Carrot Cake Sharon Messamaker Recipes

CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
• In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
• Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
• In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

CARROT CAKE -SHARON MESSAMAKER

Steps:

• Stir together flour, soda, salt and cinnamon.
• Beat at medium speed eggs, sugar, vegetable oil and buttermilk until smooth. Add flour mixture; beat at low speed until blended.
• Pour batter into 3 (9-inch) round cake pans with wax paper, lightly greased and flour.
• Bake at 350 degrees for 25-30 minutes until tooth pick inserted in center comes out clean.
• While cake is baking, prepare buttermilk glaze. Bring to boil 1 cup sugar 1 1/2 baking soda 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup. Boil for 4 minutes; stirring often. Remove from heat and stir in 1 teaspoon of vanilla.
• Drizzle glaze over cakes when they come out of the oven; cool cakes in pans for 15 minutes.
• Remove cakes from pans to cool completely on wire racks.
• Prepare cream cheese frosting. Beat 3/4 cup butter and 11 oz cream cheese on medium speed until creamy. Add 3 cups powder sugar and 1 1/2 teaspoons vanilla. Beat until smooth.
• Spread cream cheese frosting between cooled layers, stack layers, spread frosting over top and sides of cakes.

CARROT CAKE - SHARON MESSAMAKER

Steps:

• Stir together: flour, soda, salt & cinnamon.
• Beat eggs, sugar, vegatable oil, & buttermilk at medium speed until smooth. Add flour mixture, beating at low speed until blended.
• Fold In: 2 cups grated carrots, 1 (8oz) crushed pineapple, drained, 1
• (3 1/2oz) can of flaked coconut, and 1 cup chopped pecans and walnuts.