Grandmas Fabulous Carrot Cake No Pineapple Recipes
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'S CARROT CAKE
This is my grandmother's recipe. It's super moist and delicious. Frost with your favorite cream cheese frosting
Provided by Aubry177
Categories Dessert
Time 1h
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
- Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
- Frost with Cream Cheese Frosting.
Nutrition Facts : Calories 5625.2, Fat 311.9, SaturatedFat 40.6, Cholesterol 558, Sodium 2825.3, Carbohydrate 674.3, Fiber 27.7, Sugar 448.6, Protein 66.1
GRANDMA'S FABULOUS CARROT CAKE (NO PINEAPPLE!)
This recipe has been in our family for years and is the most requested. It produces a moist, delicately spiced cake which improves as each day passes! Store in an airtight container and eat within 10 days. There is no pineapple in this recipe (or my other carrot cake recipe). Minus the frosting, this cake also freezes perfectly.
Provided by Um Safia
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 175°C.
- Grease and line an 8" square or round tin.
- Beat sugar, oil, treacle, golden syrup and eggs till smooth.
- Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
- Stir in grated carrots, coconut and walnuts and pour into prepared tin.
- Bake for 1 hour or until firm to the touch.
- Leave to cool a little in tin, then turn out onto rack and leave till cold.
- Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
- Decorate with walnut pieces.
Nutrition Facts : Calories 3943.1, Fat 180.8, SaturatedFat 37.4, Cholesterol 327.4, Sodium 1860.4, Carbohydrate 556.4, Fiber 23.4, Sugar 299.8, Protein 47
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