MOM'S BEST EVER CARROT CAKE
Another one of my favorite recipes I've made over the years for friends and family. Very rich, moist and decadent!
Provided by lillian dominguez @lillylovescooking
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Grease and flour 2 (9 inch) round cake pans. In bowl stir together first 7 ingredients, set aside; in large bowl with mixer at medium speed beat next 4 ingredients just until blended. Gradually beat in flour mixture just until blended. With spoon stir in carrots, raisins and nuts. Turn into prepared pans and bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans; gently place cakes on racks or platters and cool completely.
- While cakes are baking, Prepare cream Cheese Icing: 1 Pkg. (8 oz.) cream cheese softened 1 stick butter (room temp.) 1 tsp vanilla, 1 tsp. orange zest, and 3 to 4 fresh tsp. orange juice. 1 pound box + 1/2 pd. box confectioners' sugar In bowl beat cream cheese, butter, vanilla, orange zest, and orange juice until light and smooth. Slowly beat in confectioners' sugar about a 1/4 cup at a time into cream cheese mixture. Cover and refrigerate icing for at least 1 hour. Spread 1/3 of the icing on 1 top of 1st layer of cake then top with second cake layer. Frost sides of cake with remaining frosting. Garnish with nuts if desired.
- Quick Tip* Quick alternative for preparing frosting: Use 1 extra large can of vanilla or cream cheese frosting and add 1 (8 oz) pkg. of softened cream cheese to frosting and beat together until smooth and creamy. I find that cakes come out easier when I use foil cake pans for this type of cake. When you're ready to invert cakes onto platter, just tap the bottom of pans with your hand so cake comes away from pans easily.
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
THE BEST CARROT CAKE RECIPE
Our family-favorite Carrot Cake doesn't get any more moist and delicious than this recipe! We've added in crushed pineapple and coconut to take this carrot cake over the top.
Provided by Contributor
Categories Dessert
Time 2h
Number Of Ingredients 18
Steps:
- In a large mixing bowl cream together oil, sugar, and eggs.
- Then add remaining cake ingredients and mix until well blended.
- Pour into a greased 9 x 13 inch baking dish. (I used a glass pan)
- Bake at 325 degrees for 45 minutes.
- Cool completely before frosting the cake.
- After the cake has cooled, mix the powdered sugar, butter, cream cheese and vanilla until smooth and creamy. Spread evenly over cake.
Nutrition Facts : Calories 485 kcal, Carbohydrate 83 g, Protein 6 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 326 mg, Fiber 3 g, Sugar 57 g, UnsaturatedFat 6 g, ServingSize 1 serving
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