Amish Carrot Cake Recipes

MALINDA'S CARROT CAKE

Steps:

• Heat oven to 350°F.
• Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with until blended.
• Add flour, cinnamon, baking soda, baking powder, 1 teaspoon vanilla and the salt; mix vigorously until well blended and smooth.
• Stir in carrots.
• Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla until smooth. Gradually beat in powdered sugar, 1 cup at a time until smooth and spreadable. Frost cake. Store covered in a refrigerator or cool cellar

AMISH CARROT CAKE

Steps:

• 1. Preheat oven to 350 F.
• 2. In a large mixing bowl, beat eggs; add the next seven ingredients and beat until smooth.
• 3. Stir in the coconut, nuts, pinapple and carrots with a mixing spoon; pour into a greased 9- X 13-inch baking pan.
• 4. Bake in preheated oven for 50 minutes.
• 5. When cake has slightly cooled, spread with Cream Cheese Frosting (recipe follows).

AMISH CARROT CAKE RECIPE

Steps:

• Preheat oven to 300 degrees and prepare pans. Using electric mixer, combine sugar and oil. Add eggs and beat until well mixed. Mix in flour which as been sifted with the cinnamon, salt and soda. Slowly mix in carrots and nuts. Pour into pans and bake for 35-40 minutes or until done. Keep in pan 10 minutes then turn out onto cooling racks. Frost when cool.