AUNT GIBBY'S FAMOUS CARROT CAKE
We can see why this carrot cake recipe is famous. It's a delicious, classic carrot cake recipe. The purist in us thinks carrot cake should have raisins, so we added them. They're a great addition. The cake itself is packed with flavor. The icing is really smooth and creamy. The nuts on top add a nice little crunch. So good!
Provided by Kateri Burnett
Categories Cakes
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Add ingredients together mix well. Put in a bundt pan or two round cake pans, spray well with Pam or grease and flour your pan. Bake 350 degree's for 40 min. or until center comes out clean.
- 2. For icing, whip together cream cheese, butter, powdered sugar and vanilla until a frosting consistency. Frost cake.
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
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
AUNT ALICE'S CHOCOLATE CHIFFON CAKE
Dinner at Aunt Alice's house was always a joy. She made scrumptious desserts. The chocolate chiffon cake is one of them.
Provided by Dorene Fishkin
Categories Cakes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350'. Grease 2- 8 inch round layer pans and dust with flour. Beat egg whites until frothy. Gradually add 1/2 cup of the sugar.
- 2. Continue beating until very stiff and glossy.Set aside. Mix remaining sugar, flour, soda and salt. Add oil and buttermilk and beat well. Add egg yolks and melted chocolate.
- 3. Fold in egg whites. Bake layers at 350' for 30-35 minutes. Cool. Spread layers with chocolate fluff frosting. Store in refrigerator until ready to serve.
- 4. Chocolate Fluff Frosting: Mix together in chilled bowl: 2 cups whipping cream. 1 cup powdered sugar and 1/2 cup cocoa. Beat until stiff.
AUNT NANCY'S CARROT CAKE
Every year, the family gets together for three days "up Nort" for fishing and campfire fun. We have potluck meals each day, and my aunt Nancy brought this cake this year. It has to be the best carrot cake I've ever tasted.
Provided by nonnie4sj
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º.
- Combine eggs and sugar in a large mixing bowl and beat well.
- Add remaining cake ingredients except the nuts and mix well.
- Fold in nuts.
- Grease and flour a 9x13 or Bundt pan.
- Pour cake mixture into pan and bake for 45 minutes or until done.
- Combine powdered sugar, butter, cream cheese and vanilla in mixing bowl and beat until creamy.
- Spread over cooled cake.
Nutrition Facts : Calories 381.6, Fat 22.6, SaturatedFat 5.7, Cholesterol 41.9, Sodium 352.7, Carbohydrate 42.9, Fiber 1.3, Sugar 32.4, Protein 3.7
AUNT ALICE'S CHEESE CAKE
I found among my files this very easy crustless cheesecake recipe from my Aunt Alice. Her notes say: "The best cheesecake recipe I've come across - and so easy to make. It really does make its own crust and has such a nice texture. Use real cream cheese, not low fat." I don't have a photo of the cheesecake itself yet, but the...
Provided by Karen Feinen
Categories Pies
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Beat cream cheese and sugar together until fluffy. Add eggs, one at a time (this mixture will be thin).
- 2. Pour into a greased 9 inch pie pan. Bake at 325° F for 45 minutes.
- 3. Let cool 20 minutes (a depression will form).
- 4. Mix topping ingredients together until well combined. Spread over top of cheesecake.
- 5. Bake again for 20 minutes @ 325°F. Cool - refrigerate 3 - 4 hours - serve.
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