Easy Parma Style Carrot Cake Recipes

EASY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

EASY PARMA-STYLE CARROT CAKE

Steps:

• Preheat oven to 350F. Grease a 9x13 glass oven-proof pan with the teaspoon of Crisco Oil then coat with sugar.
• Grind fennel seeds in a coffee grinder. Peel and process carrots in a food processor and remove to a mixing bowl. Process pine nuts, add mascarpone cheese and process. Add nuts and cheese mixture to processed carrots in mixing bowl. Beat eggs, 1/3 cup of oil and water and add to carrots in mixing bowl, along with the cinnamon and ground fennel. Combine all ingredients in the mixing bowl thoroughly. Add cake mix to the wet ingredients and stir until cake mix is completely moistened. Pour batter into prepared pan.
• Bake at 350F for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm or cold.

EASY FROSTED CARROT CAKE

Steps:

• In a large bowl, combine the flour, sugars, baking soda, allspice and salt. Beat in vegetable oil. (Batter will be stiff.) Add eggs, one at a time, beating well after each addition. Stir in carrots. , Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes our clean. Cool on a wire rack. , For frosting, in a small bowl, cream butter and cream cheese until smooth. Gradually beat in confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread over cake. Sprinkle with chopped walnuts if desired. Store, covered, in the refrigerator.