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
DADDY'S FAVORITE CARROT CAKE
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
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.
DAD'S CARROT CAKE
This is my Dad's recipe for his well-known Carrot Cake... It stays moist forever... well as long as it's not eaten... ;)
Provided by drumlinkelpie
Categories Dessert
Time 1h30m
Yield 1 cake, 6-12 serving(s)
Number Of Ingredients 14
Steps:
- CAKE.
- Combine all cake ingredients (except for the grated carrots) in a large mixing bowl & beat for 2 minutes.
- Then fold in the grated carrots.
- Pour into a greased & lightly floured rectangular cake pan.
- Bake at 350°F for 35-45 minutes.
- ICING.
- In a medium mixing bowl, beat all four ingredients until creamy.
- Spread onto room temperature cooled cake (I prefer, still in baking pan)
- For an extra treat, sprinkle fresh diced pecans & enjoy.
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