Mama Bells Carrot Cake Recipes

Steps:

• CAKE:.
• Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.
• In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly in the prepared pans and smooth the top.
• Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean - it's done with toothpick comes out clean.
• 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
• ICING:.
• In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
• hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
• NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots.
• Ice cake once cake is cool.
• Gently press the walnuts into the icing around the side of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.

Steps:

• Sift flour, cinnamon, salt & baking soda together. Set aside.
• Mix oil & beaten eggs.
• Stir in sugar.
• Add flour, a small amount at a time.
• Stir in carrots.
• Stir in pecans.
• Bake 50 minutes to 1 hour at 300º in 9X13 greased pan.
• Frosting.
• Soften cream cheese & butter
• Mix cream cheese & butter with electric mixer.
• Gradually add sugar.
• add vanilla.
• Frost cool cake.

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, about 10 minutes. Drain; place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt 1/4 cup butter and cheese, stirring often. Stir in dill. Pour over the carrots. Toss the saltines and remaining butter; sprinkle over carrots. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned and bubbly.