SIGRID'S CARROT CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
- Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
- Eat. Faint. Repeat as needed.
DEE'S DELIGHTFUL CARROT CAKE
This is a wonderfully moist and flavorful recipe for carrot cake. The first carrot cake wedding cake I made it wore my arms out grating carrots by hand. The next week I invested in a food processor. It made easy work of the carrots but I went thru 3 shreading blades and 2 food processors from making so many carrot cakes. I...
Provided by Dee Stillwell
Categories Cakes
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Preheat over to 350 degrees. Prepare a 9"x13" or 2 - 9" round pans buy greasing and flouring them or spraying with "Pam".
- 2. In mixing bowl, cream oil and sugar together for 2 minutes. Beat in eggs and vanilla and beat for another 2 minutes. Sift dry ingredients and spices together and blend slowly into oil/egg mixture. Beat for 2 minutes on medium speed. Remove bowl from mixer. Fold in carrots, pineapple, and coconut. Dust pecans with 1 Tbl. flour and fold into batter. Pour into prepared pan/s. Bake for 45-50 minutes or till medium brown and it tests done. A little overbaked is ok, better than a soggy cake. It's very moist so it shouldn't dry out. Cool in pans for 20 minutes and then remove from pan/s and finish cooling. Make frosting while cake is cooling. For best results when frosting any cake is to thoroughly chill in fridge before frosting it. This will make cake more managable and keep the crumbs at bay. Frost cake and decorate as desired, or leave plain. It tastes awesome either way... delightfully delicious!
- 3. Frosting Directions: In mixer bowl with wire whip attached, cream butter, creamed dheese, and Crisco together for 2 minutes. slowly add powdered sugar, salt & vanilla. Whip until fluffy and spreadable.
- 4. This frosting is great for decorating and piping borders etc. If u are not decorating, u can eliminate the shortening and double the butter. I'm not a fan of shortening but it makes the frosting fluffier to decorate with.
WHY-I-JOINED-ZAAR CARROT CAKE
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!
Provided by Lennie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
- Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
- To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
Nutrition Facts : Calories 662.1, Fat 38.3, SaturatedFat 11.3, Cholesterol 77.5, Sodium 582.6, Carbohydrate 76.4, Fiber 2.9, Sugar 56, Protein 6.9
CARROT CAKE
Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 1h15m
Yield 15 slices
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
- Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
- Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
- Beat the icing sugar and orange juice in a small bowl until smooth - you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24.8 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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