CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING
For our February 2013 meeting by Cathy Zecchini
Provided by Cathy Zecchini
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.
- 2. Whisk together thoroughly in a large bowl: 1 1/2 c. flour 1 c. sugar 1 1/2 t. baking soda 1 t. baking powder 1 t. ground cinnamon 1/2 t. ground nutmeg 1/2 t. ground allspice 1/2 t. salt
- 3. Add and stir together well with a rubber spatula or beat on low speed: 2/3 c. vegetable oil 3 large eggs
- 4. Stir in: 1 1/2 c. finely grated peeled carrots 1 c. finely chopped nuts 1 c. raisins
- 5. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detatch it from the pans. Invert the cake and let cool right side up on the rack. Fill and frost with the cream cheese icing - directions below.
- 6. Cream Cheese Icing: Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat just until blended: 8 oz. cream cheese 5 T. butter 2 t. vanilla Add one-third at a time and beat just until smooth and the desired consistency: 2 c. powdered sugar. This keeps refrigerated for about 1 week or freeze for up to 3 months.
GRANDMA JOYCE'S BOILED RAISIN CAKE WITH CREAM CHEESE FROSTING
This cake (sans frosting) has no butter and no eggs in it--great for when you are raiding the pantry. (The frosting, however, is a different story, but soooo good!) Although the prep time is short, you'll want to have time to let the boiled raisins cool a bit.
Provided by hotdishmama
Categories Dessert
Time 50m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 16
Steps:
- Boil the sugar, raisins, and water for about a minute until the raisins begin to plump. Set aside to cool.
- When cool, drain raisins, reserving raisin water. Add oil, spices, and vanilla to raisin water. Mix baking soda with flour and add slowly to the raisin water mixture. Fold in raisins.
- Pour into 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes, until tester comes out clean.
- Frosting: beat together cream cheese, butter and powdered sugar. This makes probably more frosting than than most people like on a 9 x 13 cake, but I say pile it on.
Nutrition Facts : Calories 450.3, Fat 19.8, SaturatedFat 6.6, Cholesterol 24.7, Sodium 265.1, Carbohydrate 67, Fiber 1.3, Sugar 46.7, Protein 3.5
RAISIN NUT FROSTING
Make and share this Raisin Nut Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 9m
Yield 4 cups
Number Of Ingredients 7
Steps:
- mix crisco, cream cheese, vanilla well and then add powdered sugar -- if necessary.add a few drops of milk, half and half to desired spreading --
- beat 5 minutes.
- stir in nuts and raisins --
- may use walnuts or pecans.
Nutrition Facts : Calories 1073.6, Fat 60.5, SaturatedFat 26.9, Cholesterol 81.5, Sodium 170.6, Carbohydrate 132, Fiber 1.1, Sugar 125.1, Protein 6.1
CARROT RAISIN CAKE WITH IRISH CREAM FROSTING
Steps:
- In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
- Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.
- Make the frosting:
- In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.
CARROT RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING
Categories Cake Fruit Dessert Bake Cream Cheese Raisin Walnut Spice Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- For Cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
- For Frosting:
- Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
- For Caramel:
- Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)
OLD FASHIONED RAISIN BARS WITH CREAM CHEESE FROSTING
I got this from recipelink.com. I had a coffee/raisin bar type recipe and I can't find it. This seems similar. I really want to try these!
Provided by Recipe Junkie
Categories Bar Cookie
Time 30m
Yield 24-36 bars
Number Of Ingredients 15
Steps:
- Pour hot coffee over raisins, cool to lukewarm.
- Stir in sugar, oil and egg.
- Stir together flour, soda, cinnamon, nutmeg and salt.
- Add raisin mixture and mix well.
- Pour batter into greased 15 x 10 x 1 inch baking pan.
- Bake at 350 degrees for 15-20 minutes.
- Mix together all ingredients for frosting.
- Cool. Spread with icing.
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SUPER MOIST SPICE CAKE - SALLY'S BAKING ADDICTION
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4.8/5 (68)Category CakeCuisine AmericanTotal Time 5 hrs
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
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