My Moms Carrot Cake Food

CARROT CAKE WITH BABY FOOD CARROTS

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
• -------.
• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!

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.

MY MOM'S CARROT CAKE

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.

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.

MOM'S CARROT CAKE

Steps:

• Preheat oven to 325. Mix all cake ingredients together -- bake 1 hour in a 9 x 13 greased pan.
• Mix topping ingredients in a saucepan.
• Heat until disolved; drizzle on warm cake.

MY MOM'S CARROT CAKE

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!

MY MOM'S CARROT CAKE

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, cream oil and sugar together.
• Add eggs one at a time, beating after each addition.
• Add carrots and stir.
• In a separate bowl, sift flour, cinnamon, baking soda, and salt together.
• Add flour mixture to the sugar mixture.
• Blend together.
• Oil and flour 3 round cake pans.
• Pour mixture into pans.
• Bake for approximately 40 minutes.
• While cakes are baking, prepare the filling.
• Cream butter, cream cheese, and sugar.
• Add vanilla and nuts.
• When cakes have cooled completely after baking, spread the filling on top of each layer.
• Stack the layers and ice the rest of the cake.
• Grated carrots and crushed pecans/walnuts may be added to the top of the cake for appearance.