OLD FASHIONED CARROT CAKE
This is a sweet, heavy delicious cake that you will never fail on making. I can't keep it in my house for any more than 24 hours... Everyone eats it as soon as it's ready. The kids love this recipe for a school snack too, it's so heavy and filling for a recess snack! You can add pineapple, raisins and/or walnuts if you like... I don't!
Provided by Momoftwo797
Categories Dessert
Time 1h20m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 11
Steps:
- Grate 4-5 medium carrots.
- Pre-Heat oven to 350.
- Grease 9x13 pan (I use an air-bake pan with a lid so I can just refrigerate after cake cools and is icing-ed).
- In a large bowl mix sugar, flour, baking soda, salt & cinnamon (stir together).
- In a medium bowl mix oil, eggs & carrots. (blend on medium with mixer).
- Combined wet & dry ingredients and mix till all ingredients are wet (Blending is not required).
- Bake 50 min, check with knife. Cake should be perfect at 50 minute.
- Blend cream cheese till smooth.
- Add vanilla, blend.
- Add icing sugar to preference of thickness. I like the whole 2 cups, sometimes a little bit more.
- Refrigerate icing till cake cools (30-40 min) Then spread evenly over cake & enjoy!
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
CARROT CAKE WITH MAILLE® OLD STYLE MUSTARD
Miniature carrot cakes are packed with walnuts, raisins, and carrots, and topped with a lemony icing.
Provided by Maille
Categories Maille®
Yield 20
Number Of Ingredients 23
Steps:
- Carrot cake: Mix the butter and the crushed walnuts in a sauce pan and warm slightly until butter softens. Set aside. Beat the sugar and the eggs with a mixer until it starts forming bubbles. In another bowl, mix the almond flour, baking powder, salt and flour. Blend with egg and sugar mixture until no lumps remain. Add the butter mixture, grated carrots, Maille® Old Style mustard, crushed walnuts, raisins, citrus fruit zests, cinnamon, ginger and chopped grains of coriander and mix everything carefully together. Divide mixture into small silicone cooking molds.
- Cook in a 375 degrees F oven for 15 minutes (depending on the size of the cake molds). Once cooked, remove the cakes from the molds and let them cool down all the way.
- Icing: Mix all the ingredients together. Cover the mini carrot cakes with icing and let them harden for 2 hours in the open air.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 19.8 g, Cholesterol 55.5 mg, Fat 9.7 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 225.6 mg, Sugar 13.2 g
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