DADDY'S AMAZING CARROT CAKE
Steps:
- Preheat oven to 325 Grease two 8 or 9 inch cake pans. Beat eggs and sugar until light and add vegetable oil. In a separate bowl, sift together flour, baking soda, salt, and cinnamon. Beat into sugar and egg mixture. Stir in carrots. Divide into pans and bake for 45 minutes. Allow the cake to cool and spread with Cream Cheese Icing. To make icing: Mix softened cream cheese and butter together. Gradually add sifted confectioners sugar. Add vanilla and beat until smooth. Stir in pecans.
CARROT CAKE RECIPE
Bake a classic layered Carrot Cake recipe from Food Network, complete with chopped walnuts, cinnamon spice and a tangy cream cheese frosting.
Provided by Food Network
Categories dessert
Time P1DT1h35m
Yield 1 cake or 3 (9-inch) layers
Number Of Ingredients 13
Steps:
- For the cake:
- Preheat oven to 300 degrees F.
- In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
- For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly:
- Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
DADDY'S FAVORITE CARROT CAKE
This is a family favorite around our house. So simple and so yummy. I use the Cream Cheese Frosting Recipe (#6536) from riffraff to frost it with. Yummy!
Provided by KayKayPuff
Categories Dessert
Time 45m
Yield 1 8x12 inch cake
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
- With mixer running on low speed, slowly add the flour mixture.
- Blend in vanilla, carrot, raisins (if adding) and pecans.
- Pour batter into a well greased 8 x 12 inch pan.
- Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
- When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
- Note: Chopped peanuts or walnuts may be substituted for pecans.
- Note: I double this recipe and use a 13x9 pan.
- Note: Prep time does not include shredding the carrots.
DAD'S CARROT CAKE
This is my Dad's recipe for his well-known Carrot Cake... It stays moist forever... well as long as it's not eaten... ;)
Provided by drumlinkelpie
Categories Dessert
Time 1h30m
Yield 1 cake, 6-12 serving(s)
Number Of Ingredients 14
Steps:
- CAKE.
- Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
- Then fold in the grated carrots.
- Pour into a greased & lightly floured rectangular cake pan.
- Bake at 350°F for 35-45 minutes.
- ICING.
- In a medium mixing bowl, beat all four ingredients until creamy.
- Spread onto room temperature cooled cake (I prefer, still in baking pan)
- For an extra treat, sprinkle fresh diced pecans & enjoy.
CARROT CAKE WITH CREAM CHEESE FROSTING
This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
- Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
- Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
- Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
- To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.
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
DADDY'S FAVORITE CARROT CAKE ( KAT)
My daddy gave me this recipe several years ago and said "Here this is what I want for my birthday cake. Make it." LOL so I did. Really moist cake. You can leave the walnuts out if you like or have nut allergies. I leave them out because daddy told me to. And well I have to do what daddy says right? Hope y'all enjoy this
Provided by Kathy Griffin
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 Mix flour, baking soda, baking powder, salt,cinnamon and sugar in a large bowl, stir to make sure there is no lumps.
- 2. Add oil and eggs and mix well, add carrots, pineapple with juice and walnuts (optional). Mix well. Pour into well greased & floured cake pans( I line my cake pans with parchment paper instead of greasing & flour) Bake 40-45 minutes at 350. Let cool completely before icing
- 3. ICING. Mix cream cheese, butter and confectioner's sugar until smooth. (If to sweet add 1/4 cup sour cream)
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