Paula Deen’s Carrot Cake is a classic recipe that combines the sweetness of carrots and pineapple with the warmth of spices like cinnamon and nutmeg. Topped with a cream cheese frosting, this delicious cake is the perfect dessert for any occasion. Whether you’re hosting a dinner party or just looking for a sweet treat, Paula Deen’s Carrot Cake is sure to please. So preheat your oven, gather your ingredients, and get ready to bake a delicious and moist carrot cake that will delight your taste buds.
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You’ll love this Paula Deen Carrot Cake recipe for several reasons:
- The moist and fluffy texture: The grated carrots and pineapple add natural sweetness and moisture to the cake, making it soft and fluffy.
- The perfect balance of flavors: The combination of spices like cinnamon and nutmeg gives the cake a warm and inviting flavor, while the cream cheese frosting adds a tangy and creamy finish.
- Easy to make: The recipe is simple and easy to follow, making it perfect for bakers of all skill levels.
- Versatile: It’s perfect for any occasion, whether it’s a special birthday, a family gathering or a casual get-together.
- Perfect for Carrot cake lovers: If you are a fan of this type of cake, you’ll love this recipe for its traditional and delicious taste.
Overall, Paula Deen’s Carrot Cake is a delicious and easy-to-make recipe that will be loved by all. So, give it a try, and you’ll see why it’s a classic recipe that’s worth making again and again.
What Is Paula Deen Carrot Cake Recipe?
Paula Deen’s Carrot Cake recipe is a classic Southern dessert that combines grated carrots, pineapple, and warm spices like cinnamon and nutmeg, resulting in a moist and fluffy cake. The recipe is topped with a tangy and creamy cream cheese frosting.
It is a simple and easy-to-follow recipe, perfect for bakers of all skill levels. The recipe is versatile and perfect for any occasion, whether it’s a special birthday, a family gathering or a casual get-together. It is a traditional recipe that is loved by many for its delicious taste.
Paula Deen Carrot Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 (8-ounce) can crushed pineapple, drained
How To Make Paula Deen Carrot Cake
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large mixing bowl, beat the eggs until light. Gradually add the sugar, oil, and vanilla extract and beat until thick.
- Add the dry ingredients to the wet mixture and stir until well combined.
- Stir in the grated carrots and pineapple.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- Once the cake is cooled, frost it with cream cheese frosting, or your desired frosting. Serve and enjoy!
Note: Paula Deen’s original recipe calls for cream cheese frosting , but you can use any frosting you like or even leave it plain if you prefer.
Here are a few tips to help you make the perfect Paula Deen’s Carrot Cake:
- Use fresh grated carrots: Freshly grated carrots will give the cake a better texture and more flavor than pre-packaged grated carrots.
- Drain the pineapple well: Make sure to drain the pineapple well before adding it to the batter to prevent the cake from becoming too wet.
- Use room temperature ingredients: Room temperature ingredients, such as eggs and butter, will mix together more easily and create a better texture in the cake.
- Don’t overmix the batter: Overmixing the batter can lead to a tough cake, so be sure to mix the ingredients just until they are combined.
- Be mindful of the baking time: Each oven is different, so be sure to check the cake for doneness around the 35-minute mark.
- Let it cool completely: Before frosting the cake, let it cool completely to room temperature. This will ensure that the frosting will set properly and not melt.
- Add your own twist: You can add your own twist to the recipe by adding nuts, raisins or coconut flakes to the batter.
By following these tips, you’ll be well on your way to making the perfect Paula Deen’s Carrot Cake. Enjoy!
What To Serve With Carrot Cake?
Carrot cake is a delicious dessert that can be served with a variety of accompaniments. Some popular options include:
Ultimately, the choice of accompaniment will depend on your personal taste and the occasion. Feel free to experiment and find what pairings you like the best.
How To Store Carrot Cake?
Carrot Cake can be stored in a few different ways, depending on how long you plan to keep it and what type of storage you prefer. Here are a few options:
- Room temperature: If you plan to eat the cake within 2-3 days, you can store it at room temperature, covered with plastic wrap or aluminum foil. This will keep the cake moist and prevent it from drying out.
- Refrigeration: If you plan to keep the cake for longer than 3 days, it’s best to store it in the refrigerator. Wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors from the refrigerator. Be aware that refrigeration may dry out the cake a bit, so you may want to consider warming the slices up before serving.
- Freezing: You can also freeze carrot cake for up to 3 months. Wrap the cake tightly with plastic wrap or aluminum foil, then place it in an airtight container or plastic freezer bag. Thaw the cake in the refrigerator before serving.
It’s important to note that cream cheese frosting does not freeze well, so if you have cream cheese frosting on your cake, it’s better to store it in the refrigerator or at room temperature. Regardless of the storage method you choose, it’s important to keep the cake away from strong odors or direct sunlight, as these can affect the flavor and texture of the cake.
There are a few different ways to reheat carrot cake, depending on your preference and the type of oven or appliance you have. Here are a few options:
- Oven: To reheat a whole cake or a larger slice, preheat your oven to 350°F (175°C) and place the cake on a baking sheet. Cover the cake with foil to prevent it from drying out and heat it for 10-15 minutes, or until heated through.
- Microwave: For individual slices, you can reheat them in the microwave. Place the slice on a microwave-safe plate and heat it on high power for 30-45 seconds, or until heated through. Be sure to check the cake frequently, as microwaves can vary in power and the cake can dry out quickly.
- Stovetop: Another option is to reheat the slices in a skillet over low heat. Place the slice in the skillet and heat it until warm, flipping it once halfway through.
- Toaster Oven: You can also reheat the slices in a toaster oven, which is a great option if you want to crisp the edges of the cake. Place the slice in the toaster oven and heat it for about 5 minutes, or until heated through.
- Lastly: if you have a dehydrated cake, you can rehydrate it by brushing it with a simple syrup or orange juice.
It’s important to note that cream cheese frosting does not reheat well, so if you have cream cheese frosting on your cake, it’s better to serve it at room temperature or chilled.
Can I make carrot cake without eggs?
Yes, you can make a carrot cake without eggs by using a flax or chia seed “egg” substitute or using applesauce, yogurt or mashed banana as a binding agent.
Can I make this cake gluten-free?
It is possible to prepare a gluten-free version of this cake by exchanging the all-purpose flour called for in the recipe for a gluten-free flour blend.
Can I make this cake vegan?
Yes, you can make this cake vegan by using a flax or chia seed “egg” substitute, a dairy-free butter substitute and a non-dairy milk in place of the cream cheese frosting.
Can I make this cake ahead of time?
It is possible to make this cake in advance, store it in the refrigerator or freezer, and then reheat it when you are ready to serve it. This can be done in a few different ways.
Can I make this cake lower in sugar?
Yes, you can make this cake lower in sugar by reducing the amount of granulated sugar in the recipe or by using a sugar substitute such as Stevia or Erythritol.
Can I make this cake nut-free?
Yes, you can make this cake nut-free by omitting any nuts or nut flour from the recipe and substituting with another type of flour.
Try More Recipes:
- Pioneer Woman Mason Jar Pancake Mix
- Jamie Oliver Pumpkin And Carrot Soup
- Joanna Gaines Tres Leche Cake Recipe
Paula Deen Carrot Cake Nutrition Fact
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