Moms Best Ever Carrot Cake Food

BEST CARROT CAKE (MOM'S RECIPE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together all dry ingredients - flour, baking soda, salt, cinnamon and sugar; set aside.
• In the bowl of your stand mixer (or other large bowl if you are using a hand mixer), beat together the eggs, oil, and vanilla.
• With the mixer on low, slowly incorporate dry ingredients and shredded carrots, mixing until just combined.
• Pour into 2 greased 9-inch cake pans. Bake until toothpick comes out clean, about 35 minutes.
• Combine the cream cheese, butter, powdered sugar and vanilla, and beat with a mixer until smooth. Start out at a low speed, and gently ramp up until it looks like frosting (about a minute).
• Add walnuts in last, and beat a few seconds to incorporate.
• Frost the cake only after it has cooled completely.

MOM'S AMAZING "24 KARAT" CARROT CAKE

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.

BEST EVER CARROT CAKE

Steps:

• Beat together corn oil, sugar and eggs until well combined.
• In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
• Add to egg-sugar mixture, mixing well.
• Drain the pineapple well.
• Add the carrots, walnuts, raisins and pineapple to mixture.
• Blend to mix well.
• Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
• Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
• Let cake cool on rack.
• Prepare frosting.
• Cream Cheese Icing:.
• In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).

MOM-MOM'S CARROT CAKE

Steps:

• FOR CAKE:.
• Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
• FOR ICING:.
• Beat together. all ingredients (can use less vanilla if perferred).
• If too dry add a little milk.
• Keep cake wrapped & refrigerated.
• Best to make day before to let flavors meld.

BEST EVER CARROT CAKE & FROSTING

Steps:

• Allow eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and flour two 9x1 1/2 inch round cake pans; set pans aside.
• In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda.
• In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans.
• Bake at 350 oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean.
• Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks.
• Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days.
• *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.

BEST EVER CARROT CAKE

Steps:

• Combine all cake ingredients until well blended.
• Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
• Test with toothpick for doneness - this is a very moist cake!
• Cool.
• Combine frosting ingredients in large bowl until very creamy.
• Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
• Enjoy! This cake freezes very well!

MOM'S FAMOUS CARROT CAKE

Steps:

• Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
• Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.