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