ALICE BAY CARROT CAKE
A delicious moist carrot cake. I adapted this recipe from the Alice Bay Cookbook; just adding a couple of items to suit my taste.
Provided by Susan Dillard
Categories Dessert
Time 1h
Yield 1 9 X 13-inch cake, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix sugar, oil, eggs and vanilla. Sift dry ingredients together, and gradually add to wet mixture. Stir in grated carrots and nuts. Pour into a greased and lightly floured 9 X 13-inch pan or 3 9-inch round layer cake pans.
- Bake for 40 - 45 minutes until toothpick comes out clean. Remove from oven and cool on a wire rack. Frost with Cream Cheese Frosting.
- CREAM CHEESE FROSTING.
- 1 8-oz. package cream cheese, softened.
- 3/4 cup butter, softened.
- 1 pound confectioners' sugar.
- 1/2 cup chopped nuts (optional).
- 2 teaspoons vanilla extract.
- Cream butter and cream cheese. Add sugar and mix well. Add nuts and vanilla. Spread on cooled cake.
Nutrition Facts : Calories 343.7, Fat 21.6, SaturatedFat 2.9, Cholesterol 47, Sodium 297.7, Carbohydrate 35.4, Fiber 1.3, Sugar 23.3, Protein 3.5
CALIFORNIA CAKE
Make and share this California Cake recipe from Food.com.
Provided by Grandma Carter
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cream shortening, add sugar gradually and cream well.
- Add eggs, one at a time, beat well after each addition.
- Sift flour, baking powder, soda, and salt together. Add to creamed mixture alternately with buttermilk.
- Fold in vanilla, walnuts, and dates and grated orange peel.
- Pour into well-greased spring-form or angel food pan. Bake one hour at 375.
- Allow cake to cool in pan 10 minutes.
- Pour (spoon) sauce over cake and let stand for several hours or overnight.
- To make sauce: Squeeze juice and pulp of 3 oranges. Add sugar. Bring to boil and simmer until pulp becomes transparent. Pour warm syrup over cake 10 minutes after it comes out of oven.
Nutrition Facts : Calories 492.9, Fat 24.7, SaturatedFat 5.6, Cholesterol 47.3, Sodium 475.8, Carbohydrate 63.4, Fiber 3.8, Sugar 38.5, Protein 7.6
FANTASTIC 3-LAYER CARROT CAKE
Make and share this Fantastic 3-Layer Carrot Cake recipe from Food.com.
Provided by what-a-kerfuffle
Categories Dessert
Time 1h20m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Grease and flour three 8" or 9" round cake pans.
- Mix flour, baking soda and powder, salt, cinnamon, nutmeg, and allspice. Make a well in the center. Add sugar, oil, applesauce, egg, and vanilla. Mix until just smooth; do not overmix.
- Use a food processor or blender to puree pineapple. Stir pineapple, walnuts, and coconut into batter. Pour into pans.
- Bake 35-40 minutes. Use a toothpick to make sure the centers are cooked through.
- Cool on baking racks. The centers may sink a little.
- Once thoroughly cooled, level the cakes. You may want to freeze them for a few minutes to make icing them easier.
- Mix butter and cream cheese until smooth, and add the powdered sugar. Start with 3 1/2 c and add more if necessary.
- Place the cake layers cut side down to frost. If you have problems with the cake crumbling, put it back in the freezer until it's harder.
"JIFFY" EXTRA MOIST CARROT CAKE
Make and share this "Jiffy" Extra Moist Carrot Cake recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix together the cake mix, pudding, nutmeg and cinnamon.
- Add eggs, oil and water to this mixture.
- Mix on medium speed for 1 minute.
- Add the pineapple, carrots, pecans and coconut.
- Blend well.
- Pour into a greased 9 inch round cake pan.
- Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.
COFFEE CARROT CAKE
A little twist on the standard carrot cake. I hope you enjoy the flavors. I am adding a separate recipe for the optional Coffee Cream Cheese Frosting too. Recipe #339100
Provided by HokiesMom
Categories Dessert
Time 1h20m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
- Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
- Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
- Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
- Stir in the nuts.
- Pour mixture into the prepared baking pan.
- Bake for 1 hour until toothpick inserted in center comes out clean.
- Cool in the pan for 10 minutes on a wire rack.
- Looen the cake from the sides of the pan with a spatula or knife.
- Gently invert the cake onto the rack.
- Cool completely.
- Frost with Coffee Cream Cheese Frosting (or frosting of your choice).
Nutrition Facts : Calories 314.4, Fat 17.8, SaturatedFat 1.6, Cholesterol 47, Sodium 322.2, Carbohydrate 36.6, Fiber 1.8, Sugar 23.7, Protein 3.7
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