Type what you have

Ingredients

• ✓ carrot
• lemon flavored gelatin mix
• lime flavored gelatin mix
• water
• apple cider vinegar
• celery
• green olive

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
3. 3 When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout.
4. 4 Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

By Maureen Kilzer

Ingredients

• ✓ carrot
• pie shell
• sugar
• egg
• cinnamon
• vanilla extract
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Press the pie crust into the bottom and up the sides of a 9-inch pie plate. Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside.
3. 3 Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes.
4. 4 Drain water, and mash carrots until smooth using a food processor, or potato ricer.
5. 5 Combine carrot puree, sugar, and eggs together in a medium bowl; mix in cinnamon and vanilla. Gradually stir in the milk.
6. 6 Pour mixture into the partially baked pie shell.
7. 7 Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue to bake the pie until filling is firm, about 40 to 45 minutes. Cool completely before serving.

By Laura

Ingredients

• ✓ carrot
• sugar
• baking powder
• vanilla extract
• all-purpose flour
• egg
• margarine
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Add carrots and cook until very tender, 7 to 10 minutes. Drain and transfer to a large mixing bowl.
3. 3 Use an electric mixer to beat warm carrots with sugar, baking powder, and vanilla extract until smooth. Mix in flour, eggs, and margarine. Transfer to a 2-quart baking dish.
4. 4 Bake in the preheated oven until the top is golden brown, about 1 hour. Sprinkle lightly with confectioners' sugar before serving.

By Carol

Ingredients

• ✓ carrot
• lime flavored gelatin mix
• water
• salt
• water
• cabbage
• walnut
• cooking spray

Instructions

1. 1 Dissolve gelatin mix in boiling water. Stir in salt, then stir in cold water. Chill until slightly thickened, about 30 minutes.
2. 2 Spray an 8-inch mold with nonstick spray.
3. 3 Fold cabbage, carrots, and nuts into thickened gelatin. Pour mixture into the prepared mold and chill until firm, 1 1/2 to 3 1/2 more hours.
4. 4 When ready to unmold, set mold in a sink full of hot water for a few seconds to loosen. Remove from the sink, place a serving plate on top of the mold, and flip over to release salad.

By Kimberley

Ingredients

• ✓ carrot
• egg
• honey
• peanut butter
• cooking oil
• vanilla extract
• whole wheat flour
• white flour
• baking soda

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup ring mold or fluted tube pan.
2. 2 Combine egg, honey, peanut butter, oil, and vanilla in a large bowl; blend well.
3. 3 Stir in carrots until well-combined.
4. 4 Sift together flour and baking soda and fold into carrot mixture.
5. 5 Spoon cake batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.
7. 7 Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By tiggertiffin87

Ingredients

• ✓ carrot
• vegetable oil
• white sugar
• egg
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Beat the oil and sugar with an electric mixer in a large bowl. Add eggs, one at a time, allowing each egg to blend into the oil mixture before adding the next.
3. 3 Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl; beat into the wet mixture. Fold grated carrots through the batter, mixing just enough to evenly combine. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Carla_P

Ingredients

• ✓ carrot
• whole wheat pie crust
• chicken breast
• green pea
• celery
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ carrot
• cooking spray
• white sugar
• canola oil
• applesauce
• egg
• all-purpose baking flour
• cinnamon
• baking soda
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
2. 2 Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By My Hot Southern Mess

Ingredients

• ✓ carrot
• cake flour
• whole wheat flour
• brown sugar
• cinnamon
• baking powder
• baking soda
• buttermilk
• vegetable oil
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
2. 2 Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.
3. 3 Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.
4. 4 Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.

By Marva

Ingredients

• ✓ carrot
• pie crust
• olive oil
• onion
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• zucchini
• egg
• cheddar cheese
• parmesan cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ carrot
• brown sugar
• raisin
• egg
• white sugar
• vegetable oil
• vanilla extract
• pineapple
• all-purpose flour
• cinnamon
• baking soda
• salt
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans. Beat eggs in a large bowl until lighter in color.
4. 4 Gradually beat in white sugar, oil, and vanilla. Stir in pineapple.
5. 5 Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed.
6. 6 Stir in carrot mixture and walnuts. Pour evenly into the prepared cake pans.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.
8. 8 Cool for 10 minutes before removing cake from the pans; let cool completely.

By Nan

Ingredients

• ✓ carrot
• egg
• sugar
• pineapple
• all-purpose flour
• cinnamon
• baking powder
• salt
• cream cheese
• powdered sugar
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
2. 2 To make the cake: Beat eggs and sugar in a mixing bowl until lighter in color; add carrot and pineapple.
3. 3 Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
5. 5 To make the filling: Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
6. 6 Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.

By SaraSunshine

Ingredients

• ✓ carrot
• all-purpose flour
• white sugar
• baking soda
• cinnamon
• salt
• nutmeg
• mandarin orange
• vegetable oil
• egg
• vanilla extract
• orange zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
2. 2 Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

By Kali Peacock

Ingredients

• ✓ carrot
• all-purpose flour
• cinnamon
• baking soda
• salt
• white sugar
• canola oil
• egg
• vanilla extract
• pineapple
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
2. 2 Sift flour, cinnamon, baking soda, and salt together into a bowl.
3. 3 Beat sugar, oil, eggs, and vanilla extract together in a separate bowl until well blended. Gradually add flour mixture until well combined. Fold in carrots, pineapple, coconut, and pecans. Evenly divide batter among the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.

By Laurie Byrnes

Ingredients

• ✓ carrot
• egg
• milk
• applesauce
• canola oil
• vanilla extract
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• cinnamon
• semisweet chocolate chip
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners.
2. 2 Whisk carrots, eggs, milk, applesauce, canola oil, and vanilla extract together in a bowl. Mix flour, sugar, cocoa powder, baking soda, salt, and cinnamon together in a separate bowl; stir into carrot mixture until just combined into a batter. Fold chocolate chips and cranberries into batter. Spoon about 2 tablespoons batter into each prepared muffin cup.
3. 3 Bake in the preheated oven until cupcakes are fluffy and a toothpick inserted in the center comes out clean, about 25 minutes.

By LaurenLee3

Ingredients

• ✓ carrot
• all-purpose flour
• cinnamon
• baking soda
• salt
• white sugar
• vegetable oil
• egg
• vanilla extract
• carrot baby food
• pecan
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Sift together flour, cinnamon, baking soda, and salt into a large bowl. Set aside.
3. 3 Mix together sugar and oil in another large bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Blend in flour mixture just until combined. Mix in carrot baby food until incorporated. Fold in pecans, coconut, and grated carrots until evenly distributed. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Patty

Ingredients

• ✓ carrot
• butter
• brown sugar
• white sugar
• egg
• water
• orange zest
• rolled oat
• all-purpose flour
• baking soda
• salt
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
2. 2 Beat together melted butter, brown sugar, white sugar, and egg in a large bowl with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
3. 3 Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

By jennifer_dupree

Ingredients

• ✓ carrot
• flour
• baking powder
• baking soda
• cinnamon
• ginger
• salt
• sugar
• mayonnaise
• egg
• vanilla extract
• pineapple
• cranberry
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.
3. 3 Beat sugar, mayonnaise, eggs, and vanilla extract together in a large bowl with an electric mixer until blended, scraping the bowl occasionally. Stir in flour mixture; fold in carrots, pineapple, cranberries, and pecans. Divide batter between the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then remove from the pans, and cool completely on wire racks, about 1 hour.

By jowolf2

Ingredients

• ✓ carrot
• all-purpose flour
• baking soda
• cinnamon
• salt
• white sugar
• egg
• buttermilk
• vegetable oil
• vanilla extract
• pineapple
• coconut
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.
2. 2 Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
3. 3 Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.
4. 4 Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.

By Brian D'Amico

Ingredients

• ✓ carrot
• sugar
• vegetable oil
• egg
• vanilla extract
• gluten-free all-purpose baking flour
• baking powder
• baking soda
• cinnamon
• salt
• cream cheese
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 To make the carrot cake: Beat sugar and oil together in a bowl using an electric mixer until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
3. 3 Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; beat into egg mixture until batter is smooth. Fold in carrots until incorporated.
4. 4 Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Allow cake to cool completely for at least 30 minutes.
6. 6 To make the icing: Beat cream cheese and butter together in a bowl using an electric mixer until well combined. Beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add vanilla and beat well.
7. 7 Spread icing onto cooled cake.
8. 8 Slice and enjoy!

By SueAnne McInnis

Ingredients

• ✓ carrot
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• egg
• sugar
• vegetable oil
• vanilla extract
• cream cheese
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together flour, cinnamon, baking soda, baking powder, and salt; set aside.
2. 2 Beat eggs and sugar until frothy and lightened in color. Stir in oil, vanilla extract, and grated carrot; fold in flour mixture. Pour batter into prepared muffin tins.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
4. 4 Meanwhile, prepare frosting by beating cream cheese, butter, vanilla, and confectioners' sugar together until fluffy. Frost the cooled muffins and chill until ready to serve.

By anonymous

Ingredients

• ✓ carrot
• flour
• granulated sugar
• baking powder
• cinnamon
• nutmeg
• salt
• vegetable oil
• egg
• vanilla extract
• cream cheese
• butter
• lemon extract
• confectioners' sugar
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line 24 muffin cups with liners.
2. 2 To make the carrot cake cupcakes: Stir flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl until well combined.
3. 3 Add oil, eggs, and vanilla; mix well. Add carrots; mix until well blended.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool cupcakes briefly in the pans on a wire rack. Remove cupcakes from the pans; cool completely.
6. 6 To make the lemon frosting: Beat cream cheese, butter, and lemon extract together in a large bowl with an electric mixer until light and fluffy.
7. 7 Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk.
8. 8 Frost cooled cupcakes with frosting.

By McCormick Spice

Ingredients

• ✓ carrot
• all-purpose flour
• baking soda
• cinnamon
• white sugar
• vegetable oil
• egg
• vanilla extract
• pineapple
• walnut
• coconut
• sugar
• butter
• buttermilk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 Sift flour, baking soda, and cinnamon together in a bowl; set aside.
3. 3 Stir sugar and oil together in a large bowl, until combined. Beat in eggs, one at a time, then stir in vanilla. Stir in flour mixture just until incorporated. Fold in carrots, pineapple, walnuts, and coconut. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes. While still warm, poke holes in cake with a fork.
5. 5 For the glaze: Combine sugar, butter, buttermilk, and vanilla in a saucepan. Bring to a boil over medium heat, then reduce heat and cook 5 minutes. Pour glaze over warm cake, then allow to cool completely.

By heybejay

Ingredients

• ✓ carrot
• all-purpose flour
• white sugar
• baking soda
• baking powder
• salt
• cinnamon
• egg
• vegetable oil
• vanilla extract
• pineapple
• pecan
• confectioners sugar
• neufchatel cheese
• butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼ teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.
4. 4 To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.

By Tracy Kirk

Ingredients

• ✓ carrot
• cooking spray
• all-purpose flour
• oat
• baking powder
• baking soda
• cinnamon
• cranberry
• brown sugar
• brown sugar
• egg
• butter
• corn oil
• maple syrup
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Whisk flour, oats, baking powder, baking soda, and ground cinnamon together in a bowl; stir in carrots and dried cranberries. Add dark brown sugar, light brown sugar, eggs, butter, oil, maple syrup, vanilla extract, and salt to the carrot mixture and stir until dough is well combined.
3. 3 Drop tablespoonfuls of dough about 2 inches apart onto the prepared baking sheet.
4. 4 Bake in preheated oven until edges are brown, 12 to 15 minutes.

By Vinnie Marotta

Ingredients

• ✓ carrot
• white sugar
• vegetable oil
• buttermilk
• egg
• vanilla extract
• pineapple
• coconut
• all-purpose flour
• baking soda
• cinnamon
• salt
• walnut
• confectioners' sugar
• cream cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish; set aside.
2. 2 Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.
3. 3 Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.
4. 4 Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.

By Marc

Ingredients

• ✓ carrot
• olive oil
• egg
• sugar
• vanilla extract
• all-purpose flour
• salt
• cinnamon
• baking soda
• baking powder
• nutmeg
• walnut
• raisin
• cream cheese
• butter
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
2. 2 Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
3. 3 Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
4. 4 Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
5. 5 Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.

By Kbird

Ingredients

• ✓ carrot
• all-purpose flour
• salt
• baking soda
• baking powder
• cinnamon
• pumpkin pie spice
• egg
• white sugar
• canola oil
• pumpkin puree
• pineapple
• confectioners' sugar
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking pan. Whisk flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together in a large bowl.
2. 2 Beat eggs in a large bowl. Whisk in sugar, oil, and pumpkin puree until smooth. Stir in carrots and pineapple. Fold in flour mixture until well combined. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan; cut into squares.
4. 4 Meanwhile, beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a large bowl until smooth; frost bars.

By Mindy

Ingredients

• ✓ carrot
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• white sugar
• vegetable oil
• egg
• vanilla extract
• coconut
• walnut
• pineapple
• cream cheese
• butter
• confectioners' sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 To make the cake: Mix flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)
4. 4 To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until smooth and creamy. Spread frosting on top of cooled cake. Slice into squares and enjoy!

By Linda

Ingredients

• ✓ carrot
• sugar
• vegetable oil
• egg
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt
• pineapple
• vanilla extract
• butter
• cream cheese
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.
2. 2 To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.
3. 3 Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
4. 4 Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.
5. 5 Pour batter into the prepared muffin cups, filling them 3/4 full.
6. 6 Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.
7. 7 To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.
8. 8 Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

By Larissa Bergen Smith