DAVE'S CARROT CAKE
This is a wonderfully moist and decadent carrot cake. It came to me from a friend with family of excellent bakers! Really mouth watering and delicious. Goes great with cream cheese frosting.
Provided by DeidreJane
Categories Dessert
Time 1h30m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- This recipe is easiest if you measure everything ahead of time, so it is all ready to go! Mix together all of the liquids first, then mix in the sugar, and then the rest of the dry ingredients.
- Bake at 325 F for about 2 hours in a Bundt Pan and about 70 minutes in a regular cake pan.
DAVID'S FAVORITE CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter.
- In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together.
- Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour.
- For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated.
- To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts.
DAVID'S CARROT CAKE
Make and share this David's Carrot Cake recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Cake:.
- Mix sifted flour, sugar, baking soda, salt, cinnamon, and all spice together; set aside.
- In seperate bowl mix together 4 eggs, coconut, oil, pineapple, carrots, and pecans.
- Gradually stir dry ingredients into egg mixture; stir by hand until mixed together.
- Pour into greased and floured 9x13 pan.
- Bake 45 minutes.
- Frosting:.
- With an electric/stand mixture cream together cream cheese, butter, and powdered sugar.
- Add in coconut and pecan and mix just until they are incorporated.
- Spread frosting onto cooled cake and serve.
Nutrition Facts : Calories 658, Fat 40.6, SaturatedFat 14, Cholesterol 77.4, Sodium 426.6, Carbohydrate 72.1, Fiber 3.5, Sugar 55.8, Protein 6
ST. DAVID'S HEAVENLY CARROT CAKE
I bake this cake for my Church's coffee hour a couple of times a month. When I do, Father Thomas announces to the Church at the end of mass that Danny S. has baked another of his famous St. David's Heavenly Carrot Cakes. After the service, the parishioners flock to the Parish Hall and it's gone in just a few minutes. Thanks be to GOD for a great recipe!
Provided by Danny Sneade
Categories Dessert
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375F; grease and flour 10 inch bundt pan.
- Sift together flour, baking soda and salt, set aside.
- Combine carrots, pineapple, oil, walnuts, coconut and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.
- Pour into greased and floured pan. Bake for 40-45 minutes, or until toothpick comes out clean.
- Allow to cool, then frost with cream cheese frosting.
Nutrition Facts : Calories 486.3, Fat 26.8, SaturatedFat 10.3, Cholesterol 58.4, Sodium 230.5, Carbohydrate 60.3, Fiber 2.3, Sugar 48.1, Protein 4.7
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