Paulas Easy Carrot Cake Food

CARROT CAKE

Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps:

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

PAULA'S CARROT CAKE

Paula's Carrot Cake image

This recipe is from a lady I went to church with in Arkansas. The ingredient list may appear daunting, but this cake comes together easily.

Provided by Barenakedchef

Categories Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 15

Ingredients

3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, well beaten
1 1/2 cups oil
1 teaspoon vanilla
1 (16 ounce) package powdered sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 cup chopped pecans

Steps:

Cake: Combine first 7 ingredients.
Stir in eggs, oil, and vanilla, mixing well.
Spoon into greased and floured pans.
Bake at 350º for 30 minutes.
Cool and frost.
Frosting: Cream all ingredients except nuts.
When thoroughly blended, stir in nuts.
Frost cool cake.

Nutrition Facts : Calories 9933.5, Fat 600.2, SaturatedFat 164, Cholesterol 1339.5, Sodium 5886.6, Carbohydrate 1100.8, Fiber 27.7, Sugar 866.9, Protein 82.2

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