Family Carrot Cake Food

CARROT CAKE RECIPE

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.

EASY CARROT CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer 3 min. Stir in carrots and 1 cup nuts.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Add lemon zest and juice; mix well. Spread onto cake. Sprinkle with remaining nuts just before serving.

MOIST AND EASY CARROT CAKE RECIPE

Steps:

• Heat oven to 350ºF.
• Combine first 5 ingredients in medium bowl. Add raisins; toss to coat. Beat eggs, oil, sugars and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and nuts.
• Pour into greased and floured 10-inch springform pan.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool completely.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

FAMILY HEIRLOOM CARROT CAKE

Steps:

• In large bowl, beat oil, flour, sugars, eggs and vanilla.
• Add and mix in cinnamon, nutmeg, soda and salt.
• Mix in carrots.
• Fold/mix in pecans and raisins.
• Pour batter evenly into greased and floured 9" cake pans.
• Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
• Cool 5-10 minutes, turn out onto rack to cool completely.
• For frosting:.
• Beat ingredients til smooth.
• Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
• I store this in my airtight tupperware cake thingy in the refrigerator.
• Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.

FAMILY CARROT CAKE

Steps:

• Cake.
• Preheat oven to 350*. Grease and flour 9"x13" inch pan.
• In large bowl beat eggs, oil, granulated sugar and vanilla.
• In medium bowl, stir flour baking soda, baking powder, salt and cinnamon. Incorporate dry ingredients to creamy mixture.
• Add carrots, mix and fold in pecans.
• Pour batter in prepared pan.
• Bake 45 minutes until tester inserted in centre of cake comes out clean. Let cool. Frost with cream cheese frosting.
• Frosting.
• In medium size bowl, mix butter and cream cheese till smooth.
• Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous.
• Spread over cooled cake; decorate with pecan halves.
• Tip; Use your food processor to grate the carrots.

CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom of three 9-inch round cake pans with cooking spray, line with rounds of parchment paper and coat the paper with cooking spray.
• Make the cake: With an electric mixer, beat the granulated sugar, vegetable oil, eggs and vanilla. Sift together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple and beat until smooth. Divide the batter evenly among the prepared pans.
• Bake the layers until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Let the layers cool in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been coated with cooking spray. Let the layers cool completely before frosting.
• Make the frosting: Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.
• Slice each cake layer horizontally in half using a serrated knife. Place 1 layer on a cake plate and frost with 1/2 cup frosting. Continue stacking the remaining layers, using about 1/2 cup frosting between each layer. Frost the sides and top of the cake with the remaining frosting. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.

CARROT CAKE

Steps:

• Mix all cake ingredients together and put in a 9x13-inch pan.
• Bake at 350°F for 45 minutes or until cake tester (your common toothpick works well) comes out clean. (After reading Gina's review I adjusted the baking temperature and time).
• Cool.
• Frosting: Cream together cream cheese, butter, powdered sugar and vanilla.

CARROT CAKE WITH BABY FOOD CARROTS

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
• -------.
• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!

CARROT POKE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in carrots and raisins. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. About 5 min. before cake is done, bring water to boil.
• Pierce cake with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.
• Beat cream cheese, butter and spice in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Spread onto cake.

BEST CARROT CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts.
• Pour into 2 greased and floured 9-inch square pans sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
• Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.

DELUXE CARROT CAKE

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.