Mamas Carrot Cake Recipes

MAMA'S BEST CARROT CAKE

Steps:

• Preheat the oven to 350°. Butter and flour a 10-inch tube cake pan.
• Whisk the corn oil and sugar together in a large bowl. Sift together the flour, cinnamon, baking powder, baking soda, and salt (I do this by putting all these ingredients into a fine mesh strainer and shaking and stirring the mixture into another mixing bowl).
• Add half the dry ingredients into the sugar-oil mixture and mix together. Add one egg, then more of the flour mixture, then another egg and so on until you have mixed together all the eggs and flour with the sugar mixture.
• Stir in the carrots, pecans, and raisins, pour into the prepared tube pan and bake for 70 minutes. Cool upright in the pan on a cooling rack.
• When the cake is cooled, make the frosting: Using a mixer, beat the soft butter until it is creamy. Add the cream cheese and beat until blended. Add the sugar and the vanilla and mix well. (If it feels a little too soft to spread, pop it into the refrigerator until it firms up a bit).
• Remove the cake from the tube pan, put on your prettiest plate and frost. If you want to be just like my mama, garnish with shaved carrot curls and little edible flowers!

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 CLASSIC CARROT CAKE

Steps:

• This cake can either be made by hand, with a whisk, or in a stand mixer. For me, it depends on my mood to which method I choose.
• Begin by weighing the flour, sugar, cinnamon, and salt in a large mixing bowl.
• Next measure the oil. Crack open the 4 eggs and beat them together. Make a well in the center of the dry ingredients and then add the oil and eggs to the center.
• Stir everything together until it forms a loose dark batter. Weigh out the coconut and nuts and add to the mixture.
• Grate the carrots and then add them to the bowl. Combine the carrots, coconut, and nuts until it is fully incorporated into the batter.
• Grease and line a baking tray with greaseproof paper. Pour the mixture into the tins and spread out evenly
• Place in the oven and bake for 25 - 30 minutes or until cooked.
• Take the cake from the oven once baked and place it onto the cooling rack.
• Allow the cake enough time to completely cool. Remove the cake from the tin and the greaseproof paper.
• Once fully cooled cover the cake top with the frosting and additional nuts if you choose.

MAMA BELL'S CARROT CAKE

Steps:

• Sift flour, cinnamon, salt & baking soda together. Set aside.
• Mix oil & beaten eggs.
• Stir in sugar.
• Add flour, a small amount at a time.
• Stir in carrots.
• Stir in pecans.
• Bake 50 minutes to 1 hour at 300º in 9X13 greased pan.
• Frosting.
• Soften cream cheese & butter
• Mix cream cheese & butter with electric mixer.
• Gradually add sugar.
• add vanilla.
• Frost cool cake.

BAHAMA MAMA CARROT CAKE (THE BAHAMAS)

Steps:

• Mix the sugar with the oil and eggs.
• Add the dry ingredients and mix well.
• Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
• Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
• Let the cake cool completely, then make the frosting:.
• Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.