PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
MOTHER BERTA'S CARROT CAKE
Categories Cake Blender Food Processor Dessert Bake Cream Cheese Coconut Pineapple Walnut Carrot Parade Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
- 2. Grate the remaining carrot; reserve.
- 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
- 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
- 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
- 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.
AUNT HELEN'S CARROT CAKE
My Aunt Helen is one of the best bakers I know. She has been making this cake ever since I can remember. The highlight of a holiday meal was when this cake was served. It is still a family tradition and certainly a favorite.
Provided by Pearl Florick @pearliedee
Categories Cakes
Number Of Ingredients 13
Steps:
- sift together the first 5 ingredients. Make a well in the center then add the next 4 ingredients. Use a wooden spoon to mix this batter. Add in a few tablespoons of the reserved pineapple juice and stir until smooth.
- Fold in the carrots, coconut, nuts and pineapple.
- In a prepared 13x9 pan (greased and floured or just spray with Pam for Baking) pour the batter in and level it off. Bake at 350 degrees about 45-50 minutes (test center for doneness) Frost with cream cheese frosting.
AUNT MIL'S CARROT CAKE
This recipe might be the reason I was born. While my parents were dating, my mother made this carrot cake recipe from her Aunt Mil for my father. And it was just that good. My family now uses the verb "carrot-caking" as a synonym for "shoveling-it-in-without-stopping-between-bites-because-it's-so-heavenly". Yum. also can make 1 bundt pan.
Provided by Seebee
Categories Dessert
Time 1h40m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Grate carrots and chop nuts.
- Mix together sugar, eggs, and oil at a low speed until thoroughly blended.
- Add dry ingredients, then fold in carrots and nuts.
- Bake in two greased and floured loaf pans (or one deep bundt pan).
- Bake at 325 degrees F for 1 hour and 10 minutes.
- For icing, blend together margarine, cream cheese, and vanilla, slowly adding powerded sugar until the mixture reaches desired consistency Ice when the cake is cooled.
Nutrition Facts : Calories 3568.4, Fat 239.2, SaturatedFat 41.4, Cholesterol 469.8, Sodium 3432.6, Carbohydrate 331, Fiber 14.6, Sugar 212.4, Protein 39.7
AUNT BETTY'S CARROT CAKE & FROSTING RECIPE
Provided by á-87
Number Of Ingredients 17
Steps:
- Cake 1. Mix eggs, sugar and oil. 2. Add flour, salt, soda and spices. Add carrots. 3. Bake at 325 for 110 minutes. Frosting 1. Cream butter and cheese until smooth. 2. Add sugar and vanilla.
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