Grandmas Carrot Cake Food

GRANDMA'S CARROT CAKE

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.

GRANDMA'S CARROT CAKE

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.

GRANDMA'S APPLE CARROT CAKE

Steps:

• In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

GRANDMA'S CARROT CAKE

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.

GRANDMAS CARROT CAKE

Steps:

• drain the carrots and mash them in large bowl.
• in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour.
• in another bowl whip the eggs til smooth.
• add the sugar and the vegetable oil and cream together.
• add the flour mixture and the egg mixture to the carrots, whip til mixed well.
• add the buttermilk and the walnuts and mix again.
• bake at 350 degrees in a well oiled and floured cake pan for 50 minutes.
• cool completely.
• mix the softened butter, softened cream cheese, vanilla, sugar, and lemon.
• frost the cake and enjoy.
• ps. i have been known to add another box of cream cheese and another
• stick of butter, more calories but oh so tasty.

GRANDMA CARROT CAKE

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.

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
• Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
• Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
• Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
• Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.

GRANDMA CHICS CARROT CAKE 1968

Steps:

• Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
• Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
• Down to bottom.
• Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
• Test with a tester, should come away clean.
• When done remove from oven Place onto a cooling rack.
• Cool completely When cool glaze with a coffee glaze over the top and over the sides.

GRANNY'S CARROT CAKE

Steps:

• Soak raisins in orange juice (good to do for an hour or so before making cake).
• Turn oven on to 180 degrees (160 fan).
• Add the oil and sugar to a mixer and blend.
• Fold in the plain flour and baking powder using a sieve.
• Add the cinnamon, ginger, nutmeg and salt. Mix.
• Add the eggs one at a time, mixing after each one is added.
• Add the carrots, nuts and raisins, with 2 teaspoons of the orange juice marinade. Mix. The batter should be lumpy and not too thick. Have no fear if it looks quite liquidy!
• Split mixture between 2 greased cake tins. The wider the diameter the quicker the cake will cook. For a deeper cake with a smaller diameter, extra cooking time will be required.
• Bake at 180 degrees for 1 1/4 hours (best in a conventional non-fan oven). Use cake tester and return to oven for further 10 mins if necessary (tin dependent).
• Allow cake to cool overnight before frosting.
• To make the frosting: Cream the butter and vanilla essence in the mixer until no lumps remain. Gradually add the cream cheese and mix. Add the cream and mix. Fold in the icing sugar. Spread over both cakes and decorate the top half with nuts, raisins and a light dusting of cinnamon.