Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake
This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews!
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This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake. It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make.
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Chapters:
00:00:00 - Introduction to Moist Carrot Cake Recipe
00:00:39 - Preventing Cake Sticking to the Pan
00:01:40 - Adding Oil and Sugar
00:02:30 - Baking the Carrot Cake
00:03:14 - Making Cream Cheese Frosting
00:03:59 - Removing the Cakes from the Pans
00:04:35 - The Perfect Carrot Cake
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Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network
Ina makes her carrot cake extra special with pineapple and a cream cheese frosting!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Carrot and Pineapple Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
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Ina Garten's Carrot and Pineapple Cake | Barefoot Contessa | Food Network
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired
Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Zucchini carrot cake recipe with pineapple, walnuts and coconut and a yummy cream cheese frosting
Watch me make this Delicious zucchini carrot cake with pineapple Walnuts coconut and raisins for this cake you will need the following
ingredients
4 eggs
1 &3/4 cup of sugar
1 cup oil
2 1/4 cup flour
1 1/2 teaspoon cinnamon
1/2 tsp fresh ground nutmeg
1 & 3/4 tsp of baking powder
1 teaspoon baking soda
An 18 ounce can of crushed pineapple drained reserve juice for frosting
1 cup of chopped walnuts or pecans
2 cups of grated zucchini
2 teaspoons of vanilla
1/2 cup of coconut
1/2 cup of currents or raisins
one medium size carrot grated
Instructions:
Preheat oven 350 grease and flour a 9x13 spring form pan
Sift dry ingredients except for sugar together in a med size bowl
then in another large bowl add eggs and sugar and beat for a few minutes slowly drizzle in oil
add sifted ingredients to this mixture then stir in pineapple coconut raisins zucchini carrots nuts and vanilla
place into a 9 x 13 greased and floured springform pan and bake for 80 minutes at 350°
Cool for 10 minutes before removing from pan.
When cake is completely cooled you can make the pineapple cream cheese frosting you will need
4-5 cups of icing aka powdered sugar
A slash of reserved pineapple juice
1/2 tsp salt 1 & 1/2 tsp lemon juice
1/2 cup real butter softened
1 tsp vanilla
1 block cream cheese
Soften butter and cheese with hand mixer alternating juices and sugar add vanilla then whip till fluffy I usually let it mix for a few minutes spread over prepared cake when cool enjoy
For this recipe and more amazing recipes with tutorials visit
beautyandthebay.ca
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Best Ever Carrot Cake with Pineapple and Coconut
Hi viewers, This Luxurious homemade carrot cake is perfectly moist ,made with a sweetness of pineapple and coconut , crunch of pecans/walnuts and a smooth cream cheese frosting is out of this world!.
This is heavenly delicious and luxury cake, infused with juices of crushed pineapple, spice of cinnamon, flavour of vanilla , crunch of pecans, moisture of coconut and ofcourse tasty carrots. And yes, silky smooth cream cheese frosting is a cherry on the top!
So please do try it and everone will ask for a recipe. Best of all it is very easy to make.
This cake is perfect any occassion, like birthdays, christmas and easter.
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my channel with your family and friends. So that everyone can have a great taste of this lovely cake.
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Tropical Carrot Cake (Coconut, Pineapple & Walnut) with Cream Cheese Frosting
#kekcarrot #carrotcake #wortel
Bahan-bahan:
2 cawan tepung superfine
*(kalau takde boleh guna tepung naik sendiri tak perlu tambah baking powder & soda bikarbonat)
2 sudu teh baking powder
1 1/2 sudu teh soda bikarbonat
1 camca teh garam halus
2 1/2 sudu teh kulit kayu manis
- Satukan bahan kering dan ayak.
4 biji telur gred A
1 cawan minyak jagung
1 cawan gula halus
3 cawan parutan lobak merah
1 cawan nanas dalam tin (tos dan cincang kasar)
1/2 cawan kelapa kering Hawaii (Hawaiian coconut - boleh didapati di kedai menjual bahan kek)
1 cawan kacang walnut (dipanggang seketika & dicincang kasar)
Bahan Cream Cheese Frosting:
125g mentega
250g cream cheese
1/2 biji lemon (diambil jus)
5 sudu besar gula aising
* Panaskan oven suhu 180c selama 15 minit.
* Loyang 9x9
* Bakar selama 50 minit-1jam pada suhu 180c.
Selamat mencuba!