Carrot Cake

Carrot Cake | Easy Dessert Recipes

Recipe: Carrot Cake:

Carrot CakeSo you want to know how to bake carrot cake the easy way?

I am bringing here this carrot cake recipe that it is absolutely delicious. It is an easy recipe that you can prepare with your family; even your kids can help you with the preparation!

This time I made them as mini-cupcakes that you can eat in one bite. This is an ideal size as you can put in your kid’s lunch box. I am certain that they are going to love them!

This is one of my favorite cakes!

I have tried many recipes of carrot cake and by trial and error; I have come up with this one that I am sharing with you. I hope you like it as much as I do.

Let’s start!

Ingredients for Carrot Cake

Carrot Cake

Yield: About 30 mini-cupcakes

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon salt

4 eggs at room temperature

¾ cup oil

¾ cup white sugar

¾ cup packed light brown sugar

½ cup pineapple jam

½ cup pineapple juice

3 cups carrots trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor

¾ cup chopped nuts

Ingredients For Carrot Cake Frosting

16 ounces cream cheese (Two 8 oz. packs)

1 ¾ powdered sugar

1 teaspoon vanilla

1 teaspoon orange peel

How to Bake This Carrot Cake Step By Step?

Carrot Cake

PREHEAT the oven at 350ᵒ degrees.

GREASE and flour the pans (If you are going to make a big cake, you will need two 9”pans)

SIFT in a strainer the first five ingredients: Flour, baking soda, baking powder, cinnamon and salt.

BEAT the eggs in a big bowl and add the oil, white and brown sugars, and pineapple jam and pineapple juice.

ADD the dry ingredients, folding until well blended.

ADD the nuts and the grated carrots and blend well.

POUR into pans the dough.

BAKE for about 20 a 25 minutes or until a toothpick inserted in center comes out clean. Do not over-cook as they could turn out dry.

REMOVE from the oven and place in cooling rack.

PREPARE the frosting.

BEAT all ingredients for the frosting with electric mixer until smooth.

SPREAD the frosting on top of each of the mini cakes (if you baked 9 inch cakes, place 1cake layer on a large plate, and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake.

If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts and/or cinnamon.

For the mini cupcakes, I only sprinkle a little bit of powdered sugar on top of each one.

KEEP at cool room temperature until serving time.

Carrot Cake

How to Serve Carrot Cake?

Like I mentioned before, this mini cupcakes are great to include in your kids lunch boxes. Not only kids, but also grown-ups will enjoy this delicious carrot cake!

They are ideal for breakfast as well. Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool room temperature, for 2 to 3 days. This will save you time in the mornings!

What about you… Do you have any recipe of carrot cake? Do you have any tips or tricks on how to prepare carrot cake that you would like to share?

How do you resolve your daily cooking? I would love for you to share a comment about this particular recipe, and also tell me a little bit about what frustrates you the most when you are ready to prepare a meal. I personally am responding to all the questions and comments as my objective with this blog is to help someone like me to be successful in the kitchen.

Just like with this easy and delicious carrot cake!

Carrot Cake | Easy Dessert Recipes
 
Prep time
Cook time
Total time
 
So you want to know how to bake carrot cake the easy way? I am bringing here this carrot cake recipe that it is absolutely delicious. It is an easy recipe that you can prepare with your family; even your kids can help you with the preparation! This time I made them as mini-cupcakes that you can eat in one bite. This is an ideal size as you can put in your kid’s lunch box. I am certain that they are going to love them! This is one of my favorite cakes! I have tried many recipes of carrot cake and by trial and error; I have come up with this one that I am sharing with you. I hope you like it as much as I do. Let’s start!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 30 mini-cupcakes
Ingredients
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 4 eggs at room temperature
  • ¾ cup oil
  • ¾ cup white sugar
  • ¾ cup packed light brown sugar
  • ½ cup pineapple jam
  • ½ cup pineapple juice
  • 3 cups carrots trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor
  • ¾ cup chopped nuts
  • Ingredients For Carrot Cake Frosting
  • 16 ounces cream cheese (Two 8 oz. packs)
  • 1 ¾ powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon orange peel
Instructions
  1. PREHEAT the oven at 350ᵒ degrees.
  2. GREASE and flour the pans (If you are going to make a big cake, you will need two 9”pans)
  3. SIFT in a strainer the first five ingredients: Flour, baking soda, baking powder, cinnamon and salt.
  4. BEAT the eggs in a big bowl and add the oil, white and brown sugars, and pineapple jam and pineapple juice.
  5. ADD the dry ingredients, folding until well blended.
  6. ADD the nuts and the grated carrots and blend well.
  7. POUR into pans the dough.
  8. BAKE for about 20 a 25 minutes or until a toothpick inserted in center comes out clean. Do not over-cook as they could turn out dry.
  9. REMOVE from the oven and place in cooling rack.
  10. PREPARE the frosting.
  11. BEAT all ingredients for the frosting with electric mixer until smooth.
  12. SPREAD the frosting on top of each of the mini cakes (if you baked 9 inch cakes, place 1cake layer on a large plate, and cover the top with about ⅓ of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake
  13. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts and/or cinnamon.
  14. For the mini cupcakes, I only sprinkle a little bit of powdered sugar on top of each one.
  15. KEEP at cool room temperature until serving time.

 

This recipe is also available in Spanish = Esta receta también está disponible en español: Pastel de Zanahoria

Bon appétit!

Cooking Easy Meals » Carrot Cake «

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