Mawmaw Goodmans Carrot Cake Recipes

Steps:

• 1. CAKE RECIPE:
• 2. Prepare a bundt pan or 2 round cake pans. To prepare pans butter or grease pan well and dust with flour. I have found over the years that the easiest way to flour a pan is to use a mini-strainer it does a wonderful job and it sifts the flour so there is no clumps of flour! If you use bakers joy or a baking spray still dust with flour. If you like a rich dark brown crust on your cake dust with coco powder and no flour.
• 3. Preheat oven to 350 degree
• 4. Grate 4 cups of carrots. Pack carrots tightly into measuring cup and set aside. I have found over years of baking this cake that 4 cups is roughly 8-9 large carrots
• 5. In a large bowl (or bowl of a stand mixer) combine flour, white sugar, brown sugar, baking soda, salt, cinnamon, all spice and nutmeg. Whisk together well.
• 6. Slightly beat 4 eggs (ok the recipe tells you to remove the roosters. The white squiggly in the white of the egg. This is something we do here in the Appalachian Mountains because we raise chickens here and we use fresh right out of the coop eggs. The reason for this is because the roosters will cause shiny spots in your cakes and pies :)
• 7. Here is a picture of 2 eggs I got off the coop yesterday (I had more but gave my mom 5 dozen to take to her friends at church this morning) The other 2 eggs are store bought (my daughter will not eat fresh eggs) look at how rich and large fresh eggs are compared to store bought. Just amazes me that I get them wonderful eggs free just for loving my flock of chickens :)
• 8. Ok back to the recipe........ Slightly mix 1 1/2 cups oil into the eggs and pour into the dry ingredients.
• 9. Mix on low to med speed until batter is shiny. You can tell when this happens it all pulls together and the batter is smooth and wet looking.
• 10. Add 1 cup walnuts and give a quick mix
• 11. Add 1/2 cup raisins and give a quick mix
• 12. Add 2 cups carrots and again give a quick mix
• 13. Add remaining carrots and mix until all is nicely combined
• 14. Slowly pour batter into pan or pans smoothing tops when finished. Shake and shimmy pan to settle batter.
• 15. Bake in 350 degree oven for 40 minutes.
• 16. When done remove to cooking rack for 30 minutes.
• 17. When cooled turn out cake to a cake plate and let cool until completely cooled. My husband gets a piece as soon as I turn it out HE CAN'T WAIT LOL and he slops a big glob of frosting on it while it is still warm. (I will never confess this to him but it is really super good with that frosting melting down in them cracks)
• 18. When completely cooled frost with Buttered Walnut Cream Cheese Frosting or Frosting of your choice and serve
• 19. FROSTING RECIPE: BUTTERED WALNUT CREAM CHEESE FROSTING To Make Buttered Cream Cheese Frosting just leave out the Walnuts
• 20. Cream 8 oz cream cheese and 1 stick salted butter together well.
• 21. Beat in vanilla extract
• 22. Add 2 cups confectioners sugar and mix well.
• 23. Keep adding confectioners sugar 2 cups at time beating each time you add 2 cups. When you use up to 8 cups check the thickness of it and if it is good stop adding sugar if thin add more confections sugar again 2 cups at a time. I have used up to 14 cups to get it thick enough.
• 24. Fold in 1/2 cup walnuts (you can leave out walnuts if you prefer Butter Cream Cheese Frosting)
• 25. Let set at room temperature until cake is ready to frost.
• 26. I really hope you enjoy this as much as my family has over the many years it has been made.

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.