Lynns Carrot Cake Food

LYNN'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a medium bowl, stir together the flour, sugar, baking soda, salt and cocoa, set aside. In another bowl, stir together the eggs, vanilla and oil. Stir in the dry ingredients until they are completely absorbed. Fold in the carrots and pineapple. Pour the batter evenly between the three prepared pans.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, combine the cream cheese, butter and confectioners sugar in a medium bowl. Beat until smooth, then stir in the coconut and nuts. Frost cake when cool.

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.

CARROT SNACK CAKE

Steps:

• In a small mixer bowl beat margarine and sugar til blended.
• Beat in egg, milk, and vanilla.
• Stir in carrot.
• In another bowl combine flour, powder, cinnamon, salt and nutmeg.
• Add carrot mixture and stir until blended.
• Spray an 8x8x2" baking pan with nonstick cooking spray.
• Pour batter evenly into pan.
• Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Cool on wire rack.

CARROT ALMOND CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the almonds and sugar in a food processor and chop as finely as possible. Transfer to a large mixing bowl. Break up the ladyfingers into pieces, about an inch long, place them in the food processor and grind to a powder. Add to the almonds and sugar in the mixing bowl. Cut the carrots into pieces about an inch long, and chop in the food processor as finely as possible. Add to the bowl, mixing them well with the other ingredients.
• Add the baking powder, salt, and the Amaretto liqueur and mix well. Add the egg yolks, mixing them in until they are well distributed with the other ingredients.
• Whip the egg whites with an electric mixer or by hand until they form stiff peaks. Take a couple of tablespoons of the beaten egg whites and mix them with the ingredients in the bowl to soften the mixture a bit. Pour the rest of the egg whites onto the mixture and carefully fold them in with a rubber spatula.
• Grease the bottom and sides of a 10 inch springform pan with the butter and dust it with flour. Pour the batter into the pan, then shake the pan a bit until the batter is evenly distributed.
• Place the pan in the upper level of the preheated oven and bake for 50-60 minutes, or until a toothpick comes out dry when inserted into the cake.
• When the cake is cool, cut it into 8 to 12 pieces and serve with a dollop of whipped cream.