Recipes for "carrot cake"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.

Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots, then fold in pecans.

Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.

Stir in chopped pecans.

Frost the cooled cake. Serve and enjoy!

Prep: Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.

Cake Batter: Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.

Streusel: Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).

Bake: Spread batter into a greased 9-inch round baking pan (see FAQs). Sprinkle with streusel. Bake for 30 minutes until the center is just set. Top with honey butter if you’re extra (you are).

Blend the romaine (or spinach) and coconut milk until smooth.

Add the remaining ingredients and blend again until smooth.

Top with pistachios and toasted coconut! My fave.

1. Preheat oven to 350° F. Line cupcake molds with paper liners.

2. In a large bowl, beat together the coconut oil, brown sugar, eggs, yogurt, and vanilla. Mix in the carrots. Add the flour, baking soda, baking powder, cinnamon, ginger, and salt. Mix until just combined.

3. Divide the batter evenly among the prepared pan. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

4. To make the frosting. In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

5. Frost each cupcake and decorate as desired. I love to dust the cupcakes with matcha powder, strawberry powder, and/or edible flowers.

Toast the walnuts in the preheated oven for 5 to 8 minutes. Remove from the oven and set aside to cool.

Line 2 standard muffin/cupcake pans with liners.

Combine the sugar, eggs, oil, buttermilk, orange zest, and vanilla together in a bowl and whisk thoroughly. Stir in the grated carrots.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.

Fold the flour mixture into the carrot mixture until combined, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.

Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake at 350°F until a toothpick inserted in the center of a few cupcakes comes out clean or with a few crumbs, 19 to 21 minutes, rotating the pan after the first 15 minutes of baking.

Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.

Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix until creamy. Spread or pipe onto cooled cupcakes.

Line a baking sheet with parchment paper and set aside.

Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.

Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

Line a 9-inch square dish with parchment paper.

Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.

Transfer dough to the prepared dish and press it down and smooth it out evenly.

Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until combined, scraping the sides of the bowl as needed, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.

Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes more.

While cake is cooling, spread almonds and coconut on a baking sheet.

Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.

While cake, almonds, and coconut are cooling, beat milk and pudding mix together in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.

Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.

Layer 1/2 the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 the pudding mixture, then 1/2 the almond mixture. Repeat layers once more.

Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.

Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.

Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.

Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.

Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.

Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼  teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.

To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.

To make the cookies: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.

Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.

Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.

Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven until tops are set, about 14 to 16 minutes. Allow cookies to cool for 2 minutes on the cookie sheets before removing to wire racks to cool completely.

Make the cream cheese frosting: Beat cream cheese, butter, and vanilla with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in powdered sugar gradually to reach spreading consistency.

Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.

Bring water to a boil in a large, heavy saucepan; stir in oats. Reduce heat to a simmer; cook oats until they begin to thicken, about 10 minutes. Stir in apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt; simmer until tender, about 20 minutes more.

Meanwhile, melt butter in a skillet over medium-low heat. Stir in pecans; cook until fragrant and lightly browned, 2 to 5 minutes. Sprinkle with brown sugar; stir until sugar has melted and coats pecans.

Top oatmeal servings with about 2 tablespoons pecan mixture and a dollop of yogurt.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.

Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.

Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.

Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Prepare the cake batter: Beat together eggs, oil, white sugar, and vanilla in a large bowl. 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 until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Make the frosting: Combine butter, Neufchâtel cheese, confectioners' sugar, and vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans.

Spread frosting over completely cooled cake.

Preheat the oven to 350 degrees F (175 degrees C).

Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.

Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.

Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.

Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.

Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.

Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Gather all ingredients.

To make the pancake batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl.

Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping.

To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth. Set aside.

To prepare the topping: Stir raisins, pecans, coconut, and ginger together in a small bowl. Set aside.

Heat a large nonstick skillet or griddle over medium heat; grease with butter.

Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.

Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x13-inch baking pan.

Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.

Combine flour, cinnamon, baking soda, and salt in a separate bowl.

Stir oil mixture into flour mixture until a well-mixed batter forms.

Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.

Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

To make the carrot cake: Beat sugar and oil together in a bowl using an electric mixer until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.

Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; beat into egg mixture until batter is smooth. Fold in carrots until incorporated.

Pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Allow cake to cool completely for at least 30 minutes.

To make the icing: Beat cream cheese and butter together in a bowl using an electric mixer until well combined. Beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add vanilla and beat well.

Spread icing onto cooled cake.

Slice and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.

Sift together flour, baking soda, cinnamon, and salt in a large bowl. Set aside.

Beat together sugar, oil, and eggs in another large bowl until smooth.

Mix in flour mixture until just combined. Stir in carrot baby food until incorporated.

Spread batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 20 minutes.

Allow cake to cool completely on a wire rack before frosting and slicing.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.

Beat sugar, mayonnaise, eggs, and vanilla extract together in a large bowl with an electric mixer until blended, scraping the bowl occasionally. Stir in flour mixture; fold in carrots, pineapple, cranberries, and pecans. Divide batter between the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then remove from the pans, and cool completely on wire racks, about 1 hour.

Prepare two 9-inch cake pans. Cut out rounds of parchment paper and place in the bottoms of the pans. Butter the rounds and the sides of the pan.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Mix just until the dry ingredients are moistened. Fold in the chopped walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared pans. Set on the middle rack of the oven and bake at 350°F for 45 to 50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until the edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cakes comes out clean.

Remove the cakes for the oven and set on wire racks until cooled completely.

While the cake is cooling, make the frosting. In a stand mixer with a paddle attachment or using a hand mixer, beat together the cream cheese and butter until creamy.

Slowly sift in the powdered sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.

Once the cakes have cooled, remove from the pans and frost. Sprinkle the top with chopped walnuts or arrange walnut halves in a crown around the top. Serve.

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Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.

Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.

Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff  peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.

Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight.