Grannys 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.

GRAMMY'S CARROT CAKE BARS

Steps:

• Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
• In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
• Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

GRANNY CAKE

Steps:

• Mix 1st 7 ingredients and pour into a buttered 9 x 13 pan.
• Mix next two ingredients (sugar and nuts) and spinkle over the unbaked cake.
• Bake at 350 degrees for 35 to 40 minutes.
• Mix the next 4 ingredients (butter, sugar, milk and vanilla)in a saucepan, bring to boil and pour over the BAKED cake while still hot.

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.

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.

GRANNY'S POUND CAKE

Steps:

• DO NOT PREHEAT THE OVEN.
• Mix butter and shortening until lightly mixed.
• Mix sugar in one cup at a time.
• Mix eggs in one at a time.
• Mix milk and flour in alternately.
• Grease bunt pan and pour in batter.
• Put your batter in a COLD oven.
• Bake at 300 degrees for 1 hour and 30 minutes, or till toothpick comes out clean.
• Remove from oven and then from pan.
• "Sweat" the cake, by wrapping it in wax paper and tinfoil, until it cools. This will make it moist. It won't be anywhere near as good if you don't do this.