Fit For A King Carrot Cake Recipes

BEST CARROT CAKE

Best Carrot Cake image

After a bite of this, you'll be on cloud nine. I love to bake this moist carrot cake recipe for friends and family. -Geri Frahm, Gretna, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1-1/2 cups sugar
1/2 cup packed brown sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1 tablespoon butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. , Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 621 calories, Fat 32g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 235mg sodium, Carbohydrate 81g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.

FIT FOR A KING CARROT CAKE!

Fit for a King Carrot Cake! image

Oh no, not another carrot cake! Honest, I wouldn't have submitted this if it wasn't absolutely fantastic!!!! I got this from the Silver Palate Cookbook. The carrots are pureed, not shredded. What a difference it makes!

Provided by Sharon123

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cup drained crushed pineapple
8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 lemon, juice of

Steps:

Preheat oven to 350*.
Grease two 9 inch layer cake pans lined with wax paper.
(I use a 9x12 pan).
Sift dry ingredients into a bowl.
Add oil, eggs and vanilla.
Beat well.
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 35 to 45 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
Cool on a cake rack for 3 hour.
Fill cake and frost sides with cream cheese frosting.
Dust top with confectioners' sugar.
Cream Cheese Frosting: Cream together cream cheese and butter in a mixing bowl.
Slowly sift in confectioners' sugar and continue beating until fully incorporated.
Mixture should be free of lumps.
Stir in vanilla, and lemon juice of you use it.
Frosts a 2 layer cake.

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