- Dish type
- Vegetable cakes
- Carrot cake
- Easy carrot cake
A very moist carrot cake with a cinnamon and a light cream cheese icing on top. If you skip the cream cheese icing and simply dust it with icing sugar it will be a dairy free cake.
2 people made this
- For the cake
- 5 eggs
- 400g caster sugar
- 2 teaspoons cinnamon
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 250ml vegetable oil (rapeseed is best)
- 250g plain flour, sifted
- 220g grated carrots
- For the icing
- 100g cream cheese
- 100g butter, softened
- 60g icing sugar
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat your oven to 180 C / Gas 4. Lightly grease a large baking tin.
- Beat eggs with sugar, cinnamon, bicarb of soda and baking powder. Keep on mixing while adding oil and sifted flour.
- Mix in the carrots till well combined. Transfer the mixture to the prepared tin.
- Bake for 45 minutes.
- To prepare the icing, place all the ingredients in a heatproof bowl and place it on top of a pot of boiling water. Heat until melted, stirring from time to time. Let cool slightly then spread over cake. Refrigerate till serving.
Reviews & ratingsAverage global rating:(9)
Best Carrot Cake Recipe
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The BEST Carrot Cake you’ll ever eat!! Made with an abundance of fresh carrots, sweet spices and a rich cream cheese frosting.
Carrot cake has long been my favorite cake and this is the only recipe I ever use!
Cinnamon and orange carrot cake recipe
200g (7 oz) self-raising wholemeal flour
115g (4 oz) plain flour
350g (12 oz) caster sugar
2 teaspoons ground cinnamon
2 teaspoons bicarbonate of soda
Zest of 1 orange
250g (9 oz) Stork, softened
3 large carrots, peeled and grated
4 eggs, medium
100g pack pecans
200g pack cream cheese
100g (3 ½ oz) Stork
350g (12 oz) icing sugar
1 level teaspoon ground cinnamon
2 dessertspoons orange juice
100g fresh raspberries
Mix together all dry ingredients in a large mixing bowl.
Mix in carrot and gradually beat in Stork and eggs. Reserve a few pecans for decoration and chop remainder. Stir into cake mix and pour into a greased and bottom lined 22cm (9-inch) deep cake tin.
Bake in preheated oven 180°C, 160°C fan, Gas 4 for 55-65 minutes. Cool on a wire rack.
Place topping ingredients in a bowl and mix well together. Spread over the cake and sprinkle with reserved pecans.
Using wholemeal flour adds a lovely nutty flavour to this quick and easy cake.
Let’s Make It!
This carrot cake is pretty easy, but let’s walk through the process together.
Begin by toasting pecans in the oven. Spread them on a baking sheet and bake for about 8 minutes. Toasting the nuts is optional, but you won’t regret doing it. Toasting pecans creates an unparalleled deep nutty flavor. Let the nuts cool down for a couple minutes, then start the carrot cake batter. Begin with 2 mixing bowls. Whisk the dry ingredients together in 1 bowl, then the wet ingredients in another bowl. Combine the two, along with shredded carrots and the toasted nuts. You don’t need a mixer for the cake batter!
Instead of a layer cake, you can bake this recipe in a 9吉 inch pan. It’s also perfect as the bottom tier for a homemade wedding cake!
Firstly you have to preheat your oven to 350 degrees after that, butter two 9″ round cake pans, line with best parchment paper, butter parchment paper, dust parchment paper with flour, shake out the excess amount.
After that, in a simple mixing bowl, you have to whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Then in a large size mixing bowl by using an electric mixer you have to blend vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla.
Now you have to add all the dry ingredients and mix until combined very well. You have to mix in grated carrots just to evenly distribute. After that, divide the mixture evenly into two prepared cake pans.
After that, bake in preheated oven for almost forty minutes until the toothpick inserted into the center comes out very clean.
And then, remove it from the oven and allow cooling for almost ten minutes in the cake pan, and then running a knife around the edges of your cakes and inverting it into a wire rack to cool it completely. Lastly, frost cakes then finish with the best fully chopped pecans if using. You can also store the cake in an airtight container in your refrigerator.
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.
Carrot Cake Recipe
Easy Restaurant Dessert Recipe
Preparation time:ꀠ minutes
Ingredients for Batter:
- 1 cup + scant 1/4 cup Canola oil
- 1 2/3 cups sugar
- 3 eggs
- 6 tablespoons raisins
- 1 2/3 cups grated carrots
- 3/4 cup crushed pineapple with juice
- 2 cups flour
- 3/4 teaspoon plus 1/8 teaspoon baking soda
- 3/4 teaspoon plus 1/8 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup chopped walnuts (or Pecans if you prefer)
Instructions for Carrot Cake Batter:
- Blend the following in a mixing bowl: 1 cup + scant cup Canola oil, 1 2/3 cups sugar and 3 eggs
- Blend and add to the above mixture the following: 6 tablespoons raisins, 1 2/3 cups grated carrots, 3/4 cup crushed pineapple with juice
- Stir together and add to the above mixture: all remaining ingredients
- Pour batter into a 9 X 13 inch cake pan and bake in a 350 degree F oven for 40 minutes, check for doneness and if not done leave in oven another 10 minutes and remove from oven to cooling rack
Ingredients for Carrot Cake Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- 4 ounces soft butter
- 1 pound powdered sugar
- 1 teaspoon vanilla
Instructions for Frosting:
- Blend cream cheese and butter until very soft
- Add powdered sugar and vanilla and blend until smooth
- Spread over cooled cake
Enjoy your Carrot Cake and the company of those you share it with!
Did you know? Red, black, yellow, white, purple - these were the colors that carrots started out with. Everything but orange.
Carrots were first cultivated in Afghanistan in the 7th century, and they started with yellow flesh and a purple exterior.
It was the Dutch who developed the orange carrot, and the French in the 17th century who most likely developed the elongated carrot, ancestor of the ones we eat today.
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.
- Skill Level: Advanced
- Add to favorites
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 2:00 h
I’ve tried many carrot cakes, and this is my favorite recipe. If you don’t like pecans, feel free to leave them out.
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Carrot Cake Loaf (Quick Bread)
- Author: Sally
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 4 hours (includes cooling)
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.