Fourteen K Carrot Cake Recipes

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, soda, salt and cinnamon.
• In mixing bowl, beat eggs and add sugar.
• Let stand until sugar dissolves, about 10 minutes.
• Stir in oil, carrots, drained pineapple and nuts.
• Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
• Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
• Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
• Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
• Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
• Add powdered sugar gradually, beating vigorously.
• If frosting is too thick, thin with a few drops of milk to spreading consistency.

Steps:

• 1. First make the cake... Stir together flour, baking powder, baking soda, salt & cinnamon.
• 2. Add sugar, oil and eggs and mix well.
• 3. Stir in carrots, pineapple, nuts and raisins.
• 4. Turn into a greased and floured 13X9" pan or (3) 8" round cake pans or (2) 9" round cake pans. Bake at 350 Degrees about 50 - 60 minutes or until done. DON'T OVER BAKE!
• 5. When baked take cakes out of oven and cool for 10 minutes. Turn out of pans and let cool thoroughly.
• 6. Now the frosting... Blend Butter, Cream Cheese, Powder Sugar, Vanilla and Chopped Walnuts till thoroughly mixed through.
• 7. When cakes are cooled, put on cake plate and frost!

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Steps:

• 1. Grate carrots, in a medium bowl combine grated carrots with light brown sugar. Set aside for 1 hour, then stir in raisins & craisins. (I prefer to grate my carrots either by hand or in a food processor. buying the julianne carrots makes your cake lumpy and less flavorful)
• 2. Preheat oven to 350 degrees. Grease and flour two 8 in cake pans. (You can easily use a bundt cake pan, muffin tin or loaf pan for this recipe)
• 3. In a medium size bowl, sift together flour, salt, cinnamon, baking soda,and pumpkin pie spices.
• 4. In a large mixing bowl, beat eggs until light and foamy, gradually add white sugar, oil and vanilla beat to incorporate each addition. With a spatula fold in pineapples. Add the sifted dry ingredients, stirring into the wet mixture until absorbed. Fold in the carrot mixture (carrots, brown sugar & raisins/craisins) and walnuts.
• 5. Pour your batter evenly into the prepared cake pans. Bake for 35-40 minutes until cake tests done by inserting a toothpick to see if it comes out clean.
• 6. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Steps:

• Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
• Grease and flour 3 9" pans.
• Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
• Cool 10 minute Turn out on racks to cool.
• Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
• Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.

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.