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Delightful carrot cake recipe

Delightful carrot cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake
  • Easy carrot cake

Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though!

80 people made this

IngredientsServes: 24

  • 4 eggs
  • 400g (14oz) caster sugar
  • 350g (12oz) carrot baby food
  • 1 teaspoon vanilla extract
  • 350ml (12 fl oz) vegetable oil
  • 250g (9oz) plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 225g (8oz) crushed pineapple, drained
  • 125g (4 1/4 oz) chopped walnuts
  • 150g (5oz) raisins
  • Cream cheese icing
  • 115g (4 oz) cream cheese
  • 115g (4 oz) butter
  • 275g (10 oz) icing sugar
  • 1 tsp of vanilla extract

MethodPrep:10min ›Cook:50min ›Ready in:1hr

  1. Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
  2. In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
  3. Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
  4. When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!

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Reviews & ratingsAverage global rating:(40)

Reviews in English (32)

Altered ingredient amounts.I used real carrots - boiled and mashed them to make them like baby food. Much more economical!-28 Nov 2009

Delicious carrot cake!I substituted grated carrot for the carrot baby food as I couldn't find the baby food. I also used part crushed pistachios and part crushed walnuts.-04 Apr 2011

So tasty! I have made this cake a couple of times and adjusted the recipe a little to my own tastes. The recipe given makes quite a big cake so halve the recipe if you want a smaller size. I use fresh grated carrots that I boil and then mash. As there are so many moist ingredients I have found that you can halve the amount of oil used without compromising on taste or moistness. I also only use half the amount of sugar.-21 Nov 2011


Peach and the Willow

Oh how I love Carrot Cake! I think not so much for the carrot part, but more for that decadent, fail proof cream cheese frosting part. For me, the cake is a medium just to get to the frosting! Is that awful. SNS? Same goes for Hummingbird Cake…but I digress…just look at this beautiful Carrot Cake!

Easter is a little over a week away and millions of folks around the world will celebrate this holy holiday by “brunching and lunching” with family and friends. My hunch is that Carrot Cake will make its share of appearances at dessert tables far and wide. If Carrot Cake is one of your favorites like it is mine, then you will definitely want to add this new twist on a traditional dessert to your Pinterest board. It just so happens that my blog’s namesake, the glorious peach, is the added ingredient that creates such a delightful new riff on a classic cake. The peach notes in the cake are subtle…the perfect balance of fruit and spice. I decorate my Peach Carrot Cake in the naked fashion, not to overwhelm the cake with too much of that beautiful cream cheese frosting. Believe me… it’s hard for an icing addict like myself to admit, but this cake is so good it doesn’t need frosting. Trust me on this one and keep the frosting layers thin. I also love the rustic elegance the cake renders…especially with the addition of peaches and blackberries. So earthy and beautiful…like spring and summer wrapped into one!

PEACH CARROT CAKE WITH CREAM CHEESE FROSTING & CARAMELIZED PEACHES

Makes one 6-inch cake Serves 8 – 10

Ingredients for the Cake:

  1. 3/4 cup salted butter
  2. 3 large eggs
  3. 2/3 cup granulated sugar
  4. 1/3 cup + 1 1/2 tbsp light brown sugar, firmly packed
  5. 1/4 tsp vanilla extract
  6. 1 1/4 cups all purpose flour
  7. 2 tsp baking powder
  8. 1 1/2 tsp baking soda
  9. 1/4 tsp fine sea salt
  10. 1 tsp ground cinnamon
  11. 1 3/4 cups grated carrots
  12. 1 can of peach halves in juice (2/3 cup of peach pure will be used in the cake, save the rest for the filling)

Ingredients for Cream Cheese Frosting:

  1. 3/4 cup softened butter
  2. 7 oz cream cheese, at room temperature
  3. 3/4 – 1 cup powdered sugar
  4. 1/4 tsp vanilla extract

For the Filling:

  1. Remaining Peach Puree

Caramelized Peaches:

  1. 3 – 4 fresh peaches (you may also use frozen peaches, thawed)
  2. 3 tbsp butter
  3. 3 tbsp light brown sugar, loosely packed
  4. Fresh Blackberries

Cake Directions:

  • Heat oven to 350 degrees F
  • Line with parchment and butter sides of two 6-inch cake pans
  • Melt the butter and leave to cool.
  • Beat eggs and sugars until fluffy and lighter in color and texture, about 3 minutes. Add melted butter and vanilla and beat until combined.
  • Mix flour, baking powder, baking soda, salt and cinnamon in a bowl, then stir into the batter until just smooth.
  • Peel and grate the carrots. Put the peaches (without the juice) in a blender or food processor and process until smooth.
  • Add grated carrots and 2/3 cup of the peach puree to the batter and stir until combined. Divide the batter between the two cake pans.
  • Bake for about 40 – 43 minutes, or until a cake tester comes out clean.
  • Leave to cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.

Cream Cheese Frosting:

  • Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth.
  • Put the bowl in the fridge while you cut the cake.
  • Cut both cake layers in half with a serrated knife so you end up with four cake layers.
  • Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of peach puree over. Repeat this until you’ve used up all layers.
  • Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.

Caramelized Peaches:

  • Slice the fresh peaches. Heat the butter over medium heat in a non-reactive skillet. Add brown sugar and swirl with a wooden spoon until the sugar melts.
  • Add the peach slices and caramelize for 2 -3 minutes. Let cool completely, then put them on top of the cake with the blackberries.

***Cake recipe credit: Award winning baker, writer and blogger, Linda Lomelino ***Peach Carrot Cake Photo Credits: Robyn Rodehaver

Looking for other great cake ideas for Easter (or anytime!). Try this one from Peach and the Willow! Click HERE for recipe!


Delicious and Delightful Carrot Cake Twists for Easter

Carrot cake has been an Easter staple for years, so why not serve some fun takes on this popular dessert for your celebration?

With Easter landing on International Carrot Day, April 4, John Kanell, culinary expert and founder of Preppy Kitchen, partnered with McCormick spices to create exclusive Easter dessert recipes that put a delightful twist on the classic carrot cake.

“Growing up, desserts were always the highlight of Easter, with my mother and grandmother making wonderful carrot cakes from scratch,” says John Kanell.

Because carrot cake brings back great memories, Kanell wanted to channel that nostalgia, while adding whimsical touches. His resulting creations are fun, family-friendly and beyond-delicious.

As darling as they are tasty, Carrot Cake Cookies bring all the flavors of carrot cake in a fun, handheld way that allows the whole family to get involved in the kitchen. Big and little kids alike can help frost and decorate!

Make room at the dessert table for Carrot Cake Roll with Lemon Cream Cheese Filling – a fluffy spiced cake loaded with carrots and the warm flavor of McCormick spices. Rolled up with a light and airy lemon and cream cheese filling, it’s a sweet way to celebrate the season.

“As a nod to my Greek heritage, my family always incorporated lemon into our dessert recipes. Adding it to the cream cheese filling provides a bright complement to my slightly sweet and tender Carrot Cake Roll recipe,” says Kanell.

Kanell is also sharing his top baking tips for success.

• Feature carrots front-and-center in desserts. Beyond their beautiful orange color, they add moisture to baked goods.

• Too much flour makes for dense, gummy baked goods. Always measure your flour correctly by using a scale or fluffing the flour and sprinkling it into your measuring cup before leveling off.

• Don’t over-mix your batter. It will activate the gluten in the flour and cause your baked goods to go from tender and airy to tough and overly chewy. Mix your dry and wet ingredients until just combined.

• Use room temperature butter and cream cheese – left out of the refrigerator for about 30 to 60 minutes. They should show a slight indent when pressed, yet still hold shape. Remember that consistency is important when creaming butter with sugar and it should be visibly fluffy and not cling to the side of your mixing bowl.

• Stock your spice rack with McCormick pure vanilla extract, cinnamon, ginger, allspice and nutmeg so it is ready for all your baking needs. Spring is all about nature waking up after a long slumber and these essential spices brighten and add warmth to seasonal dishes.

• Even if your little ones are too young to make a recipe, they can still help measure, mix and combine ingredients, and of course decorate cakes, cupcakes and cookies.

For these exclusive Easter carrot cake-inspired recipes, crafting ideas for kids and kids-at-heart, and everything else you need to complete your Easter celebration, visit mccormick.com/easter.

With delicious takes on the classic carrot cake, your family can hit the sweet spot between nostalgia and whimsical fun this Easter.


Time to make refined sugar-free icing!

To make refined sugar free icing (in other words without confectioners sugar) mix maple syrup, tapioca flour and butter! That's it!

It took me quite a few tries to perfect for my e-books. But I did it. Yay. And this icing is perfect in the morning because it won't give you processed sugar energy spikes – fake energy that does not last!

Tapioca flour is naturally slightly sweet and has the same consistency as confectioners sugar. So to sweeten it up add maple syrup or honey and whip it together with ghee, butter, or dairy-free vegan butter. I usually have vegan butter spread around so that is what I use.

Let's take a moment to recap. Is this really about finding an easy carrot cake recipe or healthy carrot cake recipe? Or the fact that it is both and can should be eaten for breakfast?! It's like eating a bowl of oatmeal-cake-in-one! It's a light, moist and deliciously healthy oatmeal carrot cake with buttery refined sugar-free icing!

Please pin to save and if you make the recipe please tag me on Facebook and Instagram @delightfulmomfood #delightfulmomfood so I can see what you are up to!


Sweet Southern Carrot Cake Is A Moist And Delightful Treat!

When I was a child I used to think carrot was horrible, however, I came to this conclusion without ever trying it! I just assumed that any cake with a vegetable in it would be bogus. Boy, was I ever wrong! I am so glad I got over my finicky ways and gave into the gloriousness of carrot cake. You are going to absolutely LOVE this recipe.

Check out what my friend Barb had to say about this recipe:

I’ve made plenty of carrot cakes in my day but this recipe literally tops them all. I guess you could say that it “takes the cake”!

I have to agree with Barb on that notion!

1 1/3 t. McCormick cinnamon

Combine the walnuts, coconut, raisins and carrot in a bowl. Let sit and then beat together the sugar, oil, salt, baking soda, baking powder and cinnamon.

Add 3 beaten eggs, mix well.

Fold in the flour and then the fruit.

Pour the cake into a 9 x 13″ greased and floured, a layer cake pan.

For the icing cream the cream cheese with the butter, slowly add the icing sugar a 1/2 cup at a time and then the vanilla.


Carrot Cake - A Blast From the Past

Chocolate had been my favorite flavor of cake, or anything else, until the day I had carrot cake with cream cheese frosting. I was a teenager, and it was love at first bite. My mother and I couldn't find a recipe for it anywhere, so we made one up.

And here it is, with a few minor changes I've made over the years. Since I started making it in a half-sheet pan, I use more finely shredded carrots, more finely chopped nuts and tiny Zante currants instead of raisins because it's a thin cake.

You don't need a stand mixer, or even a hand mixer, just a spoon to stir it up. And an 18x13x1-inch half-sheet pan (I LOVE my half-sheet pan). For a casual party, you can serve the cake straight from the pan. For an afternoon tea or other fancy party, you can cut it into dozens of 1 to 1 1/2-inch squares as a quick and easy stand-in for petits fours.


Carrot Sheet Cake


(Makes 18x13x1-inch half-sheet, 32 servings)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs
1 1/2 cups (10.5 ounces/298 grams) sugar
1 1/3 cups (10.67 fluid ounces/316 ml) organic canola oil
2 cups (12 ounces/340 grams) finely shredded carrots
1 cup (5 ounces/142 grams) Zante currants
1 cup (3.75 ounces/106 grams) chopped walnuts or pecans

The Frosting

1 3-ounce (85 grams) package cream cheese, room temperature
4 tablespoons (2 ounces/57 grams) unsalted butter, room temperature
1 teaspoon vanilla
3 cups (12 ounces/340 grams) powdered sugar
2 tablespoons (1 fluid ounce/30 ml) milk

1 Preheat oven to 350F/180C/Gas4. Spray with cooking spray an 18x13x1-inch half-sheet pan . In small bowl, whisk together flour, soda, cinnamon and salt. In another small bowl, stir a tablespoon of flour mixture into currants to coat and separate stir in chopped nuts.

2 In large bowl, beat eggs beat in sugar, then oil. Beat in flour mixture. Stir in carrots, raisins and nuts. Pour into prepared pan. Bake about 30 minutes. Cool in pan on wire rack about 2 hours.

3 In small bowl of electric mixer, cream together the cream cheese, butter and vanilla. Gradually add powdered sugar (no need to sift) and mix until thoroughly combined, adding milk at the end.


Big Bill's Carrot Cake

Ingredients:

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted with a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)*
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs

For the Frosting

8 ounces cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and 3/4 cups confectioners' sugar, sifted
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract (I omitted this and replaced it with 1/2 teaspoon of pure vanilla extract)
1/2 cup shredded coconut (optional)

Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Directions:

For the Cake

1. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

2. Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

4. Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

5. The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

For the Frosting

1. Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

2. If you'd like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To Assemble the Cake

1. Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

2. Refrigerate the cake for 30 minutes, just to set the frosting before serving.

To Serve the Cake

1. This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's even better with vanilla ice cream or some lemon curd.

Notes:

- The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it's firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

All images and text © for My Baking Addiction

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


Carrot Cake Sheet Cake

We’ve come across various carrot cake recipes before, but we can safely say we’ve found the best one – and it’s perfect for a party, since it really feeds a crowd! Now of course there are versions out there that have coconut and pineapple, but we’ve got a slightly more pared back version, one that is absolutely delightful and that can be tweaked to cater to your carrot cake preferences for us, that’s a spiced cake, stuffed to the brim with carrots and flecked with raisins and pecans. And don’t forget the cream cheese frosting!

If you haven’t made carrot cake before, it’s a breeze to make. We use vegetable oil and butter to keep this cake extra moist and never dry – plus, mo’ butter, mo’ better – then a combination of regular and brown sugar to get that deeper, richer flavor. Add to that two teaspoons of cinnamon and a healthy dash of nutmeg and you’ve mastered that perfectly spiced flavor that we love and yearn for in a carrot cake. That and, oh yeah, 4 cups of carrots to really make it clear we’re making CARROT CAKE here. Unapologetically carrot-y, folks.

And for the show-stopping element that truly is our favorite part: the cream cheese frosting. Easy breezy and completely addictive, this frosting comes together in five minutes (warranted you start with room temperature cream cheese and butter) and it’s just a matter of beating your ingredients together and getting the frosting to your desired consistency. Then it all gets smoothed onto the beautiful, golden brown cake and the rest is history. So, so good, you guys, and perfect for absolutely any get-together!


Delicious and delightful carrot cake twists for Easter

PHOTO SOURCE: (c) John Kanell

Carrot cake has been an Easter staple for years, so why not serve some fun takes on this popular dessert for your celebration?

With Easter landing on International Carrot Day, April 4, John Kanell, culinary expert and founder of Preppy Kitchen, partnered with McCormick spices to create exclusive Easter dessert recipes that put a delightful twist on the classic carrot cake.

“Growing up, desserts were always the highlight of Easter, with my mother and grandmother making wonderful carrot cakes from scratch,” says John Kanell.

Because carrot cake brings back great memories, Kanell wanted to channel that nostalgia, while adding whimsical touches. His resulting creations are fun, family-friendly and beyond-delicious.

As darling as they are tasty, Carrot Cake Cookies bring all the flavors of carrot cake in a fun, handheld way that allows the whole family to get involved in the kitchen. Big and little kids alike can help frost and decorate!

Make room at the dessert table for Carrot Cake Roll with Lemon Cream Cheese Filling – a fluffy spiced cake loaded with carrots and the warm flavor of McCormick spices. Rolled up with a light and airy lemon and cream cheese filling, it’s a sweet way to celebrate the season.

“As a nod to my Greek heritage, my family always incorporated lemon into our dessert recipes. Adding it to the cream cheese filling provides a bright complement to my slightly sweet and tender Carrot Cake Roll recipe,” says Kanell.

Kanell is also sharing his top baking tips for success.

• Feature carrots front-and-center in desserts. Beyond their beautiful orange color, they add moisture to baked goods.

• Too much flour makes for dense, gummy baked goods. Always measure your flour correctly by using a scale or fluffing the flour and sprinkling it into your measuring cup before leveling off.

• Don’t over-mix your batter. It will activate the gluten in the flour and cause your baked goods to go from tender and airy to tough and overly chewy. Mix your dry and wet ingredients until just combined.

• Use room temperature butter and cream cheese – left out of the refrigerator for about 30 to 60 minutes. They should show a slight indent when pressed, yet still hold shape. Remember that consistency is important when creaming butter with sugar and it should be visibly fluffy and not cling to the side of your mixing bowl.

• Stock your spice rack with McCormick pure vanilla extract, cinnamon, ginger, allspice and nutmeg so it is ready for all your baking needs. Spring is all about nature waking up after a long slumber and these essential spices brighten and add warmth to seasonal dishes.

• Even if your little ones are too young to make a recipe, they can still help measure, mix and combine ingredients, and of course decorate cakes, cupcakes and cookies.

For these exclusive Easter carrot cake-inspired recipes, crafting ideas for kids and kids-at-heart, and everything else you need to complete your Easter celebration, visit mccormick.com/easter.

With delicious takes on the classic carrot cake, your family can hit the sweet spot between nostalgia and whimsical fun this Easter.


Tools To Make Keto Carrot Cake

Click the links below to see the items used to make this recipe.

  • 9″ Springform Pan – This carrot cake is a lot easier to remove when using a springform pan. This is a perfect size for this cake and my cheesecake recipes. – If you don’t have a food processor, then this is a must have! A box grater is perfect for grating carrots, cheese, cauliflower, and broccoli. – Real pineapple is higher in carbs and not always a great option in recipes. This extract is lovely and adds the perfect amount of tropical flavor to make this Sugar-Free Carrot Cake shine.


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