ALICE BAY CARROT CAKE
A delicious moist carrot cake. I adapted this recipe from the Alice Bay Cookbook; just adding a couple of items to suit my taste.
Provided by Susan Dillard
Categories Dessert
Time 1h
Yield 1 9 X 13-inch cake, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix sugar, oil, eggs and vanilla. Sift dry ingredients together, and gradually add to wet mixture. Stir in grated carrots and nuts. Pour into a greased and lightly floured 9 X 13-inch pan or 3 9-inch round layer cake pans.
- Bake for 40 - 45 minutes until toothpick comes out clean. Remove from oven and cool on a wire rack. Frost with Cream Cheese Frosting.
- CREAM CHEESE FROSTING.
- 1 8-oz. package cream cheese, softened.
- 3/4 cup butter, softened.
- 1 pound confectioners' sugar.
- 1/2 cup chopped nuts (optional).
- 2 teaspoons vanilla extract.
- Cream butter and cream cheese. Add sugar and mix well. Add nuts and vanilla. Spread on cooled cake.
Nutrition Facts : Calories 343.7, Fat 21.6, SaturatedFat 2.9, Cholesterol 47, Sodium 297.7, Carbohydrate 35.4, Fiber 1.3, Sugar 23.3, Protein 3.5
COFFEE CARROT CAKE
A little twist on the standard carrot cake. I hope you enjoy the flavors. I am adding a separate recipe for the optional Coffee Cream Cheese Frosting too. Recipe #339100
Provided by HokiesMom
Categories Dessert
Time 1h20m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 314.4, Fat 17.8, SaturatedFat 1.6, Cholesterol 47, Sodium 322.2, Carbohydrate 36.6, Fiber 1.8, Sugar 23.7, Protein 3.7
EASY CARROT PUDDING CAKE
Make and share this Easy Carrot Pudding Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 10
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.
Nutrition Facts : Calories 4147.8, Fat 174.8, SaturatedFat 26.2, Cholesterol 856.2, Sodium 6665.9, Carbohydrate 605.5, Fiber 25.2, Sugar 388, Protein 58.1
MAGIC CARROT CAKE
This carrot cake is not only the best cake I have ever had, it is also the healthiest! You can't even tell it has no sugar. Made this for my son's first birthday and all the guests raved about it. This is now my go to recipe anytime I need a cake.
Provided by MissKariss303
Categories Dessert
Time 1h25m
Yield 1 9x13
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C) Butter a 9"x13" pan then sprinkle with flour.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, allspice and sea salt. Set aside.
- Put dates into food processor with 1 tsp water and process into a chunky paste.
- In a large bowl, mix the dates with melted butter and 2 tsp vanilla. Add mashed bananas and grated carrots. Whisk in eggs one at a time. Add yogurt and honey. Add raisins and walnuts if desired.
- Fold in flour mixture a third at a time, combining just until all dry ingredients are incorporated.
- Bake for 50-60 minutes in preheated oven. Try not to peek too much or take out early or the middle may fall.
- For Maple & Cream Cheese Frosting: Whisk together cream cheese, 1 tsp vanilla, maple syrup, softened butter, powdered sugar until fluffy and creamy.
Nutrition Facts : Calories 6779, Fat 363, SaturatedFat 210.6, Cholesterol 1545.7, Sodium 7145.2, Carbohydrate 841.8, Fiber 54.6, Sugar 568.7, Protein 91.8
CALIFORNIA CAKE
Make and share this California Cake recipe from Food.com.
Provided by Grandma Carter
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cream shortening, add sugar gradually and cream well.
- Add eggs, one at a time, beat well after each addition.
- Sift flour, baking powder, soda, and salt together. Add to creamed mixture alternately with buttermilk.
- Fold in vanilla, walnuts, and dates and grated orange peel.
- Pour into well-greased spring-form or angel food pan. Bake one hour at 375.
- Allow cake to cool in pan 10 minutes.
- Pour (spoon) sauce over cake and let stand for several hours or overnight.
- To make sauce: Squeeze juice and pulp of 3 oranges. Add sugar. Bring to boil and simmer until pulp becomes transparent. Pour warm syrup over cake 10 minutes after it comes out of oven.
Nutrition Facts : Calories 492.9, Fat 24.7, SaturatedFat 5.6, Cholesterol 47.3, Sodium 475.8, Carbohydrate 63.4, Fiber 3.8, Sugar 38.5, Protein 7.6
LEE'S FAMOUS CARROT CAKE
My father adapted this recipe from one he got from a co-worker many years ago and it has been a staple in our family ever since. We have this cake every Thanksgiving and Christmas, and I have to admit that is the part of the meal that I look forward to the most! I bake quite a bit but this is the recipe that I always get asked for every time I make this cake. I was even asked for the recipe by someone who claimed he doesn't like carrot cake, so that should tell you how good it is!
Provided by StringBean
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- For one 3-layer cake: grease (with butter) and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.).
- Grate Carrots (by hand or with food processor) and set aside.
- In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside.
- In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended.
- Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency.
- Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little "thinner" than normal cake batter.).
- For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean. For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done. NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature.
- Remove from oven and let cool to room temperature - usually 1 to 2 hours.
- About a ½ hour before starting to make the icing, take the butter and cream cheese out to soften. Don't start making the icing until you're ready to ice the cake or cupcakes (they are at room temperature). When you finish making the icing it should be smooth and easy to work with.
- Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth.
- Continue mixing at medium speed and add in the Vanilla.
- Continue mixing at medium speed and slowly (otherwise you'll get a cloud of powdered sugar) add Powdered Sugar. Mix until smooth. Now you're ready to ice the cake and/or cupcakes.
- After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.
Nutrition Facts : Calories 1048.7, Fat 57.8, SaturatedFat 22.1, Cholesterol 152.8, Sodium 668.1, Carbohydrate 128.9, Fiber 1.6, Sugar 109, Protein 7.5
"JIFFY" EXTRA MOIST CARROT CAKE
Make and share this "Jiffy" Extra Moist Carrot Cake recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together the cake mix, pudding, nutmeg and cinnamon.
- Add eggs, oil and water to this mixture.
- Mix on medium speed for 1 minute.
- Add the pineapple, carrots, pecans and coconut.
- Blend well.
- Pour into a greased 9 inch round cake pan.
- Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.
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