Grandma Morris Carrot Cake With Cream Cheese Frosting Recipes

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA MORRIS' CARROT CAKE WITH CREAM CHEESE FROSTING

Grandma Morris' Carrot Cake With Cream Cheese Frosting image

I never knew what carrot cake tasted like until Grandma sent me this recipe. I am allergic to nuts and had to make it myself to try it! Consequently I have nothing to compare it to, but I have had several people tell me it is the best carrot cake they've ever eaten. I even made it for our wedding cake.

Provided by NancyAnne

Categories Dessert

Time 1h

Yield 1 9x13-inch pan, 16 serving(s)

Number Of Ingredients 15

Ingredients

1 cup oil
3 eggs
2 cups sugar
2 cups carrots, grated
1 (20 ounce) can crushed pineapple, well drained
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts (optional)
1 (4 ounce) package cream cheese
1/2 cup margarine
2 cups powdered sugar
milk (just a little)

Steps:

Heat the oven to 350°F.
Beat together the oil, eggs, and sugar.
Add the carrots and pineapple.
Sift together and mix into the carrot mixture the flour, cinnamon, soda, and salt.
Stir in the coconut and the nuts.
Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. If you are using a glass pan, bake at 325°F.
To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar, and add just enough milk, if any, to make it a good spreading consistency.
When cool, frost the cake with the cream cheese frosting.

Nutrition Facts : Calories 473.6, Fat 24.3, SaturatedFat 6, Cholesterol 42.7, Sodium 432.7, Carbohydrate 62.4, Fiber 1.9, Sugar 47.8, Protein 3.8

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