Family Heirloom Carrot Cake Recipes

FAMILY HEIRLOOM CARROT CAKE

Family Heirloom Carrot Cake image

This has been in my family for I don't even know how many years. Very happy to share with all of you. ENJOY! (I thought that I had lost this and about died, turned the house upside-down to find it....putting it on here for safe keeping!!!)

Provided by Wildflour

Categories Dessert

Time 1h35m

Yield 1 2-layer cake, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups vegetable oil
2 cups flour
1 cup sugar
1 cup packed light brown sugar
4 large eggs
1 teaspoon vanilla
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots
1 1/2 cups coarsely chopped pecans
1 cup raisins
1 lb powdered sugar
1 (8 ounce) cream cheese, softened
2 teaspoons vanilla

Steps:

In large bowl, beat oil, flour, sugars, eggs and vanilla.
Add and mix in cinnamon, nutmeg, soda and salt.
Mix in carrots.
Fold/mix in pecans and raisins.
Pour batter evenly into greased and floured 9" cake pans.
Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
Cool 5-10 minutes, turn out onto rack to cool completely.
For frosting:.
Beat ingredients til smooth.
Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
I store this in my airtight tupperware cake thingy in the refrigerator.
Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.

Nutrition Facts : Calories 834.2, Fat 45.7, SaturatedFat 9.1, Cholesterol 91.3, Sodium 511.3, Carbohydrate 103.3, Fiber 3.4, Sugar 80.6, Protein 7.6

HEIRLOOM CARROT SPOON CAKE

Heirloom Carrot Spoon Cake image

Provided by Sandra Lee

Categories dessert

Time 4h33m

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker)
1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O)
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8-ounce) can crushed pineapple
1 cup sour cream

Steps:

Spray a 5-quart slow cooker with butter flavored cooking spray.
Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
Serve warm.

HEIRLOOM CARROT SPOON CAKE (CROCK POT)

Heirloom Carrot Spoon Cake (Crock Pot) image

Make and share this Heirloom Carrot Spoon Cake (Crock Pot) recipe from Food.com.

Provided by Crystal B.

Categories Dessert

Time 4h3m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/4 ounce) box spice cake mix
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 cup water
2 cups shredded carrots
3/4 cup canola oil
4 eggs
1 (8 ounce) can crushed pineapple
1 cup sour cream

Steps:

Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
The paper towl absorbs the moisture and does not allow the water to drop onto the cake.

CARROT CAKE III

Carrot Cake III image

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Provided by Tammy Elliott

Categories Desserts Cakes Sheet Cake Recipes

Time 2h

Yield 18

Number Of Ingredients 16

Ingredients

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 574.6 calories, Carbohydrate 63.7 g, Cholesterol 68.8 mg, Fat 34.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 9.1 g, Sodium 347.2 mg, Sugar 49.9 g

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