3. Beat Eggs & Sugars: In a large mixing bowl, using an electric mixer on high speed, beat the 3 large eggs with the ½ cup granulated sugar and ⅓ cup packed light brown sugar. Beat for about 3 ...

Heat the oven to 350 degrees. Cut a circle of parchment paper to fit the base of a 9-inch cake pan. Grease both sides of the paper with oil and place it in the pan. Set aside.

By Beth Dooley, Star Tribune (TNS) Dense, moist and homey, carrot cake is the quintessential American classic. It evolved from a time when sugar was expensive, so root vegetables like carrots ...

The ultimate carrot cake recipe contains all the usual ingredients that make carrot cake distinct — carrots, cinnamon, walnuts — but with a bit (or more than a bit) more of everything!

It's the cream cheese frosting, the spicy-ish flavor, and the delicious moist texture that adding veggies to desserts so often yields. But at the same time, everyone has their own carrot cake ...

Cool the cake completely before frosting, a minimum of 1 hour. The frosting is made with cream cheese and butter, both of which will melt if you try to frost the cake when it’s warm.

Carrot cake with lemon vanilla bean cream cheese frosting • 3 cups shredded carrots • 8 ounces drained crushed pineapple • 3/4 cup sweetened shredded coconut • 1/2 cup golden raisins ...

If you're making carrot cake or zucchini bread, don't just shove everything in the food processor. Here's what you should do instead for best results.