A Memorial Day Carrot Cake Recipes

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Steps:

• In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
• In a separate bowl, mix together eggs, agave and oil.
• Stir carrots, raisins and walnuts into wet ingredients.
• Stir wet ingredients into dry.
• Place batter into 2 well greased, round 9 Inch cake pans.
• Bake at 325 degrees for 35 minutes.
• Cool to room temperature and spread with coconut frosting.
• Serve.

Steps:

• Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
• Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
• Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

Steps:

• Preheat oven to 325°F.
• Blend flour, baking powder, baking soda, salt and cinnamon.
• Set aside.
• Combine sugar, oil and eggs.
• Beat 2 minutes on medium speed.
• Add dry ingredients to the oil mixture and beat 1 minute.
• Add carrots and nuts.
• Mix until blended.
• Pour batter into a 13x9-inch cake pan, or two 9-inch layer cake pans.
• Bake 35 to 45 minutes.
• Cool completely before frosting.
• To make icing, cream the margarine and cream cheese.
• Add powdered sugar and mix well.
• Stir in vanilla.
• Beat until creamy.
• *Toreduce fat in cake batter, replace half of the corn oil with applesauce.