3 Delicious Carrot Cake Recipes

Posted on Mar 12 2016 - 3:07am by foodanddating

CREAM CHEESE FROSTING CARROT CAKE – cool and rich in flavor, this cake is a perfect choice to impress your date with a delicious yet healthy dessert. For more detailed instructions, check out Sally’s blog.


Ingredients for the cake:

·         3 cups (390g) of chopped pecans or pecan pieces

·         1 and 1/2 cups (300g) packed brown sugar

·         1/2 cup (100g) granulated sugar

·         1 cup (240ml) vegetable or canola oil

·         4 large eggs

·         3/4 cup (133g) smooth unsweetened applesauce

·         1 teaspoon vanilla extract

·         2 and 1/2 cups (312g) all-purpose flour

·         2 teaspoons baking powder

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 and 1/2 teaspoons ground cinnamon

·         1 teaspoon ground ginger

·         1/4 teaspoon ground nutmeg

·         1/4 teaspoon ground cloves

·         2 cups (260g) grated carrots (about 4 large)


Ingredients for cream cheese frosting:

·         16 ounces (450g) full-fat cream cheese, softened to room temperature

·         1/2 cup (115g) unsalted butter, softened to room temperature

·         4 cups (480g) confectioners’ sugar

·         2-3 Tablespoons (30-45ml) heavy cream

·         1 teaspoon vanilla extract

·         pinch salt



1.       Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper. Spread the chopped pecans on the sheet and toast for 8 minutes. Remove from the oven and allow to cool.

2.       Turn the oven up to 350°F (177°C). Spray two 9-inch cake pans with nonstick spray. Set aside.

3.       In a large bowl, whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together until combined and no brown sugar lumps remain. Set aside. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together until combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Then, fold in the carrots and 1 cup of the toasted pecans. The rest of the pecans are used in step 6.

4.       Pour the batter evenly into the two cake pans. Bake for 30-35. Allow the cakes to cool completely in the pans set on a wire rack.

5.       Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 2 full minutes. Add a pinch of salt if it is too sweet.

6.       Assemble and frost: First, using a large serrated knife, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Decorate the sides of the cake with the remaining toasted pecans. Slice and serve.


HEALTHY CARROT MUFFINS –easy and quick to make, these yummy muffins are the perfect snack, plus you don’t need to have a guilty conscience because of all the health benefits that come from carrots.



·         3/4 cup all-purpose flour

·         1/2 cup whole wheat flour

·         2/3 cup dark brown sugar

·         2 tablespoons wheat germ

·         2 teaspoons ground cinnamon

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         Pinch fine salt

·         2 large eggs

·         1/3 cup vegetable oil

·         1 tablespoon pure vanilla extract

·         4 medium carrots, grated (about 2 cups)

·         1/2 cup canned crushed pineapple, drained



1.       Preheat the oven to 350 degrees F (177°C). Line twelve 1/2-cup muffin cups with paper muffin liners.

2.       Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

3.       Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.


MOIST CARROT CAKE – this simple cake will blow your mind at the first bite. So tender and sweet!


·         2 cups all-purpose flour

·         2 teaspoons baking powder

·         1 1/2 teaspoons baking soda

·         1 teaspoon salt

·         2 1/2 teaspoons ground cinnamon

·         4 eggs

·         1 1/2 cups vegetable oil

·         2 cups white sugar

·         2 3/4 cups shredded carrots

·         1 (8 ounce) can crushed pineapple, drained

·         3/4 cup chopped walnuts

·         1 cup flaked coconut



1.       Preheat oven to 325 degrees F (165°C). Grease and flour a 9×13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2.       In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

3.       Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


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