91K views · 978 reactions | After all the April Fools’ fun, here’s a cake that’s 100% real—and one I make every year for Easter! This carrot cake is incredibly moist, perfectly spiced, and topped with the best cream cheese frosting. It’s a thicker batter, but trust me—it bakes up amazing every time!✨ Carrot Cake RecipeIngredients:• 2 cups all-purpose flour• 2 cups sugar• 2 teaspoons baking soda• 2 teaspoons cinnamon• 1/2 teaspoon salt• 4 eggs• 1 1/2 cups vegetable oil• 3 cups grated carrots• 1 1/2 cups chopped pecans (optional)Instructions:1️⃣ Preheat oven to 350°F. Grease and flour a 9x13 pan or two 8-inch round pans.2️⃣ In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.3️⃣ Add eggs and vegetable oil, stirring until well combined.4️⃣ Fold in grated carrots and pe
143K views · 7.3K reactions | Carrot Cake Poke Cake! 🥕 You’ll need: • 1 box carrot cake mix • 1 cup milk • 1/3 cup oil • 3 eggs • 2 (3.4 oz) boxes instant cheesecake pudding • 3 cups cold milk • 1 block cream cheese (8 oz), softened • 1 can sweetened condensed milk (14 oz) • 8 oz Cool Whip • Crushed pecans (optional) Here’s how to make it: 1. Mix cake mix with 1 cup milk, 1/3 cup oil, and 3 eggs. 2. Pour into a greased 13x9 baking dish and bake as directed on the box. 3. While it bakes, whisk pudding mix with 3 cups milk and chill. 4. Once cake is out, let it cool for 5–10 minutes, then poke holes all over. 5. Pour pudding over the cake and spread it out. Refrigerate for 30 mins. 6. For the topping, beat cream cheese and sweetened condensed milk until smooth. 7. Fold in
Kortney Wilson 🇨🇦 🇺🇸 on Instagram: "Last week I sent Sully off to college and left him with a little piece of home… my famous chocolate cake. In honor of his first week at college, I wanted to share this simple recipe with you (which I do believe someone gave to me many years ago from Paula Dean’s recipe book). Ignore that it’s on a paper plate. It was being transported to college, and I will report that the college kids said it was the best chocolate cake they have ever tasted. Ingredients: 1 package of yellow cake mix 1 package of instant chocolate pudding 1/2 cup of white sugar 3/4 cup of water 3/4 cup of vegetable oil 4 eggs 1 cup of sour cream 1/2 cup of chocolate chips Sprinkle of confectioners sugar Instructions: 1. Preheat the oven to 325 degrees Fahrenheit 2. Grease and fl
Sarah marie on Instagram: "🍁Browned butter cream cheese pumpkin cupcakes! RECIPE: 1/2 cup of vegetable oil 1 1/2 cups pumpkin purée 2 teaspoons vanilla 2 large eggs Whisk it 1/2 cup of sugar 1/2 cup of dark brown sugar 2 teaspoon cinnamon 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 1/2 cups of flour Whisk it Line cupcake tray and fill 2/3rds full. Bake 350 for 16-18 mins until toothpick comes out clean Frosting: 8 ounce soften cream cheese 1 stick +2 tablespoon of brown butter (10 tbsp total) 4 cups powdered sugar 1/2 teaspoon cinnamon 1/2 teaspoon vanilla Dust the top with cinnamon sugar! Made 12 large cupcakes! #cupcake #pumpkinseason #pumpkinspice #pumpkin #dessert #brownedbutter #cupcakerecipe #recipes #recipe #easyrecipe
Meredith Munoz on Instagram: "Healthier copycat Starbucks pumpkin muffins Stop spending money on Starbucks and start making these delicious and healthier pumpkin muffins! d’EATS -1 cup pumpkin puree -1/2 cup melted butter (sub olive oil) -2 eggs -1/2 cup maple syrup -1/4 cup sugar (coconut or cane) -1 1/2 cup flour -1 tsp cinnamon -1/2 tsp pumpkin spice -1 tsp baking soda -1 tsp baking powder -8oz cubed cream cheese How to: Start by preheating your oven to 350F In a large bowl mix your butter, maple syrup and sugar. Add in your eggs and pumpkin puree and mix well. In a separate bowl combine your dry ingredients and mix well. Add your dry to wet and fold to combine. Add your batter to a lined muffin tin. Place 1 tsp cream cheese in each muffin. Bake on 350F for 25-30 min
Rachel Kei on Instagram: "PUMPKIN CRUMB CAKE 🎃🍁 A fall essential, baking season is upon us ☝🏻 Recipe below! As the air turns crisp and the leaves begin to change colors, there is no better way to celebrate the fall than with a slice of moist pumpkin crumb cake. My pumpkin crumb cake recipe combines warming flavors of pumpkin and spices like cinnamon, nutmeg, and pumpkin spice. This moist cake is topped with a buttery, cinnamon-sugar crumble that adds the delicious crunch. Whether you’re enjoying it with a cup of coffee in the morning or as a dessert after dinner, this pumpkin crumb cake is the perfect fall treat! INGREDIENTS: PUMPKIN CAKE 2 eggs 1 cup granulated sugar 1 cup pumpkin pure 1/2 cup vegetable oil 2 1/2 tsp pumpkin pie spice 1/2 tsp cinnamon powder 1/2 nutmeg powder 1 tsp
Cookrate - Cakes on Instagram: "The chocolate dessert that everyone is talking about! So simple and delicious! Ingredients: dark chocolate: 300 g (11 oz) vegetable oil: 30 ml (1 fl oz) sugar: 220 g (7.8 oz) butter: 90 g (3.2 oz) whipping cream: 125 ml (4.2 fl oz) peanuts: 150 g (5.3 oz) cheese cream: 400 g (14 oz) powdered sugar: 100 g (3.5 oz) whipping cream: 500 ml (17 fl oz) gelatine: 20 g (0.7 oz) water: 50 ml (1.7 fl oz) milk chocolate: 150 g (5.3 oz) eggs: 2 pc sugar: 50 g (1.8 oz) vegetable oil: 30 ml (1 fl oz) flour: 55 g (1.9 oz) cocoa: 25 g (0.9 oz) baking powder: 10 g (0.4 oz) Nutella: 30 g (1.1 oz) ground peanuts: 20 g (0.7 oz) coffee: 150 ml (5.1 fl oz) hot milk: 150 ml (5.1 fl oz)"
Daily Recipes on Instagram: "Banana Cheesecake Delight by @britscookin Crust 11oz box vanilla wafers ¼ cup brown sugar 1 ½ sticks salted butter Pudding 2 3.4 oz boxes vanilla pudding 3 cups cold milk ½ tsp or more of rum extract (optional) Garnish Nilla wafers Bananas Caramel Nuts 1 container no bake cheesecake 4 fresh bananas 8oz cool whip Prepare the crust and press it into a 13x9 dish. Chill in the refrigerator for 10 minutes. Next, add the no-bake cheesecake filling. Slice bananas and place them on top of the cheesecake filling. Prepare the pudding - it should have a thick consistency. Spread the pudding over the bananas. Finish by adding whipped topping and garnish as desired."
Melissa Ibrahim on Instagram: "🍓 Strawberry Shortcake Trifle 🍰 Happy Canada Day! Here’s what I’m bringing with me to a pool party! Enjoy the beautiful day & stay safe friends! Here’s what you need: 1 box vanilla cake mix, prepared @bettycrocker 3/4 container of @coolwhip 1 large package of instant vanilla @jello pudding mix, prepared Fresh strawberries - I used two packs chopped Layer as shown in the video! Enjoy ❤️🤍 #happycanadaday #canadaday #strawberry #strawberries #trilife #trifle #triflecake #strawberryshortcake #desserts #recipeshare #explore #holiday #potluck #cake #shortcake #sweettooth #yum #tasty #tastytreats"
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Zakia B. on Instagram: "7UP Lemon Sheet Cake 🍋 * 1 box lemon cake mix, I used duncan hines * 4 large eggs at room temperature * 1 cup milk * 3/4 cups vegetable oil * 1/2 cup 7UP * 1 box instant lemon pudding mix, 3-4oz box Icing/Glaze * 2 cups powdered sugar * 2 tbsp lemon juice * 3 tbsp milk Pan Type: 9x13 Bake Temperature: 350F Bake Time: 40-45 minutes 1. Preheat oven to 350F. 2. Mix cake mix, oil, 7UP, pudding mix, milk, and eggs. 3. Spray pan with nonstick spray. 4. Pour cake batter into pan. 5. Bake for 35-45 minutes in oven until a knife or toothpick comes out clean. 6. Mix powdered sugar, lemon juice, and milk to make glaze. 7. Pour glaze on warm cake. The glaze with harden and resemble a honey bun glaze. 😋 Enjoy 🍋🫶🏽 #7up #7upcake #lemoncake #lemoncakes #cakes #cakelover
💜Amanda C Reese💜 MIDDLE-MOM LIFE AND HUMOR on Instagram: "Not all chocolate cake is created equal. Some make great cupcakes, some make great cakes, but this one makes amazing round cake, sheet cake, AND cupcakes. Easy enough to make without a mixer, which makes it perfect to make with the kids (or ya know, send it to your husband to have him make for Mother’s Day 😂🥰) and uses ingredients most have on hand! *Don’t forget to save this for later! Best Chocolate Cake *Preheat oven to 350 F 2 c. Granulated sugar 1 3/4 c. All purpose flour 3/4 c. Cocoa powder 1 tsp. Baking powder 1 tsp. Baking soda 1 tsp. Salt 1 pkg. Chocolate pudding mix (Instant, NOT prepared - just the dry mix. Typically 3.9 oz box) *Mix all the above dry ingredients together. 1/2 c. Veg oil 1 c. Milk 1/2 c. Sour cr
Isis Heuser | Chew On This | Recipes on Instagram: "Squeeze the day with these mini lemon coffee cakes…they’re the zest! Ingredients: Crumb topping: 1/2 cup flour 1/4 cup sugar 1 tsp lemon zest 3 TB melted butter Cake: 1 1/2 cups flour 1 cup sugar 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup greek yogurt 1/2 cup oil 2 eggs 1/4 cup lemon juice 2 TB lemon zest Icing: 1 cup powdered sugar 2 TB lemon juice Instructions: Preheat oven to 350 F Oil and add a parchment round to four, 4-inch cake pans Crumb topping: Stir together ingredients and refrigerate until ready to use Cake: Combine the flour, sugar, baking powder and salt, set aside Mix together the greek yogurt, oil, eggs, lemon juice and lemon zest Add the wet ingredients to the dry and stir to combine Evenly distribute the batter betw
kidibone on Instagram: "Hummingbird cake recipe below; INGREDIENTS; * 3 cups 1.1g flour *1 tsp salt *1 tsp baking soda *2 tsp baking powder *1 cup brown sugar *½ cup white sugar *1 ¼ cup vegetable oil *3 eggs *1 cup pineapple, chopped *1 cup sweetened coconut flakes *1 cup pecans, chopped *1 cup mashed bananas *2 tsp vanilla extract *½ tsp cinnamon Preheat the oven to 350 degrees and spray two 9" round cake pans with nonstick spray. In a bowl add the eggs and sugars. Mix until slightly frothy, about 3-5 minutes. Add the vegetable oil, vanilla extract, mashed banana, pineapple and mix for a couple minutes. In a bowl mix the dry ingredients. Add the dry ingredients to the wet mix, mix until just incorporated. Fold in the pecans and coconut. Divide in between the cake pans and bake for 45-