Carrot Cake Recipes

Carrot Cake Recipes With a hint of cinnamon soft crunch from nuts, ultra moist crumb and piled high with the fluffiest ever cream cheese frosting this has the perfect texture and flavour. Easy and foolproof absolutely to die for.

Carrot Cake This Carrot Cake is from a reader the lovely Dorothy of Tennessee in the State a long time reader of Recipe Tin Eats. She promised it was dead easy foolproof ultra moist with a heavenly flavour.

One bite was all it took for me to ditch the recipe I’d been using all my life up until that moment. This was The One. Hands down the best Carrot Cake I have ever had in my life.

You need for Carrot Cake

Here’s what you need for this Carrot Cake. in this are.

Crushed  pineapple this adds to the moistness of the crumb as well as sweetness and flavour. We’re going to use all of the pineapple and some of the juice and

Coconut and walnuts  they add a subtle soft crunch which provides great textural contrast in this cake that has a very soft crumb.

Carrot Cake Recipes

How to make Carrot Cake

Just use a standard box grater to grate the carrot. Then it’s as simple as mixing the Dry mixing the Wet, then mixing them together.

Ingredients

440g can crushed pineapple

1/4 cup  reserved canned pineapple juice

WET INGREDIENTS

3/4 cup  milk  at room temperature

1 tsp white vinegar

3 eggs 55g

1 1/2 cups 265g brown sugar

1/2 cup 125 ml vegetable oil

DRY INGREDIENTS

2 cups 300g all purpose flour 

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon powder

Mix INGREDIENTS

2 cups grated carrot

1/4 cup coconut

1/2 cup walnuts chopped

FROSTING

180g  cream cheese 

225g / 1 cup unsalted butter

1 tsp vanilla extract

4 cups 480g  powdered sugar 

Directions

Preheat oven to 180°C|350°F all oven types. Grease and line two 20-22.5 cm/8 - 9" round pans OR a 9 x 13"  22 x 33cm pan with baking parchment paper.

Drain crushed pineapple well reserving the juice. Measure out 1/4 cup of pineapple juice.

Whisk Dry ingredients in a large bowl.

Now In a separate bowl whisk together the milk vinegar eggs sugar oil and the 1/4 cup pinepple juice.

NOW Stir in carrot crushed pineapple coconut and pecans into the Wet ingredients bow.

Pour Wet into Dry ingredients stir until flour is incorporated.

Pour into prepared pan. Bake round cakes for 35 minutes rectangle cake for 40 minutes or until a skewer inserted into the middle comes out clean and the cake is golden on top.

Now Rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.

CREAM CHEESE FROSTING

Now Beat together cream cheese butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the frosting is fluffy for 3 minutes on speed 7 stand mixer.

Flip one cake upside on serving platter for flat surface. Spread with 1/3 frosting. Place 2nd cake upside down on frosting. Frost top and sides with remaining frosting.

STORAGE

If cooler than 25°C/77°C not humid to keep cake in airtight container not in fridge. If very humid OR warmer  25°C/77°C, store in fridge.

How does one make carrot cake from scratch?

Ingredients

2 1/2 cups all-purpose flour (315g)

1 cup sugar (200g)

1 cup light or dark brown sugar* tightly packed (200g)

1 1/2 teaspoon bicarbonate of soda.

1 teaspoon leaven.

1 teaspoon salt.

2 teaspoons ground cinnamon.

1/2 teaspoon nutmeg.

How does one make Mary Berry carrot cake?

Ingredients

225g (8 oz) self-rising flour.

2 teaspoons leaven.

150 g (5 oz) light muscovado sugar.

50 g (2 oz) walnut pieces, chopped.

100g (4 oz) carrots, coarsely grated.

2 ripe bananas, mashed.

2 eggs.

150 ml (5 fl oz) sunflower-seed oil .

How does one make Jamie Oliver carrot cake?

Ingredients: 2 cups all-purpose flour 2 teaspoons bicarbonate of soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 2 cups sugar 3/4 cup oil 3/4 cup buttermilk 2 teaspoons vanilla 2 cups grated carrot 1 (8-ounce) can crushed pineapple, drained 1 (3 1/2-ounce) can flaked coconut 1 cup chopped.

Why is my carrot cake too moist?

Keep the additional nuts and, god forbid, coconut out of things, and definitely don't add pineapple—it'll make the batter too moist. Carrot cake is oil-based, instead of butter-based. ... To avoid a dense oil-based cake, many home cooks overcompensate by adding an excessive amount of leaven .

Is carrot cake healthier than regular cake?

All cakes, even “healthy” ones, contain large amounts of concentrated carbohydrates and fat. ... Carrot cakes from those days attended have less sugar than they are doing now, which made them lower in calories. Since they were made with oil rather than butter they contained little or no saturated fat.

How does one know when carrot cake is done?

There are a couple of ways to inform if the cake is completed . A toothpick inserted into the center comes out clean, the edges are pulling faraway from the cake pan or the cake springs back when pushed down within the middle.

Can I use butter rather than oil in carrot cake?

Flavor. Cakes made with butter often taste better than oil cakes. ... If a cake is perfumed with fragrant spices or loaded with carrots and nuts, the flavour difference that comes from oil or butter is negligible. And within the case of some cakes, oil can even improve the flavour .

How to Tell If Your Cake is completed 

When the edges shy away . The cake is typically done once you see the edges of the cake just start to tug faraway from the pan. ...

When the Cake Is Springy. ...

When a Cake Tester Comes Out Clean. ...

When the interior Temperature Reads 210°F. ...

When the Cake Stops Sizzling.

How does one make bread moist?

The choice of liquid, sugar and fats utilized in a recipe will help to feature moistness to bread recipes. Replace the white sugar in your recipe with an equal amount of sugar , or 3/4 the quantity of honey. Both of those keep the bread moist after baking by attracting moisture from the atmosphere.

Why is vegetable oil bad?

Summary apart from vitamins E and K, vegetable oil isn't an honest source of nutrients. vegetable oil may contain small amounts of trans fats, which is harmful to health.