Carrot & Pineapple Cake Recipe

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Ingredients:

2 cups all purpose flour

2 tsp baking powder

1 ? tsp baking soda

2 tsp ground cinnamon

4 large eggs

2 cups sugar

1 ? cups vegetable oil

2 cups peeled ?n? finely grated carrots

One 8 oz can crushed pineapple juice

? cups chopped pecans

For Cream Cheese Icing:

12 oz softened cream cheese

12 tbsp unsalted softened butter

I tbsp vanilla extract

1 cup coarsely chopped pecans

6 cups icing sugar

1. Set the racks in the upper and lower thirds of the oven and preheat to 325 Fahrenheit degree. Use three 2-inch deep 9-inch round cake pans, buttered and bottoms lined with buttered wax paper. Stir together the flour, baking powder, baking soda and cinnamon in a bowl, mixing well.

2.Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light about 1 minute. Whisk in the oil in a slow stream.Stir in the carrots, the pineapple with its juice, and the pecans, then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.

3.Bake for about 45 minutes, switching the position of the pans top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

4.Cool the cake in the pans for 10 minutes, then invent onto racks to finish cooling. Removing the paper before icing. To make the icing, in the bowl of a heavy duty mixer fitted with the paddle, beat the cream cheese, butter and vanilla on medium speed until very soft and light, about 5 minutes.

5.Decrease the mixer speed to low and gradually beat in the icing sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.To assemble the cake, place one layer on a platter or cardboard round and spread with one-third of the icing.

6.Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up, and using a large offset spatula, frost the top and sides of the cake with the remaining icing. Sprinkle the toasted pecan pieces on top of the cake and press into sides.

7. Enjoy!

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Diet Carrot Cake

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Ingredients:

1 ? cups all purpose flour

1 ? tsp ground cinnamon

1 tsp baking powder

? tsp baking soda

? tsp nutmeg

? tsp salt

? cup firmly packed brown sugar

1 large egg

2 tsp extra virgin olive oil

2 tsp vanilla extract

? cup plain nonfat yogurt

1 ? cups firmly packed grated carrots

1 can (8oz) crushed drained pineapple-its own juice

2 tsp icing sugar

1. Preheat the oven to 350o degree. Butter and flour a 9 inch square baking pan. Sift the flour, cinnamon, baking powder, baking soda, nutmeg and salt into a large bowl.

2. Beat the brown sugar, egg, oil and vanilla in a large bowl with an electric mixer at medium speed until well blended.Gradually beat in the dry ingredients alternating with the yogurt. Stir in the carrots and pineapple.

3. Spoon the batter into the prepared pan and bake for 35-45 minutes, or until the edges are brown and a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack. Dust with the icing sugar.

4. Enjoy!

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Carrot & Ginger Cake Recipe

2 ? cups all-purpose flour

2 tsps baking powder

1 tsp ground cinnamon

? tsp baking soda

? tsp salt

1 cup vegetable oil

1 1/3 cups brown sugar

3 large eggs

3 cups grated carrots

1 cup chopped walnuts

Ginger Cream Cheese Frosting Ingredients:

3 tablespoons softened butter

3 oz. softened cream cheese

1 tsp ground ginger

1 ? cups icing sugar

2 tablespoons chopped crystallized ginger (optional)

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 13x9 inch baking pan, line with waxed paper then butter the waxed paper. Sift the flour, baking powder, cinnamon, baking soda and salt into a medium bowl.

2. Beat the oil, brown sugar and eggs in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, beat in the carrots and walnuts. Gradually beat in the dry ingredients. Spoon the batter into the prepared pan.

3. Bake for 50-60 minutes or until golden brown. Cool the cake in the pan for 10 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.

Ginger Cream Cheese Frosting Preparation: With mixer at medium speed, beat the butter, cream cheese and ground ginger in a large bowl. With mixer at low speed, beat in the icing sugar until smooth and fluffy. Spread the top and sides of the cake with the frosting. Sprinkle the crystallized ginger over the top.

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Carrot & Spicy Cheesecake Recipe

1 ? cups graham cracker crumbs

? cup brown sugar

? cup melted butter

1 tsp ground cinnamon

1 tsp ground ginger

Filling Ingredients:

8 oz. soft cream cheese

? cup granulated sugar

4 large eggs

1 cup grated carrots

? cup all purpose

? cup raisins

? cup fresh lemon juice

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground ginger

Topping Ingredients:

1 icing sugar

8 oz. soft cream cheese

1 tsp fresh lemon juice

1-2 tsp raisins to decorate

Preparation:

1. Preheat the oven to 325 Fahrenheit Degree. Butter a 10-inch springform pan. Mix the crumbs, brown sugar, butter, cinnamon and ginger in a medium bowl.

2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.

3. Filling Preparation: ? Beat the cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy. ? Add the eggs one at a time until just blended after each addition. ? With mixer at low speed, beat in the carrots, flour, raisins, lemon juice, nutmeg, cinnamon and ginger. ? Spoon the filling into the crust. ? Bake for 45-55 minutes. Cool the cake completely in the pan on a rack. Refrigerated for 6 hours. Loosen and remove the pans sides.

4. Topping Preparation: With mixer at high speed, beat the icing sugar, cream cheese and lemon juice in a medium bowl. Spread the topping. Decorate with raisins.

5. Enjoy!

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Carrot & Yogurt Cake Recipe

1 ? cups all purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

? tsp baking soda

? tsp salt

1 cup brown sugar

2 cups grated carrots

? cup vegetable oil

2 beaten eggs

? cup plain yogurt

? cup chopped walnuts

Lemon Cream Cheese Frosting:

3oz. softened cream cheese

2 tablespoons softened butter

2 tsps grated lemon zest

1 ? icing sugar

Preparation:

1. Preheat the oven to 325 Fahrenheit degree. Then butter and flour a 10-inch tube pan. Sift the flour, baking powder, cinnamon, nutmeg, baking soda and salt into a large bowl. Beat in the brown sugar and carrots with an electric mixer at medium speed.

2. Beat in the oil, eggs and yogurt and stir in the walnut. Spoon the batter into the prepared pan. Bake for 45-55 minutes or until golden brown. Cool the cake in the pan for 15 minutes.

3. Turn out onto the rack to cool completely.

4. Lemon Cream Cheese Frosting: Beat the cream cheese, butter and lemon zest in a medium bowl until fluffy. Beat in the icing sugar. Spread the cake with the frosting. Simply delicious!

5. Enjoy!

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Carrot & Brazil Nut Cake Recipe

Ingredients:

2 cups self-rising flour

1 ? cups superfine sugar

2 tsp baking powder

1 cup chopped Brazil nut

2 tsp ground cinnamon

1 tsp ground ginger

1 ? cup sunflower oil

10 ? oz grated carrots

4 eggs

1 tsp vanilla extract

For The Topping:

2 cups low-fat cream cheese

1 tsp clear honey

Brazil nuts to decorate

1. 1. Preheat the oven to 350o F. Grease and line a 9x11-inch cake tin. For the cake, put the flour, sugar, baking powder, brazil nuts, cinnamon and ground ginger in a large bowl. Add the sunflower oil, grated carrots, eggs, and vanilla extract and beat together to mix well. Pour the mixture evenly into the prepared pan.

2. Bake in the oven for about 50 minutes, or until firm to touch. Cool in the pan for 5-10 minutes, then turn out onto a wire rack and leave to cool completely.

3. For the topping, combine the cream cheese and honey in a bowl. Spread the topping mixture evenly over the top of the cake. Decorate with Brazil nuts and serve in slices.

4. Enjoy!

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Chocolate Carrot Cake Recipe

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Ingredients

1 ? cups all purpose flour

? cup chopped walnuts

? cup raisins

1/3 cup shredded sweetened coconut

1/3 cup unsweetened cocoa powder

1 tsp ground cinnamon

1 tsp baking powder

? tsp baking soda

? ground ginger

? tsp ground nutmeg

? tsp salt 5 oz. milk chopped chocolate

3 large eggs

? cup firmly packed brown sugar

? cup vegetable oil

3 cups finely shredded carrots

Milk Chocolate Frosting:

6oz milk coarsely chopped chocolate

1 package (8oz) cream cheese

2 cups icing sugar

1. Preheat the oven to 350F. Butter and flour a 13 x9-inch baking pan. Stir together the flour, walnuts, raisins, coconut, cocoa, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Melt the chocolate in a double boiler over barely simmering water. Set aside to cool.

2. Beat the eggs, sugar and oil in a large bowl with an electric mixer at low speed, gradually beat in the dry ingredients, alternating with the chocolate and carrots. Spoon the batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.

3. Milk Chocolate Frosting: Melt the chocolate in a double boiler over barely simmering water. Set aside to cool. With mixer at medium speed, beat the cream cheese and icing sugar in a large bowl. Beat in the melted chocolate. Spread the top of the cake with frosting.

4. Enjoy!

Chocolate Carrot Cake Recipe

Carrot & Almond Sponge Cake Recipe

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? cup all-purpose flour

? tsp baking powder

? tsp salt

2 cups ground almond

5 large separated eggs

1 ? cups granulated sugar

1 tsp grated lemon zest

2 cups grated carrots

? cup icing sugar to dust

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour a 10-inch springform pan. Sift the flour, baking powder and salt into a large bowl. Stir in the almonds. Beat the egg yolks, granulated sugar and lemon zest in a large bowl with an electric mixer at high speed until pale and thick.

2. With mixer at low speed, gradually beat in the carrots and dry ingredients. With mixer at low speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold them into the batter.

3. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until it is golden brown. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides and let cool completely. Dust with the icing sugar.

4. Enjoy!

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Microwave Carrot Cake Recipe

3-4 carrots-cut into chunks

? cup walnut pieces

? cup chopped dates, rolled in sugar

? cup brown sugar

2 large eggs

? cup sunflower oil

1 tsp vanilla extract

2 tbsp cold milk

1 ? cups all purpose flour

1 tsp baking powder

? tsp baking soda

1 tsp mixed (apple- pie) spice

Preparation:

1. Brush a 20cm/8in diameter microwave ring mould with oil and line the base with non-stick paper. Put the carrots and walnut pieces into a blender or food processor and run the machine until both are coarsely chopped.

2. Transfer to a bowl and work in the dates, sugar, eggs, oil, vanilla extract and milk. Sift together the dry ingredients then stir into the carrot mixture with a fork. Transfer to the prepared mould. Cover with plastic wrap and slit it twice to allow steam to escape. Cook on full 6 minutes, turning three times.

3. Allow to stand for 15 minutes, then turn out on to a wire rack. Remove the paper. Invert on to a plate when cooled completely.

Cream Cheese Frosting

? cup cream cheese

1 tsp vanilla extract

? cup icing sugar

1 tbsp freshly squeezed lemon juice

1. Beat the cheese until smooth. Add the rest of the ingredients and beat lightly until smooth. Spread thickly over the top of the cake.

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Delicious And Simple Carrot Cake Recipes

"Enjoy your 'FAVORITE' cake and its great nutritional value! free recipe!!"

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Yummy! delicious carrot cakes.

The idea of eating a cake made from carrots may seemed a little odd at first, but once you get past the initial apprehension, you will find out that these could be the best carrot cake reciepes ever.

We should not forget that carrot cake is a delicious, moist and sweet cake, whose name is probably it's worst enemy when it comes to been accepted by the masses.

Nevertheless, this cake have broken the common mistake that healthy foods doesn't taste good; infact, it is so delicious that it can beat quite a few other items fair and square when it comes to taste.

For example to prove our point, have you tasted one with glaze recipe? Well, we have the best flavorful and free cake recipes including glaze recipe.

If you are the healthy conscious type, this cake might be your preferred choice of cake or dessert. Provided you prefer low calorie cake recipe, you can prepare it by using low calorie sugar.

Nothing to worry about when it comes to the preparation of low calorie cakes; it is just like any other cakes with few exceptions-all the ingredients are less in calories.

As you may already know, this cake provides additional nutritional value that could benefit your whole family and depending on what you add to the recipe one can achieve many variations of the cake.

You may not be able to find all the recipes for carrot cake here but we are certain that you will find free carrot cake recipes here!

Delicious Carrot Spice Cake Recipe

1 ? cups firmly grated carrots

1 cup raisins

1 cup granulated sugar

1 cup water

3 tablespoons butter

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 cups all purpose flour

1 ? tsp baking powder

? tsp baking soda

? tsp salt

? cups chopped walnuts

Preparation:

1. Preheat oven to 325 Fahrenheit degree. Then butter a 13 x9-inch baking pan. Make sure you stir the carrot, raisins, sugar, water, butter, cinnamon and nutmeg in a large saucepan over medium-low heat until the sugar has dissolved. Bring to a boil. Reduce the heat and simmer, uncovered for 5 minutes.

2. Remove from the heat promptly and let cool to room temperature. Sift the flour, baking powder, baking soda and salt into a medium bowl. Stir in walnuts. Spoon the batter into the prepared pan.

3. Bake for 30-40 minutes or until toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack and voila!.

4. Enjoy!

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