Paula Deen Carrot Cake Food

CARROT AND PINEAPPLE CAKE

Carrot and Pineapple Cake image

Provided by Ina Garten

Categories dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
1/2 cup diced fresh pineapple

Steps:

Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

PAULA DEEN'S SWEET BABY JACK CARROT CAKE

Paula Deen's Sweet Baby Jack Carrot Cake image

Make and share this Paula Deen's Sweet Baby Jack Carrot Cake recipe from Food.com.

Provided by Juenessa

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

butter, for greasing pans
flour, for dusting pans
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4 ounce) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 325 degrees F.
Grease and flour 3 (8 or 9-inch) cake pans.
For the cake:
Mix together the flour, cinnamon and sugar in a large bowl.
Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.
Pour batter into prepared pans.
Bake for 25 to 30 minutes, or until golden brown.
Allow to cool in pan for 5 minutes.
Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.
For the frosting:
Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
Frost layers, top, and sides of cooled cake.

PAULA'S EASY CARROT CAKE

Paula's Easy Carrot Cake image

This is the easiest cake ever. It tasted like you were in the kitchen for hours (you were, eating the cake). Enjoy.

Provided by paula giles

Categories Dessert

Time 1h

Yield 1 twelve x fourteen sheet cake, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups oil
2 cups sugar
4 eggs, beat well
2 cups shredded carrots
1 cup crushed pineapple
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup chopped nuts
1 (8 ounce) package cream cheese
1/2-1 cup butter
1 (1 lb) box powdered sugar
1 teaspoon vanilla

Steps:

Mix all cake ingredients together with a spoon.
Pour in 12x14 sheet pan sprayed with Pam.
Bake at 350°F degrees for 35-40 minutes.
Mix icing ingredients together and spread on cooled cake.

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