Daddys Favorite Carrot Cake Recipes

Steps:

• 1. Preheat oven to 350 Mix flour, baking soda, baking powder, salt,cinnamon and sugar in a large bowl, stir to make sure there is no lumps.
• 2. Add oil and eggs and mix well, add carrots, pineapple with juice and walnuts (optional). Mix well. Pour into well greased & floured cake pans( I line my cake pans with parchment paper instead of greasing & flour) Bake 40-45 minutes at 350. Let cool completely before icing
• 3. ICING. Mix cream cheese, butter and confectioner's sugar until smooth. (If to sweet add 1/4 cup sour cream)

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:

• CAKE.
• Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
• Then fold in the grated carrots.
• Pour into a greased & lightly floured rectangular cake pan.
• Bake at 350°F for 35-45 minutes.
• ICING.
• In a medium mixing bowl, beat all four ingredients until creamy.
• Spread onto room temperature cooled cake (I prefer, still in baking pan)
• For an extra treat, sprinkle fresh diced pecans & enjoy.

Steps:

• Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
• With mixer running on low speed, slowly add the flour mixture.
• Blend in vanilla, carrot, raisins (if adding) and pecans.
• Pour batter into a well greased 8 x 12 inch pan.
• Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
• When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
• Note: Chopped peanuts or walnuts may be substituted for pecans.
• Note: I double this recipe and use a 13x9 pan.
• Note: Prep time does not include shredding the carrots.