Alice Bay Carrot Cake Food

CARROT CAKE WITH BABY FOOD CARROTS

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
• -------.
• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!

"JIFFY" EXTRA MOIST CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together the cake mix, pudding, nutmeg and cinnamon.
• Add eggs, oil and water to this mixture.
• Mix on medium speed for 1 minute.
• Add the pineapple, carrots, pecans and coconut.
• Blend well.
• Pour into a greased 9 inch round cake pan.
• Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.

ALICE BAY CARROT CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix sugar, oil, eggs and vanilla. Sift dry ingredients together, and gradually add to wet mixture. Stir in grated carrots and nuts. Pour into a greased and lightly floured 9 X 13-inch pan or 3 9-inch round layer cake pans.
• Bake for 40 - 45 minutes until toothpick comes out clean. Remove from oven and cool on a wire rack. Frost with Cream Cheese Frosting.
• CREAM CHEESE FROSTING.
• 1 8-oz. package cream cheese, softened.
• 3/4 cup butter, softened.
• 1 pound confectioners' sugar.
• 1/2 cup chopped nuts (optional).
• 2 teaspoons vanilla extract.
• Cream butter and cream cheese. Add sugar and mix well. Add nuts and vanilla. Spread on cooled cake.

COFFEE CARROT CAKE

Steps:

• Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
• Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
• Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
• Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
• Stir in the nuts.
• Pour mixture into the prepared baking pan.
• Bake for 1 hour until toothpick inserted in center comes out clean.
• Cool in the pan for 10 minutes on a wire rack.
• Looen the cake from the sides of the pan with a spatula or knife.
• Gently invert the cake onto the rack.
• Cool completely.
• Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

CARROT CAKE - KAROTTENKUCHEN

Steps:

• beat butter and sugar in a bowl until fluffly.
• add egg yolks, orange or lemon cest, dash of cinnamon, vanilla bean scrapings and keep on mixing.
• mix flour, hazelnuts and baking powder evenly.
• beat eggwhites with pinch of salt until fluffy.
• add shredded carrots to egg, sugar and egg yolk mixture.
• add hazelnuts and flour/baking powder mixture.
• work egg whites into dough carefully, this will make it fluffly.
• bake at 180°C for about 45 to 60 minutes.

CHOCOLATE CARROT CAKE WITH A DIFFERENCE

Steps:

• Preheat oven to 350 degrees F. Greas a 9 x 13-inch baking pan.
• Beat all ingredients together on low speed for 1 minute using an electric mixer. Increase speed to medium and beat 2 minutes longer.
• Stir in the carrots and nuts.
• Spread in prepared pan and bake in preheated oven 40 to 50 minutes or until cakes tests done.
• Chocolate cream cheese frosting would be delicious on this cake, but vanilla cream cheese frosting would work, too.

FANTASTIC 3-LAYER CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
• Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
• Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
• Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
• Cool on baking racks. The centers may sink a little.
• Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
• Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
• Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.

MAGIC CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) Butter a 9"x13" pan then sprinkle with flour.
• In a small bowl, combine flour, baking powder, baking soda, cinnamon, allspice and sea salt. Set aside.
• Put dates into food processor with 1 tsp water and process into a chunky paste.
• In a large bowl, mix the dates with melted butter and 2 tsp vanilla. Add mashed bananas and grated carrots. Whisk in eggs one at a time. Add yogurt and honey. Add raisins and walnuts if desired.
• Fold in flour mixture a third at a time, combining just until all dry ingredients are incorporated.
• Bake for 50-60 minutes in preheated oven. Try not to peek too much or take out early or the middle may fall.
• For Maple & Cream Cheese Frosting: Whisk together cream cheese, 1 tsp vanilla, maple syrup, softened butter, powdered sugar until fluffy and creamy.