Amish Carrot Cake Food

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CARROT CAKE WHOOPIE PIES



Carrot Cake Whoopie Pies image

Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double for a party.

Provided by Sandra Lee

Categories     dessert

Time 55m

Yield 12 pies

Number Of Ingredients 10

One 18-ounce box carrot cake mix
1 stick (4 ounces) unsalted butter, at room temperature
3 large room temperature eggs
1/2 cup raisins
1 carrot, grated
12 ounces room temperature cream cheese
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup finely chopped walnuts

Steps:

  • For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
  • and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
  • Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
  • For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
  • To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
  • with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
  • From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

AMISH CARROT CAKE



Amish Carrot Cake image

This is a very moist and delicious carrot cake that I got from one of my many books on Amish cooking; it one of the best cakes you'll ever eat!

Provided by Kimberly Kay @KimberlyV65

Categories     Cakes

Number Of Ingredients 12

3 - eggs
2 cup(s) all-purpose flour, sifted
2 cup(s) sugar
1 1/4 cup(s) vegetable oil
2 teaspoon(s) baking soda
1 teaspoon(s) cinnamon
1 1/8 teaspoon(s) salt
1 teaspoon(s) vanilla extract
1 cup(s) shredded coconut
1 cup(s) walnuts, chopped
1 cup(s) crushed pinnapple, drained
1 cup(s) raw carrot, shredded

Steps:

  • Preheat oven to 350 F.
  • In a large mixing bowl, beat eggs; add the next seven ingredients and beat until smooth.
  • Stir in the coconut, nuts, pinapple and carrots with a mixing spoon; pour into a greased 9- X 13-inch baking pan.
  • Bake in preheated oven for 50 minutes.
  • When cake has slightly cooled, spread with Cream Cheese Frosting (recipe follows).

MALINDA'S CARROT CAKE



Malinda's Carrot Cake image

Number Of Ingredients 16

1½ cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
½ teaspoon salt
3 cups shredded carrots (5 medium)
FROSTING
1 package (8 oz) cream cheese, softened
¼ cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

  • Heat oven to 350°F.
  • Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat granulated sugar, oil and eggs with until blended.
  • Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; mix vigorously until well blended and smooth.
  • Stir in carrots.
  • Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
  • Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla until smooth. Gradually beat in powdered sugar, 1 cup at a time until smooth and spreadable. Frost cake. Store covered in a refrigerator or cool cellar

DAWN'S AMISH FRIENDSHIP CAKE WITH STARTERS



Dawn's Amish Friendship Cake With Starters image

This is FABULOUS...YUMMO! There are 3 steps to this Amish Friendship Cake Starter... There is the Initial Amish Starter, The Secondary Starter, and The Amish Friendship Cake... I have posted all the recipes here all in one place. Preparation time is way off, as this is not your typical recipe and preparation takes 30 days. If you want to make a Carrot Cake, use a Spice Cake mix in place of the Yellow Cake mix, and add 1 c. shredded carrot, and 1 c. raisins to the recipe.

Provided by Lindas Busy Kitchen

Categories     Quick Breads

Time P1mT50m

Yield 1 cake

Number Of Ingredients 20

1 cup pineapple chunk, drained
1 cup sugar
2 tablespoons brandy
1 cup maraschino cherry, including the juice
1 cup sugar
2 tablespoons brandy
1 1/2 cups amish starter, prepared above
1 (20 ounce) can sliced peaches in juice
2 1/2 cups sugar
2 1/2 cups sugar
1 (20 ounce) can pineapple chunks in juice
2 1/2 cups sugar
1 (10 ounce) jar maraschino cherries, and juice
1 (20 ounce) can fruit cocktail, and juice
1 yellow cake mix (without pudding in it)
2/3 cup oil
4 eggs
1/3 of the fruit (prepared with the starter above)
1 cup nuts, chopped
1 (3 1/2 ounce) box instant vanilla pudding

Steps:

  • Amish Friendship Cake Initial STARTER:.
  • Day 1-Day 14:.
  • 1 cup cubed pineapple, drained.
  • 1 cup sugar.
  • 2 T. Brandy.
  • Combine in a glass gallon jar. Let set it set for 2 weeks.
  • Cover loosely with aluminum foil, with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!
  • Be sure to stir daily.
  • Day 15:.
  • Add 1 cup Marachino cherries including the juice.
  • 1 cup sugar.
  • 2 T. Brandy.
  • Let set two more weeks, stirring daily.
  • Day 30:.
  • Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.).
  • The resulting "juice" is the "starter" for your Amish Friendship Cake.
  • Amish Frienship Cake Secondary STARTER:.
  • First we prepare another starter from the starter above.
  • 1 1/2 cups starter, prepared above.
  • 1 lg. can sliced peaches, with juice.
  • 2 1/2 cups sugar.
  • Put peaches and juice in a gallon jar. Stir once a day for 10 days:.
  • On the 10th day, Add:.
  • 2 1/2 cups sugar.
  • 1 20 oz. can pineapple chunks and juice.
  • Stir every day for 10 days.
  • On the 20th Day, Add:.
  • 2 1/2 cups sugar.
  • 1 10 oz. jar Marachino cherries and juice.
  • 1 20 oz. can fruit cocktail and juice.
  • Stir every day for 10 days.
  • On the 30th Day:.
  • Drain liquid from fruit.
  • Divide the juice into 5-6 jars each containing 1 1/2 cups of juice.
  • Give to friends, and keep one for yourself.
  • Your friends can now start with the starter you have given them, and make the 30 day cake directly.
  • Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.
  • Note:.
  • When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
  • Amish Friendship Cake:.
  • Cake 1 yellow cake mix, without pudding in it.
  • 2/3 cup oil.
  • 4 eggs.
  • 1/3 of the fruit, prepared with the starter above.
  • 1 cup nuts, chopped.
  • 1 box Vanilla instant pudding.
  • Mix all ingredients together, and bake in a greased Bundt pan at 350, for 50 minutes or until done.
  • Important Note:.
  • Do not use a metal strainer when straining the fruit.
  • When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT. Set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
  • I frost my cakes with Cream Cheese frosting and top with walnuts.

Nutrition Facts : Calories 14082, Fat 299, SaturatedFat 44.2, Cholesterol 856.5, Sodium 6144.4, Carbohydrate 2835.7, Fiber 46.8, Sugar 2591.4, Protein 81.8

AMISH CHOCOLATE CAKE



Amish Chocolate Cake image

So moist, tender, and succulent you won't be able to eat just one piece. Delicious served with a dusting of confectioners' sugar, a scoop of ice cream, fresh fruit, dollop of whipped cream, or add frosting of your choice.

Provided by lutzflcat

Time 1h15m

Yield 12

Number Of Ingredients 11

cooking spray
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
1 ¼ cups brown sugar
½ cup unsalted butter, softened
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ cup hot water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
  • Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
  • Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
  • Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 33.1 g, Cholesterol 52.2 mg, Fat 9.2 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.5 g, Sodium 346.3 mg, Sugar 15.8 g

AMISH CARROT CAKE RECIPE



Amish Carrot Cake Recipe image

Provided by RuthLouise

Number Of Ingredients 14

Frosting:
3 cups sugar
4 eggs
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups Mazola oil
2 cups sifted flour
2 teaspoons soda
3 cups finely grated carrots
1/2 cup chopped nuts
1 (8oz) package cream cheese
1 stick margarine
1 pound confectioner's sugar
2 teaspoons vanilla

Steps:

  • Preheat oven to 300 degrees and prepare pans. Using electric mixer, combine sugar and oil. Add eggs and beat until well mixed. Mix in flour which as been sifted with the cinnamon, salt and soda. Slowly mix in carrots and nuts. Pour into pans and bake for 35-40 minutes or until done. Keep in pan 10 minutes then turn out onto cooling racks. Frost when cool.

AMISH CAKE



Amish Cake image

I love brown sugar cakes and this is one of the best. From Amish Cooking by Pathway Publishers. Please note that buttermilk or sour milk can be used. Sour milk is made by adding 1 tablespoon lemon juice or vinegar in the bottom of a measuring cup then fill the rest of the way with milk. Set aside to sour for 5 minutes.

Provided by bshemyshua

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup shortening
2 cups brown sugar
2 cups buttermilk or 2 cups sour milk
2 teaspoons baking soda
3 cups flour
1 teaspoon vanilla essence
6 tablespoons soft butter
4 tablespoons milk
1 cup brown sugar
1/2 cup chopped nuts

Steps:

  • Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
  • For cake: cream butter and sugar together until fluffy.
  • Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
  • Add 3 cups flour and mix until blended.
  • Add vanilla last.
  • Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
  • For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
  • When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
  • Remove from oven again and cool.

Nutrition Facts : Calories 496, Fat 17.2, SaturatedFat 9.3, Cholesterol 38, Sodium 427.6, Carbohydrate 81.5, Fiber 1.4, Sugar 55.7, Protein 5.9

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