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.

1 1/2 cups granulated sugar 1 cup vegetable oil 3 eggs 2 cups Gold Medal™ All-Purpose Flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon salt 3 cups shredded carrots (5 medium) 1 cup coarsely chopped walnuts Cream Cheese Frosting 1 package (8 oz) cream cheese, softened 1/4 cup butter or margarine, softened 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.

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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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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

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

1 teaspoon baking soda 1/2 teaspoon salt 3 large eggs, room temperature 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

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.

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.

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. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

Preparation. For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess. Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots.

Ingredients 2 cups granulated sugar 1 ¼ cups vegetable oil 3 large eggs, room temperature 1 teaspoon vanilla extract 2 ¾ cups all-purpose flour 2 teaspoons ground cinnamon ¼ teaspoon nutmeg 2 teaspoons baking soda 1 ½ teaspoons kosher salt 1 cup raisins 1 cup chopped walnuts 2 ¼ cups grated carrots

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.

Instructions. Make the Carrot Cake: Preheat oven to 350 degrees F. Grease three 9-inch cake pans, line the bottoms with a round of parchment, grease the parchment, then flour the pans and tap out the excess. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

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.

Preheat oven to 350 F. Grease and flour three 9-inch round cake pans. Set aside. In a large bowl, cream together oil, sugar, and brown sugar with a mixer. Mix in eggs and vanilla extract medium-low speed. Stir in carrots using a rubber spatula. Set aside.

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