The Palms Carrot Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Steps:

• Preheat the oven to 350°F Butter and flour a 10-inch round cake pan with 3-inch sides.
• With electric mixer on slow speed, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a large measuring cup, whisk together the oil, eggs, and vanilla.
• Pour the egg mixture into the dry ingredients and add the carrots.
• Mix on the slowest speed until evenly blended.
• The batter will be very thick.
• Fold in the raisins and pecans.
• Scoop the batter into the prepared pan and smooth the top.
• Bake for 65 to 70 minutes, or until the sides begin to shrink away from the pan and a toothpick inserted into the center of the cake comes out clean.
• Cool on a rack to room temperature.
• While cake is baking, make frosting.
• In a large bowl, beat the cream cheese, butter and superfine sugar vigorously with a wooden spoon until fluffy.
• Stir in the orange zest.
• Run a knife around the edge of the cake pan to release the sides and turn ouot onto your work surface.
• Slice the cake horizontally into three 1-inch layers using a long serrated bread knife.
• (Be sure cake is completely cool before you try to cut and frost it).
• Spread bottom cake layer with about 1/4 of the frosting, repeating for all layers.
• Spread remaining evenly over the sides.
• Refrigerate for at least 1 hour and up to 24 hours to firm the frosting.
• For the best flavor, allow to return to room temperature before serving.
• To serve, dust generously with confectioners sugar and cut into wedges.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.