Mama Dips Carrot Cake Food

MAMA DIP'S CARROT CAKE

Steps:

• Sift together the self-rising flour, baking soda and cinnamon. Set aside.
• Line 3 greased 9 inch round cake pans with parchment. Grease parchment.
• Beat sugar and oil at medium speed until smooth. Add eggs, 1 at a time, beating until blended (scrape down sides). Add flour mixture, beating at low speed just until blended and stopping to scrap down sides. Fold in carrots and 1 cup walnuts. Spoon batter evenly into pans.
• Bake 350 F for 30 to 35 minutes or until toothpick comes out clean. Cool in pan 10 min, remove from pans. Cool completely on a wire rack.
• Make the frosting by beating cream cheese and butter at medium speed until fluffy; gradually add powdered sugar, beating well. Stir in vanilla.
• Spread frosting between layers and on top and sides. Arrange ½ cup walnuts around outer edge of top of cake.

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.

RANCH DIP AND BABY CARROTS

Steps:

• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.

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.