Mama Dips Carrot Cake Recipes

MAMA DIP'S CARROT CAKE

Steps:

• 1. Preheat oven to 350 degrees. You can either arrange plain walnuts in a single layer in a shallow pan and bake 12 minutes or until toasted or buy Blue Diamond candy coated walnuts (which is what I do)and not bake. Process walnuts until slightly ground.
• 2. Sift together flour, cinnamon and baking soda. Spray bottoms and sides of three 9-inch cake pans with cooking spray. Beat sugar and oil at medium speed until smooth. Add eggs, one at a time, beating until blended after each addition. Gradually add flour mixture, beating at low speed just until blended after each addition. Fold in carrots - you may also fold in 1 cup walnuts if desired. Bake 40 minutes or until wooden toothpick comes out clean. Cool in pans on wire rack 10 minutes, remove from pans and place back onto wire racks; let cool an additional hour or until completely cool.
• 3. Spread frosting over first layer, sprinkle with ground walnuts. Put second layer on top of first layer, spread with frosting and again sprinkle with the ground walnuts. Place third layer on top of second layer, spread with frosting both on top of cake and all around the sides. Sprinkle the top of the cake with the remaining ground walnuts.
• 4. MY ADDITION TO CREAM CHEESE FROSTING: I can never make a cream cheese frosting to taste any better than the store bought, so I always use the ones from the store BUT I add some Bailey's Irish Cream to the frosting - just enough to give it a slight tint of tan and not to runny. It gives the frosting an encredible taste!!

MAMA DIP'S CARROT CAKE

Steps:

• Sift together the self-rising flour, baking soda and cinnamon. Set aside.
• Line 3 greased 9 inch round cake pans with parchment. Grease parchment.
• Beat sugar and oil at medium speed until smooth. Add eggs, 1 at a time, beating until blended (scrape down sides). Add flour mixture, beating at low speed just until blended and stopping to scrap down sides. Fold in carrots and 1 cup walnuts. Spoon batter evenly into pans.
• Bake 350 F for 30 to 35 minutes or until toothpick comes out clean. Cool in pan 10 min, remove from pans. Cool completely on a wire rack.
• Make the frosting by beating cream cheese and butter at medium speed until fluffy; gradually add powdered sugar, beating well. Stir in vanilla.
• Spread frosting between layers and on top and sides. Arrange ½ cup walnuts around outer edge of top of cake.

MAMA DIP'S CARROT CAKE

Steps:

• Cake:
• Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
• Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
• Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
• Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
• Cream Cheese Frosting:
• Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.

MAMA'S CARROT CAKE

Steps:

• CAKE:.
• Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.
• In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly in the prepared pans and smooth the top.
• Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean - it's done with toothpick comes out clean.
• 9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
• ICING:.
• In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
• hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
• NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots.
• Ice cake once cake is cool.
• Gently press the walnuts into the icing around the side of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.