SAM'S FAMOUS CARROT CAKE
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
Provided by Brian D'Amico
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 15
Number Of Ingredients 14
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.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
MY HUSBAND'S FAVORITE CARROT CAKE
Hi,this is a recipe that I used and my husband said it's the best carrot cake he's ever had. I hope this works for you.
Provided by Dale Goodman
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease and flour baking pan.
- Blend sugar and oil.
- Add eggs,one at a time.
- Add flour,carrots,cinnamon and nuts.
- Mix thoroughly.
- Pour into prepared pan.
- Bake for 30-35 minutes.
- Cream butter and cheese.
- Add sugar,one cup at a time.
- Add nuts and vanilla.
- Mix well.
Nutrition Facts : Calories 1018.5, Fat 74.7, SaturatedFat 19.8, Cholesterol 154.7, Sodium 658.6, Carbohydrate 81.7, Fiber 3.8, Sugar 53.9, Protein 9.8
MY FAVORITE CARROT CAKE WITH MAGIC TOPPING
I got this recipe from my Aunt, who was a terrific cook. She raised 11 kids and did catering at her church and for weddings. she has passed on many favorite recipes to my family but this is one that no matter where I take it everybody loves it. The cake is very moist and the topping is totally different from the traditional creme cheese frosting most people use. Feel free to use creme cheese frosting (I do sometimes)but give the magic topping a whirl I don't think you will be disappointed.
Provided by Bunlady
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Beat together eggs, sugar, and salad oil.
- Add flour, salt, soda, and cinnamon.
- To the batter add coconut, walnuts, pineapple, carrots and vanilla. Mix well and pour into a greased 9 x 13 pan and Bake at 350° for 40-45 minutes or until knife inserted in middle comes out clean.
- Magic Topping.
- Combine all ingredients in medium saucepan over medium heat. Cook stirring constantly until sugar melts. Spread on top of warm Carrot cake and Bake at 375° for 10 to 12 minutes.
Nutrition Facts : Calories 694.7, Fat 44.4, SaturatedFat 13, Cholesterol 53.2, Sodium 437.8, Carbohydrate 72.3, Fiber 4, Sugar 51.7, Protein 6.4
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
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MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
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4.9/5 (359)Category DessertCuisine AmericanTotal Time 3 hrs 30 mins
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
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