MAMA'S BEST CARROT CAKE
Steps:
- Preheat the oven to 350°. Butter and flour a 10-inch tube cake pan.
- Whisk the corn oil and sugar together in a large bowl. Sift together the flour, cinnamon, baking powder, baking soda, and salt (I do this by putting all these ingredients into a fine mesh strainer and shaking and stirring the mixture into another mixing bowl).
- Add half the dry ingredients into the sugar-oil mixture and mix together. Add one egg, then more of the flour mixture, then another egg and so on until you have mixed together all the eggs and flour with the sugar mixture.
- Stir in the carrots, pecans, and raisins, pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack.
- When the cake is cooled, make the frosting: Using a mixer, beat the soft butter until it is creamy. Add the cream cheese and beat until blended. Add the sugar and the vanilla and mix well. (If it feels a little too soft to spread, pop it into the refrigerator until it firms up a bit).
- Remove the cake from the tube pan, put on your prettiest plate and frost. If you want to be just like my mama, garnish with shaved carrot curls and little edible flowers!
Nutrition Facts : Calories 1058 calories, Sugar 93.1 g, Sodium 566.8 mg, Fat 64.4 g, SaturatedFat 21.4 g, TransFat 0 g, Carbohydrate 118.1 g, Fiber 3.5 g, Protein 8.4 g, Cholesterol 146.1 mg
MAMA'S CARROT CAKE
Make and share this Mama's Carrot Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- CAKE:.
- Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.
- In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
- In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
- With the mixer running, gradually pour in the vegetable oil.
- With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
- Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly in the prepared pans and smooth the top.
- Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean - it's done with toothpick comes out clean.
- 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
- ICING:.
- In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
- hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
- Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
- NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots.
- Ice cake once cake is cool.
- Gently press the walnuts into the icing around the side of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
Nutrition Facts : Calories 1281.4, Fat 105.2, SaturatedFat 36.6, Cholesterol 205.8, Sodium 777.6, Carbohydrate 76.6, Fiber 5.6, Sugar 47.2, Protein 17.1
BAHAMA MAMA CARROT CAKE (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. This carrot cake gets added flavor from pineapple, coconut and a range of spices.
Provided by GiddyUpGo
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 21
Steps:
- Mix the sugar with the oil and eggs.
- Add the dry ingredients and mix well.
- Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
- Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
- Let the cake cool completely, then make the frosting:.
- Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.
Nutrition Facts : Calories 698.1, Fat 43.7, SaturatedFat 11.6, Cholesterol 77.5, Sodium 438.1, Carbohydrate 73.9, Fiber 2.8, Sugar 53.3, Protein 6.3
MAMA DIP'S CARROT CAKE
This is a recipe from Chapel Hill restaurant owner Mildred "Mama Dip" Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.
Provided by Barenakedchef
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 12
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.
MOMMA JEAN'S CARROT CAKE
This carrot cake is moist, tasty, and oh so fabulous. My ma made this cake for my 25th birthday and it was perfection. Better than any carrot cake i've ever had; it's so yummy, that I need to hide it from myself as to not over-indulge.
Provided by eyeheartphood
Categories Dessert
Time 1h10m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Mix oil and sugar, add eggs one at a time mixing well after each. Add dry ingredients to wet, mixing well. Add carrots and nuts. Pour in 9 x13" pan. Bake at 300 degrees fahrenheit for 50 minute
- For icing blend butter, cream cheese and vanilla. Add icing sugar a little at a time until smooth.
- Wait for cake to cool, top with icing and sprinkle some chopped walnuts on top.
Nutrition Facts : Calories 701.6, Fat 42.7, SaturatedFat 9.2, Cholesterol 91.1, Sodium 576.8, Carbohydrate 76.4, Fiber 2.2, Sugar 56.6, Protein 6.8
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