CARROT FRUITCAKE
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.
Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.
CLASSIC CARROT CAKE
I entered this yummy, moist cake in a Colorado Outfitters Association dessert contest. My carrot cake with pineapple earned first place! -Cheri Eby, Gunnison, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Nutrition Facts : Calories 555 calories, Fat 34g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
RUTH'S CARROT CAKE WITH CURRANT ICING
Make and share this Ruth's carrot cake with currant icing recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Grease and flour 2 9" cake pans.
- Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
- Drain pineapple,reserving syrup.
- Add syrup to dry mixture; add eggs, oil and vanilla.
- Beat 3 minutes.
- Stir in pineapple, carrots and nuts.
- Bake 325 degrees for about 40 min or until done.
- Cool 10 min in pan.
- Unmold.
- Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
- Drain well.
- Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
- Fold in nuts and currants.
CARROT NUT CAKE
Mark and I planned to be wed on a mountain on a friend's ranch, but a snowstorm sent us to our alternate plan- a local country museum. Our friend Sandy Howe made a sheet cake using this recipe. Chock-full of nuts, pineapple and coconut, it's our favorite.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Frost with Cream Cheese Frosting. Garnish with remaining nuts. Store in the refrigerator.
Nutrition Facts :
RUTH WILK'S NUT-CARROT CAKE
From my Mom's kitchen (1956). Wonderful, moist and the quintessential lush carrot cake. Not for dieters but a memory from a very special Mom.
Provided by Lalaloob
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease pan and sprinkle pan with flour.
- Combine all ingredients except the eggs and mix well.
- Beat yolks well and mix with ingredients and then beat egg whites until stiff and fold gently into mixture.
- Bake 40 - 50 minutes.
Nutrition Facts : Calories 873.5, Fat 56, SaturatedFat 7.6, Cholesterol 158.6, Sodium 256.8, Carbohydrate 83.2, Fiber 4.2, Sugar 53.1, Protein 14
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