Carrot Cake Recipe

AuthorSteve Nubie
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This recipe for carrot cake can be made in the bread machine from start to finish if your machine has a cake-bread or batter-bread setting.  If not, you can use a pizza dough or pasta dough setting and finish in the oven.  The standard dough setting could also work but you’ll want to remove the batter before the usual rising cycle begins.

The reason you don’t want to allow the dough setting to continue is because this is not a yeast bread, but a batter bread or cake bread recipe. The typical indicator of a cake bread or batter bread is the addition of baking soda and/or baking powder instead of yeast.  If you don’t have a cake bread setting you can finish this recipe in the oven after the bread machine has mixed and blended the batter.

A standard test to determine whether or not a cake bread is done is to insert a wooden skewer or knife into the center of the loaf. If either come out wet it means the interior is not baked and needs more time.  In a bread machine you can just close the lid and let it rest in the machine for 10 t0 15 minutes.  In the oven, shut off the heat and close the door and do the same.  This should finish the interior, unbaked batter.  You should also let it rest after removing from either the bread machine or the oven to give it the final finish.

INGREDIENTS:
For baking in the oven:
 3/4 cup buttermilk
 2 teaspoons baking soda
 1/2 teaspoon salt
 2 teaspoons ground cinnamon
 3 large eggs
 2 cups sugar
 3/4 cup vegetable oil
 2 cups all-purpose flour
 2 teaspoons vanilla extract
 2 cups grated carrot
 ½ cup of flaked coconut
For baking in the bread machine:
 3/4 cup buttermilk
 3 large eggs
 2 teaspoons baking soda
 1/2 teaspoon salt
 2 teaspoons ground cinnamon
 2 cups sugar
 3/4 cup vegetable oil
 2 teaspoons vanilla extract
 2 cups grated carrot
 2 cups all-purpose flour
 ½ cup flaked coconut plus another half for topping
GLAZE:
 2 tablespoons of water
 Enough powdered sugar to make a thick glaze
 The other ½ cup of flaked coconut
DIRECTIONS:
For baking in the oven:
1

If you don’t have a cake-bread setting or would rather finish this in the oven select a pasta-dough or pizza-dough setting if your machine has one. If all you have is a dough-setting you can choose that as well, but stop the cycle before it begins the rise-cycle. There’s typically a beep to tell you the mixing and kneading cycle is over. You don’t need to let a cake or batter bread to rise because there’s no yeast.

2

Pour the batter into two buttered bread pans and pre-heat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 35 to 45 minutes and do the test on the center with a wooden skewer or knife.

3

When done let it rest for ten minutes and turnout upside and let rest before glazing.

For baking in the bread machine:
4

Add all of the ingredients to the bread pan in the order indicated. Select the cake-bread setting for 1.5-pound loaf. When the cycle is complete insert a wooden skewer or knife into the center or the loaf. If it comes out wet, either let it rest in the bread machine or add 5 minutes to the baking cycle and test again.

5

When done, turn over onto a dish and glaze and top with coconut if you like.

GLAZING 101
6

Pour 2 tablespoons of water into a small bowl and gradually mix in powdered sugar until you have a syrupy consistency.

7

Drizzle over the top and sprinkle with the coconut if you like. Slice and serve.

Ingredients

INGREDIENTS:
For baking in the oven:
 3/4 cup buttermilk
 2 teaspoons baking soda
 1/2 teaspoon salt
 2 teaspoons ground cinnamon
 3 large eggs
 2 cups sugar
 3/4 cup vegetable oil
 2 cups all-purpose flour
 2 teaspoons vanilla extract
 2 cups grated carrot
 ½ cup of flaked coconut
For baking in the bread machine:
 3/4 cup buttermilk
 3 large eggs
 2 teaspoons baking soda
 1/2 teaspoon salt
 2 teaspoons ground cinnamon
 2 cups sugar
 3/4 cup vegetable oil
 2 teaspoons vanilla extract
 2 cups grated carrot
 2 cups all-purpose flour
 ½ cup flaked coconut plus another half for topping
GLAZE:
 2 tablespoons of water
 Enough powdered sugar to make a thick glaze
 The other ½ cup of flaked coconut

Directions

DIRECTIONS:
For baking in the oven:
1

If you don’t have a cake-bread setting or would rather finish this in the oven select a pasta-dough or pizza-dough setting if your machine has one. If all you have is a dough-setting you can choose that as well, but stop the cycle before it begins the rise-cycle. There’s typically a beep to tell you the mixing and kneading cycle is over. You don’t need to let a cake or batter bread to rise because there’s no yeast.

2

Pour the batter into two buttered bread pans and pre-heat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 35 to 45 minutes and do the test on the center with a wooden skewer or knife.

3

When done let it rest for ten minutes and turnout upside and let rest before glazing.

For baking in the bread machine:
4

Add all of the ingredients to the bread pan in the order indicated. Select the cake-bread setting for 1.5-pound loaf. When the cycle is complete insert a wooden skewer or knife into the center or the loaf. If it comes out wet, either let it rest in the bread machine or add 5 minutes to the baking cycle and test again.

5

When done, turn over onto a dish and glaze and top with coconut if you like.

GLAZING 101
6

Pour 2 tablespoons of water into a small bowl and gradually mix in powdered sugar until you have a syrupy consistency.

7

Drizzle over the top and sprinkle with the coconut if you like. Slice and serve.

Carrot Cake Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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