My Famous Carrot Cake Food

PAT'S AWARD WINNING CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

BEST CARROT CAKE

Steps:

• Combine flour, salt, soda,& cinnamon.
• Set aside.
• Combine eggs, sugar,& oil; mix until smooth.
• Stir in flour mixture a little at a time until well blended.
• Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
• Pour into a greased 9x13in pan.
• Bake at 350 degrees for 45-55 minutes.
• --------------Frosting----------.
• Cream together, cheese and butter until smooth.
• Add vanilla.
• Add sugar a 1/4 cup at a time, until well blended.
• After frosting cooled carrot cake, sprinkle with toasted coconut.
• To toast coconut, put on cookie sheet, under broiler for about 1 minute.
• Keep an eye on it to be sure it does not burn!

GOURMET CARROT CAKE

Steps:

• Preheat the oven to 160c. Brush a deep, 23cm round cake tin with melted butter or oil. Line the base and sides with baking paper.
• Sift together the flours, spices, and soda into a large bowl. Make a well in the centre.
• Whisk together the oil, sugar, eggs and syrup in a jug until combined. Gradually stir this mixture into the dry ingredients; stir until smooth.
• Stir in the carrot and nuts. Spoon the mixture into the prepared tin; smooth the surface. Bake for 1 hour and 30 minutes or until a skewer comes out clean when inserted in the centre.
• Leave the cake in the tin for at least 15 minutes before turning onto a wire rack to cool.
• To make the icing: Beat the cream cheese and butter with electric beaters until smooth. Gradually add the icing sugar alternately with the vanilla and juice, beating until light and creamy. Spread the Icing over the cooled cake.
• PLEASE NOTE: The cake can be halved horizontally. Sandwich the layers together with half the icing and spread the remainder on top.

BEST CARROT CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts.
• Pour into 2 greased and floured 9-inch square pans sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
• Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.

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.

EXCELLENT CARROT CAKE

Steps:

• Combine first 5 ingredients; beat well.
• Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
• Add carrots, walnuts, pineapple and coconut; stir well.
• Pour batter into greased and floured 13x9 baking pan.
• Bake at 350° for 55 minutes, or until pick comes out clean.
• Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
• Bring to a boil; cook 4 minutes on medium heat.
• Remove from heat; add vanilla.
• Pour buttermilk glaze over warm cake; let cake cool.
• Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
• Gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Spread cream cheese frosting on top of cooled cake.

LIZ'S FAMOUS CARROT CAKE

Steps:

• Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray.
• To make the cake:.
• Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement.
• In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated.
• Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely.
• To make the icing:.
• Sift the powdered sugar into a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes.
• Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
• To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.

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! : ).