SAM'S FAMOUS CARROT CAKE
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
Provided by Brian D'Amico
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
LIZ'S FAMOUS CARROT CAKE
My wife got this carrot cake recipe from Bride and Groom Forever cookbook. I love two kinds of cakes - anything chocolate, and carrot cake. This is by far the best carrot cake I've ever had. Using carrot baby food sounds weird, but it tastes amazing! I don't like when carrot cakes have too much spice in them, and this one has just the right amount. People who say they hate carrot cake even love this one! Delicious!
Provided by Chef Art
Categories Dessert
Time 1h10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray.
- To make the cake:.
- Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement.
- In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated.
- Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely.
- To make the icing:.
- Sift the powdered sugar into a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes.
- Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.
- To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.
Nutrition Facts : Calories 1349, Fat 73.2, SaturatedFat 25.4, Cholesterol 183, Sodium 1325.8, Carbohydrate 165.2, Fiber 2.5, Sugar 125.7, Protein 11.8
TEFF CARROT CAKE
This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It's also gluten-free, and festive enough to prepare for a special occasion. The cake comes from the San Francisco pastry chef Elisabeth Prueitt, whose interest in baking with alternative flours has led to many exceptional wheat-free creations. Made with teff flour and sweetened with a mix of coconut sugar and granulated sugar, it results in a tender, moist crumb and irresistible texture.
Provided by Tejal Rao
Categories cakes, dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 23
Steps:
- Prepare the cake: Heat oven to 350 degrees. Use butter to grease two 9-inch cake pans, line each with a round of parchment paper, and grease paper as well.
- Using electric beaters or a stand mixer fitted with the whisk attachment, whip granulated sugar, coconut sugar and eggs until thick and light in color, about 4 minutes on medium speed. When you lift up the whisk, the beaten egg mixture should fall back into the bowl in a ribbon. Add applesauce, carrots, coconut oil and lemon juice, and mix well to combine.
- In a separate bowl, whisk together teff flour, sweet rice flour, oat flour, cinnamon, nutmeg, cloves, baking soda and salt. Add to egg mixture, using a rubber spatula to fold just until combined. Gently fold coconut and walnuts into batter.
- Divide batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pans on a wire rack for about 10 minutes, then run a knife around the edges of each pan and invert cakes onto a wire rack. Let cool completely.
- Make the frosting: In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on medium-high speed until fluffy and light, about 3 minutes. Add confectioners' sugar, lemon juice and salt and mix until smooth.
- Place one cooled cake on a serving platter. Spread about half the frosting evenly across the cake, place the second cake layer on top and spread the remaining frosting. Decorate with clean, seasonal flowers, or leave plain and smooth with a palette knife. Cut into slices and serve.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 19 grams, Carbohydrate 104 grams, Fat 57 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 34 grams, Sodium 617 milligrams, Sugar 75 grams, TransFat 0 grams
LEE'S FAMOUS CARROT CAKE
My father adapted this recipe from one he got from a co-worker many years ago and it has been a staple in our family ever since. We have this cake every Thanksgiving and Christmas, and I have to admit that is the part of the meal that I look forward to the most! I bake quite a bit but this is the recipe that I always get asked for every time I make this cake. I was even asked for the recipe by someone who claimed he doesn't like carrot cake, so that should tell you how good it is!
Provided by StringBean
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- For one 3-layer cake: grease (with butter) and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.).
- Grate Carrots (by hand or with food processor) and set aside.
- In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside.
- In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended.
- Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency.
- Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little "thinner" than normal cake batter.).
- For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean. For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done. NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature.
- Remove from oven and let cool to room temperature - usually 1 to 2 hours.
- About a ½ hour before starting to make the icing, take the butter and cream cheese out to soften. Don't start making the icing until you're ready to ice the cake or cupcakes (they are at room temperature). When you finish making the icing it should be smooth and easy to work with.
- Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth.
- Continue mixing at medium speed and add in the Vanilla.
- Continue mixing at medium speed and slowly (otherwise you'll get a cloud of powdered sugar) add Powdered Sugar. Mix until smooth. Now you're ready to ice the cake and/or cupcakes.
- After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.
Nutrition Facts : Calories 1048.7, Fat 57.8, SaturatedFat 22.1, Cholesterol 152.8, Sodium 668.1, Carbohydrate 128.9, Fiber 1.6, Sugar 109, Protein 7.5
THE BEST CARROT CAKE RECIPE
Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.
Provided by Contributor
Categories Dessert
Time 2h
Number Of Ingredients 18
Steps:
- In a large mixing bowl cream together oil, sugar, and eggs.
- Then add remaining cake ingredients and mix until well blended.
- Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
- Bake at 325 degrees for 45 minutes.
- Cool completely before frosting the cake.
- After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla until smooth and creamy. Spread evenly over cake.
Nutrition Facts : Calories 485 kcal, Carbohydrate 83 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 326 mg, Fiber 3 g, Sugar 57 g, UnsaturatedFat 6 g, ServingSize 1 serving
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