CARROT CAKE
The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
- Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
- Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving
DELUXE CARROT CAKE
Elevate your normal carrot cakes with My Food and Family's Deluxe Carrot Cake. Cover your cake with tangy cream cheese frosting and toasted walnuts and coconut. This recipe takes it up a notch for a truly unforgettable Deluxe Carrot Cake.
Provided by My Food and Family
Categories Cakes
Time 1h40m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Combine flour, baking soda and cinnamon. Beat eggs, oil and granulated sugar in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and raisins. Pour into 2 greased and floured 9-inch round pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
- Beat cream cheese and butter in large bowl with mixer until creamy. Blend in milk and vanilla. Gradually add powdered sugar, mixing well after each addition.
- Fill and frost cake layers with cream cheese mixture. Combine nuts and coconut; sprinkle over frosting.
Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
DELUXE CARROT CAKE
Make and share this Deluxe Carrot Cake recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, beat together the sugar, oil, eggs, buttermilk and vanilla.
- In a second bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend.
- Gradually add the dry ingredients to the batter. Mix gently.
- Fold in the carrots, coconut, walnuts, pineapple and raisins with a spoon.
- Pour into a greased 9 x 13 pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- For the frosting: In a mixing bowl, cream together the cream cheese and butter until fluffy. Add the vanilla and stir. Sift the powdered sugar in gradually and beat until thoroughly blended.
Nutrition Facts : Calories 594.5, Fat 30.2, SaturatedFat 10.6, Cholesterol 70.6, Sodium 366.8, Carbohydrate 78, Fiber 2.7, Sugar 59.7, Protein 6.2
BILL'S CARROT CAKE DELUXE
Make and share this Bill's Carrot Cake Deluxe recipe from Food.com.
Provided by JackieOhNo
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
- In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
- Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
- Pour into a greased and floured 13x9-inch baking pan.
- Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
- With an electric mixer, cream together cream cheese, butter and confectioners sugar.
- Spread frosting onto cooled cake and serve. Refrigerate leftovers.
Nutrition Facts : Calories 585.8, Fat 32, SaturatedFat 9.6, Cholesterol 77.4, Sodium 438.8, Carbohydrate 72.9, Fiber 2.1, Sugar 57.9, Protein 5
ANGEL FOOD CAKE DELUXE
I wish I could remember where I got all these recipes from, they're stored in the little index card box I use in my kitchen. ... oh well.. lol.. they're still yummy!
Provided by ColoradoCookin
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375º.
- Mix flour and powdered sugar.
- Beat egg whites and cream of tartar in large bowl on medium speed until foamy.
- Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract and salt with the last addition of sugar; continue beating until meringue holds stiff peaks. Do not underbeat.
- Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until mixture disappears.
- Spread in ungreased tube pan, 10 × 4 inches. Gently cut through batter with spatula.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately invert pan onto heatproof funnel; let hang until cake is completely cool.
Nutrition Facts : Calories 275, Fat 0.2, Sodium 149.3, Carbohydrate 61.6, Fiber 0.3, Sugar 47.5, Protein 6.4
A 14-CARAT CARROT CAKE
No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, soda, salt and cinnamon.
- In mixing bowl, beat eggs and add sugar.
- Let stand until sugar dissolves, about 10 minutes.
- Stir in oil, carrots, drained pineapple and nuts.
- Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
- Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
- Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
- Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
- Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
- Add powdered sugar gradually, beating vigorously.
- If frosting is too thick, thin with a few drops of milk to spreading consistency.
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