OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
TENNESSEE CARROT CAKE
This is not a subtle carrot cake. The recipe is bursting with a wonderful blend of spices and whiskey-soaked raisins. Add that with the rustic sweetness of the shredded carrots and you have a lot of flavor in this carrot cake. The tipsy cream cheese frosting spread on top makes this cake a knockout. Full of sweet, bold flavors...
Provided by Reta Smith
Categories Cakes
Time 55m
Number Of Ingredients 20
Steps:
- 1. Combine raisins and whiskey in a small glass bowl.
- 2. Warm in microwave. Remove and set aside.
- 3. Heat oven 350 degrees. Spray 9 X 12 pan with non-stick spray and dust with flour.
- 4. In a medium bowl combine flour, baking soda, spices, and salt. Set aside.
- 5. In a large bowl combine oil, granulated sugar, brown sugar, and eggs. Beat with mixer until well combined.
- 6. On low speed add flour mixture -- JUST UNTIL COMBINED.
- 7. Using a slotted spoon, list out raisins from heated whiskey. Save liquid for frosting. Add them to the cake mixture.
- 8. Fold carrots and nuts until evenly distributed.
- 9. Pour into prepared baking pan.
- 10. Bake 40 minutes or until a toothpick comes out fairly clean.
- 11. FOR FROSTING: In large bowl mix butter and cream cheese until smooth.
- 12. Beat in vanilla and reserved whiskey.
- 13. Slowly beat in confectioners' sugar.
- 14. May need to add additional confectioners' sugar for a spreadable consistency.
- 15. Spread over cooled cake. This is a rich cake so serve in small pieces. Enjoy!
CARROT CAKE
Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g
CLASSIC CARROT CAKE RECIPE BY TASTY
Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts
Provided by Kiano Moju
Categories Desserts
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
- Grate the carrots on the small holes of a box grater. Set aside.
- In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, 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.
- In a small bowl, toss the raisins with the remaining tablespoon of flour.
- Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
- Divide the cake batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
- Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
- Make the 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 (60 G) at a time, beating on medium-low speed to incorporate each addition.
- Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
- Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
- Gently press the walnuts into the icing around the sides of the cake.
- Chill for 30-60 minutes to let the icing set, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams
More about "tennessee carrot cake recipes"
JACK DANIEL’S CARROT CAKE W HEAVENLY FROSTING
From sumptuousspoonfuls.com
Reviews 11Estimated Reading Time 3 minsServings 16-20Total Time 55 mins
- Preheat the oven to 350 F. Spray a 13 x 9 x 2 inch pan with cooking spray. In a large mixing bowl, mix all the dry ingredients until fully mixed.
- Pour the batter into the prepared pan and bake at 350 for 35 – 40 minutes or until a wooden pick inserted in the center comes out clean..
- Mix up the frosting by mixing together the softened butter and cream cheese, then stir in the powdered sugar and whiskey. Let the cake cool before frosting it.
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (98)Calories 864 per servingCategory Dessert
- Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
- Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
- In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
PAULA DEEN CARROT CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING
From cookiesandcups.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
From momontimeout.com
THE BEST CARROT CAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
MOIST CARROT CAKE WITH PINEAPPLE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
I TRIED INA GARTEN'S CARROT CAKE RECIPE | KITCHN
From thekitchn.com
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
CARROTS TAKE THE CAKE - THE TENNESSEE MAGAZINE
From tnmagazine.org
CARROT CAKE | RECIPETIN EATS
From recipetineats.com
OUR FAVORITE TENNESSEE RECIPES - TASTE OF HOME
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
THE BEST CARROT CAKE RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
48 VINTAGE CAKES FROM THE SOUTH THAT DESERVE A COMEBACK
From southernliving.com
You'll also love