GRANDMA'S CARROT CAKE
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
GRANDMA'S CARROT CAKE
This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Provided by heybejay
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g
GRANDMA JOAN'S CARROT CAKE
This was my grandmothers recipe that she made for every bithday and holiday....Now that she's gone, I make it for my children. It's still a favorite!
Provided by Shannon Whyte
Categories Cakes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Carrot Cake: Combine flour, sugar, baking soda, cinnamon and salt. Sift these ingredients 3 times. Slowly add oil and beat on medium speed 8-10 minutes. Add eggs in one at a time while mixing on low speed. Stir in vanilla. Fold in carrots. Bake at 350 in a greased and floured Bundt cake pan fo 50 mimutes or until a toothpick inserted in the cake comes out clean.
- 2. Cream Cheese Frosting: Blend cream cheese and butter. Mix in vanilla. Slowly add powered sugar and mix well. Frost cake once it has cooled. Serve and enjoy!
GRANDMA'S APPLE CARROT CAKE
Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
JOAN'S PENNSYLVANIA DUTCH CARROT CAKE
Adapted from Yankee magazine. Yankee used to feature recipes that had a unique history and I always found such great treasures in that monthly article. According to the article, this recipe was passed on by a neighbor to a lady who was celebrating at a restaurant and had brought the cake along. The chef at the resturant tasted it and begged for the recipe! I haven't tried this yet, but am posting this now in response to a request for special carrot cake recipes.
Provided by HeatherFeather
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine sugar,flour,cinnamon,salt,and baking soda together in a large mixing bowl.
- Add eggs, oil, and carrots and beat with an electric mixer for 2 minutes, scraping down sides to make sure everything get moistened together.
- Pour into greased, lightly floured 9x13" metal cake pan.
- Bake at 350 F for 55-60 minutes, or until a toothpick tests clean.
- Cool completely before frosting.
- To prepare icing: beat together all ingredinets for 2 minutes using an electric mixer, then spread generously over cooled cake.
GRANDMA COOKIE'S CARROT CAKE
Every bite of this cake is a delight! We couldn't stop talking about the icing...
Provided by Cara Metzger
Categories Cakes
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350. Sift the flour, sugar, baking soda and powder, cinnamon, and salt into a mixing bowl.
- 2. Add the oil, applesauce, and eggs. Mix until incorporated. Fold in the grated carrots.
- 3. Grease 2- 9" or 10" pans (could use one 13"x9" as well). Cut out parchment paper to cover the bottom of the pan and line the bottom with parchment then grease again. Sprinkle a little flour in the pan and shake pan to cover with flour. Divide the batter between pans.
- 4. Bake for approximately 35 minutes (until toothpick inserted in middle comes out clean) when using 2 round pans, additional time may be necessary for using 13x9" pan. **you have to take into consideration TYPE of pan (glass, dark, etc) and SIZE (2-8" or 9" or 9X13") when baking anything! Also, not every oven is the same...the temperatures can be off (too high or low) or you can use convection which will also often change cooking times. Please use this as a guideline and check your cake every so often. I usually check mine around 1/2 hour and then every 5 minutes after that.
- 5. To make the frosting, blend cream cheese with butter until smooth. Blend in vanilla, salt, and powdered sugar. Fold in nuts if using. Wait until the cake is completely cooled and then frost.
- 6. **I like to use a little cinnamon or nutmeg occasionally in my frosting. Also, I like to toast coconut and use it while decorating.
GRANDMA'S CARROT CAKE
Make and share this Grandma's Carrot Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, baking powder, baking soda, salt, and sugar.
- Beat the egg.
- Mix the dry ingredients, beaten egg, oil, apple sauce, carrot, pineapple, walnuts, and vanilla.
- Pour the mix in a bundt cake pan (don't need to oil the pan).
- Preheat the oven to 375 degree, and bake for 1 hour.
Nutrition Facts : Calories 437.9, Fat 17.1, SaturatedFat 2.5, Cholesterol 84.6, Sodium 608.9, Carbohydrate 66.6, Fiber 2.5, Sugar 42, Protein 6.4
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