Miss Linda Mayhoods Fresh Carrot Cake Food

LINDA'S CARROT CAKE

Steps:

• Cake: Beat eggs.
• Mix with oil and sugar.
• Combine dry ingredients, then mix together.
• Grease pan and pour batter into it.
• Bake at 350 for 1 hours.
• or until done.
• Let cake cool.
• Frosting: Combine first 5 ingredients, and mix until smooth.
• Frost cake, sprinkle pecans on top, and put in refrigerator to chill before eating.

MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
• Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
• Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
• For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
• Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.

MISS LINDA'S LEMON ICEBOX CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 2-layer cake.
• In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
• Cool and split the two cake layers. Fill with lemon filling.
• Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
• Keep refrigerated.

NUT-FREE CARROT CAKE

Steps:

• Beat oil and sugar, then add eggs.
• Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
• Pour into 3 9-inch cake pans.
• Bake at 350°F for 35 minutes.
• Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
• Beat until smooth.

THE BEST CARROT CAKE (IN THE WORLD)

Steps:

• Preheat oven to 180C (375F) and grease and line a large roasting dish.
• Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
• Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
• Incorporate sifted flour mix bit-by-bit and stir until just combined.
• Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
• Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
• FROSTING.
• Beat butter, vanilla and cream cheese together in a mixer.
• Add icing sugar slowly until the frosting is a smooth consistancy.
• Frost cake when cold.

MISS LINDA'S DINETTE CAKE

Steps:

• Heat oven to 350°.
• Grease and flour 8 x 8-inch pan.
• Beat all ingredients in mixer bowl about 5-6 minutes.
• Pour into pan.
• Linda says recipe can be doubled and baked in a 13 x 9 x 2 pan.
• Doesn't even need icing.
• Use for strawberry shortcake.

MOOSEWOOD RESTAURANT'S FAT FREE CARROT CAKE

Steps:

• Combine carrots, sugar, water, raisins and vanilla in a saucepan. Simmer for 5 minutes, then remove from heat and let stand for at least 1 hour, preferably about 4 or 5.
• Stir together the remaining ingredients in a bowl. Make a well in the centre, add the carrot mixture and stir until just mixed.
• Spoon mixture into 2 x 12 piece muffin tins sprayed with oil.
• Bake at 180 degrees Ceclius for about 10-15 minutes, or until a skewer inserted comes out clean. Do not overbake.