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Carrot snack cake✨ from @maxiskitchen Cake:▪️1+1/2 Cups All-Purpose Flour▪️1 tsp Baking Soda▪️1 tsp Baking Powder▪️1/2 tsp Kosher Salt▪️1+3/4 tsp Cinnamon▪️3/4 tsp Ground Ginger▪️1/4 tsp Nutmeg▪️1 Small Pinch Ground Cloves▪️3/4 Cup Dark Brown Sugar▪️1/4 Cup Granulated Sugar▪️1+1/2 Cups Finely Grated Carrots (7 oz.)▪️3/4 Cup Vegetable Oil (or other neutral oil)▪️2 Large Eggs▪️1/2 Cup Buttermilk▪️1 tsp Vanilla Extract▪️1/2 Cup Chopped Walnuts▪️ Cream Cheese Frosting:▪️1 x 8 oz. Block Cream Cheese, slightly softened▪️1/4 Cup Butter, slightly softened▪️1/2 tsp Vanilla Extract▪️1 Cup Powdered Sugar▪️ Decorations:▪️1 Small Carrot▪️Fresh Dill▪️ 1️⃣ Preheat the oven to 350F and line a 9x9-inch (or 8x8-inch) baking dish with parchment. 2️⃣ In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. 3️⃣ In another bowl, whisk the dark brown sugar, granulated sugar, grated carrots, oil, eggs, buttermilk, and vanilla until well combined. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. Fold in the walnuts. 5️⃣ Pour into the prepared pan and bake for 25-30 mins, or until a toothpick inserted in the center comes out clean. (If using an 8x8-inch pan, bake for 30-35 mins or longer if needed depending on your oven.) 6️⃣ Let cool in the pan for 15 mins. Invert the cake onto a plate, then remove the parchment and let cool completely before frosting. 7️⃣ With a hand mixer or stand mixer, whip the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. (If the frosting feels loose, refrigerate it for 10 mins to help it firm up.) Spread over the cooled cake. 8️⃣ For decorating, use a knife to cut mini carrot shapes out of a larger carrot. Arrange them in 3 rows of 3 on top of the cake, then place a small sprig of dill at the top of each to resemble carrot greens. Slice into 9 pieces and enjoy! STORAGE: Cover and refrigerate for up to 5 days. Let sit at room temp for 20–30 mins before serving, or enjoy it cold. ⏲ 15 min prep time / 45 min total time Serves 9
Carrot snack cake✨ from @maxiskitchen Cake:▪️1+1/2 Cups All-Purpose Flour▪️1 tsp Baking Soda▪️1 tsp Baking Powder▪️1/2 tsp Kosher Salt▪️1+3/4 tsp Cinnamon▪️3/4 tsp Ground Ginger▪️1/4 tsp Nutmeg▪️1 Small Pinch Ground Cloves▪️3/4 Cup Dark Brown Sugar▪️1/4 Cup Granulated Sugar▪️1+1/2 Cups Finely Grated Carrots (7 oz.)▪️3/4 Cup Vegetable Oil (or other neutral oil)▪️2 Large Eggs▪️1/2 Cup Buttermilk▪️1 tsp Vanilla Extract▪️1/2 Cup Chopped Walnuts▪️ Cream Cheese Frosting:▪️1 x 8 oz. Block Cream Cheese, slightly softened▪️1/4 Cup Butter, slightly softened▪️1/2 tsp Vanilla Extract▪️1 Cup Powdered Sugar▪️ Decorations:▪️1 Small Carrot▪️Fresh Dill▪️ 1️⃣ Preheat the oven to 350F and line a 9x9-inch (or 8x8-inch) baking dish with parchment. 2️⃣ In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. 3️⃣ In another bowl, whisk the dark brown sugar, granulated sugar, grated carrots, oil, eggs, buttermilk, and vanilla until well combined. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. Fold in the walnuts. 5️⃣ Pour into the prepared pan and bake for 25-30 mins, or until a toothpick inserted in the center comes out clean. (If using an 8x8-inch pan, bake for 30-35 mins or longer if needed depending on your oven.) 6️⃣ Let cool in the pan for 15 mins. Invert the cake onto a plate, then remove the parchment and let cool completely before frosting. 7️⃣ With a hand mixer or stand mixer, whip the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. (If the frosting feels loose, refrigerate it for 10 mins to help it firm up.) Spread over the cooled cake. 8️⃣ For decorating, use a knife to cut mini carrot shapes out of a larger carrot. Arrange them in 3 rows of 3 on top of the cake, then place a small sprig of dill at the top of each to resemble carrot greens. Slice into 9 pieces and enjoy! STORAGE: Cover and refrigerate for up to 5 days. Let sit at room temp for 20–30 mins before serving, or enjoy it cold. ⏲ 15 min prep time / 45 min total time Serves 9
Carrot Cake Wet Ingredients: 3/4 cup brown sugar 1/2 cup vegetable oil 1 cup finely grated carrots 1/4 cup granulated sugar 2 eggs 1 tsp vanilla extract 4 tbsp melted butter Dry Ingredients: 2 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt Instructions: Preheat oven to 350°F (175°C). Mix wet ingredients together, then fold in dry ingredients until just combined. Pour into a greased pan and bake 40–42 min (toothpick should come out clean!) Frosting: 2 tbsp softened cream cheese 1 tbsp softened butter 1/2 tsp vanilla extract 1 cup powdered sugar Beat until smooth and spread over cooled cake. #springbakes #carrotcake #carrots🥕 #sweetspring #spring
Carrot Cake Wet Ingredients: 3/4 cup brown sugar 1/2 cup vegetable oil 1 cup finely grated carrots 1/4 cup granulated sugar 2 eggs 1 tsp vanilla extract 4 tbsp melted butter Dry Ingredients: 2 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt Instructions: Preheat oven to 350°F (175°C). Mix wet ingredients together, then fold in dry ingredients until just combined. Pour into a greased pan and bake 40–42 min (toothpick should come out clean!) Frosting: 2 tbsp softened cream cheese 1 tbsp softened butter 1/2 tsp vanilla extract 1 cup powdered sugar Beat until smooth and spread over cooled cake. #springbakes #carrotcake #carrots🥕 #sweetspring #spring
Cardamom Carrot Cake 🥕🤎 For the Cake 195 g all-purpose flour 1 tsp ground cardamom ½ tsp ground cinnamon ¾ tsp baking powder ¼ tsp baking soda ¼ tsp salt 120 ml neutral oil 90 g granulated sugar 90 g light brown sugar 2 large eggs, room temperature 1½ tsp vanilla extract 150 g finely grated carrots 40 g chopped walnuts or pecans (optional) 40 g raisins (optional) For the Cream Cheese Frosting 8 oz cream cheese, softened 3 tbsp heavy cream 60 g powdered sugar, sifted 1 tsp vanilla extract Pinch of ground cardamom (optional, for a subtle spice) Preheat the oven to 350°F and line an 8x8-inch square pan with parchment. In a bowl, whisk together the flour, cardamom, cinnamon, baking powder, baking soda, and salt. In a large mixing bowl, whisk together the oil, both sugars, and eggs until smooth, then stir in the vanilla. Gently mix the dry ingredients into the wet until just combined, then fold in the carrots and any nuts or raisins. Spread evenly into the pan and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool completely before frosting. For the frosting, beat the cream cheese and powdered sugar until smooth and fluffy, then mix in the heavy cream, vanilla, and cardamom if using. Spread generously over the cooled cake and garnish with chopped nuts, shredded carrots, or a light dusting of cinnamon.
Cardamom Carrot Cake 🥕🤎 For the Cake 195 g all-purpose flour 1 tsp ground cardamom ½ tsp ground cinnamon ¾ tsp baking powder ¼ tsp baking soda ¼ tsp salt 120 ml neutral oil 90 g granulated sugar 90 g light brown sugar 2 large eggs, room temperature 1½ tsp vanilla extract 150 g finely grated carrots 40 g chopped walnuts or pecans (optional) 40 g raisins (optional) For the Cream Cheese Frosting 8 oz cream cheese, softened 3 tbsp heavy cream 60 g powdered sugar, sifted 1 tsp vanilla extract Pinch of ground cardamom (optional, for a subtle spice) Preheat the oven to 350°F and line an 8x8-inch square pan with parchment. In a bowl, whisk together the flour, cardamom, cinnamon, baking powder, baking soda, and salt. In a large mixing bowl, whisk together the oil, both sugars, and eggs until smooth, then stir in the vanilla. Gently mix the dry ingredients into the wet until just combined, then fold in the carrots and any nuts or raisins. Spread evenly into the pan and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool completely before frosting. For the frosting, beat the cream cheese and powdered sugar until smooth and fluffy, then mix in the heavy cream, vanilla, and cardamom if using. Spread generously over the cooled cake and garnish with chopped nuts, shredded carrots, or a light dusting of cinnamon.
Carrot Cake has always been my favorite cake, and this is the recipe I always come back to. It’s perfectly spiced, incredibly moist from lots of fresh carrots, and topped with rich cream cheese frosting. It makes a beautiful two-layer carrot cake, but it can easily be baked in a simple 9×13 pan too. Save this recipe for your Easter dessert. 🥕 Comment CARROT CAKE and I’ll DM you the recipe. Recipe link in bio. https://www.cookingclassy.com/best-ever-carrot-cake/
Carrot Cake has always been my favorite cake, and this is the recipe I always come back to. It’s perfectly spiced, incredibly moist from lots of fresh carrots, and topped with rich cream cheese frosting. It makes a beautiful two-layer carrot cake, but it can easily be baked in a simple 9×13 pan too. Save this recipe for your Easter dessert. 🥕 Comment CARROT CAKE and I’ll DM you the recipe. Recipe link in bio. https://www.cookingclassy.com/best-ever-carrot-cake/
Carrot Cake 🥕🎂 Ingredients: -1 1/4 cup oat flour -1tsp baking powder -1/2tsp baking soda -cinnamon (Measured With Love) -1/4 tsp nutmeg -salt -2eggs -1/2 cup unsweetened applesauce -1/4 cup honey or SF maple syrup -1/4 cup almond milk -vanilla (Measured With Love) -1cup carrots -2Tbsp chopped walnuts Icing:(optional) -1/2 cup Greek yogurt -2Tsp SF maple syrup -vanilla Bake at 350°F for 45-50 min #explore #recipe #carrotcake #dessert #dessertrecipe
Carrot Cake 🥕🎂 Ingredients: -1 1/4 cup oat flour -1tsp baking powder -1/2tsp baking soda -cinnamon (Measured With Love) -1/4 tsp nutmeg -salt -2eggs -1/2 cup unsweetened applesauce -1/4 cup honey or SF maple syrup -1/4 cup almond milk -vanilla (Measured With Love) -1cup carrots -2Tbsp chopped walnuts Icing:(optional) -1/2 cup Greek yogurt -2Tsp SF maple syrup -vanilla Bake at 350°F for 45-50 min #explore #recipe #carrotcake #dessert #dessertrecipe
🥕 Comment “send recipe” if you’d like this carrot cake recipe sent to your DM’s, or grab it from OurBestBites.com🥕 And for those of you on my email list, check your inbox because I sent you a bunch of my favorite springy Easter desserts this morning! https://ourbestbites.com/carrot-cake-supreme/ https://ourbestbites.com/carrot-cake-supreme/
🥕 Comment “send recipe” if you’d like this carrot cake recipe sent to your DM’s, or grab it from OurBestBites.com🥕 And for those of you on my email list, check your inbox because I sent you a bunch of my favorite springy Easter desserts this morning! https://ourbestbites.com/carrot-cake-supreme/ https://ourbestbites.com/carrot-cake-supreme/
Carrot Cake 🥕🎂 Ingredients: -1 1/4 cup oat flour -1tsp baking powder -1/2tsp baking soda -cinnamon (Measured With Love) -1/4 tsp nutmeg -salt -2eggs -1/2 cup unsweetened applesauce -1/4 cup honey or SF maple syrup -1/4 cup almond milk -vanilla (Measured With Love) -1cup carrots -2Tbsp chopped walnuts Icing:(optional) -1/2 cup Greek yogurt -2Tsp SF maple syrup -vanilla Bake at 350°F for 45-50 min #explore #recipe #carrotcake #healthydessert #dessert
Carrot Cake 🥕🎂 Ingredients: -1 1/4 cup oat flour -1tsp baking powder -1/2tsp baking soda -cinnamon (Measured With Love) -1/4 tsp nutmeg -salt -2eggs -1/2 cup unsweetened applesauce -1/4 cup honey or SF maple syrup -1/4 cup almond milk -vanilla (Measured With Love) -1cup carrots -2Tbsp chopped walnuts Icing:(optional) -1/2 cup Greek yogurt -2Tsp SF maple syrup -vanilla Bake at 350°F for 45-50 min #explore #recipe #carrotcake #healthydessert #dessert
I love Carrot Cake!! 🥕🍰 I make this every year for Easter, and it’s such a hit. My whole family looks forward to it. I needed to use up a bag of multi-colored carrots from Trader Joe’s, so I shredded them and added it to the cake. I love how it looks, it ended up coming out very colorful. Like funfetti but with nutritional value. 😜 Here’s what I used: 3 cups flour 2 teaspoons baking soda 1 tablespoon cinnamon 1 teaspoon salt 2 1/2 cups sugar 4 eggs 1 1/2 oil 1 cup applesauce 2 teaspoons vanilla extract 3 cups shredded carrots cream cheese frosting Find the full instructions + the recipe for the frosting over on my blog, in my profile! #baking #carrotcake #cake #spring #easter
I love Carrot Cake!! 🥕🍰 I make this every year for Easter, and it’s such a hit. My whole family looks forward to it. I needed to use up a bag of multi-colored carrots from Trader Joe’s, so I shredded them and added it to the cake. I love how it looks, it ended up coming out very colorful. Like funfetti but with nutritional value. 😜 Here’s what I used: 3 cups flour 2 teaspoons baking soda 1 tablespoon cinnamon 1 teaspoon salt 2 1/2 cups sugar 4 eggs 1 1/2 oil 1 cup applesauce 2 teaspoons vanilla extract 3 cups shredded carrots cream cheese frosting Find the full instructions + the recipe for the frosting over on my blog, in my profile! #baking #carrotcake #cake #spring #easter
🥕 Comment “send recipe” if you’d like this yummmmmmy carrot cake recipe sent to your DM’s, or grab it from OurBestBites.com🥕 And for those of you on my email list, check your inbox because I sent you a bunch of my favorite springy Easter desserts this morning! https://ourbestbites.com/carrot-cake-supreme/
🥕 Comment “send recipe” if you’d like this yummmmmmy carrot cake recipe sent to your DM’s, or grab it from OurBestBites.com🥕 And for those of you on my email list, check your inbox because I sent you a bunch of my favorite springy Easter desserts this morning! https://ourbestbites.com/carrot-cake-supreme/
Spring dessert inspo 🌷🥕🍃 Recipe Credit: Carrot Cake with Cream Cheese Frosting by Shereen Pavlidesa #carrotcake #dessert #cake #creamcheesefrosting #spicecake
Spring dessert inspo 🌷🥕🍃 Recipe Credit: Carrot Cake with Cream Cheese Frosting by Shereen Pavlidesa #carrotcake #dessert #cake #creamcheesefrosting #spicecake
If you make one dessert for Easter… make this carrot cake. Bourbon soaked golden raisins + brown butter mascarpone frosting = game over. Cake 1 box carrot cake mix 3 large eggs ½ cup vegetable oil ¼ cup melted butter 3/4 cup milk 1 tsp vanilla bean powder 1 cup shredded carrots ¾ cup golden raisins ¼–⅓ cup bourbon (for soaking raisins) 1 jar Pineapple Fruit Spread Frosting: 2 sticks salted butter 8 oz mascarpone cheese 2–2½ cups powdered sugar ½–1 tsp vanilla bean powder Optional splash of milk if needed. Garnish: chopped candied pecans and toasted coconut. @eatbeyondgood #beyondgood #carrotcakerecipe #easter #dessert #cake
If you make one dessert for Easter… make this carrot cake. Bourbon soaked golden raisins + brown butter mascarpone frosting = game over. Cake 1 box carrot cake mix 3 large eggs ½ cup vegetable oil ¼ cup melted butter 3/4 cup milk 1 tsp vanilla bean powder 1 cup shredded carrots ¾ cup golden raisins ¼–⅓ cup bourbon (for soaking raisins) 1 jar Pineapple Fruit Spread Frosting: 2 sticks salted butter 8 oz mascarpone cheese 2–2½ cups powdered sugar ½–1 tsp vanilla bean powder Optional splash of milk if needed. Garnish: chopped candied pecans and toasted coconut. @eatbeyondgood #beyondgood #carrotcakerecipe #easter #dessert #cake
This carrot cake with candied pecans and butterscotch is the most popular recipe on my blog for a reason! Comment CARROTS to get a link to the recipe 🥕 The carrot cake layers are so moist and the crunch of the candied pecans with the sweet butterscotch and tangy cream cheese frosting is SO good. People often ask if you can leave out the pineapple or coconut (yes! No need to sub) and those who prefer less sweet things have cut down on the sugar in both the cake (~1/4-1/2 cup) and frosting (1/2 cup). You can also omit the butterscotch if you want a less sweet cake! Many have also made this cake in round pans instead of a sheet pan (you can bake the cake in 2 9” cake pans and either leave the layers thick or torte them for thin cake layers). Any other questions? Let me know!!
This carrot cake with candied pecans and butterscotch is the most popular recipe on my blog for a reason! Comment CARROTS to get a link to the recipe 🥕 The carrot cake layers are so moist and the crunch of the candied pecans with the sweet butterscotch and tangy cream cheese frosting is SO good. People often ask if you can leave out the pineapple or coconut (yes! No need to sub) and those who prefer less sweet things have cut down on the sugar in both the cake (~1/4-1/2 cup) and frosting (1/2 cup). You can also omit the butterscotch if you want a less sweet cake! Many have also made this cake in round pans instead of a sheet pan (you can bake the cake in 2 9” cake pans and either leave the layers thick or torte them for thin cake layers). Any other questions? Let me know!!
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