Carrot Cake Recipe From Scratch

1. Combine wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl. 2. Combine dry ingredients: In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated. 3. Pin This is my favorite recipe for carrot cake! It is 100% made from scratch, easy to make, versatile, and utterly delicious. One of our most popular recipes! Just read all the rave reviews! Jump to the Easy Carrot Cake Recipe Watch The Video How to Make Carrot Cake From Scratch This carrot cake is quick, easy to make, and utterly delicious.

Ready to Make? Keep Screen On Keep Screen On Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its br. By Betty Crocker Kitchens A real Southern favorite. Printable recipe included. … This old fashioned version is a basic cake. It's delicious, without the pineapple, coconut, raisins and some other things you might not like, or find in some of the more modern versions. Yes, we share our recipe for cream cheese frosting with pecans as well. You really need to try this one. … …

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Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins. Step 3. Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth.

Who ARE you people?! 😉 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.

That's exactly what I love about Ina's Carrot and Pineapple Cake. It's a tried-and-true classic — with more than 500 reviews and a 5-star rating. It's a tried-and-true classic — with.

1 cup canola oil 2 cups all-purpose flour 2 to 3 teaspoons ground cinnamon 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 2 cups grated carrots FROSTING: 1/2 cup butter, softened 3 ounces cream cheese, softened 1 teaspoon vanilla extract 3-3/4 cups confectioners' sugar

Ingredients For the Carrot Cake . 2 ½ cups (325g.) all purpose flour 1 ½ teaspoons baking soda 1 ¼ teaspoons baking powder 2 teaspoons ground cinnamon

45 mins Additional Time: 1 hrs 10 mins Total Time: 2 hrs 15 mins Servings: 16 Yield: 2 10-inch round cake layers Jump to Nutrition Facts Ingredients 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 ½ cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 cups all-purpose flour

Enjoy! Baking Tips for Carrot Cake When measuring your flour, don't scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. Feel free to use chopped walnuts or pecans in this carrot cake, I suggest using about 3/4-1 cup.

1-1/2 cups canola oil 2 cups finely grated carrots 1 teaspoon vanilla extract 1 cup well-drained crushed pineapple 1 cup sweetened shredded coconut 1 cup chopped nuts CREAM CHEESE FROSTING: 6 ounces cream cheese, softened 6 tablespoons butter, softened 3 cups confectioners' sugar 1 teaspoon vanilla extract

Desserts Cakes Carrot Cake Find the best carrot cake recipe, with or without pineapple, plus recipes for carrot cupcakes with cream cheese frosting, and other easy carrot-y treats. Carrot Cake Bars 1 Rating Carrot Apple Cake with Cream Cheese Frosting Carrot Cake 7,259 Ratings Best Carrot Cake Ever 1,844 Ratings Carrot Cake Pancakes

20 mins Total Time: 2 hrs 20 mins Yield: 1 (9-inch) cake Truly our best-ever carrot cake recipe, this classic favorite is fit for a crowd, and you might not have any leftovers to bring home. We even tested our recipe against the Queen Elizabeth II's carrot cake, and the Southern version won by a landslide.

Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper. Grate the carrots on the small holes of a box grater. Set aside. In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.

1 ½ teaspoons kosher salt 1 cup raisins 1 cup chopped walnuts 2 ¼ cups grated carrots

Instructions. Preheat oven to 350F (175C) and prepare two 8-inch pans⁴ (see note for using different sized pans) by lining the bottoms with parchment paper and lightly greasing and flouring the sides. In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.

Reviews Save Print Recommended 36 Tried-and-True 13×9 Recipes Our editors and experts handpick every product we feature. We may earn a commission from your purchases. Ingredients 4 large eggs 2 cups sugar 3 cups finely shredded carrots 1 package (8 ounces) cream cheese, softened 1-1/2 cups vegetable oil 2 cups all-purpose flour

Whisk Together Dry Ingredients. In a large bowl, sift or whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add Oil and Eggs. With the paddle attachment on a stand mixer or with a handheld electric mixer, beat in the oil and eggs, one at a time. Stir in Carrots and Vanilla Extract.

Directions Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts.

Instructions. To make the cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan. In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

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