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Our carrot cake recipes - 99 recipes

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Nutritional Info Per each of 36 saervings: about - cal 426 pro 4 g total fat 21 g sat

  • Icing:
  • 4 4cups cups(1 L) (1 L) all-purpose flour
  • 4 4tsp tsp(18 mL) (18 mL) baking powder
  • 4 4tsp tsp(18 mL) (18 mL) cinnamon
  • 2 2tsp tsp(10 mL) (10 mL) baking soda
  • 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) salt
  • 1 1tsp tsp(5 mL) (5 mL) nutmeg
  • 6 6eggeggs
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) granulated sugar
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) packed brown sugar
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) vegetable oil
  • 2 2tsp tsp(10 mL) (10 mL) vanilla
  • 4 4cups cups(1 L) (1 L) grated carrotcarrots
  • 2 2cans (each 14 oz/398 mL) cans (each 14 oz/398 mL)crushed pineapple, drained
  • 1-1/2 1-1/2pkg (each 8 oz/250 g) pkg (each 8 oz/250 g)cream cheese, softened
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) butter, softened
  • 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) vanilla
  • 7-1/2 7-1/2cups cups(1.875 L) (1.875 L) icing sugar
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oven 350 degrees two 10 inch cake pans

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts
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This is one of my family's favorite cakes

  • 5 medium carrots - peeled and chopped or grated
  • 1½ cup sugar
  • ¾ cup oil
  • 4 eggs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 cup flour
  • 1 tsp salt
  • 1 tsp vanilla
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Bake at 350 in middle of rack in oven for 30 to 35 min 2 round 9 inch cake pans Place cake mix, pudding,2/3 cups o...

  • 1 box plain yellow cake mix
  • 1 box vanilla instant pudding
  • 2/3 cup of orange juice
  • 1/2 cup vegetable oil
  • 4 lg eggs
  • 2 tsp ground cinnamon
  • 3 cups grated carrots
  • 1/2 cups raisins
  • 1/2 cup chopped pecans
  • (Frosting)
  • 1 pk cream cheese roomtemp
  • 3 cups powdered sugar
  • 2 tbs orange juice
  • 1 tbs orange zest
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HEAT oven to 350°F. PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts

  • 1 pkg. (2-layer size) spice cake mix
  • 2 cups shredded carrots (about 3 large)
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup chopped PLANTERS Pecans, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 cups powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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1 Heat oven to 350°F

  • Cookies
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups grated carrots Save $
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • Maple-Cream Cheese Filling
  • 1 cup butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup real maple syrup
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • Garnish
  • 1/2 cup finely chopped pecans or shredded coconut
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Instructions Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment pape...

  • Ingredients
  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup granulated sugar (200g)
  • 1 cup light or dark brown sugar* tightly packed (200g)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup canola or vegetable oil (235ml)
  • 1/2 cup or 1 stick unsalted butter melted (113g)
  • 4 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups grated carrots** (340g)
  • 1 cup chopped walnuts or pecans optional (125g)
  • Cream Cheese Frosting*** i doubled the recipe except for the sugar
  • 1/2 cup (1 stick) unsalted butter softened (113g)
  • 8 oz cream cheese softened (brick-style, not spreadable) (226g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar (500g)
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DIRECTIONS Preheat oven to 350° and grease a 9" springform pan

  • INGREDIENTS
  • FOR THE CARROT CAKE
  • Cooking spray, for pan
  • 1 1/2 c. all-purpose flour
  • 1 c. sugar
  • 1 tsp. cinnamon
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 3/4 c. canola oil
  • 2 large Eggs, beaten
  • 1 1/2 c. grated carrots (from 1 large)
  • 1/2 c. raisins
  • 1/2 c. chopped pecans or walnuts
  • FOR THE CHEESECAKE
  • 2 8-oz. packages cream cheese, at room temperature
  • 3/4 c. sugar
  • 1/4 tsp. kosher salt
  • 1 1/2 tbsp. all-purpose flour
  • 1/2 tbsp. pure vanilla extract
  • 2 large eggs
  • 1/2 c. sour cream
  • FOR THE FROSTING
  • 1 c. powdered sugar
  • 4 tbsp. butter, softened
  • 4 oz. softened cream cheese
  • 1/2 tsp. pure vanilla extract
  • Chopped pecans or walnuts, for garnish
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1. Preheat oven to 350°. Place about 15 paper baking cups in muffin pans, and coat with cooking spray

  • Vegetable cooking spray
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 (8-oz.) can crushed pineapple in juice, drained
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 egg whites
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots
  • 1/2 cup chopped toasted pecans
  • 1/2 cup golden raisins
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READY IN: 50 mins SERVES: 9 Preheat oven to 350 degrees

  • CAKE
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/3 cup margarine or ⁄ cup butter
  • 1 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup plain yogurt or ⁄ cup lemon yogurt or ⁄ cup vanilla yogurt
  • ½ cup shredded carrot
  • LEMON YOGURT FROSTING
  • 3 tablespoons margarine or 3 tablespoons butter
  • 1 ½ cups sifted confectioners' sugar
  • ½ teaspoon grated lemon peel
  • ½ teaspoon vanilla
  • 1 -2 tablespoon plain yogurt or 1 -2 tablespoon lemon yogurt or 1 -2 tablespoon vanilla yogurt
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Got this one from Style at Home

  • CAKE:
  • 2 cups dark brown sugar
  • 1 1/2 cups vegetable oil
  • 3 large eggs
  • 2 tsp vanilla
  • 2 tsp cinammon
  • 2 cup flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp salt
  • 1/4 tsp cardamom
  • 1 - 398 ml can crushed pineapple - drained very well
  • 200 gram flaked coconut
  • 1 cup toasted chopped walnuts or pecans
  • 2 cups coarsely grated carrots
  • FROSTING:
  • 1 1/2 cups cream cheese, softened
  • 1/2 cup unsalted butter
  • 4 cups icing sugar
  • 2 tsp vanilla
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Got this recipe from Norma Miller from sorority

  • FILLING:
  • 1 - Carrot cake
  • 1 3/4 oz instant vanilla pudding (plus ingredients on the box)
  • 1 cup whipping cream
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 - 12oz pkg cream cheese (room temperature
  • TOPPING:
  • Toasted cocount, toasted pecans and SKOR pieces
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CARROT CAKE TRIFLE Carrot Cake for a Crowd