My Moms Carrot Cake Recipes

MOM'S AMAZING "24 KARAT" CARROT CAKE

Mom's Amazing

This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!

Provided by srsmithtx

Categories Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 17

Ingredients

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups carrots, grated
8 ounces crushed pineapple, lightly drained
1 cup pecans, chopped
4 eggs
2 cups sugar
1 1/2 cups oil
8 ounces cream cheese
1 teaspoon vanilla
3/8 cup margarine, melted
4 cups powdered sugar (or more depending on consistency)

Steps:

Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
Grease and flour 3 9" pans.
Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
Cool 10 minute Turn out on racks to cool.
Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

MOM'S CARROT CAKE

Mom's Carrot Cake image

My Mom always had requests for this cake. It's heavy...and wonderful!! My DH now makes it for me, on my Birthday every year...It's such a treat. (it's also very easy to make!!)

Provided by katie in the UP

Categories Dessert

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 17

Ingredients

2 cups flour
2 cups sugar
2 cups grated carrots
2 cups chopped pecans
1/4 cup coconut
3 eggs
1 teaspoon salt
1 1/2 cups drained pineapple (crushed)
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 cup sugar
1/4 cup butter
1/4 cup buttermilk
1 tablespoon corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla

Steps:

Preheat oven to 325. Mix all cake ingredients together -- bake 1 hour in a 9 x 13 greased pan.
Mix topping ingredients in a saucepan.
Heat until disolved; drizzle on warm cake.

Nutrition Facts : Calories 226.7, Fat 9.8, SaturatedFat 2.5, Cholesterol 31.6, Sodium 247, Carbohydrate 33.3, Fiber 1.8, Sugar 23, Protein 3

MY MOM'S CARROT CAKE

My Mom's Carrot Cake image

I once told my mom that I love this carrot cake from a restaurant where I live. She said that she could try to make a carrot cake for me sometime when I came home to visit. And boy, did she ever whip up a good one.

Provided by A-bear

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups oil
2 cups sugar
4 eggs
3 cups grated carrots
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
8 ounces cream cheese
1 lb powdered sugar
1/2 cup butter or 1/2 cup margarine
1 teaspoon vanilla
1 cup chopped pecans or 1 cup walnuts

Steps:

Preheat oven to 325 degrees F.
In a large bowl, cream oil and sugar together.
Add eggs one at a time, beating after each addition.
Add carrots and stir.
In a separate bowl, sift flour, cinnamon, baking soda, and salt together.
Add flour mixture to the sugar mixture.
Blend together.
Oil and flour 3 round cake pans.
Pour mixture into pans.
Bake for approximately 40 minutes.
While cakes are baking, prepare the filling.
Cream butter, cream cheese, and sugar.
Add vanilla and nuts.
When cakes have cooled completely after baking, spread the filling on top of each layer.
Stack the layers and ice the rest of the cake.
Grated carrots and crushed pecans/walnuts may be added to the top of the cake for appearance.

Nutrition Facts : Calories 1240.6, Fat 75, SaturatedFat 20.5, Cholesterol 167.4, Sodium 835.8, Carbohydrate 137.6, Fiber 3.6, Sugar 108.3, Protein 10.3

MY MOM'S CARROT CAKE

My Mom's Carrot Cake image

I got this recipe from my mom. Who got it from her Aunt. It's very good and moist. Simple, with no pineapple. Very good! It's our favorite carrot cake.

Provided by Courtly

Categories Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 15

Ingredients

2 cups sugar
1 1/2 cups oil
4 eggs
2 cups flour
1/2 cup chopped nuts
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated carrots
1/4-1/2 cup raisins (optional)
1 lb powdered sugar
1 (8 ounce) package cream cheese, softened
6 tablespoons butter, softened
1/2 cup chopped nuts
2 teaspoons vanilla extract

Steps:

Mix sugar, oil, and eggs in a large mixing bowl.
Sift flour, add salt, soda, and cinnamon.
Mix well.
Add flour mixture to sugar mixture.
Mix well.
Stir in carrots, nuts, and raisins, if desired.
Grease and flour two 9 inch round baking pans at 350 until a toothpick inserted in center comes out clean.
Remove from oven.
Cool on wire rack for 10 minutes.
Remove from pans, let cake cool completely on wire rack.
Frosting: Beat cream cheese and butter until light and fluffy.
Gradually beat in powdered sugar.
Add nuts and vanilla.
Fill and frost cake with this frosting. Enjoy!

Nutrition Facts : Calories 816.2, Fat 47.5, SaturatedFat 12.7, Cholesterol 106.6, Sodium 620, Carbohydrate 93.4, Fiber 2.6, Sugar 72.4, Protein 8

MOM-MOM'S CARROT CAKE

Mom-Mom's Carrot Cake image

Posted for safe-keeping, this was my dear long-departed Grandmother's recipe from way back. My cousin had it and I never want to be without as to me this is the best carrot cake in the whole, wide world. Besides, Mom-Mom always told us it was nice to share...

Provided by Shabby Sign Shoppe

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
2 teaspoons baking soda
4 eggs
1/4 teaspoon salt
2 teaspoons cinnamon
2 cups carrots, grated
1 (8 ounce) package cream cheese
1/4 cup butter
1 3/4 cups powdered sugar
2 teaspoons vanilla
1 cup nuts (pecans) (optional)

Steps:

FOR CAKE:.
Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
FOR ICING:.
Beat together. all ingredients (can use less vanilla if perferred).
If too dry add a little milk.
Keep cake wrapped & refrigerated.
Best to make day before to let flavors meld.

Nutrition Facts : Calories 608.5, Fat 35.1, SaturatedFat 10.1, Cholesterol 101.5, Sodium 378.1, Carbohydrate 69.4, Fiber 1.3, Sugar 51.6, Protein 5.9

MY MOM'S CARROT CAKE

My Mom's Carrot Cake image

Make and share this My Mom's Carrot Cake recipe from Food.com.

Provided by UberChef

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup butter
1 lb powdered sugar, Softened
8 ounces cream cheese, Room Temp
2 teaspoons vanilla
1 cup chopped walnuts

Steps:

For the Cake:.
Sift together Flour, Cinnamon, Baking Soda, Salt, and Sugar.
In a seperate bowl whisk eggs. In several additions, add Eggs and Oil to Dry ingredient Mixture.
When batter is smooth, stir in Carrots.
Bake at 300 degrees for 1 - 1 1/2 hours.
For the Frosting:.
Cream softened Butter with powdered sugar.
Add Cream Cheese and Vanilla and mix until smooth, scraping down sides and bottom of bowl several times.
Mix in Walnuts.

Nutrition Facts : Calories 9949, Fat 598.2, SaturatedFat 164.5, Cholesterol 1339.5, Sodium 6689.2, Carbohydrate 1102.5, Fiber 26.3, Sugar 865.7, Protein 90.1

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