Carrot Cake Supreme Recipes

Steps:

• Preheat oven to 325 degrees.
• Combine mincemeat, carrots and nuts and then toss with 1/2 cup flour.
• Set aside.
• In mixer combine sugar, oil and lemon beat well.
• Add eggs one at a time beating well.
• Stir together remaining 1 1/2 cup flour, baking powder, baking soda and salt; gradually add to batter.
• Beat until smooth.
• Stir in mincemeat mixture, mixing well.
• Put in a greased and floured bundt pan.
• Bake one hour or until pick inserted comes out clean.
• Cool 15 minutes; turn out of pan.
• Serve with Cream Cheese Fluff and warm Golden Lemon Sauce.

Steps:

• For Cake:.
• Grease three 8 or 9-inch round cake pans and line with parchment paper.
• Stir together first 4 ingredients in a medium sized bowl.
• In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
• Add flour mixture, beating at low speed until blended.
• Fold in carrot and next 3 ingredients.
• Pour batter into prepared pans.
• Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
• Buttermilk Glaze:.
• Bring first 5 ingredients to a boil in a medium to large saucepan.
• Boil 4 minutes, stirring constantly until glaze is golden.
• Remove from heat, and stir in vanilla and cool slightly.
• Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes.
• Remove from pans, inverting layers. Peel parchment; invert again, glaze side up.
• Cool completely on wire racks.
• Deluxe Cream Cheese Frosting:.
• Beat first 3 ingredients at medium speed with an electric mixer until smooth.
• Gradually add powdered sugar, beating at low speed until light and fluffy.
• Stir in vanilla.
• Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake.
• Chill cake several hours before slicing.
• Store in the refrigerator.

Steps:

• Cake:.
• Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
• Add flour, cinnamon, salt, baking soda and baking powder.
• Add pecans and coconut.
• Combine dry mix with creamed mix.
• Pour into lightly greased 13" x 9" pan.
• Bake the cake at 325 degrees for 40-60 minutes.
• Cake icing:.
• Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
• Decorate as desired.

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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.