Daddys Favorite Carrot Cake Kat Recipes

CARROT CAKE

Carrot Cake image

The BEST homemade carrot cake recipe is extra moist from crushed pineapple and buttermilk, has the perfect blend of spices, and is smothered in cream cheese frosting.

Provided by Lauren Allen

Categories Dessert

Time 50m

Number Of Ingredients 21

Ingredients

1 1/2 cups granulated sugar
2/3 cup light brown sugar (, firmly packed)
1 cup oil (,vegetable or canola oil)
1/2 cup buttermilk
4 large eggs (, room temperature)
2 teaspoons vanilla extract
1/2 cup crushed pineapple*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots (, finely grated (about 1 lb.))
1 cup chopped pecans (, optional)
1 cup golden raisins (, optional)
16 ounces cream cheese (, softened)
3/4 cup butter (, softened)
2 teaspoons vanilla extract
4-5 cups powdered sugar

Steps:

Preheat oven to 350 degrees F. Prepare three 8 inch cake pans* by lightly coating with cooking spray and lining with parchment paper on the bottom.
Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg. Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Nutrition Facts : Calories 864 kcal, Carbohydrate 126 g, Protein 10 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 141 mg, Sodium 466 mg, Fiber 4 g, Sugar 97 g, ServingSize 1 serving

DADDY'S FAVORITE CARROT CAKE ( KAT)

Daddy's Favorite Carrot Cake ( Kat) image

My daddy gave me this recipe several years ago and said "Here this is what I want for my birthday cake. Make it." LOL so I did. Really moist cake. You can leave the walnuts out if you like or have nut allergies. I leave them out because daddy told me to. And well I have to do what daddy says right? Hope y'all enjoy this

Provided by Kathy Griffin

Categories Cakes

Time 50m

Number Of Ingredients 15

Ingredients

2 c all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 c sugar
4 eggs
1 c canola or vegetable oil
2 c grated carrots
8 oz crushed pineapples
1/2 c chopped walnuts ( optional)
ICING
8 oz cream cheese, room temp
1/4 c butter, room temp
3/4 c confectioners' sugar

Steps:

1. Preheat oven to 350 Mix flour, baking soda, baking powder, salt,cinnamon and sugar in a large bowl, stir to make sure there is no lumps.
2. Add oil and eggs and mix well, add carrots, pineapple with juice and walnuts (optional). Mix well. Pour into well greased & floured cake pans( I line my cake pans with parchment paper instead of greasing & flour) Bake 40-45 minutes at 350. Let cool completely before icing
3. ICING. Mix cream cheese, butter and confectioner's sugar until smooth. (If to sweet add 1/4 cup sour cream)

DADDY'S FAVORITE CARROT CAKE

Daddy's Favorite Carrot Cake image

This is a family favorite around our house. So simple and so yummy. I use the Cream Cheese Frosting Recipe (#6536) from riffraff to frost it with. Yummy!

Provided by KayKayPuff

Categories Dessert

Time 45m

Yield 1 8x12 inch cake

Number Of Ingredients 11

Ingredients

1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped pecans
2 eggs
1 cup sugar
3/4 cup vegetable oil
2 teaspoons vanilla
1 cup raisins (optional)

Steps:

Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
With mixer running on low speed, slowly add the flour mixture.
Blend in vanilla, carrot, raisins (if adding) and pecans.
Pour batter into a well greased 8 x 12 inch pan.
Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
Note: Chopped peanuts or walnuts may be substituted for pecans.
Note: I double this recipe and use a 13x9 pan.
Note: Prep time does not include shredding the carrots.

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