Abbott Northwestern Station 63 Carrot Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
• Put the carrots into a large mixing bowl and set aside.
• Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
• In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
• With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
• Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
• 8 ounces cream cheese
• 2 ounces unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 9 ounces powdered sugar, sifted, approximately 2 cups
• In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
• Place the frosting in the refrigerator for 5 to 10 minutes before using.
• Yield: approximately 2 cups

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 x 13 cake pan.
• Mix the first 8 ingredients together in a large bowl.
• Stir in the next 4.
• Pour into prepared pan and bake for 45-50 minutes or until cake tests done.
• Remove from oven when nice and golden on top, cool completely before frosting.
• To prepare frosting: Pulse the cream cheese and butter in the food processor until smooth.
• Spoon into a bowl and add powdered sugar and vanilla, stirring well until smooth.
• Frost cake and cover, put into refrigerator until ready to serve.

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.

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.

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.

Steps:

• Combine first 5 ingredients; beat well.
• Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
• Add carrots, walnuts, pineapple and coconut; stir well.
• Pour batter into greased and floured 13x9 baking pan.
• Bake at 350° for 55 minutes, or until pick comes out clean.
• Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
• Bring to a boil; cook 4 minutes on medium heat.
• Remove from heat; add vanilla.
• Pour buttermilk glaze over warm cake; let cake cool.
• Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
• Gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Spread cream cheese frosting on top of cooled cake.

Steps:

• Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
• Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
• Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
• Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
• Stir in the nuts.
• Pour mixture into the prepared baking pan.
• Bake for 1 hour until toothpick inserted in center comes out clean.
• Cool in the pan for 10 minutes on a wire rack.
• Looen the cake from the sides of the pan with a spatula or knife.
• Gently invert the cake onto the rack.
• Cool completely.
• Frost with Coffee Cream Cheese Frosting (or frosting of your choice).

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat sugar and oil. Add eggs and beat well.
• Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
• Place batter in greased 9x13 pan; bake for 45 minutes.
• FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.

Steps:

• Break 3 eggs, one at a time, into 2 cups of sugar and cream together.
• Beat oil in, then add carrots, pineapple and coconut. Blend well. Add walnuts and vanilla, then mix in flour, cinnamon baking soda and salt.
• Bake at 350 degrees in a well-greased bundt pan for approximately 70-75 minutes.
• Cool.
• Frost cake.

Steps:

• Combine cake mix, pudding mix, salt, cinnamon, eggs, water, and oil in a large bowl; beat at medium speed for 2 minutes, scraping side of bowl frequently.
• Stir in carrots, raisins, and pecans.
• Pour into 3 greased and floured 9-inch cake pans.
• Bake at 350°F for 30 to 35 minutes or until layers test done.
• cool in pan for 10 minutes; remove and cool the rest of the way on wire racks.
• Frost with your favorite orange frosting and garnish with pecan halves.