Mimis Moist Carrot Cake Food

MOIST CARROT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
• Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
• Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
• For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
• Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE

Steps:

• Sift first five ingredients into a mixing bowl.
• In a separate bowl, whisk together the oil, sugar and eggs.
• Stir the liquid mixture into the flour; mix well.
• Add the next four ingredients; stir again.
• Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
• Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
• Yield: one 9-inch square, or four 3" x 6" mini-loaves.

CARROT BREAD FROM MIMI'S CAFE

Steps:

• Preheat oven to 350 degrees.
• Sift the flour, baking soda, baking powder, cinnamon and salt into a mixing bowl.
• In a separate bowl, whisk together the oil, sugar and eggs.
• Stir the liquid mixture into the flour mixture; mix well. Add the nuts, pineapple, raisins and carrots; stir again.
• Grease and flour a 9-inch loaf pan or four mini-loaf pans. Fill the pans two-thirds full with batter. Bake for about 30 minutes for a 9-inch pan or until knife comes out clean when tested. (Mini loaves take about 20 minutes.).

CARROT BREAD ? - FROM MIMI'S CAFE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
• In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
• In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
• Stir in walnuts, pineapple, raisins and carrots.
• Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.

MOIST CARROT CAKE

Steps:

• In a large mixing bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired.
• Pour into a greased 10-in. fluted tube pan aka bundt pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In another mixing bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

MIMI'S CAFE CARROT RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
• In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
• Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.