Janies Carrot Cake Recipes

Steps:

• Beat 2/3 cup butter with sugar thoroughly. Add eggs, one at at time until fluffy. Combine flour, salt cinnamon and baking powder in small bowl.
• Add the dry ingredients alternately with the milk to the creamed mixture.
• Stir in the carrotts & 1/2 cup nuts by hand.
• Spread evenly in greased 9 " round cake pan.
• Bake at 350 40 - 45 minutes or until inserted toothpick comes clean.
• Cool in pan on rack for 15 minutes.
• Remove from pan and cool on rack completely.
• Combine the remaining butter, cream cheese, vanilla & powdered sugar for frosting.
• Frost the cooled layer.
• Combine the ground nuts with the brown sugar.
• Sprinkle over frosting.
• Keep chilled.

Steps:

• Preheat oven to 350.
• Grease and flour 9x13 pan.
• Combine sugar, eggs, oil ,and vanilla in bowl.
• Blend using a spoon.
• Stir in dry ingregients.
• Mix well.
• Add carrots, pineapple,coconut and nuts.
• Pour into pan Bake until center comes out clean, around 50 minutes.
• Ice if desired.

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.