheet cake pan. Aside from leaving out the raisins and walnuts, the only recipe modifications I make are to add 2 teaspoons of grated orange zest and 1/4 teaspoon ground cloves to the batter, and 2 teaspoons of grated lemon zest to the icing. Moist, perfect carrot cake every single time. And that icing! Yum!
Halved this recipe subbed GF all purpose flour and added a half tsp of xantham gum. I also added a half tsp of rum to the icing and skipped the carrot coins mostly because I forgot about them until everything was cleaned up and I just wanted cake! Very moist, flavorful, and great. Would make again. Tastes like a fall cake to me more than a Spring one.
I would really love to make this for Easter this year (and will absolutely write a review after!) but have a question about the Kosher salt. I have had problems using kosher salt in baking recipes before with the salt not dissolving. I live in Canada and, as far as I can tell, we only have Windsor Course Kosher Salt here. do I measure and then grind prior to adding or can I substitute with table salt? Help appreciated! Thank you!
I made this cake for Thanksgiving dessert and it was a huge hit. I have already had a request to make it for Christmas dinner. Really delicious!
This is a delicious, moist cake. I used only 3 cups of powdered sugar in the frosting and found that to be plenty. It was my first time making a carrot cake and I cut my carrots into 3-4 inch long pieces before shredding with the grating blade of my food processor. This left me with quite long shreds of carrot throughout the cake. Next time I would either cut the carrots into smaller chunks before grating or I'll stand them up on end so the shreds are shorter.
This really IS the only carrot cake recipe you'll ever need. I made it in a 9 x 11 pan, iced it with cream cheese/orange juice and zest frosting and stood back. The cake is amazingly moist and delicious. Everyone wanted the recipe, even those who've been baking carrot cakes for decades.
Love this recipe! It makes a super moist cake. It's always been a winner for me
This was hands down the best carrot cake i've ever had/mde. I changed very little about the recipe, other than a few tweaks. Instead of grating the carrots large, I grated them finely, and omitted the raisins and nuts. I also halved the amount of sugar in the icing (I hate overly sweet cream cheese icing!!). The biggest thing I modified was to drizzle the tops of the cakes with a whiskey simple syrup as soon as they were cool enough to touch, then wrapped them in saran wrap and popped them in the fridge overnight. I frosted them the next day and holy cow was it every good. Fine, dense but extremely moist crumb, frosting to die for and a plate that was licked clean. I'll never make any other carrot cake again.
I prefer recipes for carrot cake with pineapple. Also didn't like nutmeg. Okay but not the best
This cake is outstanding! Moist, flavorful, tender crumb, and perfect flavor. I will make this again and again. It's so much reward for so little effort (assuming you have a food processor for quick grating of the carrots).
This cake is perfect. I added a heaping 1/4 cup of floor because i am at altitude. I did not soak my raisins, simply folded them in at the end and i left out the nuts (personal preference). I was short on ground ginger but did add extra cinnamon. The other spices i used heaping quantities but pretty much followed directions. I used 2 - 8oz cream cheese packages, i like a thick layer of icing in the middle, and so did all of the people who ate it! I followed the assembly instructions and the cake set up perfectly. I made this the evening before serving. 40 minutes cook time was prefect, about 200° in the center of the cake. I pretty much followed the recipe and it was moist and amazing. I impressed myself, haha! Making the candied carrots was difficult, but the few that i used, people loved, i will try that technique again.
this cake is an absolute dream. it's a bit of work - grating a pound of carrots by hand, cutting parchment paper circles - but the end product is worth it. i made it once for a birthday and it was then requested again for a baby shower. swapped currants for raisins. upped spice amounts. mixed walnuts and pecans. cut the sugar by about 1/8 cup and was still moist. note: the frosting recipe makes more than the cake requires tho so be prepared to freeze some.
This is one of the best carrot cakes I have ever made. Very tasty and moist. I just made a few changes. I added 1/2 c. Drained crushed canned pineapple instead of raisins, used pecans instead of walnuts, reduced spices just a scant and baked in a 9/14 baking pan. It cooked perfectly in about 40 minutes. I was able to reduce the frosting by a third. No need to search for another Carrot Cake recipe again.
This cake is delicious. I prefer a less spicy cake, so I cut the spices by 1/2..but next time would cut by 1/4 th. Suggest you add the golden raisins & the walnuts were in perfect porporation- using the correct pan size also make perfect cakes. . would cut the sugar in frosting next time, less sugar with more cream cheese. Loved this cake & you will too ❤️
Carrot Cake Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 1 piece (86g)
Calories: 100 Calories
2 1 ⁄ 4 cups all-purpose flour
2 1 ⁄ 2 cups finely shredded carrots
6 oz. reduced-fat cream cheese
Preheat oven to 350 ° F. Spray a 9x13-inch cake pan with nonstick spray.
In a large bowl, combine flour, Truvia Sweet Complete Granulated All-Purpose Sweetener for the cake, baking powder, salt and cinnamon and whisk together.
In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, pineapple and carrots.
Add carrot mixture to flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan.
Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Add Truvia Sweet Complete Confectioners Sweetener to cream cheese, butter, vanilla and whip with a mixer until light and fluffy.
How to Make the Best Carrot Cake
Once you have added the flour to the wet ingredients you want to be very gentle with the batter. I recommend removing the bowl from the stand mixer and mix all dry ingredients in by hand.
If you do not want to add pineapple, you can add 1/4 more oil and omit the pineapple. You can also make other substitutions or changes like adding sweetened coconut (1/4 cup should do!) or using a little brown sugar.
Allow the cakes to cool completely before assembling the cake. I like to use a chilled cake for assembly and a room-temperature frosting. You may need to level your cake prior to assembly. (Get detailed instructions on that here.)
BONUS: One way to make this cake AMAZING (and for the 21+ crowd) is to plump up your raisins in rum or brandy.
Chocolate Carrot Cake with Chocolate Cream Cheese Frosting
Source: The Gold Lining Girl
I am here for this chocolate carrot cake with cream cheese frosting! I am not always in the mood for chocolate on chocolate, but when I am, I AM.
My husband would want me to tell this funny story about how in college on my 21st birthday I forced him to get in his car while I was 21st birthday style drunk and he was stone cold sober and he drove all around town trying to find me a chocolate ice cream cone
Everything was closed and I was so upset that the Mcdonald’s ice cream machine was down (as always) I was crying…. CRYING!
We finally made the pit stop to Meijer and he bought me a carton. True love, right?
Well, this is carrot cake is too chocolatey, gooey, and decadent to pass up. If you have chocolate lovers at home this is absolutely the recipe for you!
Carrot Cake with Cream Cheese Frosting
Preheat oven to 350°F. Coat three 9-inch round cake pans with cooking spray. Lightly flour each pan, tapping out excess.
Fit SaladShooter® slicer/shredder with Slice Cone. Slice 1/2 cup walnuts into a small bowl reserve for cake. Fit SaladShooter® with Shred Cone. Shred 1/2 cup walnuts in a small bowl reserve for garnish.
Shred carrots into medium bowl measure carrots leaving in bowl only 3 cups. Pour buttermilk over carrots and stir to coat reserve and stir occasionally.
Mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl set aside. Beat eggs, sugar, and brown sugar in a large bowl for 2 minutes using an electric mixer. Add oil and vanilla and continue to beat for 1 minute. Add half of flour mixture and beat just until blended. Stir in carrot mixture and reserved sliced walnuts. Add remaining flour mixture and beat until well mixed.
Pour equal amounts batter into prepared pans. Bake for 25 minutes or until toothpick inserted into center comes out clean. Remove to cooling rack and cool for 10 minutes before removing from pans. Let cakes cool completely.
Beat cream cheese and butter until creamy in a medium bowl using an electric mixer. Add powdered sugar, vanilla, and salt beat until spreading consistency is achieved. Spread frosting between layers, and over top and sides. Garnish with reserved shredded walnuts.
Cake Variation: Prepare a 9- x 13-inch cake pan with cooking spray. Pour batter into prepared pan. Bake for 50 to 55 minutes or until toothpick comes out clean.