Deluxe Carrot Cake Recipes

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake 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, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). 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.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

Steps:

• Heat oven to 350°F.
• Combine flour, baking soda and cinnamon. Beat eggs, oil and granulated sugar in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and raisins. Pour into 2 greased and floured 9-inch round pans.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
• Beat cream cheese and butter in large bowl with mixer until creamy. Blend in milk and vanilla. Gradually add powdered sugar, mixing well after each addition.
• Fill and frost cake layers with cream cheese mixture. Combine nuts and coconut; sprinkle over frosting.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together the sugar, oil, eggs, buttermilk and vanilla.
• In a second bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend.
• Gradually add the dry ingredients to the batter. Mix gently.
• Fold in the carrots, coconut, walnuts, pineapple and raisins with a spoon.
• Pour into a greased 9 x 13 pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
• For the frosting: In a mixing bowl, cream together the cream cheese and butter until fluffy. Add the vanilla and stir. Sift the powdered sugar in gradually and beat until thoroughly blended.

Steps:

• Heat oven to 350°F.
• Line two 15x10x1-inch baking pans with foil; spray with cooking spray. Grate the peel from the orange. Remove the membrane from the orange; discard. Chop orange sections. Sprinkle 2 clean towels with 3 Tbsp. powdered sugar each.
• Combine flour, granulated sugar, baking soda, baking powder, cinnamon and salt in bowl. Beat eggs and oil in large bowl with mixer until blended. Gradually beat in flour mixture until blended. Stir in carrots, chopped oranges and 1/2 cup nuts. Pour half the batter (about 2 cups) into each prepared pan.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off foil. Starting at one short side, roll up cake and towel together. Repeat with remaining pan. Cool completely on wire rack.
• Meanwhile, beat cream cheese and remaining powdered sugar in large bowl with mixer until blended. Stir in remaining nuts, orange peel and coconut. Stir in COOL WHIP. Refrigerate 15 min.
• Carefully unroll cake; remove towel. Spread half the cream cheese mixture onto each cake. Reroll cakes; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Steps:

• 1. Drain juices from pineapple. Reserve one half of the drained pineapple for the filling.2. Sift together flour, powdered milk, baking powder and cinnamon.3. Add walnuts and carrots4. In a separate bowl, mix together eggs, juice, oil and vanilla.5. Blend the two mixtures together until just combined. Fold in 1 cup drained pineapple, coconut and raising.6. Pour into two 9-inch round cake pans that have been coated with nonstick vegetable cooking spray and floured. Bake at 350°F for 40 minutes. Let cool 10 minutes in pans, then remove and cool completely on racks before frosting.7. For Frosting, beat ricotta, sweetener and vanilla until fluffy, then stir in pineapple. Spread between layers.EXCHANGES2 Starch/Bread2 FatNUTRITION FACTSCalories 262Total Fat 10 grams Saturated Fat 3 gramsCholesterol 2 milligramsSodium 142 milligramsTotal Carbohydrate 32 grams Dietary Fiber 1 gramProtein 11 grams

Steps:

• Preheat oven to 350 degrees.
• Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
• In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
• Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
• Pour into a greased and floured 13x9-inch baking pan.
• Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
• With an electric mixer, cream together cream cheese, butter and confectioners sugar.
• Spread frosting onto cooled cake and serve. Refrigerate leftovers.