KATHLEEN'S CARROT CAKE (TATE'S)
Categories Carrot
Number Of Ingredients 18
Steps:
- Directions:Preheat the oven to 350 F. Grease and flour, or line with waxed paper, 2 9" round cake pans.In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.In another large bowl, mix the sugar and oil. Beat in the eggs with an electric mixer. Stir in the carrots, nuts and pineapple. Stir in the flour mixture. Pour the batter into the prepared pans.Bake the cake for 45 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove the pans to a wire rack. Cool the cake for 15 minutes in the pans before removing them. Finish cooling the layers on the rack.Spread the cream cheese icing between the 9" layers and on the sides and top of the cake.Cream Cheese IcingDirections:In a large bowl, cream together the cream cheese and butter with an electric mixer. Add the vanilla and mix it in. Beat in the sugar. Scrape down the sides of the bowl and beat the mixture again. Add the pineapple juice and mix it well.The take away from testing:ProsThe cake is rightly sweetened.The cake is moist, tender and light.The icing brings in the right amount of sourness and highlights the pineapple flavor which is a compliment to the carrot flavor. It is also a good alternative to commonly used raisins .
KATHLEENS DEVILS FOOD CAKE RECIPE - (4.6/5)
Provided by cherichavez
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375, grease and flour 9 inch pans 2. Melt chocolate and set a side 3. Cream butter and brown sugar. Than with the mixer on low speed add eggs 1 at a time, beating well after each. then add the chocolate. 4. in a bowl combine the flour, baking soda, and salt. Alternating between the 2 add flour mixture and buttermilk to the chocolate mixture in 3 stages, ending with flour. Than slowly add the boiling water and vanilla. 5. Pour the batter into the 2 cake pans. Bake until the toothpick comes out clean, 30 mins. 6. remove the pans from the oven and let them cool about 5 mins. then transfer the cakes to cooling wire racks. Let the cakes cool completely. 7. Ice the cake Chocolate Icing 1. Combine the chocolate and butter and melt. 2. remove from the heat and stir in the vanilla and transfer to a mixing bowl. 3.Slowly add the sugar and mix until smooth
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
KATHY'S CARROT CAKE
I've been making this carrot cake for over twenty years and it never fails to get raves when I serve it. Both my brothers-in-law won't let me come to a family gathering if I'm not bringing it.
Provided by KathyRose
Categories Dessert
Time 1h5m
Yield 1 13x9x2 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl beat the eggs, oil and sugar.
- Add flour, baking soda, cinnamon,salt and mix well.
- Add grated carrots and walnuts, mix well, pour into a 13x9x2 inch pan that has been greased and floured.
- Bake at 350 degrees for approx.
- 50 minutes.
- Do not over bake.
- Cool completely.
- Frost.
- Cream Cheese Frosting: In small bowl: cream cheese, powdered sugar, butter and vanilla.
- Beat until smooth, frost.
Nutrition Facts : Calories 684.2, Fat 41.9, SaturatedFat 8.7, Cholesterol 88.5, Sodium 495.1, Carbohydrate 73.9, Fiber 2.3, Sugar 54.6, Protein 6.6
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