Carrot Cake With Raisin Walnuts Semi Homemade Recipes

CARROT WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
• Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
• Mix in the flour, stirring until the flour is fully incorporated in.
• Fold in the carrots and walnuts.
• Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
• Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
• Once the cake has cooled, sprinkle powdered sugar on top and serve.

MOIST & FLUFFY CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
• Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
• Mix in the flour until just combined.
• Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
• Pour batter into the prepared pan.
• Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

CARROT CAKE WITH RAISINS

Steps:

• Combine together 1 cup brown sugar and 6 cups of grated carrots. Leave it for an hour, then stir in 1 cup raisins.
• Grease and flour 2 cake pans (10 inch).
• Beat eggs in a bowl, then add in 1 cup vegetable oil, 2 teaspoons vanilla extract, and 1 ½ cups white sugar. Stir in 1 cup crushed and drained pineapple.
• In a separate bowl, mix together 1 teaspoon salt, 4 teaspoons ground cinnamon, 3 cups all-purpose flour, and 1 ½ teaspoons baking soda. Stir this mixture into a bowl with wet mixture.
• Once absorbed, stir in carrot mixture and 1 cup chopped walnuts. Pour this mixture into the cake pans evenly.
• Bake in a preheated oven at 350 F until a toothpick inserted comes out clean from the center, for 45 to 50 minutes.
• Once done, take out from the oven and let it cool. Top with cream cheese frosting once cool.

CLAUDIA LAMASCOLO

Steps:

• Preheat your oven to 350 degrees.
• Make cake as directed on package stirring in carrots and drained pineapple.
• Note: If you love more in your cake than on the frosting add pecans or walnuts and raisins, fold in 1/2 cup of each at this step
• Pour into any size pan bundt, 13 x 9 or 2 - 9 inch round pans that have been greased. (You can also use two 8 inch well-greased cake pans. Even use pans that are characters ( example for Easter I use a bunny-shaped pan)
• Bake 25 minutes, depending on what kind of pan you use. Use the toothpick method in the center to check if it comes out clean. Cool completely before frosting the cake.
• For the Frosting:
• Beat cream cheese and sugar with a mixer until well blended, add whipped topping.
• Spread over cooled cake and top with a mixture of nuts, coconut, and raisins.
• Keep refrigerated.

CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.
• 2. Whisk together thoroughly in a large bowl: 1 1/2 c. flour 1 c. sugar 1 1/2 t. baking soda 1 t. baking powder 1 t. ground cinnamon 1/2 t. ground nutmeg 1/2 t. ground allspice 1/2 t. salt
• 3. Add and stir together well with a rubber spatula or beat on low speed: 2/3 c. vegetable oil 3 large eggs
• 4. Stir in: 1 1/2 c. finely grated peeled carrots 1 c. finely chopped nuts 1 c. raisins
• 5. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detatch it from the pans. Invert the cake and let cool right side up on the rack. Fill and frost with the cream cheese icing - directions below.
• 6. Cream Cheese Icing: Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat just until blended: 8 oz. cream cheese 5 T. butter 2 t. vanilla Add one-third at a time and beat just until smooth and the desired consistency: 2 c. powdered sugar. This keeps refrigerated for about 1 week or freeze for up to 3 months.

BEST CARROT CAKE EVER

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.

SAM'S FAMOUS CARROT CAKE

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.

CARROT CAKE WITH RAISIN & WALNUTS-SEMI HOMEMADE

Steps:

• 1. These were the main ingredients for this cake, and I chose to use Heavy whipping Cream instead of water, and added Vietnamese Cinnamon to give the cake more flavor.
• 2. Preheat oven to 350 degrees F. Using a large Mixing bowl, add cake mix & cinnamon, stir well till blended together. Add in oil, heavy whipping cream, & large eggs. Beat till blended together. Next add in nuts and golden raisins, then stir with a large spoon till blended together.
• 3. Prepare two 8 inch cake pans with Bakers Joy cooking spray, or non stick cooking spray. Pour in cake batter.
• 4. Bake in preheated 350 degree F. oven for 32 to 38 minutes or until when toothpick inserted in center comes out clean, or as directed on package.
• 5. Remove and place on wire rack until cool about 10 minutes. Then invert cake onto cake platter, and frost as desired.
• 6. I chose to frost top of cake, then top the frosting with the pineapple fillling.
• 7. Repeat with second layer if desired, then frost sides, and add candy sprinkles if desired. Quick easy and simple and taste somewhat homemade.
• 8. Frost as desired and add sprinkles if desired. Whipping cream make cake very moist.

ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS

Steps:

• Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
• Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
• Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
• Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
• Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
• Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
• Put the orange rind in the middle of the cake as decoration.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

CARROT RAISIN CAKE

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.