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
My friend Kathy makes this and it is so good that I had to ask her for the recipe. I love this cake. My sister and I were talking about my Aunt Mary's carrot cake that she has been making for at least 50 some years. I had her email me the recipe because I couldn't find my copy. This is exactly the same cake recipe! The...
Provided by Melanie B
Categories Cakes
Time 1h
Number Of Ingredients 25
Steps:
- 1. Cream together the first 6 ingredients.
- 2. Add baking soda and flour. Mix well
- 3. Stir in carrots (3 packed cups grated AKA 1 pound of grated carrots)
- 4. Grease and flour pans. Bake in a 325 oven for @ 40 minutes. Makes 1 9x13 or 2 8x8 or 9 mini loaves (these will take less time in the oven).
- 5. Frosting #1 Soften the margarine (Or butter is what I normally use) and the cream cheese. Beat the butter with the cream cheese, add vanilla and powdered sugar until smooth. Stir in nuts if desired. Spread on cooled cakes.
- 6. Frosting #2- Aunt Mary's Combine the flour and milk in a small saucepan and bring to a boil until thick and gloppy, this is where you think you ruined it, it looks horrid. Cool off in the refrigerator until cold. Put into a mixing bowl and add the butter, sugar salt, and vanilla. Beat until it looks like whipping cream, takes as long as 10 minutes, test to be sure you have dissolved the sugar before you frost the cake with it, if not then beat it some more.. Aunt Mary also adds 1 cup of chopped nuts to the cake.
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
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
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