Ruths Carrot Cake With Currant Icing Recipes

MOIST CARROT CAKE

This moist flavorful carrot cake always gets raves, but no one ever believes me when I reveal the secret ingredient - tomato soup! It's a beautiful dessert with its light orange color and rich frosting. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 17

Moist Carrot Cake image

Steps:

In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 289mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1/2 cup shortening
1 cup sugar
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 large egg
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins or dried currants, optional
FROSTING:
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk
Chopped walnuts, optional

MAGNIFICENT CARROT CAKE

If you're looking for something a little more traditional, nothing says Easter like a homemade carrot cake covered in rich cream cheese frosting. A touch of rum extract lends wonderful flavor to every bite of this baked-from-scratch indulgence.-Melanie Madeira, Dallas, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 26

Magnificent Carrot Cake image

Steps:

Preheat oven to 350°. In a large bowl, beat sugar, buttermilk, oil, eggs and extract until well blended. In another bowl, combine flour, baking soda, cinnamon, salt and allspice; gradually beat into sugar mixture until blended. Stir in carrots, pineapple, walnuts and currants., Transfer to two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Meanwhile, for glaze, combine sugar, buttermilk, butter, corn syrup and baking soda in a small saucepan. Bring to a boil; cook and stir 4 minutes. Remove from heat; stir in vanilla., Pour glaze over hot cakes; cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 681 calories, Fat 35g fat (14g saturated fat), Cholesterol 99mg cholesterol, Sodium 449mg sodium, Carbohydrate 85g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients

2 cups sugar
3/4 cup buttermilk
3/4 cup canola oil
3 large eggs
3 teaspoons rum extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
2 cups shredded carrots
1 can (8 ounces) crushed pineapple, drained
3/4 cup chopped walnuts
3/4 cup dried currants
GLAZE:
1/2 cup sugar
1/4 cup buttermilk
1/4 cup butter, cubed
1/2 teaspoon corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
FROSTING:
2 packages (8 ounces each) cream cheese, softened
2/3 cup butter, softened
4 cups confectioners' sugar
4 teaspoons rum extract