THE BEST CARROT CAKE (IN THE WORLD)
Was in a paper cutting my aunt gave me from an USA newspaper back in the 80's.. I have adapted it over the years to be yummier :) It is a very large cake that needs to be cooked in a roasting dish.. very moist and best iced with cream cheese frosting.
Provided by mortarandpestle
Categories Dessert
Time 1h35m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180C (375F) and grease and line a large roasting dish.
- Sift together the flour, baking powder, cinnamon, baking soda. Add salt.
- Beat eggs in a large bowl, add sugar and oil. Mix in carrot and pineapple until blended.
- Incorporate sifted flour mix bit-by-bit and stir until just combined.
- Bake in oven for 1 hour 1 hour 15 minutes or until cake starts shrinking from sides. Insert skewer, if it comes out clean then its cooked.
- Rest cake in tin for 15 minutes and then turn onto wire cooling tray.
- FROSTING.
- Beat butter, vanilla and cream cheese together in a mixer.
- Add icing sugar slowly until the frosting is a smooth consistancy.
- Frost cake when cold.
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
BEST CARROT CAKE
After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.
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