MARSHA'S OUTRAGEOUS CARROT CAKE
Rich, moist, and full of flavor, this carrot cake has been my Mom's signature dessert for years! Try this cake and you'll immediately know why!
Provided by The Chunky Chef
Time 50m
Number Of Ingredients 19
Steps:
- MAKE THE CAKE:
- Preheat oven to 350 degrees F. Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
- In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
- To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
- Add in flour mixture and beat to combine.
- Stir in the carrots and nuts.
- Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
- Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
- MAKE THE FROSTING:
- Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
- Add vanilla and salt, beat to combine.
- Slowly add in powdered sugar, beating well.
- ASSEMBLE THE CAKE:
- Spread out coconut in an even layer on a baking sheet. Bake at 375 degrees F for several minutes, until very lightly golden and fragrant. Set aside to cool.
- Spread frosting over the top of one layer of the cake, then top it with the second layer of cake. Spread frosting over the top and sides of the cake.
- Sprinkle toasted coconut around the rim of the top and around the sides of the cake.
- Keep refrigerated until about 30 minutes before serving.
BEST CARROT CAKE (MOM'S RECIPE)
This is the best carrot cake recipe I have ever tasted, and it is my mom's recipe that my family has enjoyed for many years.
Provided by Marjorie @APinchOfHealthy
Categories Dessert
Time 52m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside.
- In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the eggs, oil, and vanilla.
- With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
- Pour into 2 greased 9-inch cake pans. Bake until toothpick comes out clean, about 35 minutes.
- Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
- Add walnuts in last, and beat a few seconds to incorporate.
- Frost the cake only after it has cooled completely.
Nutrition Facts : Calories 432 kcal, Carbohydrate 68 g, Protein 4 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 411 mg, Fiber 1 g, Sugar 54 g, ServingSize 1 serving
MOM-MOM'S CARROT CAKE
Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...
Provided by Shabby Sign Shoppe
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR CAKE:.
- Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
- FOR ICING:.
- Beat together. all ingredients (can use less vanilla if perferred).
- If too dry add a little milk.
- Keep cake wrapped & refrigerated.
- Best to make day before to let flavors meld.
Nutrition Facts : Calories 608.5, Fat 35.1, SaturatedFat 10.1, Cholesterol 101.5, Sodium 378.1, Carbohydrate 69.4, Fiber 1.3, Sugar 51.6, Protein 5.9
MOM'S BEST EVER CARROT CAKE
Another one of my favorite recipes I've made over the years for friends and family. Very rich, moist and decadent!
Provided by lillian dominguez @lillylovescooking
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Grease and flour 2 (9 inch) round cake pans. In bowl stir together first 7 ingredients, set aside; in large bowl with mixer at medium speed beat next 4 ingredients just until blended. Gradually beat in flour mixture just until blended. With spoon stir in carrots, raisins and nuts. Turn into prepared pans and bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans; gently place cakes on racks or platters and cool completely.
- While cakes are baking, Prepare cream Cheese Icing: 1 Pkg. (8 oz.) cream cheese softened 1 stick butter (room temp.) 1 tsp vanilla, 1 tsp. orange zest, and 3 to 4 fresh tsp. orange juice. 1 pound box + 1/2 pd. box confectioners' sugar In bowl beat cream cheese, butter, vanilla, orange zest, and orange juice until light and smooth. Slowly beat in confectioners' sugar about a 1/4 cup at a time into cream cheese mixture. Cover and refrigerate icing for at least 1 hour. Spread 1/3 of the icing on 1 top of 1st layer of cake then top with second cake layer. Frost sides of cake with remaining frosting. Garnish with nuts if desired.
- Quick Tip* Quick alternative for preparing frosting: Use 1 extra large can of vanilla or cream cheese frosting and add 1 (8 oz) pkg. of softened cream cheese to frosting and beat together until smooth and creamy. I find that cakes come out easier when I use foil cake pans for this type of cake. When you're ready to invert cakes onto platter, just tap the bottom of pans with your hand so cake comes away from pans easily.
BEST CARROT CAKE
Make and share this Best Carrot Cake recipe from Food.com.
Provided by Leslie O
Categories Dessert
Time 1h20m
Yield 1 13 inch square cake
Number Of Ingredients 16
Steps:
- Combine flour, salt, soda,& cinnamon.
- Set aside.
- Combine eggs, sugar,& oil; mix until smooth.
- Stir in flour mixture a little at a time until well blended.
- Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
- Pour into a greased 9x13in pan.
- Bake at 350 degrees for 45-55 minutes.
- --------------Frosting----------.
- Cream together, cheese and butter until smooth.
- Add vanilla.
- Add sugar a 1/4 cup at a time, until well blended.
- After frosting cooled carrot cake, sprinkle with toasted coconut.
- To toast coconut, put on cookie sheet, under broiler for about 1 minute.
- Keep an eye on it to be sure it does not burn!
Nutrition Facts : Calories 7705.2, Fat 518.4, SaturatedFat 175.2, Cholesterol 1051.9, Sodium 5549.7, Carbohydrate 719.7, Fiber 34.7, Sugar 482.6, Protein 84.2
BEST EVER CARROT CAKE
My family, friends and co-workers have all said the same thing - this is the best carrot cake they have ever tasted. I'm very glad to share it with all of the carrot cake lovers out there. Enjoy! : )
Provided by Sara in FL
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Beat together corn oil, sugar and eggs until well combined.
- In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
- Add to egg-sugar mixture, mixing well.
- Drain the pineapple well.
- Add the carrots, walnuts, raisins and pineapple to mixture.
- Blend to mix well.
- Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
- Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
- Let cake cool on rack.
- Prepare frosting.
- Cream Cheese Icing:.
- In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).
Nutrition Facts : Calories 1635.1, Fat 90.4, SaturatedFat 36.8, Cholesterol 203.2, Sodium 872.8, Carbohydrate 203.1, Fiber 3.3, Sugar 170.9, Protein 11.3
MOM'S FAMOUS CARROT CAKE
My mom has always made the best carrot cakes around!! She always made several of these during the holidays, as she had many friends who always asked for a cake. Her fluffy cream cheese frosting topped it all off.
Provided by tlea73
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
- Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.
Nutrition Facts : Calories 687.4, Fat 40.2, SaturatedFat 12.9, Cholesterol 73.5, Sodium 448.3, Carbohydrate 79.3, Fiber 2.3, Sugar 61.2, Protein 6
EXCELLENT CARROT CAKE
Chock full of flavor, this is the best carrot cake! It tastes even better the next day after the flavors meld. A tad more time consuming than the average carrot cake, but well worth it!
Provided by MizzNezz
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine first 5 ingredients; beat well.
- Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
- Add carrots, walnuts, pineapple and coconut; stir well.
- Pour batter into greased and floured 13x9 baking pan.
- Bake at 350° for 55 minutes, or until pick comes out clean.
- Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
- Bring to a boil; cook 4 minutes on medium heat.
- Remove from heat; add vanilla.
- Pour buttermilk glaze over warm cake; let cake cool.
- Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
- Gradually add sugar, beating until light and fluffy.
- Stir in vanilla.
- Spread cream cheese frosting on top of cooled cake.
BEST EVER CARROT CAKE
My Mom has been making this one for years! This is what I requested as my B-day cake all growing up. Tastes soooooo good. The cream cheese icing is the best part. One of those recipes that everyone always asks her to make for all sorts of things.
Provided by Kristi
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine all cake ingredients until well blended.
- Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
- Test with toothpick for doneness - this is a very moist cake!
- Cool.
- Combine frosting ingredients in large bowl until very creamy.
- Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
- Enjoy! This cake freezes very well!
Nutrition Facts : Calories 772.1, Fat 43.5, SaturatedFat 13.1, Cholesterol 111.6, Sodium 428.2, Carbohydrate 91.7, Fiber 1.7, Sugar 72.2, Protein 6.2
More about "best carrot cake moms food"
TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
From momontimeout.com
MOM'S CARROT CAKE WITH CREAM CHEESE FROSTING - VALERIE …
From valeriebertinelli.com
THE BEST CARROT CAKE (MADE WITH BABY FOOD) - PLAIN CHICKEN
From plainchicken.com
BEST EVER CARROT CAKE - SAVVYMOM
From savvymom.ca
CARROT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST CHOCOLATE CAKE EVER - FOOD STORAGE MOMS
From foodstoragemoms.com
BEST CARROT CAKE RECIPE - PEYTON'S MOMMA™
From peytonsmomma.com
BEST 30 GOURMET CARROT CAKE RECIPES - BEST RECIPES IDEAS AND …
From momsandkitchen.com
THE 22 BEST IDEAS FOR CARROT CAKE MIX - BEST RECIPES IDEAS AND …
From momsandkitchen.com
7 BEST MOIST CARROT CAKE RECIPES IN THE WORLD
From foodhow.com
WORLD'S BEST CARROT CAKE RECIPE - THE SOCCER MOM BLOG
From thesoccermomblog.com
JUST THE BEST CARROT CAKE. PERIOD. – FOOD 400°
From food400.com
MOM'S CARROT CAKE #SUNDAYSUPPER | JENNIFER COOKS
From jennifercooks.com
RECIPE EXCHANGE: BEST CARROT CAKE - MEMPHIS LOCAL, SPORTS, …
From dailymemphian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love