Phenomenal Carrot Cake Recipes

PHENOMENAL CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9 x 13 pan with nonstick spray.
• In large bowl, beat eggs and gradually add sugar.
• Continue beating and add oil and vanilla.
• Add carrots, pineapple, and coconut.
• Sift flour, baking soda, and salt together.
• Add flour mixture to wet ingredients and mix well.
• Pour batter into prepared pan.
• Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
• Let cool before frosting.
• Note: This recipe works just as well for muffins!

"JIFFY" EXTRA MOIST CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together the cake mix, pudding, nutmeg and cinnamon.
• Add eggs, oil and water to this mixture.
• Mix on medium speed for 1 minute.
• Add the pineapple, carrots, pecans and coconut.
• Blend well.
• Pour into a greased 9 inch round cake pan.
• Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.

CARROT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

EASY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

ABSOLUTELY PHENOMENAL MOIST CARROT CAKE

Steps:

• 1. Sift flour, salt, baking powder, baking soda, and cinnamon together. Add the sugar, oil and eggs, and vanilla. Beat until well blended. Add in well drained pineapple, carrots, coconut, raisins, and nuts. Divide the batter between twp 9" greased and floured round cake pans. Bake at 350 degrees for 35 to 40 min. While cake is baking. Make the frosting.
• 2. Cream Cheese frosting- Beat softened butter,and cream cheese together until well blended. Add Powdered sugar a little at a time until smooth. Add in vanilla and beat well. Frosting will be thick. Cover bowl of frosting plastic wrap. Press wrap up against frosting so no air gets in. Set aside.
• 3. Cake is done when pick comes out with a few moist crumbs. Cool cakes. Turn on to racks. Place 1st layer down on platter. Frost top. Add 2nd layer,and frost top. and sides of entire cake. Optional: Garnish with Walnut's if desired. Keep the cake refrigerated.

CHEATER'S CARROT CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 8 or 9 inch souffle pan.
• Mix carrots, raisins, pineapple, eggs, and water in a bowl.
• Add the nut package from the nut bread mix if its separate and stir that inches.
• Stir in nut bread mix.
• Pour into souffle pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.

A PLUS CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
• In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.