Mary Annes Carrot Cake Food
MARY ANNE'S CARROT CAKE
This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.
Provided by P.Weiss
Categories Spice Cake
Time 1h15m
Yield 28
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.
- In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
- Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 44.3 g, Cholesterol 39.9 mg, Fat 13.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 182.9 mg, Sugar 31.2 g
JANE'S CARROT CAKE
My dear friend,and neighbor, Jane Graham shared this recipe with me many years ago. It is a family favorite. Makes great cupcakes for lunches too. Needs no icing. Incredibly delicious!
Provided by Ann Arber
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease and flour 9x13 pan.
- Combine sugar, eggs, oil ,and vanilla in bowl.
- Blend using a spoon.
- Stir in dry ingregients.
- Mix well.
- Add carrots, pineapple,coconut and nuts.
- Pour into pan Bake until center comes out clean, around 50 minutes.
- Ice if desired.
AUNT MARY'S CARROT-PINEAPPLE BUNDT CAKE
This recipe came from my Aunt Mary who lives in Nigeria. (can be baked in 9 x 13 to lessen baking time)
Provided by In Ulm um Ulm...
Categories Dessert
Time 1h50m
Yield 1 bundt cake or 9x13 dish, 8 serving(s)
Number Of Ingredients 13
Steps:
- Grease and lightly flour baking pan. Preheat oven to 325°F
- Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder
- Drain can of pineapple juice from pineapple, saving the juice.
- Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla
- Stir in pineapple, carrots and (optional) pecans
- Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.).
- Cool for 10 minutes in pan before unmolding
- Frost with Currant-Nut Icing.
- Currant-Nut Icing
- 4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla
- 1 pkg (8 oz.) soft cream cheese 1/4 cup chopped walnuts
- 1/4 cup butter 1/4 cup currants
- 2 Tablespoon milk
- Plump currants by soaking in 1/3 cup of hot water for 5 minutes.
- Drain well.
- Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla
- until smooth. Fold in walnuts and currants.
- Spread over cooled cake.
Nutrition Facts : Calories 813.2, Fat 43.3, SaturatedFat 6.8, Cholesterol 79.3, Sodium 767.6, Carbohydrate 100.9, Fiber 2.4, Sugar 57.9, Protein 7.1
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