TO DIE FOR CARROT CAKE
This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
- Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
- Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.
Nutrition Facts : Calories 499 kcal, Carbohydrate 77 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 274 mg, Fiber 3 g, Sugar 61 g, ServingSize 1 serving
MUM'S BABY FOOD CARROT CAKE
I didn't discover Cream Cheese Frosting until I was an adult and Mum and I made our first carrot cake. She came up with a recipe using baby food because there was a ready supply when my son was eating them. Simply the most moist carrot cake I've ever eaten. If I'm making the cake for our small family of 3, I usually cut the...
Provided by Sue Fitzpatrick
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Mix eggs, sugar and oil together. Sift together and add dry ingredients to wet mix, then vanilla. Fold in carrots.
- 2. Bake in preheated 350° oven in a lightly greased and floured 9 x 13 pan for 40 to 45 minutes.
- 3. Cool completely before frosting with your favourite such as cream cheese, butter cream or simple french vanilla frostings. I use canned frostings for the very sporadic times I bake cakes. Mum would make her icing from scratch.
MOM'S AMAZING "24 KARAT" CARROT CAKE
This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!
Provided by srsmithtx
Categories Dessert
Time 55m
Yield 1 3 layer cake
Number Of Ingredients 17
Steps:
- Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
- Grease and flour 3 9" pans.
- Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
- Cool 10 minute Turn out on racks to cool.
- Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.
MY MOM'S CARROT CAKE
Make and share this My Mom's Carrot Cake recipe from Food.com.
Provided by UberChef
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- For the Cake:.
- Sift together Flour, Cinnamon, Baking Soda, Salt, and Sugar.
- In a seperate bowl whisk eggs. In several additions, add Eggs and Oil to Dry ingredient Mixture.
- When batter is smooth, stir in Carrots.
- Bake at 300 degrees for 1 - 1 1/2 hours.
- For the Frosting:.
- Cream softened Butter with powdered sugar.
- Add Cream Cheese and Vanilla and mix until smooth, scraping down sides and bottom of bowl several times.
- Mix in Walnuts.
Nutrition Facts : Calories 9949, Fat 598.2, SaturatedFat 164.5, Cholesterol 1339.5, Sodium 6689.2, Carbohydrate 1102.5, Fiber 26.3, Sugar 865.7, Protein 90.1
CARROT CAKE BAKED OATMEAL
Provided by Molly Yeh
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cream cheese topping: Combine the cream cheese, granulated sugar and vanilla in a small bowl. Mix well until smooth. Set aside.
- For the carrot cake baked oatmeal: Preheat the oven to 350 degrees F.
- Combine the oats and pecans in a large cast-iron skillet over medium-low heat. Cook and toss until the oats and pecans are lightly toasted and fragrant, 3 to 4 minutes. Remove from the heat and let cool slightly while the oven preheats.
- To the skillet with the oats and pecans, add the carrots, raisins, baking powder, cinnamon, ginger, salt, nutmeg and 1/2 cup brown sugar and toss to combine. In a large spouted measuring cup, combine the milk, eggs, melted butter and vanilla. Whisk to combine. Pour over the oat mixture. Stir and toss to combine well, making sure all of the oats are evenly distributed in the egg mixture.
- Sprinkle the top with the remaining 2 tablespoons brown sugar. Dollop dots of the cream cheese topping over the surface of the oatmeal. Bake until the oatmeal is set and slightly puffed and the top is golden and caramelized, 30 to 35 minutes. Let cool 5 minutes before cutting and serving.
MY MOM'S CARROT CAKE
I got this recipe from my mom. Who got it from her Aunt. It's very good and moist. Simple, with no pineapple. Very good! It's our favorite carrot cake.
Provided by Courtly
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Mix sugar, oil, and eggs in a large mixing bowl.
- Sift flour, add salt, soda, and cinnamon.
- Mix well.
- Add flour mixture to sugar mixture.
- Mix well.
- Stir in carrots, nuts, and raisins, if desired.
- Grease and flour two 9 inch round baking pans at 350 until a toothpick inserted in center comes out clean.
- Remove from oven.
- Cool on wire rack for 10 minutes.
- Remove from pans, let cake cool completely on wire rack.
- Frosting: Beat cream cheese and butter until light and fluffy.
- Gradually beat in powdered sugar.
- Add nuts and vanilla.
- Fill and frost cake with this frosting. Enjoy!
Nutrition Facts : Calories 816.2, Fat 47.5, SaturatedFat 12.7, Cholesterol 106.6, Sodium 620, Carbohydrate 93.4, Fiber 2.6, Sugar 72.4, Protein 8
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