GRANDMA'S CARROT CAKE
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDMA'S CARROT CAKE
This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Provided by heybejay
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g
GRANDMA'S CARROT CAKE
This is my grandmother's recipe. It's super moist and delicious. Frost with your favorite cream cheese frosting
Provided by Aubry177
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
- Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
- Frost with Cream Cheese Frosting.
Nutrition Facts : Calories 5625.2, Fat 311.9, SaturatedFat 40.6, Cholesterol 558, Sodium 2825.3, Carbohydrate 674.3, Fiber 27.7, Sugar 448.6, Protein 66.1
GRANDMA CARROT CAKE
This Cake has been the family fav for as long as I can remember. My grandmother would only make this on special occasions and hoildays. She then passed it down to me so I thought I would share it with you. My mouth is watering now as I type
Provided by ARMY COOK 99
Categories Dessert
Time 1h35m
Yield 8-10 Slices, 1 serving(s)
Number Of Ingredients 23
Steps:
- Preheat Oven at 350 degrees.
- Combine First 5 ingredints ; Beat well on low speed.
- Combine flour, baking soda, salt, and cinnamon. Add to sugar mixture, Stirring well on low.
- Add carrots, walnuts, pineapple, and coconuts; Stir well on Low.
- Pour batter into 3 greased and floured 9-inch round cakepans.
- Bake at 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
- Pour Buttermilk glaze over warm cake layers.
- LET COOL IN PANS FOR 15 MINS.
- Remove from pans and let cool completely on wire racks.
- Spread Cream Cheese frosting between each layers and on top and sides of cake.
- BUTTERMILK GLAZE:.
- Combine the first 5 ingredients in a large saucepan.
- Bring to boil over medium heat cooking for 4 mins Stirring frequently.
- Remove from heat, Stir in vanilla.
- CREAM CHEESE FROSTING:.
- Combine cream cheese and butter; Beat at medium speed until smooth.
- Gradually add sugar, Beating until light and fluffy.
- Stop mixer and hand stir in vanilla.
Nutrition Facts : Calories 11236.9, Fat 588.7, SaturatedFat 243.8, Cholesterol 1433.2, Sodium 6463.4, Carbohydrate 1446.9, Fiber 34.1, Sugar 1162.2, Protein 98.1
GRANDMA ROSE'S HONEY CAKE
I don't know who Grandma Rose is but if she is a "grammy", it must be good. This recipe came in a flyer from "The Chosen People" featuring "The Fall Feasts of Israel." This recipe is for a sweet snack for Rosh Hashanah. It has been a three-generation recipe in Grandma Rose's family. It probably goes back even further, as most family recipes do. Perhaps Moses mom baked it, considering that most of the ingredients were around in Bibical times.
Provided by Mimi in Maine
Categories Dessert
Time 1h25m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
- In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
- In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
- In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
- Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
- Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
- Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
- Let cool for 10 minutes, then turn onto wire cooling racks to cool.
- Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.
Nutrition Facts : Calories 3058.8, Fat 58.9, SaturatedFat 8.9, Cholesterol 423, Sodium 1404.9, Carbohydrate 619.3, Fiber 11.8, Sugar 433.2, Protein 42.3
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