Mama Dips Carrot Cake Food

MAMA DIP'S CARROT CAKE

Steps:

• Line the bottoms of 3 9-inch cake pans with parchment paper. Spray with baking spray.
• Preheat oven to 350 degrees.
• Sift first 4 ingredients together
• Using an electric mixer, beat sugar and oil until mixed well.
• Add eggs one at a time, beating until blended after each addition.
• Beat in vanilla extract.
• With mixer on low speed, add flour mixture, beating just until blended.
• Stir in carrots and 1 cup walnuts.
• Pour batter evenly into prepared pans.
• Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
• Cool in pans 10 minutes and then remove from pans and cool completely on wire racks.
• To make frosting, beat cream cheese and butter until smooth and fluffy.
• Gradually beat in powdered sugar.
• Beat in vanilla.
• Spread frosting between layers and on top and sides of cake.
• Press remaining 1 cup walnuts along the bottom of the bake, going about 2 inches up.

MAMA DIP'S CARROT CAKE

Steps:

• Cake:
• Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
• Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
• Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
• Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
• Cream Cheese Frosting:
• Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.

MOTHER BERTA'S CARROT CAKE

Steps:

• 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
• 2. Grate the remaining carrot; reserve.
• 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
• 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
• 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
• 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
• 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.