Aunt Nancys Carrot Cake Recipes

Steps:

• Preheat oven to 350º.
• Combine eggs and sugar in a large mixing bowl and beat well.
• Add remaining cake ingredients except the nuts and mix well.
• Fold in nuts.
• Grease and flour a 9x13 or Bundt pan.
• Pour cake mixture into pan and bake for 45 minutes or until done.
• Combine powdered sugar, butter, cream cheese and vanilla in mixing bowl and beat until creamy.
• Spread over cooled cake.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
• In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
• Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
• For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
• To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

Steps:

• Grate carrots and chop nuts.
• Mix together sugar, eggs, and oil at a low speed until thoroughly blended.
• Add dry ingredients, then fold in carrots and nuts.
• Bake in two greased and floured loaf pans (or one deep bundt pan).
• Bake at 325 degrees F for 1 hour and 10 minutes.
• For icing, blend together margarine, cream cheese, and vanilla, slowly adding powerded sugar until the mixture reaches desired consistency Ice when the cake is cooled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

Steps:

• 1. Add ingredients together mix well. Put in a bundt pan or two round cake pans, spray well with Pam or grease and flour your pan. Bake 350 degree's for 40 min. or until center comes out clean.
• 2. For icing, whip together cream cheese, butter, powdered sugar and vanilla until a frosting consistency. Frost cake.