Mrs Thompsons Carrot Cake Recipe 155 Food

MRS. THOMPSON'S CARROT CAKE

Steps:

• In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.

MRS. FIELDS CARROT CAKE

Steps:

• Preheat oven to 350-degrees.
• Grease and flour two 9-inch cake pans.
• In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed.
• Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
• TO PREPARE ICING: In a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth; add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
• TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

MRS C'S DELICIOUSLY YUMMY & SCRUMPTIOUS CARROT CAKE

Steps:

• Sift flour, baking powder, baking soda, cinnamon and salt together. Set aside.
• Beat eggs well together in a separate large bowl. Add sugar and oil, continuing to beat thoroughly. Add carrots, nuts and pineapple, mixing well after each addition. Incorporate flour mixture gradually and carefully.
• Divide batter between 2 very well buttered 9 inch round cake tins. Bake at 180C / 350F for 40 - 45 minutes until the sides of the cakes have started to shrink from the sides of the tin and a skewer inserted into the center comes out clean.
• Allow to settle for 15 minutes before turning out onto a wire rack to cool.
• Beat butter and cream cheese together for the frosting adding the vanilla essence and as much icing sugar to taste. This can be done in a food processor.
• Assemble cakes with a layer of frosting between, on top and around the sides.

MRS. THOMPSON'S CARROT CAKE RECIPE - (1.5/5)

Steps:

• •In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture. • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. • For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers. Yield: 15 servings.

THE PROSPECT'S CARROT CAKE

Steps:

• Combine oil and sugar in a bowl: beat well. Sift together dry ingredients.
• Sift half the dry ingredients into sugar mixture; blend well.
• Sift in remaining dry ingredients, alternation with eggs; mix
• well, after each addition.
• Stir in carrots, pecans and raisins.
• Pour into lightly oiled 10-inch tube pan.
• Bake in preheated 325 degree
• oven about 1 hour and 10 minutes.
• Cool upright in pan.
• To make filling.
• Combine sugar and flour in small heavy saucepan.
• Gradually stir in cream.
• Add butter and salt.
• Cook over very low heat, stirring frequently, until mixture come to just a simmer.
• (This may take 30 minutes.) Let simmer 2-3 minutes.
• Remove from heat and cool to lukewarm.
• Stir in nuts and vanilla.
• Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while).
• To make frosting, toast coconut at 300 degrees for 10-15 minutes or
• until lightly browned.
• Cool.
• Combine cream cheese and butter in food processor or mixer.
• Add confectioner's sugar and vanilla and mix until perfectly smooth.
• Refrigerate if too soft to spread immediately.
• To assemble, split cooled cake into 3 layers.
• Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting.
• Pat toasted coconut onto sides of cake.

JANE'S CARROT CAKE

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.

MRS. FIELDS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
• In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. Add remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined.
• Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
• PREPARE ICING: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth. Add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
• ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.