This old fashioned carrot cake is one of the best cakes on my site. My family loves it. I can make this cake and it wont last two days. It has wonderful reviews and is such a delicious cake. The classics always stand the test of time and this cake is definitely one of them. This cake is the perfect addition to any gathering.
I made this Monday night to take to my craft group on Tuesday. Den var lækker. We had a small group because of the weather so I had plenty left over. Took it to our bowls group the next day and they loved it too. I got lots of compliments. I put the nuts and some raisins in mine. I can only get spreadable cream cheese where I live so my icing was a little softer than I would have liked but had great flavor. Rhonda
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AdvertisementIm probably the last baker on the block to try this buttermilk glazed carrot cake, but now that I have I can attest that it is very good, and Ill most likely make it again despite my initial skepticism towards a carrot cake with both a glaze and a frosting. Originally from Southern Living, this is a 913 inch carrot cake recipe that starts out like the usual carrot cake, but calls for an extra step of pouring a glaze over it that sinks in as it cools. As you can guess, this makes the cake extra moist â€” though not mushy, which was my concern.
The cake calls for common carrot cake measures 2 cups flour, 2 cups sugar etc. and only 3/4 cup of oil. Then while the cake bakes, you boil a mixture of sugar, baking soda, buttermilk, corn syrup and butter until it turns a golden brown. This golden brown buttermilk glaze is poured over the cake adding extra moisture plus extra flavor from the butter and buttermilk.
The baking soda is an interesting addition to the glaze. It makes it soft and foamy as it boils, and I suppose it helps it turn brown. Make sure to boil the syrup until it turns brown to help boil away the baking soda flavor.
Its also important to give the cake about a day to rest before frosting. Several people who made the original recipe said the cake was a little too soft on day 1, but fabulous on day 2. Ive only tried it on day 2 so Ill take their word for it.
This may have never occurred to you before, but baby food makes for a great secret ingredient in cake, especially in this carrot cake. Half the struggle with making carrot cake is all that grating of carrots. But using jars of baby food instead of grated carrots makes this recipe super easy to prepare and bakeit's a bit of genius. Plus, it tastes great, with lots of pronounced carrot flavor.
Its Easter this Sunday. As a child, we were not Easter Basket people. We went to church for mass and that was it. We always had a nice meal but my mother didnt believe in treating that day as a day for gifts and money. As a child, I didnt even know what I was missing. I talk to my friends now and they all got money, candy, baskets, Easter eggs full of cool stuff. WTF, mom?!?!
And the directions have been rewritten to be a bit more streamlined. But I cant say a bad thing about the recipe. I didnt know how to improve itI tried. We made this thinking we would be like oh we definitely have to make it more moist, we definitely have to change this or that.
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Grease and flour three 8 inch cake pans, or you can do two 8-9 inch cake pans too. I wanted a three layer cake with thinner layers because I love how this cake looks with three layers. Its a personal choice and totally up to you!
This no-fuss sheet cake recipe is just as moist and delicious asRed Velvet Layer Cake, without the extra work. Whether for a birthday cake or a weekend dessert, theseCake Recipesare just what you need.
Like Chocolate Texas Sheet Cake, this Red Velvet Cake is great for potlucks, summer cookouts, or parties. Simply frost with Cream Cheese Frosting, or add sprinkles or heart-shaped candies to make it extra special. For more chocolate flavor, top with mini chocolate chips or aChocolate Ganache drizzle. Classic Buttercream Frosting would also taste great on this cake!
Calories: 392kcal Carbohydrates: 56g Protein: 3g Fat: 18g Saturated Fat: 8g Cholesterol: 53mg Sodium: 267mg Potassium: 79mg Fiber: 1g Sugar: 44g Vitamin A: 344IU Vitamin C: 1mg Calcium: 27mg Iron: 1mg
Cake is great! Whoever thought about putting a root vegetable in it? Thats craaaaaaaazyyyyy. Crazy Good is what it is. But seriously, who thought, Hey, lets shred up some carrots and bake it up in a cake and see what happens? It had to have been a genius. Although it does make a bit of sense, seeing as how carrots naturally contain a large amount of sugar.
You know what else makes sense? Voice to text thingamajigs. Strålende! Whoever invented that had to be related to the carrot cake inventor. Var nødt til. Its a mighty handy dandy tool, except when you have a southern accent. Sometimes it struggles a bit. My daughter and I were headed home one night from the grocery store when I realized I had not yet written anything for this recipe. So I asked her turn on the voice to text while I drove so I could dictate about this Carrot CakeÂ recipe on the way home:
You know what else is cool? Baking cakes in a 9Ã—13 pan. Theres only one pan to deal with, which for some reason makes it seem so much easier. I tried a little something different for the photos for this cake. I cut the finished 9Ã—13 cake in half to make a two layer rectangle cake. Of course its just as delicious left as a single layer. The recipe below also can be divided up into round cake pans for a classic round layer cake if you wish. Happy baking, yall!
What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Læs mere.
When it comes to Southern gatherings and celebrations, it's safe to say that bigger is often better. From your batches of biscuits to pitchers of sweet tea, moreis actually just right. As much as we love our layered cakes and pies, we get a little edgy when watching the slices disappear quicker than we feel comfortable with. That's why we've come to love our 9x13 cake pan even more than our round ones. The totally underrated, no-fuss 9x13 cake deserves a little more credit, especially considering all of the delicious variations that go well beyond the basics. We're talking old-school classics like chocolate-mayonnaise and cola cakes, as well as fancy new friends like coconut-carrot and chunky apple cakes. These top-rated 9x13 cake recipes make the most of the one-layered dessert that easily feeds a crowd and wins at the cake-to-frosting ratio every time. Plus, they're tasty and pretty enough to pull out for every occasion. Here are our favorite 9x13 cake recipes of all time.